How can design be practised in a holistic, contextual way, mindful of complexity, that is more fit for purpose? The world views and values of human cultures are deeply embedded in their food and agriculture, making this embodied knowledge manifold, contextual and holistic. Therefore, agriculture and food make ideal learning tools for addressing the many large-scale, failing, and outdated systems that need to change – using all sources, ranging from indigenous knowledge to technologically augmented thinking. As a mother-daughter duo, Sophie and Orlando Lovell, debate across generations. As a design architecture writer and a food communication designer, they use big-picture food thinking to investigate and connect between knowledge sets, cultures and fields, as well as question distinctions between the “human” and the “non-human”. This course will be an experiential learning journey through the first and oldest of industries: food gathering, production, preparation, and consumption, that will bring a deep and relational connection to a new kind of design process. Students should bring their “self” in the form of their 30 trillion human cells, their 38 trillion-strong bacterial microbiome, their knowledge, and their values. This will be a collective endeavour.