Breanne
Carluccio


Culinary Portfolio
2025




My work explores the social and ecological dimensions of food systems through lived, cooperative practice, using writing, design, and cookery as forms of inquiry. I’m interested in how acts of nourishment can express belonging, care, and transformation, and how food becomes both a medium and a method for understanding relation.

For several years, I have worked as a cook and cheesemonger at the Olympia Food Cooperative, one of the last collectively run food co-ops in the United States. This place is more than a grocery store; it is an ongoing experiment in community care and shared responsibility, sustained by improvisation and collaboration. Each day in the kitchen, we respond to what the season offers, transforming local produce from our farmers into meals for our community.

Through this work, I’ve come to see food as both material and language, revealing the interdependence between ecological systems and social life. My creative practice seeks to trace these connections—between food, ecology, and cultural history—translating daily gestures of sustenance into creative inquiry. I ask: How might acts of cooking and eating together become a language of relation and repair? And how can cooperative food practices respond to the fragilities of global supply chains and climate change?