foam's workshops, events, and other gatherings provide an opportunity for the various members to explore their self-avowed interest in food - not just in its functions as fuel and nourishment, but also its aspects that involve performance art, design-science, social celebration, and distribution as participatory economics. this interest manifests itself in various ways, ranging from thematic in-house food events to external transdisciplinary team-building to networking with food co-ops, farmers' markets, and kitchen-style chemistry labs. the resulting experimentation emphasizes molecular gastronomy and flavor pairing based on chemical constituents and incorporates nearly forgotten and/or often overlooked wild plants and herbs.