HARM TO TABLE is a mobile dining experience with a metamorphosing dining table and focused menu with each item featuring an ingredient anticipated to be extinct in the next 20-40 years due to climate change. Matthew Mazzotta delivers this multi-sensory experience about our conversations on climate change into something physical, digestible. Born in Boulder Colorado, the home of the highest quantity of federal labs that track the changing climate, the project is traveling the country to stimulate conversation by serving food made of plants and natural resources of the area that will be in major decline or extinct. Mazzotta partnered with local industry leaders to build a specifically-Boulder menu: Rowdy Mermaid Kombucha crafted Ponderosa Osha Kombucha, Chef Tim Hessenbruch crafted a Wild Sarsaparilla and Sweet Grass Soup, and Fortuna Chocolate provided Chocolate Financiers with local bee pollen. The result: organic and impromptu conversations about one of our community's most pressing topics.