Amanny Ahmad is a Palestinian-American artist, cook, land worker, and folk herbalist, currently based in the high altitude desert of the land of the taos Pueblo people. In her research-based practice, she studies things small & large: whole systems design, food as language, land as life, historical & contemporary relationships between humans & non-humans, botany, mycology, indigenous culinary traditions & plant use, histories of resistance; and how those things can teach us about preservation, survival, and world-making. Her research culminates in a variety of forms: writing, photographs, objects, garden design, fermentation, herbal preparations, and most publicly, large scale meals, often cooked over live fire, incorporating local wild ingredients.

Being in, on, of, and with the land is her main priority & joy.