In Hawaii, because of its plantations, Goldschmidt says, there's a lot of talk of labor that's invisible to most people: "We consume and consume and consume but we don't even know the labor that's behind the objects we're eating," she says. Ultimately, her piece about suka, Nabanglo a lamisaan/Aromatic Table, will take the form of a tasting table for sugar cane vinegar. But she hopes it will get participants thinking about the labor behind the food we eat and the relationship between humans and the land.