Sadly, I missed this lecture.
The following is the exact quote from the Nomadic Studio’s blog:
2 pm – Food, Art, and the Politics of Agriculture in Contemporary Social Practice w/ Liena Vayzman How do artists activate dialogue on the cultural politics of food and agriculture? This talk pinpoints an invigorated flowering in current U.S. art practice, with global implications: food as site for discourse and action. In the context of sustainability imperatives and climate change concerns, public attention is drawn to the politics of food production and distribution. The talk will demonstrate how artists lead the way to action with vital, diverse strategies. Artists function as farmers and cultural critics; interrogate the origins and processes of the food we eat; and link to green movements, heralding a change in zeitgeist. The use of food in art practice deploys strategies of collaboration, de-materialization, social interaction, sustainability, urban agriculture, and cross-cultural cuisine. Bringing Victory Gardens to City Hall and worm bins to museum lobbies, transforming lawns into vegetable gardens and breaching cultural divides through shared recipes, artists catalyze expanded awareness of possibilities for arts civic engagement.
However, thanks to Liena’s kindness she gave a condensed version of her talk to our Art Ed Student Teaching Seminar class. Thanks Liena!!!
It was incredibly inspirational and I really want to attend the Cultural Fermentation workshop that she is hosting at the Nomadic Studio on Saturday September, 25th from 10-1.
[ 9.25 ]
10am – CULTURAL FERMENTATION 101: Sauerkraut Making and Interactive Theory Workshop w/Liena Vayzman–In this hands-on workshop, we are going to make sauerkraut and other easy fermented vegetables from local veggies. We will read aloud from “Wild Fermentation” and other texts make links between fermentation and transformation. How can we transform identity using the what’s in the air, how can we imagine transformation and possibilities? Just as making sauerkraut preserves traditions, the local seasonal harvest, yet transforms them into new forms that come about from a generative collaboration with beneficial microorganisms, identity transforms from interaction with the multitude of forces, visible and invisible, practical and theoretical.
Come get your hands salty! Materials will be provided, but you are welcome to bring any of the following if you can — fresh veggies (cabbage, carrots, ginger, apples, greens you can ferment any fresh produce! — so bring the extra abundant harvest from your garden or a community garden), glass jars, mixing bowls, knives, cutting boards, sea salt. We will provide many of these ingredients hopefully we can all share! You will chop, shred, and learn the basics of starting a jar of sauerkraut to take home with you, where it will develop its flavor over time.
And yes, there will be music!