Filed under: 2/5, Art, Bread, Design, Food | Tags: activism, bread, education, event, experimental, food, participatory, semi public
Tonight was the finalizing event of the 2/5 installation, an experimental harvest dinner. So, for first course: cress, second: cress, dessert: cress? Well, the food was simple, ingredients inspired by season, place, and roots, and very symbolic. Won’t loose too many words about it, just let your imagination go. It involved apples from the earth and from the sky.
I had asked people to bring their favourite bread and salt with them. The soup was unsalted, so those two ingredients made it enjoyable. We had rye bread and crisp bread from Avikainen bakery, Samsara rye bread, hole rye-bread from Leipä Aitta, and a Fazer Country Loaf. The crowd was mixed, with people even joining last minute, the atmosphere beautiful, the discussion inspiring. Everybody in the round of 12 people introduced oneself and talked about his growth, his background, his studies, his aspirations. 3 teachers from Environmental Art and Art Education, 9 students from Industrial Design, Ceramics, Textiles, Fine Arts, Applied Art & Design, Environmental Art, and Art Ed. 2 hrs of the talks are videotaped and ready to be edited for a final video. Looking forward to that! And: the idea to have more open dinners with discussions amongst students and teachers across departments in the exact same location came up… – me like!
Potato soup with… cress, homegrown!
Oven apple with lingonberries and vanilla sauce
Thanks to all you people who came, ate, thought, talked, and helped!
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