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    «Fermentation Stories. An evening of knowledge sharing, collaborative practices and tasting»

    Gespräch / Diskussion

    14.12.2022, 17:00 – 21:00

    ReCreaZZ, Zentralwäscherei, Neue Hard 12, 8005 Zürich

    The metabolic process that takes place in fermented food has a positive impact on the human gut bacteria. This microbial mechanism also tells us stories about food politics, self-sufficiency, small-scale and local production. The ferments on the table are in constant flux and illustrate the symbiotic coexistence between plants, animals and humans. Decomposition and composition are transferred to the table through the stains and the transformation of the table setting during the event. This laboratory of knowledge exchange is a practical exercise of un-learning and DIWO (Do it With Others). We became microbial in the sense of network thinking.

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    Rückblick: Reportage über den Anlass:
    Eingelegte Eier und explosive Bakterien

    —

    14 December 2022, 5-7pm.
    ReCreaZZ, Zentralwäscherei, Neue Hard 12, 8005 Zurich

    With BadLab (Anne-Laure Franchette, Corinna Mattner, Maya Minder)
    An interactive event commissioned by re-source | Sustainability in the Arts

    The event will be held in English and is limited to 30 people. Please make sure you can participate in this pratical exercise. Register here (first come first serve)

    • Veranstaltungsdetails

      • Eintritt

        Eintritt frei – Kollekte als Beitrag an die Kosten

      • Besetzung / Beteiligte

        BadLab is a network for exchange on plant knowledge, feminism and speculative practices.

        Anne-Laure Franchette is an artist with a background in humanities. She is part of the interdisciplinary study group TETI, initiator of the Zurich Art Space Guide, co-founder and curator of VOLUMES. She is interested in spontaneous, unwanted or unmapped circulations and explores contemporary textures and narratives through archival research, material re-appropriation and collaborative practices.

        Corinna Mattner is an experimental fashion maker, member of the global movement Fashion Revolution and the Zurich community space ReCreaZZZ. She explores the commonalities of transdisciplinary collaborations and develops projects that raise awareness of production, consumption and waste through repair and reuse solutions and practices.

        Maya Minder introduces herself as an artist of «eat art» — a versatile expression that can be translated as art mediated by food, but also as the art of feeding oneself. She uses the metaphor of fermentation as a reflection of social agitation. Following the biohacker, maker and thirdspace movements, she applies grassroots ideas, safe zones and citizen science to her field to enable collective storytelling through food and cooking.

    Flyer_Fermentation_Stories
    Fermentation Stories_Bild_Taiga Nagasaki_2022