THE EATERS
and THE EATEN
A fermentation workshopSaturday, September 7, 2024
2:00–4:00 PM
2:00–4:00 PM
Hosted at
323 Dean St, Brooklyn NY
323 Dean St, Brooklyn NY
[ ABOUT ] THE EATERS and THE EATEN is a lacto fermentation workshop facilitated by artist Adriana Gallo. In THE EATERS and THE EATEN we will ferment seasonal produce from farms in New York State using a vacuum sealing technique. We will experiment with composition of form, flavor, and texture with a consideration for the infinite relationships and ecologies implicated in fermentation. Relative agency of various species, both human and more-than-human, will be interrogated through hands-on practice and skill sharing. As a mode of cultural and biological production, fermentation provides avenues to better understand dynamics of power and exchange in the negotiation between nature and culture represented by food systems and food knowledge production.
The workshop will begin with an introduction to the process and theme followed by the preparation of various fruits and vegetables for fermenting. Participants who garden are encouraged to bring their own harvest to experiment with. Each participant will take home their ferments to complete the process (i.e. waiting) to enjoy later at home. Sample ferments and additional microbially influenced snacks and beverages will be provided (think: sourdough, kombucha, and so on). There will also be a mini ‘reading room’ of related texts for perusal during the workshop.
Tickets:
Adriana Gallo is an artist and researcher based in Brooklyn. Her practice embodies and complicates ecologies of labor and outcomes take the form of installations, sculptures, texts, workshops, and meals.