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	<title>Garden Planet</title>
	<link>https://gardenplanet.life</link>
	<description>Garden Planet</description>
	<pubDate>Fri, 16 Aug 2024 17:30:51 +0000</pubDate>
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		<title>Convivio 大餐 Dai Caan</title>
				
		<link>https://gardenplanet.life/Convivio-Dai-Caan</link>

		<pubDate>Mon, 17 Jun 2024 18:37:25 +0000</pubDate>

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	Convivio 大餐&#38;nbsp;Dai Caan
	Friday, July 19, 20247:00 PM

	

Hosted by SEY
at 18 Grattan St, Brooklyn NY


[ ABOUT ] &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; A collaboration between Cody Moy and Adriana Gallo presented by SEY Coffee in Bushwick, Brooklyn. The meal presents an ongoing exchange between Moy and Gallo and their shared culinary practice in conversation with SEY’s approach to sourcing and production, all respectively informed by a rigorous research, relentless iteration, and cultivation of community. Moy was raised in New York with Chinese-American heritage and Gallo was born in Milan, Italy to Italo-American parents and raised between Italy and the Northeastern US. In Convivio 大餐 Dai Caan, Moy and Gallo will explore dynamics of tradition, migration, and exchange in their respective culinary heritages and practices.Italian and Chinese (including their hyphenate –American permutations) dishes, ingredients, and cooking methods shift and recombine to produce a meal which necessarily accounts for the various cultural and ecological entanglements that constitute cuisine. This includes dynamics of migration, exchange, domestication, contamination, and labor. The result is a response to and an examination of decontextualized culinary fusion and its influence on food systems. 

Tickets:

MENUAntipastoLacto-Fermented Giardiniera, Wok-Fried Peanuts, Kelp Salad
PrimoRicotta Agnolotti with Fermented Black Bean, Cucumber, Herbs, and Squash Blossoms
SecondoSaffron Golden Fried RiceContorniEggplant Caponata
Seasonal Greens with Porcini XO SauceDolciTofu Pudding with Wine Syrup and PistachioSesame Sicilian Esse BiscottiSeasonal FruitSeasonal kombucha, curated wine selection by Natty Wine, coffee and tea by SEYTickets include a seated four-course meal and curated wine and beverages throughout. Also included is a print artifact produced in collaboration with lucky risograph. All tickets are final sale. The meal will be vegetarian and will contain dairy, eggs, nuts/peanuts, and gluten. Unfortunately we cannot accommodate subsititutions.&#38;nbsp;

	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.
	Cody Moy is a New York-born and bred community builder, event producer, and artist. Her work has often focused on understanding the diaspora experience, centered around the food memories of her family and those around her.
	SEY is a contemporary micro roastery proudly based in Brooklyn, New York.
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		<title>The Eaters and the Eaten</title>
				
		<link>https://gardenplanet.life/The-Eaters-and-the-Eaten</link>

		<pubDate>Fri, 16 Aug 2024 17:30:51 +0000</pubDate>

		<dc:creator>Garden Planet</dc:creator>

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	THE EATERS
and THE EATEN
A fermentation workshop
	Saturday, September 7, 20242:00–4:00 PM

	

Hosted at
323 Dean St, Brooklyn NY


[ ABOUT ] &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; &#38;nbsp; 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.&#38;nbsp;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:



	Tickets include all materials for the workshop and snacks. All tickets are final sale. 
	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.
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		<title>Main</title>
				
		<link>https://gardenplanet.life/Main-1</link>

		<pubDate>Fri, 01 Jan 2021 02:18:54 +0000</pubDate>

		<dc:creator>Garden Planet</dc:creator>

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