experiences, performed by the public as much as by the designer.
Always the world,
For NAH_R19: Grasses & pastures, imagining a regenerative economy of cheese
Sottochiesa, Val Taleggio, Italy
A work embedded in milk culture(s), diversity, flora, and simple human action.
Collected milk from the valley, and turned it into cheeses, directly in the studio, with the help of various ancient milk cultures. Those cheeses were infused with the flora of the region. They contained flowers and vegetal extracts collected in the Val Taleggio.
At the end of the residency period, those edible artifacts were displayed as a performative installation, along with some home-cultured breads. They were tasted and shared with the community, so milk, flowers and bacterias could infuse within the people of this land.
Always the world (cheesy title purposingly designed so) also is an essay and experimental trans-disciplinary publication about food, pastoralism, eating flowers and agency. You can watch a very low-fi video about it here.
Fermented dinner n°1,
First performance of an ongoing dinner experience series. Handmade from raw ingredients, fermented. Each element of the feast carries the environment(s) it comes from —and now, with. Eating directly on breads, hearing, touching, smelling, and tasting.
Photographic documentation by Elliott Fredouelle and Juliette Gelli.
Perennial Institute opening cocktail,
Research into the German summer local vegetal specialities and edible flowers for a cockatil served on the opening evening of the Perennial Institute at the Floating University, Berlin. With a focus on seasonal flowers, and in collaboration with Julka Almquist.
Crisps feast and such
Sound recordings and ink on paper,
48 Stunden Neukölln Festival