28 September 2024, 3:30pm
Nida Art Colony of the Vilnius Academy of Arts
E. A. Jonušo g. 3
Nida LT-93127
In Warsaw, the term ‘Jars’ (Słoiki) is a nickname given to people who are commuting there from smaller towns and villages nearby. The origin of this label comes from the common practice in Polish families of packing their departing relatives’ luggage full of homemade jars to bring a bit of comfort to living in the big city. Although the nickname has a somewhat condescending tone, I find that food in jars has real power, and there is something beautiful about the care that surrounds it. Whether trying to capture the last flavours of summer, growing one’s own microbial environment, or keeping something in the pantry for ‘later’ or ‘just in case,’ the motivations for making food preserves may vary. However, a key ingredient—regardless of whether it’s jam, pickles, or ferments—is time. Preserves are always made with the future in mind. There is something very hopeful (almost spiritual) about making food in a ja
At this moment of seasonal change, and as a contrast to the fast pace of life, I’d like to invite you to a fermenting and cooking session while offering a glimpse into my artistic practice, which often involves food as a conversation starter.
3:30pm – We’d go and forage our ingredients (for those who’re up for it)
5pm – We’d meet in the kitchen and make some jars and listen to some stories:)
On the menu (to choose between) are:
– Rose hip jelly (On Sunday I’m planning to make tiramisu with it – everyone is welcome to join the tasting:)
– Mul Kimchi (depending on ingredients I will find in Maxima)
Initiated by NAC artist-in-residence Gosia Lehmann.
