Remember the days of home made jam and pickles? Do these traditions stand for more than they appear? Is it important to ‘preserve’ such techniques for communities with a future?
Interdisciplinary art collective Makeshift invites you to participate in a food laboratory with a difference. Tessa & Karl are hosting a series of ‘how to’ workshops to bottle, preserve and pickle a variety of native or backyard surplus foods. In exchange for your recipes, preservation know-how and surplus produce, the artists will offer introductory micro-seminars on selected ideas behind their practice.
The project seeks to generate agency in relation to food security and non-institutional learning, investigating how food preservation techniques may be themselves preserved and deployed in an impending age of unsettlement and urban adaptation.