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Zoë Heyn-Jones


descomponer / regenerar
#2: energías efervescentes


Exploring fermentation allows us to consider diverse processes of transformation: from food waste to delicious new flavors and textures that nourish our bodies to ingenious composting practices to nourish our soils. Through fermentation, we create conditions for the reproduction of microbial life, allowing us to see the ecosystems within and around us from a different perspective and at different scales. Fermentation is an ancient technology; it is everyday poetry, metamorphosis in our microbiomes and soils, which creates spaces of reverence for the tiny things that sustain life.

We were delighted to host a day of workshops, exchanges, and interventions focusing on the effervescent energies of fermentation. This event was part of our series of gatherings around decomposition and regeneration (in their broadest senses), which we began with the collective construction of our rooftop garden + compost.

descomponer / regenerar 2: energías efervescentes featured:
    an experimental kimchi workshop taught by La Zanahoria
    a recipe and gastronomic research by Andrea Aquino Morales
    a bokashi workshop led by Nodo Te'Tzäpä
    and an artistic intervention and fermented beverages by Sonia Bandura

Download the poster + recipes, designed by Sonia Bandura, here: d_r_2_poster_recetario.pdf
Download Sonia Bandura‘s text “Convivencia fermentada” here: Convivencia_fermentada.pdf

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