THU 1.7.21–SAT 24.7.21
Zu Gast: living cultures school
Week 1 | Waning crescent moon
Thu 1.7.21 | 17–22 h: Opening - Party of the Yeasts
Sat 3.7.21 | 10–17 h: Open kitchen
Week 2 | New moon
Thu 8.7.21 | 17 h: Ferment-reading group
Sat 10.7.21 | 10–17 h: Open kitchen
Week 3 | Waxing crescent moon
Thu 15.7.21 | 9:15–16:30 h: Childrens Workshop as part of the Ferienpass program, more info at https://www.basler-ferienpass.ch
Sat 17.7.21 | 10–17 h: Open kitchen with the fffff collective, @f.f.f.f.f.fermentation
Week 4 | Full moon
Thu 22.7.21 | Field-drift
Sat 24.7.21 | 16–22 h: Closing - Full Moon Feast
The living cultures school is a one month public program based around the practice of fermenting, its entangled processes, and their cultural implications. It is a meeting place for the interdisciplinary cultivation of knowledge, where we, Laurie Mlodzik and Mariana Murcia, are holding fermentation workshops, reading groups, and undertaking field trips. We invite you to engage with us, each other, and invited ambassadors of the microcosmos and the local community in using fermentation as a metaphorical framework to understand culture as a space for cultivating knowledge that allows us to become producers of and hosts to other possible worlds.
The school is a free and open program for anyone to join, at whatever time, and in whatever capacity suits them best. During four weeks we will gather in different formats for cooking, researching and being together. We are very interested in gathering and exchanging stories, recipes, and ways of fermenting from amongst the local community; this is an open invitation to bring your recipes, stories, and interests to the school to share with others. The processes and living foods that result from the school—such as breads, sodas, starters, recipes, and seedlings—will be shared and distributed at KASKO throughout the month of July.
Our program starts on the 1st of July with a simple open day for participants to come by say hello; taste some ferments; and bring the first recipes, stories, starters, and microbes to activate the space. Then every Thursday and Saturday, until the 24th of July we will host open kitchen sessions, slow ferment-reading groups, and field drifts to local projects that are open for participation. Please check the calendar below for more details and the KASKO instagram, @kasko_basel, for the most up to date information on the program as events, particularly the field drifts, are subject to change!
* Open kitchen: Every Saturday from 10 to 17 h KASKO's kitchen will be open for you to come and ferment with us, feel free to come and go at any time. Safety measures in line with the current COVID regulations will be in place.
* Slow ferment reading sessions: On Thursdays starting at 17:00 the kitchen hosts reading sessions about different topics, around stories of food, migration, and infrastructures to be discussed while ingesting a variety of ferments made at the school. Some ferment readings will be co-hosted with local artists, giving us an insight into their practices.
* Field drifts: Local trips during the day to visit different sources of ingredients or places where fermentation processes happen on a larger scale. More exact details like times and destinations will be announced throughout the program
Bild: Lotte Skau