The Eaters and the Eaten
THE EATERS and THE EATEN was a lacto fermentation workshop hosted at 323 Dean St by PROPS SUPPLY in which participants fermented seasonal produce from farms in New York State using a vacuum sealing technique. Participants experimented with composition of form, flavor, and texture with a consideration for the infinite relationships and ecologies implicated in fermentation. Relative agency of various species, both human and more-than-human, were interrogated through hands-on practice and skill sharing. As a mode of cultural and biological production, fermentation provides avenues to better understand dynamics of power and exchange in the negotiation between nature and culture represented by food systems and food knowledge production.
The workshop began with an introduction to the process and theme followed by the preparation of various fruits and vegetables for fermenting. Each participant took home their ferments to complete the process (i.e. waiting) to enjoy later at home. Sample ferments and additional microbially influenced snacks and beverages were be provided including sourdough flatbreads, labne, fermented plum paste, sungold tomatoes, basque peppers, chiles, and wild sumac and mountain mint kombucha. There was also a mini ‘reading room’ of related texts for perusal during the workshop.
