Reblogged from tatai's kitchen lab:
first of all, big big "thank you" for everybody who came and supported my project with märkisches landbrot backerei
by buying our first illustrated cook book "kochen mit brot" (cooking with bread) or helping me with any other thing.
thank you julia malik, tanja from culinary misfits, hendrik haase from slow food youth network, simone hanselmann for reading the texts of the book…
Reblogged from tatai's kitchen lab:
last saturday slow food organized an action day against food waste, this time focused on bread ‘rettet das brot’ (save the bread) at markthalle neun and invited me to take part.
more: http://www.slowfood.de/projekte_und_aktionen/teller_statt_tonne/berlin_rettet_brot/
thank you very much everybody who came! as i couldn't talk too much to anyone, i would be happy to see you all again on monday for the release party.
Reblogged from tatai's kitchen lab:
bread sound installation
23.02.13
from 10 am to 4pm
at markthalle neun, eisenbahnstr. 42/ 43 - kreuzberg, berlin
every year in germany, one person throws 6 kilos of bread in the garbage. this equals 500.000 tons in total. our installation has exactly this amount of bread in the form of a globe. because what we eat and what we don't eat influences the entire world.
pic by julieta aranda
we believe the work of julieta aranda makes our world a better place, specially the work she has been doing with “time/ bank”, that is why we asked her to send us a picture that represents that wonderful work.
in 2012, julieta invited me to cook at her pop-up restaurant- atelier in berlin for time / food that is one of several initiatives of time/ bank “that function both as a visualization of the parallel economy and its practical deployment. similar to the Time/Store, currently in business at stroom den haag, where one can exchange time and skills for concrete commodities, Time/Food is a fully functional restaurant inspired by the Mexican institution of comida corrida — informal restaurants for workers, that serve home style meals of several courses at a fixed price during lunch time. the price of a meal is half hour.”
http://e-flux.com/timebank/event/timefood-berlin-april-1st-2012-2-4-pm
more information about:
“Time/Bank at e-flux is modeled on existing time banks. Every Time/Bank transaction will allow individuals to request, offer, and pay for services in “Hour Notes.” When a task is performed, the credit hours earned may be saved and used at a later date, given to another person, or contributed towards developing larger communal projects. For example, if you happen to be in Beijing or Hamburg and need someone to help you shop for materials or translate a press release, you would be able to draw on resources from Time/Bank without exchanging any money.
Through Time/Bank, we hope to create an immaterial currency and a parallel micro-economy for the cultural community, one that is not geographically bound, and that will create a sense of worth for many of the exchanges that already take place within our field—particularly those that do not produce commodities and often escape the structures that validate only certain forms of exchange as significant or profitable. Julieta Aranda and Anton Vidokle”
more about: http://e-flux.com/timebank/about
thank you dear julieta. we love you!
omar guedes was an artist who lived in sao paulo, brazil, from 1947 to 1989. he also had an atelier of silk screen and worked/ collaborated with artists and poets like augusto de campos, haroldo de campos, arnaldo antunes, andré vallias, walter silveira, alfredo volpi, clóvis graciano, tomoshigue kusuno, antonio peticov, and more. i was lucky to be his daughter.
my sister who designed the magazine #02 made me a surprise by including his work on this issue. thank you! + love, tainá
Reblogged from tatai's kitchen lab:
if you are in berlin, i would recommend you to go to visit lynn at metabolic kitchen
Reblogged from tatai's kitchen lab:
I began to develop these recipes after meeting Joachim Weckmann, the owner of the biodynamic bread factory in Neukölln, Berlin, Märkisches Landbrot Backerei. I can say that meeting Joachim had an immense impact on my life and my kitchen. In September of 2011, I was presenting two projects at the event "Teller statt Tonne", organized by "Slow Food", one of the largest gastronomic organizations in the world against "Fast Food" and for organic and regional foods.
loira is a scenographer living in sao paulo, brazil. to learn more about her work, please visit her internet site
