06.03.2015, 7pm
at Entretempo Kitchen Gallery – Senefelderstr. 29, 10437 Berlin

filmed by RBB TV

We are happy to invite you to “Share your food” on 6th of March.

Please bring your leftovers and we will be happy to guide you through a tasty and creative dinning experience.

Facebook event
“share your food” , founded in 2009 by artist and Chef Tainá Guedes, is a food event that is printed as a magazine, where you are invited to share with us not only our table, but also something you believe could feed our souls in order to make our world a better place

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the collective work initiated at BMW guggenheim lab berlin, had finally its continuity yesterday at BETAHAUS. we exhibited the images, presented sharezine #03 and invited people to participate in an art act as interactive workshop.

our idea this time was that the result of this act should be the new magazine “BETAHAUS edition”, using food to communicate and design.

we offered the ingredients of sukiyaki, a meaningful japanese dish for all the participants to create the answer. yuki prepared the dish, while i was explaining the preparation and stories around this delicious dish.

thoughts on a new way of thinking urban life, answering our question: “what do you believe could make our world a better place?”

the result, soon at betahaus and here.


thank you very much!

elizaveta and betahaus team for everything

yuki, oli, lenara and florencia

all participants

iara guedes, augusto de campos, märkisches landbrot backerei, lemonaid and charitea

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Feb 8th // 01:00 pm – 06:00 pm

What: Workshop to “share your food” and design a magazine

When: Feb. 8th // 1PM – 6PM

How much: €25


“share your food” is a food event that is printed as a magazine. You are invited to share with us not only our table, but also something you believe could feed our souls in order to make our world a better place.
We believe that we can do so by sharing our ideas, thoughts, and feelings with others.

It is an art food action, in form of an interactive workshop, where the participants are invited to cook with the same ingredients, different pots, and share with the others what they have cooked. After reflecting and talking about the abstract visual composition about food in urban context, which is the content of the magazine of “share your food BMW guggenheim lab” edition – to be presented for the first time -, the participants are invited to make the next magazine of “share your food BETAHAUS edition” by answering the question: “What do you believe could make our world a better place?”

The workshop includes:

– basic introduction to kitchen skills

– cooking and improvising with food

– designing and printing a magazine

Please bring your own knives, apron, hair protection and a pair of disposable gloves

Tainá Guedes is a Berlin-based book author, artist, food activist and formed cook. She has been working on different projects involving art and food, such as “Share your Food” – an art-food event and magazine, where she cooks and invites people to share with us what they believe could make our world a better place; “kochen und quatschen” (cooking and chatting), a meeting with an anthroposophic doctor, midwife and nutritionist that will be transformed into a book with her illustrations. Last works are “Fruit Loot” with the New Yorker artist Lynn Peemoeller (2011), participated on “BMW Guggenheim Lab Berlin” 2012, collaborated at “time/ bank/ time/ food” from the artists Julieta Aranda and Anton Vidok (2012), “Fair Tale – a food installation at the Art Festival “48 Hours Neukölln”, Berlin 2013, Bread Sound Installation at Markthalle Neun, Berlin 2013, “Musical garden” at Papageno School, Berlin 2013 and more.
Thomas Meyer is a Berlin-based designer and teaches at the Design University Düsseldorf and Bielefeld.



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interview at kitchensurfing’s blog

thank you dear kavita and maria!

“Der Kiez Eats is a new community of food lovers and chefs in Berlin.
You love to eat. They love to cook.
Whether you’re craving an authentic Indian thali, a stunning Modern Nordic tasting menu, or you just want your wok to finally get some use, find a chef for the occasion in the Kiez.”

Screen shot 2013-09-11 at 20.27.11

Tainá Guedes began her culinary career at a Japanese restaurant in Sao Paulo, and is now a full time chef, artist, and food activist based in Berlin. We asked Tainá to share her thoughts on what it means to be a chef, and tell us about her first book, Kochen mit Brot

1. When you say “I’m a Chef,” what does that mean?
Well, this is a complex question that can be answered in different points of view. For me, to be a chef means that I am nourishing other people with food. Some thoughts about that: maybe the german word for food, “lebensmittel”, which means the “medium of life,” would be a short and good translation for it. The person is not only “giving me” the time they spend eating my food, but also the time they spend working to get the money to pay for it. It is part of her/his life and also, in a way, an “opening [of] a door” to themselves for my food and what my food wants to communicate. What a great gift!

To be chef also means I need to be able to see the qualities of every individual person in my team, make them do the most they can, and motivate them. [It] means I need to be able to manage the business as a whole, considering administration, personnel, and guests.

To be a chef means that people follow what you do, so the chef should also give good examples of relations to nature and men. To quote John Cage, “How to improve the world, without making matters worse.”

2. How did you become a chef? Has the notion of what it means to be a chef changed for you over your career?
I started working in a Japanese restaurant in and out of the kitchen in Sao Paulo, Brazil, in 1997. I created many events relating food and art, food experiments, and in many of them, I had problems with the chef and kitchen staff. I remember when I did a partnership with an olive oil brand: the idea was to create our own flavored olive oil and sell them with recipes. but the chef said that he would not do it, because “in the japanese kitchen we don’t use olive oil.” So, I had to bring another chef to make it, but it was kind of hard for the guest chef to work with his team.

Then, I decided to go to university for gastronomy, and I became an international chef in 2005. After that, I moved to Germany and specialized in vegetarian food. I went to japan to study “shojin ryori,” the ancient Japanese, vegetarian, buddhist food, and traveled to London to learn “raw food” from a New York chef, at the same time that I was developing my own style of cooking.

3. Dave Chang says that as a rule he doesn’t hire anyone who claims to have “great” knife skills. How are your knife skills?
I think I still can improve a lot. I like to imagine the kitchen as training for my soul and for my performance. My father was known to be very precise in his art. I feel I didn’t inherit that quality from him. My feeling is that I can do many things, but none very well. For sure it is important to know what is the best for the vegetables, because the way you cut them has a lot of influence on their taste.

4. If you could cook for anyone in the world, who would it be? What would you cook?
For my father. I would cook all my best recipes, ask about his experiences with macrobiotic foods, and create a culinary journey to his origins, which are basically Arabian, Portuguese, Spanish, Dutch and indigenous.

5. Besides Kitchensurfing, what’s the most exciting thing happening in the Berlin food scene right now?
All the art-food movements. Designers working with food instead of wood, plastic, metal. Artists preparing food in museums, galleries, and ateliers. Nutritionists and cooks making art.

6. What are the influences in your kitchen, and what is “Shojin Ryori”?
The seasons, art, people, biodynamics, anthroposophy, the word “mottainai” (ed. note: a Japanese term meaning “a sense of regret regarding waste”), and shojin ryori.

Shojin Ryori is not just an ancient, beautiful and harmonic, philosophic and devoted ‘ingredient’ of traditional Japanese culture. Much more, it is an expression of a permanent change and renewal. Within modern life’s search for inner balance, health and – all-over –harmonic togetherness and respect, this art becomes more actual and innovative than ever.

Shojin is a Buddhist term that refers to devotion, purification, asceticism or diligence in pursuit of enlightenment and perfection and Shojin Ryori, a type of vegetarian cuisine, was brought into Japan via China and Korea with the introduction of Buddhism in the sixth century.

7. Your first book “Kochen mit Brot” specializes in recipes featuring bread. How did you come to that idea?
I was presenting a project against food waste with my friend Lynn Peemoeller in an action day against waste, “teller statt tonne,” presented by Slow Food, when  in the middle of 1,000 people, I met Joachim Weckmann, the owner of the Märkisches Landbrot bakery. He said he liked my work and would like to work with me. I started to think a lot about bread and found out that german people not only eat a lot of bread but also throw a lot of bread away. I brought up the idea of making this book to Joachim, and he was happy to get involved.

8. How is German bread culture different compared to your home country, Brazil?
Well, we can not really compare. We have here a lot of different kind of breads, and years of bread culture. In Brazil, most of the people know just the “pãozinho,” a small, white bread roll. Brazil is a huge country, and Brazilians don’t eat bread with breakfast in the whole country. In the northwest, for example, we get couscous or tapioca pap for breakfast.

9. As you’ve traveled a lot in your life, which country has the best bread?

10. Which Berlin bakeries do you like best?
Märkisches Landbrot and Weichardt.

11. What is your favourite kind bread?
I don’t have one favorite. I like the potato and the three-grain from Märkisches Landbrot with the red beet spread — that remembers me on my friend Maite. Their Bärlauch bread, amazing! Oh, and the carrots bread roll! I have to confess that i am very into the breads of Märkisches Landbrot. They have a great selection of bread, and I am lucky to have tasted all of them.

12. What’s the best way to use day-old bread at home?
It depends on the amount of bread you have. I would say: cut into slices and reheat in the oven, or make bread flour, because then you can keep it for longer and and use it in many recipes, from salad to soup or dessert. If there is a lot of bread, re-use part of it, and freeze or give away the other part. You can give your food to neighbors, foodsharing or Berliner Tafel, for example. If you always have stale bread and can’t reuse it, it’s better to consider reducing the amount of bread you buy. Conscious shopping is also a relevant point.

13. What is the best bread for cooking? What kind of bread do you prefer to cook with?
With whole grain bread without seeds or grains on top, you will have more recipe options and the recipes will be healthier. Croutons don’t work well with whole grain, or seeded breads because the seeds and grains burn before the bread. Some desserts also don’t  work well with grains because of their texture.

14. Your book includes a few drawings, as well. Are visual arts another pursuit for you?
Thank you very much. I have been doing some work with my paintings and drawings. It was a big surprise for me that people wanted to have them! In the moment, however, I am doing more installations with food than with paintings.

15. I read that you made a food movie. What was it about?
The movie is about a Japanese man who was invited to know hell and heaven. In hell, people were very hungry. They had a lot of food, but the o-hashi (chopsticks) were too long, so they couldn’t bring the food to their mouths. In heaven, they had the same food, the same o-hashi, but they feed each other, so they could eat. It’s a Jewish fairy tale, that i put it into a Japanese context, as the message has no geographic border.

19. Oh, and, what’d you have for breakfast this morning?
Bread with spreads from the market, coffee, fresh orange juice and one fig.


for the german version, recipe and more:

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amsterdam is a very inspiring city. we meet very nice people over there, as marlein banquetsfrank visserrene – the printer of our book and we got to know the work of mark mikjan of “city breaths” (thanks to tanja/ culinary misfits). more impressions about amsterdam, later on tataiskitchenlab.


our pop-up restaurant in amsterdam happened last thursday, on 6th of june. it was very improvised, but very fun.

“o que quer que você faça, vai dar em algum lugar” – alberto ogura

“there won’t be a butterfly if it doesn’t go through a long and silent metamorphosis” – samantha

“pense nos outros” – fernando sabino, “o menino no espelho”

we will print a small magazine soon, with the drawings, pics and translations. write us if you want to receive one.


thank you very much dear alberto ogura and all friends for the great time together!

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pics by alberto ogura and tainá guedes

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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.”

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:


thank you dear julieta. we love you!

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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


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to learn more about inés lauber, please visit her internet site


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loira is a scenographer living in sao paulo, brazil. to learn more about her work, please visit her internet site

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alexandre gam is a film maker living in sao paulo, brazil. to learn more about his work please visit his internet site

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