When Spatula&Barcode were invited to participate in the Municipal show, we knew immediately that we wanted to create a project about responses to the election. The resulting project, “Rage Grief Comfort &” used simple foods to allow the public to express emotions and then asked the question, besides being angry and fearful, what else can we do. Continue reading
Spatula&Barcode gave two lectures about the Foodways series this fall.
This blog post will catch us up on four more meals that were completed during the the Feeding Farmers project, one from November, one from December, and two from January. Continue reading
In September and October of 2016, Spatula&Barcode were artists-in-residence at the Bubbler space in the central branch of the Madison Public Library. Our primary goal here was to engage the general public in discussions about how they understand food systems as personal, social, and global.
To this end, we could be found on site up to twenty hours a week engaged in a number of different kinds of activities: cooking, eating, conversing, playing games, diagramming, reading, looking things up, sorting ingredients and re-arranging the space. Continue reading
On 5 November, Helen Klebesadel and Danny Torres prepared a meal at the Wilkinson Homestead for farmer Mike Wilkinson, Peg Wilkinson, Kendall Wilkinson and family members Barbara Klebesadel, Sam Wilkinson, Ali Wilkinson, Leslie and Jacklyn Wilkinson and Shane, Parker and Bixley. The meal was timed for flexibility so the farmers could eat between combining corn.
On 23 October, Sarah Khan made a meal of marinated chicken in a yogurt sauce, eggplant with onions and tomato, and garbanzos and purple potatoes in a tamarind sauce, yogurt with mint, and a spicy cilantro chutney all served with brown rice. Present at at the farm were Gretchen Cruse and Richard Shuman of Hickory Hill Farm (Loganville) as well as Sarah Khan, Henry Drewal and Meeta Mastani.
We arrived walked and talked on the land, met chickens, cats, geese, old farm equipment and new, and chatted away, learned of the 4-generation farm history, and the challenges of working an organic farm in the midst of non-organic ones. Gretchen’s parents’ tenacity and commitment to land conservation proved visionary…and Gretchen manages to carry on the tradition on nearly 200 acres.
Henry and Meeta, helped with all aspects of the dinner and presentation, and Gretchen created a beautiful outdoor table, and a roaring fire in a big metal caldron to allow us to sit outside till into the evening, contemplating our work, lives, stars and spirits…
On 28 October, Faisal Abdu’Allah cooked a traditional Jamaican soup for Mike and Jean Martin (and guest Andrew Salyer) at Jones Valley Farm in Spring Green.