Artistic Work as a Long Process that Ferments Over Time

Application summary

Over the next three years, I will expand and deepen my interdisciplinary practice at the intersection of food, ecology, art, and research, building on the momentum of my one-year Kone Foundation grant and shifting toward long processes, experimentation, and uncertainty. Grounded in decolonial and ecofeminist frameworks, my work continues to engage with foraging, preserving, cooking, baking, and embodied knowledge – both inner (gut ecologies) and outer (forest, urban, cultural). The project unfolds in three periods: in the first, I will produce a bilingual Edible Landscapes publication rooted in autoethnography and present a collaborative exhibition at Lou Gallery, curated by Earthbound Lovers. I will also launch the publication and perform in Mexico City at Feria del Libro Comestible. The second period centers on experimentation and transformation: exploring inner “invisible” ecologies, time-based materials, preservation, biomaterials, and new processes of documentation. I will expand Entangled Ecologies with collaborators abroad and locally through foraging walks and shared practices, while a residency at TUOTUO will provide time to pause and immerse myself in the local environment’s cycles. In the third period, I return to themes of home, personal identity, memory, and women’s labor in the kitchen. Through cooking and baking as inquiry, I will create open, communal gatherings and events shaped by care, intuition, and uncertainty rather than fixed outcomes. My working methods are plural – installations, performance, edible sculpture, design, photography, writing and publishing, preserving, foraging, and communal meals – and include a variety of human and more-than-human collaborators. At the heart of my practice is a temporal flow attuned to seasons, slow transformation, and fermentation over time.