Tag: Seed to Table
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TAOS distillery: Supporting Slow Food Denver
Housed in an historic adobe that contained a bootleg operation during prohibition, the TAOS distillery is a creative retreat space, now dedicated to deepening understanding of mountain habitats and exploring ways we may weave traditional water systems into restorative practices. Centered around the traditional water sharing practice known as Acequias, our community-based work is made…
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STILES – HARVEST Tea featuring Barney Ford
Afternoon tea to celebrate the accomplishments of Barney Ford at the Stiles African American Heritage Center in historic Five Points, Denver
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In Memorium: Jean-Claude Saintilus – Part 3 Activating the Shrine
2017 Ghetto Biennial – Cartographies The theme of Cartographies for the 2017 rendition of the Biennial was in sync with the networks of gardens from which we had both sourced and dispersed plants. I was very happy to reconnect with moira williams. We met during the 2013 biennial, and she became an unanticipated but essential…
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Haïti: Lakou Basile
After visiting SAKALA, trees were planted in the Port-au-Prince woodworker community, utilizing compost from SOIL to enhance soil quality. Elder wood sculptor Basile Wesner helps steward these young trees, while wood shavings from local artisans serve as mulch. A young mango and moringa tree were planted as gratitude for their contributions.
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Haïti: A Visit to SAKALA
The SAKALA garden team, under Moringa trees, teaches urban nursery cultivation from seed, focusing on Moringa’s adaptability to shallow, saline soil. They utilize raised beds in recycled tires for herbs and plan to plant mangoes in the Grand Rue Gardens, reinforcing the project’s community impact and promoting this vital dietary supplement for locals.
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Haïti: Lakou Jean Claude Saintilus
The 2017 Ghetto Biennial nurtured collaboration between Haitian and foreign artists through a communal feast and seed preservation. Neighborhood women prepared food while children engaged in observational drawing of local pollinators. The event emphasized the importance of connecting urban youth with nature, culminating in an ecology-themed shrine enriched with community art and collected seeds.
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In Memorium: Jean-Claude Saintilus – Part 2 Food Forests
Kreyol, Vodou & the Lakou – 2015 Ghetto Biennial For the 4th Ghetto Biennial, themed KREYÒL, VODOU and the LAKOU : forms of resistance, we started looking closely at plant relationships. We decided to kick off the project with a shared meal of Tchaka, a three-sisters porridge made of crushed corn, beans and heirloom squash…
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Cooking Studio Taos: Secret Supper Club
Adventures in Food Together with his wife, Valerie, James Beard recognized Chef, Chris Maher hosts ‘secret supper clubs’ around Taos as part of their Cooking Studio, where participants are encouraged to play with their food. They have hosted pop up dinners in the Distillery gardens on several occasions. Integrating seasonal flavors through locally sourced ingredients,…
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Haïti: Tchaka
Immacula Cadet embodies the intersection of Haitian food sovereignty and US food policies. As she navigates between Haiti and the diaspora, she honors traditions through cooking. Economic globalization and external food practices threaten local food security, leading to reliance on imports. Community kitchens sustain identity, while ritual meals connect generations, emphasizing resilience against external forces.
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In Memorium: Jean-Claude Saintilus – Part 1 Shared Meals
3rd Ghetto Biennial: De-centering the Market & Other Tales of Progress 2013 The first time I met Claude was in his garden, where he handed me a skull and through an interpreter asked if I’d ever held one before. I still had on my wool socks from a Denver winter, having been whisked off to…
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