Tag: Shared table
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Haïti: Mountains Beyond Mountains
Restoration Liberation2019 Ghetto Biennial Katelyn Alexis + Getho Jean Baptiste + Wesner Bazile + Rossi Jacques Casimir + Noel Edgard aka Papouche + Lee Lee + Mimi Sheller + moira williams We are exploring historic connections between Maine and Haiti with a series of workshops and performances; looking at the entangled mobilities between plant-human and…
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Sea Shanties and SEED Stories
Celebrating the new gardens designed and built by Lee Lee at the Pendleton House, the beds set the stage for a display of Haitian artworks and maritime paintings during first Blue Hill Maritime Heritage Festival. In consideration of the historic use of the building to house sailors who needed temporary housing between seafaring journeys, garden…
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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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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: Living in the Shadow of Giants: Food Justice Collisions between Haiti and the US
Perspectives on Global Food Systems: Relationships between Haiti & the US presented for the Society of Caribbean Studies, Glasgow, Scotland
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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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Haïti: Poisson Gwo-Sel
In a kitchen set in a Port-au-Prince alley, the preparation of a fish dish highlights the antiseptic properties of ingredients amidst concerns over raw fish attracting flies. Through meticulous cleaning and marinating in rock salt and citrus, the fish is skillfully transformed into a savory meal served with Mais Moulin, yam, and banana.
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Haïti: Mais Moulin
Mais Moulin is a traditional Haitian corn porridge made with coconut milk, reminiscent of polenta but with a Caribbean twist. Prepared with various meats, it highlights local flavors. The recipe involves frying leeks, extracting coconut milk, and cooking polenta until tender, offering a comforting dish enjoyed during the 2013 Ghetto Biennial.
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