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发酵中的野生女性主义

Mamind — Tue, 14 Jul 2026 21:46:03 GMT

Mamind: Created page with "==发酵中的野生女性主义== 本工作坊面向所有对探寻食物中鲜活的微生物群落、体悟非人类生命主体带来的微生物和酶促活动..."

==发酵中的野生女性主义==
 
本工作坊面向所有对探寻食物中鲜活的微生物群落、体悟非人类生命主体带来的微生物和酶促活动的益处感兴趣的参与者。发酵食物内部发生的代谢过程能对人体肠道微生物群产生积极影响，这套微生物运作机制也承载着关于食物政治、自给自足、小规模生产与本土饮食文化的叙事。餐桌上的发酵物始终处于流动变化之中，直观展现植物、真菌、细菌、动物与人类的共生共存。在活动过程中，通过桌面留下的渍迹、溢洒与陈设的逐渐转变，分解与合成被具象地转译到餐桌之上。
 
 

==玛娅·明德==
 
玛娅·明德的“小饭馆”项目（Gasthaus）即立足于当下这些实践，是后数字时代关系美学的一个范例。通过搭建一个功能完备、工具齐全厨房场景，它为人们共同烹饪、共同进食、共享观念提供了一个本地据点。此外，项目还邀请活跃于营养与生态领域的艺术家和社会行动者群体——尤其是那些依托生物技术新路径，并以自主创作（DIY）/集体共创（DIWO）方法论建构实践体系的从业者们——将发酵过程作为共通理念和起点，探讨各自的愿景与努力。“文化”一词本源自农耕语境，如今延伸出知识、价值、文明等多重内涵；与之相似，“发酵”本义指糖分转化为有机酸等代谢化学变化的，同时也隐喻着社会层面的激荡与抗争。发酵是一门古老烹饪技艺，更丰富的营养在此过程中自发生成。在玛娅·明德的创作中，发酵是一项恰如其分且富含隐喻意味的活动，它邀请参与者交流各自的食谱与替代性营养方案，同时围绕家庭农耕、食物流通、生态议题、集体主义与性别角色等话题展开探讨。 
 
她的作品曾展出于：苏黎世美术馆（Kunsthaus Zurich）、苏黎世艺术博物馆（Kunsthalle Zurich）、首尔ARKO艺术中心（ARKO Art Center）、伦敦蛇形画廊（Serpentine Galleries）、上海当代艺术博物馆、杭州天目里美术馆、苏黎世赫尔维蒂库姆学院（Collegium Helveticum）、巴黎国立网球场现代美术馆（Jeu de Paume）、巴黎西帖国际艺术村（Cité Internationale des Arts）、金泽21世纪当代美术馆（21st Century Museum of Contemporary Art, Kanazawa）、瑞士驻日本大使馆、林茨电子艺术节（Ars Electronica, Linz）。  
 

==诗歌==
发酵食物拥有生命，它诗意地唤起一个泛灵论世界： 
我们呼吸的空气、入口的食物，始终流转不息。 
 
这种物质蜕变亦可映照于社会图景：微生物间的相互作用， 
与外部世界的社会进程和其相似。 
 
一次社会行动，一个念头，遇上另一个，一点一点地， 
体量渐丰，存在渐显，渐生出社会与文化的丰饶。 
 
有些日子，空间里人头攒动，众人一同奔赴一场烹饪的历险。 
另一些时刻，你独自一人，与那些由你亲手培育的微观生命相伴。 
 
若你静静地听，细细地嗅，便能察觉罐中的生命活动，如何改变着 
周遭的声响与气味。 
 
面对当下弥漫的危机与匮乏， 
我们以发酵的微观律动，作为一种新经济的根基。 
 
这是一场对话：一边是我们的欲望，要改造，要操纵， 
要创造，另一边是我们所处环境的自然节律，它的温度， 
以及栖身其间的野生微生物。 
 
我们能否在传统中开展实验， 
通过重复与变奏的平衡来保持延续？或者，传统本身就是 
漫长岁月里，实验与开放探索的不断延伸所成？   
 

''' 出处:''' 
《微生物群落》独立小册：旨在围绕发酵展开社会、经济、饮食维度的深度讨论。鲁汶，2012年。 

 
 
==生、熟、腐：女性厨房国度，炼金术与无政府主义==
 
我们在厨房里的想法真是自由的吗？我们可以随心所欲地搭配食材和烹饪技巧吗？还是说，我们在炉灶前的操作，终究还是受限于一套无意识的烹饪语法的限制和规则？这是一次对烹饪锅之人类学经典作品的当代重访。 
 
发酵过程实在太过容易作为隐喻呈现：时间如何将苦涩之物化作宜人佳味；“菌母”如何一边把原材料变为全新之物，一边自身增殖繁衍。我们或许可以追随苏珊·桑塔格《疾病的隐喻》中的核心观点——她在书中明确提出：“疾病并非隐喻；看待疾病最本真的方式——也是最健康的患病方式——乃是尽可能剥离、抵制一切隐喻化的解读。”同理，或许理解发酵“最本真”甚至“最健康”的方式，就是如其本然地看待它：摆脱隐喻。摒弃隐喻转而直面“物自体”（thing-in-itself，自在之物），需要我们延展感受、拓展共情力来理解某一事物，不再根据其在人类认知中的用途，而是试图纯粹地理解它本身，如其所是。要承认发酵不仅仅是隐喻（因为对我们来说，它本就可以同时兼为隐喻与客观实存），就是要认清它实乃一种自然发生的过程，而人类不过是参与其中的协作者。当我们领会这一点，便能明白，这种非人类的生命形式，这簇细菌和酵母的共生集合体，与我们自身的存在一样，是这世间至关重要的生命形式。 
 
（文：杰西卡·贝伯内克）
 

==克劳德·列维-斯特劳斯==
《神话学 III：餐桌礼仪的起源》 
法兰克福，苏尔坎普出版社，第367-376页 
 
对于以水进行烹饪，黑脚人（Siksikáwa）拥有种类丰富的容器，从未经加工的兽皮到石制器皿，应有尽有；其中既包括诸如新近剥下的兽皮这类易于损坏的器具，也包括石器这类经久耐用的容器。水煮方式在技术媒介上的这种二重性，恰好对应于另一种排斥水的烹饪方式——烤制——在结果上的二重性：置于空气中自然风干的肉容易腐败，而经过进一步加工制成佩米坎（Pemmikan）之后，则能够长期保存。 
进一步说，黑脚人的四种主要烹饪方式——制作佩米坎、在土炉中烘烤卡马斯（Camas）鳞茎、将肉投入沸水中煮熟，以及将肉悬置于空气中风干——共同构成了一个整体，而这一整体并不能简单还原为若干组彼此对应、相互对立的范畴。前两种方式属于较为复杂的加工过程，后两种则相对简单；第一种与第四种都在露天完成，而第二种与第三种则都发生于地下，即在一个有水或无水的坑穴之中。与植物性食物相联系的地下土炉，同悬挂于半空中的动物肉形成鲜明的对应；同样，储存在干燥、密封皮袋中的佩米坎，同放置于新鲜、敞开并盛满水的兽皮容器中烫煮的肉，也构成另一组对应关系。 
由此可见，这一由四个位置交织而成的结构具有两个内部支点：其中两项所体现的是一种“近乎生”的状态，而另外两项则体现了一种“超越熟”的状态，即佩米坎与烘烤后的卡马斯，它们分别作为动物性与植物性食物，通过进一步加工而获得了长期保存的能力。因此，这一结构的组织原则并不能简单归结为“生”与“熟”的对立，因为它在两极之间建立起了更为复杂的中介关系。事实上，众所周知，黑脚人的确喜食猎物的生内脏，例如肝脏、肾脏以及完整的胃，这一点本身便说明，“生”并不必然构成这一体系中的消极项。 
 
我们刚才所举出的，不过是这一模型发生转换的一个例证，而类似的转换还可以继续列举。例如，在某一烹饪体系中，如果“烤制”这一范畴进一步区分为“煎烤”与“炙烤”，那么后者便将占据整个烹饪三角形的顶点；至于普通的烤制，则仍然位于“空气”这一轴线上，处于炙烤与烟熏之间。同样，如果某一烹饪体系进一步区分“水煮”与“蒸制”，那么蒸制——由于水始终不与食物直接接触——便处于水煮与烟熏之间，占据两者之间的中间位置。换言之，随着分类范畴的不断细化，烹饪体系的整体结构也会随之发生转换；然而，无论这些转换采取何种形式，它们所遵循的始终不是经验事实的简单累积，而是结构关系的重新组织。 
 

==《文化复兴主义者宣言》——Sandor Katz（桑德尔·卡茨）==
我们需要培养一种不同的关系。我们必须重新夺回我们的食物。食物远不只是维持生命的营养来源，它承载着一张复杂的关系网络，是我们所处环境的重要组成部分。重新夺回食物，意味着积极参与到这张关系网络之中。当今超市货架上的食品，是全球化生产体系的产物，它依赖于专利化的遗传资源、合成且往往具有危害性的化学品、大规模单一种植、长途运输、工厂化加工、浪费性的包装以及高耗能的冷藏系统。这个体系生产出来的食物正在破坏地球、损害我们的健康、削弱地方经济的活力，并剥夺我们的尊严，让我们日益依赖它，沦为被动的消费者。 
与植物和动物建立关系。我们的食物来自植物和动物，同时也离不开微生物的协助。我们不能继续与食物的源头保持距离，把食物生产完全交给那些高度专业化、远离我们生活的大规模单一种植体系。从前，人们因为生存的需要，与自己食用的植物和动物保持着紧密联系，认识它们、依赖它们，并通过耕种与采集，与周围环境建立深刻的连接。今天，我们需要重新连接自己的食物来源，认识身边的植物，种植香草或蔬菜，采摘无人收获的水果，种下一棵树或照顾一棵树，采集院子里的野草作为食物。如果我们享用鸡蛋、牛奶或肉类，也可以尝试小规模饲养家禽家畜，并了解甚至参与屠宰和分割的过程，以尊重、珍惜并感恩每一种食物背后所付出的生命。我们与这些生命共同演化，彼此的命运始终交织在一起。 
与农民和生产者建立关系。我们应购买本地食物，支持本地农业，认识农民，并直接向他们购买农产品。农业的复兴是真正能够带来经济活力和安全的方式。除了农产品本身，人们日常享用的奶酪、萨拉米香肠、天贝等加工食品，大多依赖发酵工艺，因此我们也应支持本地小规模食品加工和生产。这意味着更新鲜的食物、本地就业机会、更分散的生产方式以及更强的社会韧性。本地生产不仅包括商业经营者，也包括通过礼物交换、物物交换、自愿捐赠、社区支持农业以及其他替代经济形式开展生产的人们。每个人都可以在这张重新兴起的食物创造网络中找到自己的位置。 
与祖先建立关系。过去的人们比现代人更加重视自己的祖先，而今天，我们虽然崇拜神灵或历史英雄，却很少珍视自身不断延续的文化与血脉。无论我们的出身多么复杂，我们都是古老家族世代相传的后裔，祖先留给我们的不仅有种子、发酵技艺等有形遗产，还有丰富的智慧与文化。我们应尽可能重新发现、继承并延续这些宝贵财富，因为文化的复兴正是保存祖先遗产最重要的方式，让传统继续活着，本身就是对祖先最深的敬意。 
与未知建立关系。尽管现代科学在显微技术、基因分析等领域取得了巨大进步，我们对微观世界、身体和心灵仍然知之甚少，因此应尊重未知，并欣然接受人类永远无法理解一切这一事实。 
与社区建立关系。所谓完全自给自足，只是一种危险的神话，我们始终需要彼此。珍惜自己的社群，用心经营它，不断扩大它，把自己种植或制作的食物分享给他人，也鼓励更多人参与食物生产。社区从来不会完美，正因为人们拥有不同的价值观、想法和愿景，建立社区才需要付出持续的努力，而这种努力正是寻找共同点、重建人与人联系的过程。 
与抵抗运动建立关系。随着越来越多的人在自己的生活和社区中实践改变，这些个人行动能够，也必须汇聚成为推动社会变革的力量。在重建地方食物体系的同时，我们应积极参与推动粮食公平和粮食主权的社会运动，关注资源分配的不平等；在借鉴原住民智慧的同时，也应与仍在为生存而奋斗的原住民族团结一致；在努力减少个人碳足迹的同时，也应加入推动企业和政府承担环境责任的社会运动。个人行动固然重要，但集体行动拥有更加强大的力量。 
与材料建立关系。我们应尽可能使用那些丰富、易获得、环境影响低且可以重复利用的材料，而不是不断追求新的设备和工具。我们必须打破一次性消费社会的循环，在条件允许的情况下回收和再利用废弃材料，从植物或动物中获取纤维，用泥土等天然材料建造房屋，践行自己动手（DIY）的文化。 
 
这些只是支撑并丰富我们生命的一张庞大关系网络中的几条线索，而发酵正是我们有意识地培育这张关系网络的一种方式。这就是文化复兴的日常实践。通过与生命力重新建立联系，我们得以重新发现自己的处境，并重新与生活的世界建立深刻而真实的连接。
 

==食谱==

===生姜麦草啤酒===
这款自制生姜麦草啤酒根据艺术家原创配方制作而成，灵感源自18世纪古法工艺——彼时，姜啤是风靡不列颠家庭的清爽发酵饮品，仅依靠天然酵母与乳酸菌完成发酵。早期姜啤风味辛辣浓烈，酒精度约11%，因其发酵活性强、状态不可控，储存与运输难度极大。直至19世纪，无酒精版本问世，虽沿用“姜啤”之名，却与传统发酵饮品大相径庭，也就是如今人们熟知的姜汁汽水。在德国，古法酿造姜啤依法不能标注为“啤酒”，因不符合《德国啤酒纯净法》(Reinheitsgebot)，不归类为常规啤酒*。本配方改良传统姜啤，风味更具细腻的平衡感：温和的水果香甜与新鲜的柠檬酸味，辅以麦草与柠檬草的草本清香；相较经典配方大幅减少生姜用量，以彰显细腻风味。成品清爽怡人，可纯饮，也适配各类餐食，尤其甜点。而稳定高品质发酵的核心则是全程卫生操作、精准控温、严格配比。 
 
'''原料''' 
新鲜生姜 
香茅草 
香草荚 
柠檬皮及柠檬汁 
芫荽籽 
鲜榨麦草汁 
甘蔗糖 
酿酒酵母（酿酒酵母，Saccharomyces cerevisiae） 
 
'''做法''' 
第一步 
将生姜、香茅草、香草荚、柠檬皮及柠檬汁、芫荽籽放入敞口发酵桶或大号玻璃罐；冲入煮沸的糖水，自然放凉至24℃（75°F）左右。 
第二步 
液体冷却后投入酵母。使用0.1%的酿酒酵母（Saccharomyces cerevisiae），即酿造艾尔啤酒时常用的上层发酵酵母。 
第三步 
容器用干净纱布封口，待混合液室温发酵24小时，环境温度控制在21℃（70°F）以下。此阶段酵母将蔗糖转化为酒精、二氧化碳并释放热量。 
第四步 
次日，加入鲜榨麦草汁，移入8℃（46°F) 冰箱冷藏24小时，以减缓发酵速率。 
第五步 
第三天，用细纱布过滤发酵原液。麦草汁中的叶绿素遇酒精易分解，即便酒精浓度较低，持续的发酵过程也会使其失去鲜绿的色泽。 
第六步 
灌装并密封，冷藏静置至少48小时再饮用。 
第七步（可选） 
自然产生的泡沫消散极快，可舀少量原液装入奶油发泡器打出轻盈的泡沫；将饮品倒入杯中，最后在顶部点缀泡沫，形成一朵精致的"花"。 
 
*《德国啤酒纯净法》（Reinheitsgebot）是1516年巴伐利亚公爵威廉四世颁布的法令。它规定德国啤酒只能使用四种原料：大麦芽、啤酒花、水和酵母。 
 

===洛神花康普茶===
'''原料''' 
1杯干洛神花茶叶 
1杯甘蔗糖 
1～2杯康普茶发酵原液 
1份康普茶菌膜（SCOBY） 
3升无氯清水 
 
'''厨具''' 
3升大容量玻璃罐 
滤网 
烧水壶 
 
'''做法''' 
第一步 
烧1升开水，放入一杯干洛神花茶叶与1杯白糖（糖量占总水量5%～8%）。将糖搅拌融化。滤出茶汤，放凉至室温。 
第二步 
倒入剩余2升无氯清水，放入菌膜与发酵原液。真正发挥作用的微生物藏在原液之中。我常把菌膜比作微生物的“居所”，菌群更爱在发酵液中漂游。发酵原液可降低pH值、抑制霉菌滋生；康普茶原液也可用其他活性充足的发酵液替代，如开菲尔水、德国酸菜卤水。 
第三步 
用干净纱布封住玻璃罐口，静置发酵7～10天。康普茶发酵高度依赖温度与本地气候；夏季气温超30℃时发酵周期会缩短至10天以内。第7天起可每日取样试饮，以便把控口感。 
第四步 
达到个人喜爱酸度即可分装取用。有人偏爱醇厚酸感，有人喜欢早些取用，保留偏甜的口感。分装时预留部分原液，即可开启下一批发酵。建议整罐清空，洗净容器重新制作（重复步骤1-4）。每一批都会长出一层新菌膜，俗称“菌宝宝”。老菌膜可赠予她人，仅保留新生菌膜继续发酵；也可新旧菌膜一同留存。 
许多人会准备“菌膜收纳罐”，存放富余菌膜，赠予友人或留作备用。有人甚至将菌膜材料作为生物膜来研究，以制造一种性质类似皮革的材料——也就是纯素皮革（vegan leather）。 
 
'''补充说明''' 
二次发酵 
另一趣味操作是以发酵完成的康普茶作为基底进行二次发酵：取成品康普茶，加入1/3任意鲜榨果汁（自带糖分），与康普茶液体一同装入密封瓶中发酵即可。通常我会将瓶子先常温放置一天以加速发酵过程，然后移入冰箱再发酵一周。发酵很讲究时间与直觉感知，从中确能学到时间管理，学到如何感知看不见的力量。 
 
'''多样的茶叶与风味拓展''' 
洛神花康普茶只是众多风味版本之一，可循序渐进培育菌膜适应各类茶叶和风味。正如所有的烹饪方法一样，原材料的品质越高，成果也就越出色。而稳定高品质发酵的核心则是全程卫生操作、精准控温、严格配比。 
 

===水开菲尔（即Tibicos或日本水晶菌）===
与康普茶类似，水开菲尔是一种可以通过活性开菲尔菌种在家自制的益生菌饮品。它口感类似柠檬汽水，健康且富含多种维生素和矿物质，所含益生菌更能每日滋养修复肠道菌群。 
 
'''原料''' 
1升无氯自来水 
2～3片薄柠檬片 
1片薄甜菜根片 
1粒果干（无花果/椰枣/枸杞等） 
50～80g白砂糖（甜度接近柠檬水即可） 
2～3大勺开菲尔菌粒 
 
'''做法''' 
在适合的玻璃或陶瓷容器中放入开菲尔菌粒，根据喜好加入糖、清水、柠檬、甜菜根、果干；全程都不要使用金属器具。静置2～3天后即可饮用。用塑料滤网滤出菌粒，将原液倒入水壶或玻璃瓶；菌粒用冷水冲洗后，放回原发酵容器，加入新原料进行下一批发酵。糖分是菌粒的养分，干果是所谓的矿物质来源，柠檬增添清爽口感，甜菜根则带来美妙色泽。每一批发酵都是一次全新的过程，所以每次都要使用新的果蔬。滤出的菌粒用流动冷水冲洗后可投入下一批的制作中。（一批即一轮发酵）单批发酵周期约2天即可饮用。如需暂停制作，可将菌粒装入罐子，加清水与一小勺糖，放入冰箱使其冷藏“休眠”，最长可存放1个月。 
 

===韩式越冬泡菜（Kimjang Kimchi）===
'''原料''' 
3整颗大白菜 
约150g或占白菜总重量4%的食盐 
1杯糯米粉 
1大勺白砂糖 
6瓣大蒜 
1块拇指大小生姜 
1捆小葱/青蒜（整棵使用） 
2大勺鱼露（可选） 
1大勺发酵虾酱（可选） 
半勺味噌 
1大勺酱油 
1根胡萝卜 
1个苹果 
1/3根白萝卜 
3～5大勺韩式辣椒面（Gochugaru） 
 
'''做法'''
白菜整颗竖切为四瓣（不要手撕或横切），每一层菜叶都均匀抹盐，放入大盆，盖厨房布静置隔夜。 
次日冲洗白菜（这是很重要的步骤，需用流动水轻冲，部分盐分会留在菜叶内部）。挤捏菜叶有轻微脆响、尝起来仍带咸度即为盐渍到位；菜叶表层会显出透亮光泽。 
调制腌酱：糯米粉加300ml清水小火慢煮至浓稠糊状，中途可按需补水。将糯米糊放凉备用。苹果、生姜、大蒜去皮榨汁成泥，拌入糯米糊，加辣椒面、白糖、酱油、少量味噌搅匀。 
辣椒斜切成3mm薄片；胡萝卜、白萝卜、小葱切3～5mm细条，全部拌入腌酱，并仔细嗅闻。将腌酱逐层揉搓进白菜叶片及缝隙中，全部装入韩式陶缸（ONGI）、酸菜坛或密封玻璃罐进行发酵——用力向下压实，盖好密封形成良好的厌氧环境（即罐子密闭，隔绝空气进行初次厌氧发酵）。 
在常温台面发酵1天后移入冰箱，保持7～16℃的恒温环境能保证发酵缓慢均匀。泡菜需低温储存，高温会导致白菜软烂结块。泡菜在变酸之前都可以享用，根据季节和储存条件，大约可保存3-6个月。发酵过酸的泡菜不要丢弃，可用来做泡菜炒饭、饺子、泡菜汤锅等热菜。 
 

===野菜泡菜===
家传配方 
这是我从母亲那里继承下来的配方。传统的泡菜通常使用大白菜（Napa cabbage），但其实有无数种蔬菜和食材都可以做成泡菜，尤其是各种绿叶菜。 
这款腌料特别适合用来处理野生香草，例如野蒜（熊葱）、蒲公英、羊角芹、蒜芥、野胡萝卜叶或野韭菜。 
与传统泡菜不同，这个配方无需预先盐渍，因为野蒜等野菜叶片软嫩，无需此预发酵步骤。 
 
'''原料''' 
体积约1升（4杯）鲜野菜叶 
2大勺熟芝麻油 
1～2大勺韩式辣酱（gochujang） 
1小勺芝麻粒（建议炒熟） 
1大勺白砂糖 
2大勺米醋 
 
 做法''' 
到野外采摘野菜，充分享受林间草地采摘过程。 
回家之后，彻底清洗野菜（建议在洗菜水中加少许食盐）。 
将所有腌料原料混合均匀，并轻柔抓拌野菜，确保每片菜叶都均匀裹上腌料酱汁。 
装入密封罐，冷藏保存，最长可存放半年。 
 
'''备注：''' 这份食谱属于清爽型腌制泡菜，专为柔嫩的野生绿叶菜设计。它与传统韩式泡菜不同，传统做法通常需要先盐渍蔬菜，再进行乳酸发酵。而这里只需将嫩叶与调味料拌匀后冷藏保存即可。 
 

===糖霜鲜花===
糖霜鲜花精致美观，是法式传统甜点中的经典装饰，制作简单、外形出众。 
 
'''原料''' 
1个蛋清 
一把花园或草地上的可食用鲜花 
3～4大勺白砂糖 
 
'''做法''' 
将蛋清打至硬性发泡。取一朵花，先浸入蛋清，再裹上白砂糖。操作时须轻柔，不必将整朵花完全裹满蛋清，但尽量使其均匀附着。将裹好的花朵逐一摆放在铺有烘焙纸的烤盘上。 
放入烤箱，开启风扇（对流）模式，温度不超过100°C，至烘干。烤箱门需留一道缝隙（可用一根木筷隔在门间），以便湿气散出。 
 
'''备注：''' 仅选用未经农药处理、未生长在道路旁或受污染区域的可食用花朵。常见的可食用花卉包括紫罗兰、玫瑰、雏菊、接骨木花、旱金莲、金盏花和琉璃苣。 
 

编辑：玛娅·明德 
翻译：瞩睐、我是Saga 
图像+版式设计：玛娅·明德 
©© 柏林，2026

Fermenting Feral Feminism

Mamind — Thu, 09 Jul 2026 08:20:15 GMT

Mamind: /* Fermenting Feral Feminism */

== Fermenting Feral Feminism ==
Chinese version: https://www.hackteria.org/wiki/发酵中的野生女性主义 
This workshop is open to everyone who is curious to learn about the living cultures within our foods and the benefits of microbial and enzymatic activity through more-than-human agency.
The metabolic processes that take place in fermented foods have a positive impact on the human gut microbiome. These microbial mechanisms also tell stories about food politics, self-sufficiency, small-scale production, and local food cultures. The ferments on the table are in constant flux, illustrating the symbiotic coexistence of plants, fungi, bacteria, animals, and humans. Decomposition and composition are translated onto the table through stains, spills, and the gradual transformation of the table setting throughout the event. 
 
This laboratory of knowledge exchange is a practical exercise in un-learning and DIWO (Do It With Others). We become microbial in the sense of network thinking.
Fermentation is one of humanity's oldest cultural heritages: a way of cooking without heat, preserving the abundance of seasonal harvests, and enriching flavour through the seemingly magical emergence of umami. Fermentation is a culinary practice found all around the world, expressed through diverse recipes and local microclimates. Yet it always involves the active collaboration of fungi or bacteria and the human hand. Although this practice is more than 6,000 years old, it predates modern science. I like to refer to fermentation as a female feral science. We have been biohackers since the beginning of settled life. 
 
Fermentation is a holistic practice. It touches our tongues, tickles our senses, keeps our stomachs gregarious, and even has the power to enhance our moods and reduce fatigue. Fermentation knowledge has long been transmitted through oral traditions, subtle gestures, direct hands-on experience, and attentive observation. For the artist Maya Minder, fermentation is a starting point for telling stories of ancient futurisms. To ferment is to touch our guts, to align ourselves with our more-than-human allies, and to reactivate our (lost) senses. Fermentation is biological wisdom and social transformation at once. It means cultivating together within communities and enriching the liveliness of our everyday practices of eating and cooking. On the tip of our tongues, Maya Minder seeks to touch people's hearts, hands and minds by translating the language of invisible microbial agency through the simple yet profound practice of everyday rituals.
 
 

== Workshop Facilitator - Maya Minder ==
Maya Minder‘s Gasthaus lays in these current practices, an example of relational aesthetics in the age of the postdigital. Through the setting of a functional kitchen provided with all the necessary tools, it offers a local gathering point for people to cook and eat together while sharing ideas. What is more, it invites groups of artists and militants active in the field of nutrition and ecology - in particular those who built their praxis by developing new approaches to biotechnologies and DIY/DIWO methodologies - to discuss their visions and endeavours, using as a starting point and a mutual concept the process of fermentation. Similar to the concept of culture, which has its roots in an agricultural context and now encompasses concepts related to knowledge, values and civilisation, the concept of fermentation, describing metabolic processes such as the chemical transformation of sugar into acids, refers as well to social phenomenon of agitation and uprising. Fermentation is an ancient cooking practice allowing the autonomous production of enriched nutriments. In Maya Minder‘s work, fermentation is a suitable and metaphorically charged activity to invite the guests not only to share their receipts and their alternative solutions to nutrition but also to debate on subjects such as home-made agriculture, food circulation, ecological issues, collectivism and gender roles. 
Her work has been exhibited at: Kunsthaus Zurich, Kunsthalle Zurich, ARKO Art Center (Seoul), Serpentine Galleries (London), Power Station of Art (Shanghai), BY ART MATTERS天目里美术馆 (Hangzhou), Collegium Helveticum (Zurich), Jeu de Paume and Cité Internationale des Arts (Paris), 21st Century Museum of Contemporary Art (Kanazawa), Swiss Embassy in Japan, and Ars Electronica (Linz). 
 
https://de.wikipedia.org/wiki/Maya_Minder
 
 

== Women Kitchen Nation, Pot-Peeting Philosophy, and Alchemists Anarchism ==
Are our thoughts in the kitchen really free? Can we combine ingredients and cooking techniques however we like? Or do we ultimately operate at the stove within the limits and rules of an unconscious culinary grammar? A contemporary revisit of a classic in the anthropology of the cooking pot. 
 
The process of fermentation presents itself almost too easily
as a metaphor — the way time transforms something bitter
into something full of goodness; how the ‘mother’ turns
raw materials into something entirely new while simultane-
ously replicating itself. Perhaps we can follow in the foot-
steps of Susan Sontag’s argument in “Illness as Metaphor”,
in which she insists that “illness is not a metaphor, and
that the most truthful way of regarding illness — and the
healthiest way of being ill — is one most purified of, most
resistant to, metaphoric thinking.” Likewise, perhaps the
‘most truthful’, even the ‘healthiest’ way of understanding
fermentation is as it is: devoid of metaphor.
Rejecting metaphor in favour of ‘the thing in itself’ requires
extending our feeling, stretching our empathy towards
understanding something, not based on its use in rela-
tion to human comprehension, but towards attempting to
understand it purely for what it is.
To understand fermentation as not only a metaphor (for
it can exist simultaneously to us as both metaphoric and
actual) is to understand it as a naturally-occurring process
with which humans are simply collaborators. And in under-
standing this, we can realize that this form of non-human
life, this collection of symbiotic bacteria and yeasts, is as
vital a form of life as our own existence in the world.
 
 

<big> 
The kitchen is a place 
that bears many wonders. 
Cooking nourishes— 
it is a social space, 
a space of molecular revolution 
and body queering. 
A deveni creativ în bucătărie 
(in becoming creative in the kitchen) 
is to practice self-care and trust. 
It is a place of generous sharing— 
avec vos allié·e·s non-humain·e·s 
(with your non-human allies) 
 
</big>

===Fermentation follows the culinary triangle===
In 1969 French structuralist Claude Lévi-Strauss wrote his ideas on the western mindset of dualism between nature/culture inside the text titled "Die Abhandlungen über den Ursprung der Tischsitten". His writings became embelematic for a generation of thinkers, artists, ethnographers, philosophers and even chefs. Feeling inspired by his hypothesis on the "Raw, Cooked and Rotten", till today his text is highly complex and still feels fresh using the ideas of the culinary trinagle to reflect on the many layers of culture and rawness. 
 
Extract from: Claude Lévi-Strauss. Mythologie III: Der Ursprung der Tischsitten.
Frankfurt am Main, Suhrkamp. S.367-376
 
 

Für das Kochen mit Wasser verfügten die indigenen *Siksikáwa* Nativen über eine breite Skala von Behältern, vom Rohleder bis zum Steingefäss, über vergängliche Geräte wie frisch gehäutetes Leder oder so dauerhaftes wie Steingeschirr. Diesen Dualismus de Kochens mit Wasser im Hinblick auf die technischen Mittel entsprach der Dualismus der umgekehrten (das Wasser ausschliessende Braten) kulinarischen Methode im Hinblick auf ihre Resultate: das an der Luft getrocknete Fleisch ist verderblich, der Pemmikan dagegen, in den man es verwandelt nicht. Schliesslich scheinen die vier wichtigsten kulinarischen Methoden der *Siksikáwa* Nativen - Herstellung von Pemmikan, Backen, oder von Camas im Ofen, Überbrühen des Fleisches in siedendem Wasser und Trocknen des Fleisches an der Luft - was sich nicht auf Paare korrelativer und gegensätzlicher Termini reduzieren lässt. Die ersten beiden Methoden sind komplex, die letzen einfach; die erste und die vierte finden unter freiem Himmel statt, die zweite und dritte unterhalb der Oberfläche, in einem Loch mit oder ohne Wasser. Der chthonische Ofen, einer pflanzlichen zugeordnet, steht dem tierischen Fleisch entgegen, das in halber Höhe aufgehängt wird, sowie der in trockenen, hermetisch verschlossene Ledersäcken verstaute Pemmikan bezüglich der tierischen Nahrung dem Fleisch entgegensteht, das in frischem, offenem und mit Wasser gefülltem Leder überbrüht wird. Dass dieses viereckige und langgestrickte System, in dem zwei Termini das *fast-Rohe Fleisch und in dem anderen Termini das mehr-als Gekochte (Pemmikan und Camas) als tierische und pflanzliche Nahrungsmittel langzeitig Konserviert und haltbargemacht werden, zwei innere Stützpunkte, die sich nicht an den einfachen Wertigkeiten des Rohen und des Gekochten festschreiben lassen. Wie man weiss, assen die *Siksikáwa * Nativen in der Tat die Eingeweide des Wilds gerne in rohem Zustand: Leber, Nieren, und ganze Mägen.

 

Wir haben soeben ein Beispiel für die Transformation des Modells angeführt. Es gibt noch weitere. In einem kulinarischen System, in dem die Kategorie des Gebratenen in Gebratenes und Geröstetes spaltet, nimmt dieser letze Terminus den Platz an der Spitze des Dreiecks ein (Roh - geräuchert - gekocht - fermentiert). Das Gebratene, immer noch auf der Achse der Luft, auf halbem Weg zwischen dem Gerösteten und dem Geräucherten. Genauso wird man vorgehen, wenn das kulinarische System einen Unterschied zwischen dem mit Wasser Gekochten und dem mit Dampf Gekochten macht: das letzter, bei dem das Wasser von der Nahrung ferngehalten wird, steht dann auf halbem Weg zwischen dem Gesottenen und dem Geräucherten.
 

=== „A Cultural Revivalist Manifesto“ by Sandor Katz ===
'''We need to cultivate a different set of relationships:'''
 
We must reclaim our food. Food is much more than simply nourishment. It embodies a complex web of relationships. It is a huge part of the context in which we exist. Reclaiming our food means actively involving ourselves in this web. The foods that fill our contemporary supermarket shelves are products of a globalized infrastructure of proprietary genetic material, synthetic and often dangerous chemicals, monocultures, long-distance transportation, factory-scale processing, wasteful packaging, and energy-sucking refrigeration. The food being produced by this system is destroying the earth, destroying our health, destroying economic vitality, and robbing us of our dignity by breeding dependency and reducing us to the subservient role of consumer.
 
 
'''Relationships with Plants and Animals'''
 
This is where our food comes from, plants and animals (with microbial assistance). We cannot continue to distance ourselves from the sources of our food, relegating it to highly specialized, mostly faraway, mass-production monocultures, cut off from our lives. Historically, by necessity, we related to the plants and animals we ate. We knew them, relied upon them, and through their pursuit and cultivation, we were intimately connected to our environment. We need to become reconnected to the sources of our sustenance. Get to know the plants around you. Grow some herbs or vegetables. Glean and use unharvested fruit. Plant a tree, or care for one, or many. Forage weeds from your yard. If you enjoy eggs, milk, or meat, consider exploring the path of raising chickens or other livestock on a small scale. Find a way to observe and participate in slaughtering and butchering. Respect, honor, and appreciate the life that goes into our food. We have coevolved with these other beings, and our fates are intertwined.
 
 
'''Relationships with Farmers and Producers'''
 
Buy local food! Support local agriculture! Get to know farmers, and buy directly from them. Agricultural revitalization is real economic stimulus and real economic security. Beyond the raw products of agriculture, most people enjoy foods and beverages that have been processed, whether it’s cheese, salami, or tempeh. Many of these “value-added” processes involve fermentation. Support small-scale local processing and production. It means fresher food, local jobs, decentralization, and greater resilience in the face of change. Local production includes not only commercial manufacturers but small informal production shared through alternative economies such as gift exchange, barter, voluntary donations, herd-shares, community supported models, or illicit underground sales. Find a niche you can fill in the reemergent web of food creators.
 
 
'''Relationships with Ancestors'''
 
Our ancestors paid much more attention to their ancestors than people in our time typically do. We have our God, and canonize various historical or mythological heroes into icons, but in our time we have very little appreciation for the general continuous lineage itself. However mixed our heritage may be, we are, each of us, the spawn of ancient lineages, which have bestowed upon us incredible cultural legacies. We must remember, rediscover, and reclaim our ancestors, however we can, and honor, protect, and perpetuate their gifts, including tangible ones such as seeds and fermentation processes. Cultural revival is necessary in order to maintain their great legacy to us. Keeping it alive is the ultimate in ancestor worship.
 
 
'''Relationships with Mysteries'''
 
Mysteries endure. Despite all the impressive advances in microscopic imaging, genetic analysis, and other forms of scientific investigation, the realm of the microscopic is still very little understood. For that matter, so is much about our own bodies and minds. Let us honor the mysteries and revel in the fact that we will never understand everything.
 
 
'''Relationships with Community'''
 
Self-sufficiency is a dangerous myth. We need each other. Love your circle, cultivate it, and enlarge it. Share food you grow or make with your community, and encourage others in their food production activities. Community is never perfect and takes hard work, because people have such varied visions, ideas, and values. But do the hard work of finding common ground, and build community with the people around you.
 
 
'''Relationships with Movements of Resistance'''
 
Our growing awareness as individuals creating change in our own lives, and communities can (and must) build into galvanizing social movements. While reviving local food systems, we can also address inequitable access to resources by becoming part of existing movements for food justice and food sovereignty. While making use of indigenous wisdom in our cultural revival efforts, we can also acknowledge and act in solidarity with indigenous peoples struggling for survival. While trying to limit our own carbon footprints and environmental impact, we can also join social movements demanding the same of corporations and government policies. Personal actions can be powerful, but nothing like the force of collective action.
 
 
'''Relationships to Materials'''
 
„We must strive to maximize the use of whatever is abundant, easy, low-impact, and reusable. We do not need infinitely more special equipment and gadgetry. We must interrupt the disposable society. Where feasible, scavenge materials to reuse them; process fibers from plants or animals; build a house from earthen materials. DIY culture!
 
These are but a few strands of a densely interwoven web of relationships that can sustain and enrich us. Fermentation is one way in which we may consciously cultivate this web. This is the daily practice of cultural revival. By engaging life forces, we rediscover and reconnect with our context.“
 
 
Text by Sandor Katz 
 
 

== Recipes ==
=== Ginger & Grass Beer ===
This house-brewed Ginger & Grass Beer is made according to a recipe developed by the artist. It draws inspiration from the original method of the eighteenth century, when ginger beer was a popular fermented refreshment in many British households. At that time, it was produced through the activity of naturally occurring yeasts and lactic acid bacteria. Early ginger beer was a rather pungent, robust beverage with an alcohol content of around 11%, making it difficult to store and transport due to its active and unpredictable fermentation.
It was not until the nineteenth century that a non-alcoholic version emerged. Although it borrowed the name, it shared little with the traditional fermented drink. Today, this soft-drink version is commonly known as Ginger Ale.
In Germany, traditionally brewed ginger beer may not legally be labelled as "beer" because it does not comply with the German Purity Law (Reinheitsgebot) and is therefore not considered a conventional beer.
Our interpretation of Ginger Beer offers a more delicate balance than traditional recipes. A gentle fruity sweetness and the acidity of fresh lemon are complemented by grassy notes of wheatgrass and lemongrass. To allow these subtle flavours to come forward, the amount of ginger has been significantly reduced compared to classic recipes. The result is a refreshing drink that can be enjoyed on its own or served alongside food, particularly desserts.
Careful hygienic practice, precise temperature control, and accurate measurements are essential for producing a consistently high-quality fermentation.
 
 
'''Ingredients''' 
• Fresh ginger 
• Lemongrass 
• Vanilla 
• Lemon zest and juice 
• Coriander seeds 
• Fresh wheatgrass juice 
• Cane sugar 
• Yeast (Saccharomyces cerevisiae) 
 
'''Method''' 
Step 1
Place the ginger, lemongrass, vanilla, lemon zest and juice, and coriander seeds into an open fermentation vessel or large glass jar.
Pour over a boiling mixture of water and cane sugar, then allow the infusion to cool naturally to approximately 24°C (75°F).
Step 2
Add the yeast once the liquid has cooled. Use 0.1% Saccharomyces cerevisiae, the same top-fermenting yeast commonly used in brewing ales.
Step 3
Cover the vessel with a clean cloth and allow the mixture to ferment for 24 hours at room temperature, keeping the temperature below 21°C (70°F).
During this stage, the yeast converts the cane sugar into alcohol, carbon dioxide, and heat.
Step 4
On the following day, add freshly pressed wheatgrass juice.
Transfer the vessel to refrigeration at approximately 8°C (46°F) for a further 24 hours to slow the fermentation process.
Step 5
On the third day, strain the ginger beer through a fine cheesecloth or filter cloth.
The chlorophyll from the wheatgrass juice is not stable in the presence of alcohol, even at relatively low concentrations, so the drink gradually loses its bright green colour during continued fermentation.
Step 6
Bottle the finished Ginger & Grass Beer and seal the bottles tightly.
Refrigerate for at least 48 hours before serving.
Step 7 (Optional)
As the natural foam has only a very short lifespan, a small portion of the Ginger Beer can be charged in a cream siphon to produce a light foam. Pour the drink into a glass and finish by topping it with the foam, creating a delicate "flower" on the surface.
 
 

=== Hibiscus Kombucha ===
'''Ingredients''' 
1 cup dried hibiskusflowers 
 1 cup cane sugar 
1-2 cup kombucha starter liquid 
1 Kombucha-SCOBY 
3 liter (chrorine free) water 
 
'''Tools'''
1 big glass jar of 3L volumes 
1 sieve 
1 waterboiler
 
 

'''Methode:'''
Step 1 
Boil 1 liter of water and add 1 cup of hibiscus tea and 1 cup of sugar (sugar shall be 5-8% of total amount of water) stir and dilute the sugar. Once diluted strain the liquid from the hibiscus tea and cool it down to room temperature. 
Step 2 
Add 2 liter of chlorine free water and then add the kombucha - scabby and the kombucha starter liquid. The actually living microbes are inside the liquid. I always tend to say the scoby is the house of the microbes, the microbes themself are happy to float around in its liquid surroundings. The starter liquid also helps to lower the PH and to prevent mold. This starter liquid can be also replace by another strong living culture luiquid such as Kefir Water or a splash of sourkraut water 
Step 3 
Use a clean cloth to cover the glass jar and let the kombucha sit for 7-10 days. Kombucha fermentations are strongly interdependent with the temperature and local weather conditions. In summer when temperatures reach above 30 Degrees the fermentation process can last less then 10 days. It's helpful to check and taste your kombucha after the 7th day on a daily basis. 
Step 4 
Harvest the Kombucha after your personal taste. Some people like it more sour, others prefer to harvest early and keep it on the sweeter side. For Harvesting you immediately create a new batch by keeping back some of the liquids. I advise to remove the liquid and scoby entirely, wash the glass jar and create a new "batch" (repeat step 1-4). In each batch usually you create a new scoby baby. A new layer of bacterial biofilm appears. It is recommendable to toss away the old scabby (better to share it with a friend) and keep the baby for the new batch, but you can also keep the old one. 
Some people create "Scoby Hotels" by collecting the surplus on scoby material and store it in a seperate jar to then gift it to others or to create a back-up. Some people even study Scoby materials as biofilm to create a material that has similar properties as leather --> vegan leather. 

'''Additional''' 
'''Second fermentation''' 
A playfull variation is the secondary fermentation you can play around using the finished kombucha drink as basis. Just add 1/3 of any kind of fresh fruit juice (contains sugar) and ferment it in a closed bottle with the Kombucha liquid. I usually store the bottle one day outside to accelerate the fermentation process and then transfer it to the fridge for another week of fermentation. Fermentation is all about time and intuitive sensing, it really teaches you a lot about time management and sensing ghost. 
'''Various teas and tastes to use''' 
Hibiscus Kombucha is one variation of many many more. You can "teach" your scoby to adapt to different tastes and teas. As in all the cooking methods, the higher quality of your raw materials, the better the outputs of the results.
Careful hygienic practice, precise temperature control, and accurate measurements are essential for producing a consistently high-quality fermentation.
 
'''Coffee Kombucha'''
4 cup dried and used coffe grounds 
6 cup water
1 cup cane sugar 
all spice (cinnamon, cloves, cardamon, vanilla extract)
same procedure like hibiscus kombucha 

=== Water Kefir (Tibicos or Japan Water Christals) ===
 
Like kombucha, water kefir is a probiotic drink that you can make yourself at home with the help of living kefir cultures. It tastes similar to a lemonade and is healthy. It provides many vitamins and minerals and especially the probiotics are a daily booster and replenisher for our gut biome.
 
''' Ingredients '''
1L water (unchlorinated tap water works well)
2-3 lemon slices, thinly sliced
1 thin slice of beetroot
1 dried fruit (fig, date, goji, etc.)
50-80g sugar (it should taste sweet like lemonade)
2-3 tablespoons kefir grains
 
''' Methode '''
Place the water kefir grains in a suitable container (glass, ceramic). Add sugar, water, lemons, beetroot and (dried) fruit as desired. Never work with metal. After two to three days, the water kefir is ready to drink. Pour the liquid into a carafe or a bottle through a sieve (plastic), rinse the nodules under cold water and start again in the first container with fresh ingredients. It needs sugar as food and the dried fruit is, so to speak, its mineral donor, lemons give the freshness and beetroot the beautiful color. Each batch is fresh and new, so use new fruits each time. Wash the kefir balls in the sieve under running water and then prepare a new batch. (Batch = one round of fermentation) Kefir is ready to drink within 2 days. If you want to take a break, you can put the Kefir grains in a jar with water and 1 tsp sugar in the fridge. It will "sleep and rest" in the fridge for up to 1 month.
 
 
=== Kimchi after my Mother’s recipe ===
 
'''Ingredients'''
 
3 whole Chinese cabbages 
salt approx.150 g or 4% of the weight of the cabbage 
Glutinous Rice Powder (rice flour) 1 cup 
1 tablespoon sugar 
6 cloves of garlic 
1 thumb-sized piece of ginger 
1 bunch spring onions or young leeks (use the green too) 
2 tbsp fish sauce (optional) 
1 Tbsp fermented shrimp paste (Saeujeot) 
1/2 tbsp miso 
1 tbsp soy sauce 
1 carrot1 apple 
1/3 radish 
3-5 tbsp Korean chilli powder (Gochugaru) 
 
'''Methode'''
Split the Chinese cabbage into 4 parts (do not tear or cut) and salt all the leaves well. Leave overnight in a large container covered with a kitchen towel. The next day, rinse the Chinese cabbage (this is an important step, you rinse the cabbage under floating water, the salt will stay inside the cabbage leaves) It is properly salted when the leaves " squeak " when you squeeze them and still taste salty. You will also notice that the surface of the leaves have changed to a glazed color.
 
Prepare the marinade: Bring the rice flour together with 3 dl of water to a simmer. It should have the consistency of a thick sauce (add water as needed). Let the whole thing cool down. Peel the apple, ginger and garlic and process with a juicer to form a pulp. Mix together with the rice flour, add chilli powder, sugar, soy sauce and a little miso, and mixe again.
 
Wash the chillies well and cut them into thin diagonal slices of 3mm. Also the carrots, radish and spring onions 3-5mm (juliette). Add to the marinade and give it a good sniff. Massage the marinade into and between the cabbage leaves. Place them into a container (ONGI, or a small sauerkraut pot or preserving jars) to ferment. Press everything down well and leave it covered and in an anaerobic condition (closed jar during the initial fermentation process).
 
After one day fermenting on the counter, transfer it to the fridge. A stable temperature between 7-16 degrees Celsius guarantees a slow and even fermentation. Kimchi has to stay in cool temperature, otherwise the cabbage goes lumpy. The kimchi can be enjoyed until it becomes sour, about 3-6 months depending on the season and storage conditions. Do not throw away the remaining kimchi that is too sour, it can be used for cooking recipes such as fried rice, dumplings, kimchi - stew, etc.
 
 

==KOMBUME==
'''Poem'''
 
<big>Fermented food is alive, it poetically brings to mind an animistic world 
where the air that we breath and the food that we eat is in constant movement.
 
This metamorphosis can be applied socially: The interaction between microscopic 
organisms is very similar to the social processes that occurs outside.
 
A social action, or an idea, meets another, and little by little, while 
growing in volume and presence, they start generating a social and a
cultural wealth.
 
Some days the space is full of people, all prepared for a culinary adventure. 
Other times you find yourself alone with microscopic life that you helped create.
 
If you listen and smell carefully, you could note how the activity in the Jars change 
the sound and olfactory environment.
 
As a response to the current atmosphere of crisis and impoverishment, 
we are using the microscopic dynamics of fermentation as the basis of
a new economic model.
 
It is a dialogue between our desire to intervene, manipulate and 
create and the natural pace of the environment we are in, its temperature 
and the wild microscopic beings that inhabit it.
 
Can we experiment within tradition, maintaining continuity through a 
balance of repetition and variation? Or is tradition itself an extension of 
experimentation and openness over the span of many years?</big>
 
 
'''Credits:''' 
Text by Maya Minder with extracts from Micro Cultures. A zine designed to generate a debate about fermentation: social economic and culinary Leuven, 2012
 
 
{{#widget:Iframe
|url=https://www.youtube.com/embed/y-EWndWqPFU?si=FLfnDeOE7Rh27Tlt
|width=640
|height=480
|border=0
}}

 
Video produced by Maya Minder with the support of National Taiwanese Crafts and Research Institute, 
as an ongoing research on kombucha, bacterial cellulose as biomaterial, during the international 
online residency, Have Friends in Future, 2021 
 

== Take some room for your own creations: ==
 

== eeelab : Fermentation Gathering==
This workshop is part of the Fermentation gathering happening in Guiyang, Guizhou, People's Republic in China organized by Keng Keng Chen
https://www.instagram.com/eeelab__/

https://www.hackteria.org/wiki/发酵中的野生女性主义

Arbor

Arbor — Fri, 29 May 2026 06:25:42 GMT

Arbor: Created page with "test"

test

Arai-eek Programme Calendar

Wvweeratouch — Sun, 17 May 2026 06:41:08 GMT

Wvweeratouch: sync from Sheet — FB-post reconciliation (+E041-E045, -E036, Kimchi, Open Air Concert, The Ladies, end times)

The '''Arai-eek Programme Calendar''' is the day-by-day schedule for Phase 2 of the Arai-eek Co-Laboratory at [[CoLabs Chiang Mai]], running from 17 to 30 May 2026 in Chiang Mai's Old Town.

The Co-Laboratory brings together residents and additional participants for two weeks of collaborative work — workshops by visiting artists, talks, performances, and a public showcase festival in the final days. Most workshops happen at '''[[Pa Rang Cafe and Art Stay]]''' (37/1 Sinharat Road Lane 2, Chiang Mai Old Town); the opening and concert events are at '''Rong Sa Dang'''.

'''How to read this page''': The calendar grid below shows what's happening each day-and-hour. Click any event marked 📋 to jump to its full details (instructor, location, price, description) in the section below.

'''Note''': Sessions marked '''(internal)''' 🔒 are coordination among residents (not open to public registration). They appear here for archival completeness.

== Calendar at a glance ==

<div style="margin:8px 0;">Workshop Talk Performance Tour Festival Social (internal) 🔒</div>

'''Week 1 — May 17 (Sun) – May 23 (Sat)'''

{| class="wikitable" style="font-size:11px; text-align:center; vertical-align:top; width:100%;"
|-
! style="background:#eee; width:50px" |  
! May 17
! May 18
! May 19
! May 20
! May 21
! May 22
! May 23
|-
! style="background:#eee" |  
! style="background:#f0f8ff" | Sun
! style="background:#eee" | Mon
! style="background:#eee" | Tue
! style="background:#eee" | Wed
! style="background:#eee" | Thu
! style="background:#eee" | Fri
! style="background:#f0f8ff" | Sat
|-
! style="background:#eee" | 11:00
| style="background:#f0f8ff" |  
|  
|  
| rowspan="2" | <div style="background:#cfd8dc; padding:2px 4px; margin:1px 0; border-radius:2px;">''(internal)'' 🔒 Chimera Cut-ups (Internal prep) — Arbor</div>
|  
|  
| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 12:00
| style="background:#f0f8ff" |  
| rowspan="4" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E005_Glowing_Creations_with_LEDs|Glowing Creations with LEDs]] — Darcy 📋</div>
|  
| rowspan="6" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E039_Website_&_Portfolio_(session_3)|Website & Portfolio (session 3)]] — Wave 📋</div>
|  
| rowspan="2" style="background:#f0f8ff" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E015_Mundane_Moosh_Moosh|Mundane Moosh Moosh]] — Wave 📋</div>
|-
! style="background:#eee" | 13:00
| style="background:#f0f8ff" |  
| rowspan="5" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E008_Website_&_Portfolio_(session_1)|Website & Portfolio (session 1)]] — Wave 📋</div>
|  
|  
|-
! style="background:#eee" | 14:00
| style="background:#f0f8ff" |  
|  
|  
| rowspan="4" style="background:#f0f8ff" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E016_Terracotta_Workshop_(Saturday_session)|Terracotta Workshop (Saturday session)]] — Nutchai 📋</div>
|-
! style="background:#eee" | 15:00
| style="background:#f0f8ff" |  
| rowspan="3" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E035_Website_&_Portfolio_(session_2)|Website & Portfolio (session 2)]] — Wave 📋</div>
|  
|-
! style="background:#eee" | 16:00
| rowspan="6" style="background:#f0f8ff" | <div style="background:#ffe0b2; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E003_XTENDED_FREQUENCY_—_Jamming_Session|XTENDED FREQUENCY — Jamming Session]] 📋</div>
|  
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|-
! style="background:#eee" | 17:00
|  
|  
|-
! style="background:#eee" | 18:00
|  
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| rowspan="2" | <div style="background:#e1bee7; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E011_Political_Animals_—_Animals,_Animacies,_and_Crisis/War|Political Animals — Animals, Animacies, and Crisis/War]] — Adeline & Luca 📋</div>
|  
| rowspan="2" | <div style="background:#e1bee7; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E014_Knowledge_Sharing_Moderated_Session|Knowledge Sharing Moderated Session]] — Marc & Wave 📋</div>
| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 19:00
|  
|  
|  
| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 20:00
|  
| rowspan="2" | <div style="background:#cfd8dc; padding:2px 4px; margin:1px 0; border-radius:2px;">''(internal)'' 🔒 [[#E034_Fon_Jerng_Workshop|Fon Jerng Workshop]] — VIVI 📋</div>
|  
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| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 21:00
|  
|  
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|  
| style="background:#f0f8ff" |  
|}

'''Week 2 — May 24 (Sun) – May 30 (Sat)'''

{| class="wikitable" style="font-size:11px; text-align:center; vertical-align:top; width:100%;"
|-
! style="background:#eee; width:50px" |  
! colspan="3" | May 24
! May 25
! colspan="2" | May 26
! colspan="2" | May 27
! colspan="2" | May 28
! May 29
! colspan="2" | May 30
|-
! style="background:#eee" |  
! colspan="3" style="background:#f0f8ff" | Sun
! style="background:#eee" | Mon
! colspan="2" style="background:#eee" | Tue
! colspan="2" style="background:#eee" | Wed
! colspan="2" style="background:#eee" | Thu
! style="background:#eee" | Fri
! colspan="2" style="background:#f0f8ff" | Sat
|-
! style="background:#fffaef" | All-day
| colspan="3" style="background:#fffdf0" |  
| style="background:#fffdf0" |  
| colspan="2" style="background:#fffdf0" |  
| colspan="2" style="background:#fffdf0" |  
| colspan="2" style="background:#fffdf0" |  
| style="background:#fffdf0" |  
| colspan="2" style="background:#fffdf0" | <div style="background:#fff59d; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E032_Showcase_Festival_—_Day_3_(final)|Showcase Festival — Day 3 (final)]] 📋</div><div style="background:#f8bbd0; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E033_Pa_Rang_Garden_Evening_—_Closing_Gathering|Pa Rang Garden Evening — Closing Gathering]] 📋</div>
|-
! style="background:#eee" | 08:00
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
|  
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| rowspan="4" | <div style="background:#c8e6c9; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E038_Mountain_Tour_—_Doi_Suthep|Mountain Tour — Doi Suthep]] 📋</div>
|  
|  
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 09:00
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
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! style="background:#eee" | 10:00
| style="background:#f0f8ff" |  
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! style="background:#eee" | 11:00
| style="background:#f0f8ff" |  
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| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 12:00
| rowspan="5" style="background:#f0f8ff" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E018_Djampi_—_Spice_&_Herb_Workshop|Djampi — Spice & Herb Workshop]] — Anang Novianto 📋</div>
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
|  
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| rowspan="6" | <div style="background:#fff59d; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E030_Open_Studio_/_Presentation|Open Studio / Presentation]] 📋</div>
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 13:00
| rowspan="3" style="background:#f0f8ff" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E017_DIY_City_Data_Collector|DIY City Data Collector]] — Wave & Phuwa 📋</div>
| style="background:#f0f8ff" |  
| rowspan="2" | <div style="background:#c8e6c9; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E021_Chang_Moi_Walk_Tour|Chang Moi Walk Tour]] — Wave & Phuwa 📋</div>
|  
|  
| rowspan="3" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E026_EMF_Explorer_Workshop_—_Listen_to_the_electromagnetic_frequencies_around_you|EMF Explorer Workshop — Listen to the electromagnetic frequencies around you]] — Darcy Neal 📋</div>
|  
| rowspan="3" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E028_Zine_Making_Workshop|Zine Making Workshop]] — Marc & Darcy 📋</div>
|  
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 14:00
| rowspan="4" style="background:#f0f8ff" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E019_Terracotta_Workshop_(Sunday_session)|Terracotta Workshop (Sunday session)]] — Nutchai 📋</div>
| rowspan="2" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E037_Garden_Drawing|Garden Drawing]] — Bos Jirapat 📋</div>
|  
|  
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| rowspan="4" style="background:#f0f8ff" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E043_Garden_Creature_Terracotta_Workshop|Garden Creature Terracotta Workshop]] — Nutchai 📋</div>
| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 15:00
|  
| rowspan="5" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E024_SLOMPRET_4093-Based_Blowing_Synthesizer|SLOMPRET: 4093-Based Blowing Synthesizer]] — Muzeian 📋</div>
| rowspan="2" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E041_You_Can_Do_It_Kimchi_—_Vegetable_Fermentation|You Can Do It Kimchi — Vegetable Fermentation]] — Bora Hong 📋</div>
| rowspan="6" | <div style="background:#fff59d; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E029_Open_Studio_/_Presentation|Open Studio / Presentation]] 📋</div>
| style="background:#f0f8ff" |  
|-
! style="background:#eee" | 16:00
| style="background:#f0f8ff" |  
|  
|  
|  
| rowspan="2" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E042_You_Can_Do_It_Kimchi_—_Vegetable_Fermentation_(session_2)|You Can Do It Kimchi — Vegetable Fermentation (session 2)]] — Bora Hong 📋</div>
| rowspan="3" style="background:#f0f8ff" | <div style="background:#ffe0b2; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E044_Pa_Rang_Open_Air_Concert|Pa Rang Open Air Concert]] 📋</div>
|-
! style="background:#eee" | 17:00
| rowspan="3" style="background:#f0f8ff" | <div style="background:#ffe0b2; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E040_Tai_Tun_Sound_EP.01_—_Here_&_Now|Tai Tun Sound EP.01 — Here & Now]] — Nantawan, Dararunch, Ivanir 📋</div>
| style="background:#f0f8ff" |  
| rowspan="2" | <div style="background:#bbdefb; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E022_Chimera_Cut-ups_with_TouchDesigner|Chimera Cut-ups with TouchDesigner]] — Arbor 📋</div>
|  
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|  
|-
! style="background:#eee" | 18:00
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
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! style="background:#eee" | 19:00
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
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| rowspan="3" | <div style="background:#e1bee7; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E027_Coding_Tools_and_Practices_for_Experimental_Media|Coding Tools and Practices for Experimental Media]] — Arbor, Luis, WASAMAT, Muzeian 📋</div>
|  
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| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
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! style="background:#eee" | 20:00
| style="background:#f0f8ff" |  
| style="background:#f0f8ff" |  
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| rowspan="4" | <div style="background:#ffe0b2; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E031_Arai-eek_Performance_(with_special_guests)|Arai-eek Performance (with special guests)]] 📋</div>
| rowspan="3" style="background:#f0f8ff" | <div style="background:#ffe0b2; padding:2px 4px; margin:1px 0; border-radius:2px;">[[#E045_The_Ladies_—_Mae_Ying_Lanna_(Between_Sword_&_Spirit)|The Ladies — Mae Ying Lanna (Between Sword & Spirit)]] 📋</div>
| style="background:#f0f8ff" |  
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! style="background:#eee" | 21:00
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! style="background:#eee" | 22:00
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== Workshop Details ==

=== E003: XTENDED FREQUENCY — Jamming Session ===

* '''Date / time''': May 17, 16:30–22:00
* '''Instructor (ผู้สอน)''': —
* '''Location (สถานที่)''': Rong Sa Dang
* '''Price (ค่าใช้จ่าย)''': Free
* '''Type''': Performance

Open jamming session — electronic + experimental sound. Bring your instruments / oscillators / patches. Listen or join in.

''Source: (no poster)''

=== E005: Glowing Creations with LEDs ===

* '''Date / time''': May 18, 12:00–16:00
* '''Instructor (ผู้สอน)''': Darcy
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': ฿150 (reduced price: ask)
* '''Type''': Workshop

Learn how to solder, make custom glowy designs in any shape you like — sculpture, wearables, jewelry. For all skill levels.

''Source: Poster (artist-supplied)''

=== E008: Website & Portfolio (session 1) ===

* '''Date / time''': May 19, 13:00–18:00
* '''Instructor (ผู้สอน)''': Wave
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] Free for CoLab participants
* '''Type''': Workshop

[draft] Hands-on workshop on building an artist portfolio site. Bring laptop and your work. Cover: site structure, project documentation, hosting basics.

''Source: (draft — Wave to confirm)''

=== E034: Fon Jerng Workshop — '''(internal)''' 🔒 ''team coordination only'' ===

* '''Date / time''': May 19, 20:00–22:00
* '''Instructor (ผู้สอน)''': VIVI
* '''Location (สถานที่)''': Rong Sa Dang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Workshop

[draft] Fon Jerng — Northern Thai martial-arts dance. Workshop by VIVI exploring movement, rhythm, and embodied tradition.

''Source: (draft — VIVI to confirm)''

=== E035: Website & Portfolio (session 2) ===

* '''Date / time''': May 20, 15:00–18:00
* '''Instructor (ผู้สอน)''': Wave
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] Free for CoLab participants
* '''Type''': Workshop

[draft] Second session — continuation / open studio for portfolio building. Bring laptop and your work.

''Source: (draft — Wave to confirm)''

=== E011: Political Animals — Animals, Animacies, and Crisis/War ===

* '''Date / time''': May 20, 18:00–20:00
* '''Instructor (ผู้สอน)''': Luca × Adeline
* '''Location (สถานที่)''': Pa Rang Cafe & Art Stay
* '''Price (ค่าใช้จ่าย)''': Free / by donation
* '''Type''': Talk

In John Berger's seminal essay "Why Look at Animals", he offers up the repressed shadow of animality, examining the relations and roles animals have outside and in parallel to their formations in industrial society, poetically phrasing them as "messengers and promises".

In this 2.5 hr discussion group, Luca — an artist, writer and researcher invested in how nonhuman agencies afflict notions of time — and Adeline — a trained geneticist, wildlife conservationist and aspiring artist — discuss conservation politics in conflict zones, and the ways animals show up in times of crisis as figures through which the social is metabolised and engineered.

Both will first introduce their practices, areas of research and major questions. At least half the session will involve a discussion component, where participants are invited to bring a story of an animal (real or otherwise, fictional figures allowed) "in conflict" with technopolitical forces.

In Luca's practice at present, she is fascinated by the historical entanglement between the animal and the machine, and looks to them both as figures that animate and parse anticipation and catastrophe.

Luca: www.lucaelum.com · IG @oneirocritica

''Source: Poster (artist-supplied) — ψ/lab/colabs-wiki/posters/E011_Political_Animals.png''

=== E039: Website & Portfolio (session 3) ===

* '''Date / time''': May 21, 12:00–18:00
* '''Instructor (ผู้สอน)''': Wave
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] Free for CoLab participants
* '''Type''': Workshop

[draft] Third session — continuation / open studio for portfolio building. Bring your work-in-progress.

''Source: (draft — Wave to confirm)''

=== E014: Knowledge Sharing Moderated Session ===

* '''Date / time''': May 22, 18:00–20:00
* '''Instructor (ผู้สอน)''': Marc & Wave
* '''Location (สถานที่)''': 4Seas Nimman Coliving Coworking Space
* '''Price (ค่าใช้จ่าย)''': Free
* '''Type''': Talk

In this talk and discussion session, Marc — co-founder of Hackteria — and Wave, co-founder of tomorrow.lab Chiang Mai, will share their experiences collaborating across different co-labs and organizing workshops for both local and international communities.

Through the spirit of "Do It With Others" (DIWO), they explore ways of sharing technology, DIY culture, and creative knowledge through tech-, cyber-, and bio-based art practices.

Also, they will introduce the current residency program, Arai Eek CoLab, in Chiang Mai — the international participants are sharing who is involved, how the collaboration works, and what they are currently developing together through various workshops and experimental programs.

''Source: Wave (text supplied)''

=== E015: Mundane Moosh Moosh ===

* '''Date / time''': May 23, 12:00–14:00
* '''Instructor (ผู้สอน)''': Wave
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Workshop

Can you build a visual set with Excel?

Mundane Moosh Moosh explores how to turn 'boring tools' into creative practice. In this 2-hour workshop, we'll bend everyday table-based software — Excel, Google Sheets, Numbers — into a visualizer, and explore how generative AI can help make these 'mundane' tools a little more 'moosh moosh'.

Bring a laptop. No design background needed — just curiosity.

''Source: Wave (text supplied)''

=== E016: Terracotta Workshop (Saturday session) ===

* '''Date / time''': May 23, 14:00–18:00
* '''Instructor (ผู้สอน)''': Nutchai
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Workshop

[draft] Hands-on terracotta making — sculpt, shape, fire. Materials provided. All skill levels. Workshop Weekend — runs both Sat & Sun.

''Source: (draft — Natjai to confirm)''

=== E018: Djampi — Spice & Herb Workshop ===

* '''Date / time''': May 24, 12:00–17:00
* '''Instructor (ผู้สอน)''': Anang Novianto
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Workshop

Djampi (from the Sanskrit word japa) means prayer or medicine, traditionally made from natural ingredients such as spices, roots, tubers, bark, stems, and flowers. Each culture and community has its own unique ways, stories, and terms for using these ingredients.

In this workshop, a variety of spices and herbs will be prepared on the table. We’ll gather casually to chat, exchange knowledge and experiences, and experiment together with the many possibilities of spices and traditional ingredients.

If you have your own spices, herbs, or kitchen ingredients you’d like to share, feel free to bring them along.

''Source: Poster (artist-supplied)''

=== E017: DIY City Data Collector ===

* '''Date / time''': May 24, 13:00–16:00
* '''Instructor (ผู้สอน)''': Wave × Phuwa
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA (materials cost likely)
* '''Type''': Workshop

[draft] Build your own city-scale environmental data collector — TinyML + ESP32 + simple sensors. Take home a working device. Parallel options on this day.

''Source: (draft — Wave + Phuwa to confirm)''

=== E019: Terracotta Workshop (Sunday session) ===

* '''Date / time''': May 24, 14:00–18:00
* '''Instructor (ผู้สอน)''': Nutchai
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Workshop

[draft] Hands-on terracotta making — sculpt, shape, fire. Materials provided. All skill levels. Workshop Weekend — second day of two.

''Source: (draft — Natjai to confirm)''

=== E040: Tai Tun Sound EP.01 — Here & Now ===

* '''Date / time''': May 24, 17:00–20:00
* '''Instructor (ผู้สอน)''': Nantawan, Dararunch, Ivanir
* '''Location (สถานที่)''': Pa Rang (garden)
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Performance

[draft] Garden concert featuring local Chiang Mai musicians. Open to all.

''Source: (draft — Wave to confirm)''

=== E021: Chang Moi Walk Tour ===

* '''Date / time''': May 25, 13:00–15:00
* '''Instructor (ผู้สอน)''': Wave × Phuwa
* '''Location (สถานที่)''': Pa Rang — meeting point
* '''Price (ค่าใช้จ่าย)''': [draft] Free
* '''Type''': Tour

[draft] Guided walk through Chang Moi neighborhood. Local ecologies, hidden histories, points of interest. Meet at [Pa Rang] — duration ~2hr.

''Source: (draft — Wave + Phuwa to confirm route)''

=== E022: Chimera Cut-ups with TouchDesigner ===

* '''Date / time''': May 25, 17:00–19:00
* '''Instructor (ผู้สอน)''': Arbor
* '''Location (สถานที่)''': 4Seas Nimman Coworking Coliving Space
* '''Price (ค่าใช้จ่าย)''': TBA
* '''Type''': Workshop

*** Only 8 seats — message us for reservation ***

Outcome: Learn new cut-up tool and create mixed media collages.

This workshop will explore applying the cut-up technique to digital and physical media using Splinter: a custom screenshot tool made with TouchDesigner. We will play with the mythological, biological, and symbolic idea of the chimera as hybrid "creature" composed of different types of media. We will break apart and recombine media to produce surreal, surprising, and interesting new personal and creative expressions.

Equipment / Setup:
• Install and run the latest version of TouchDesigner before the workshop: https://derivative.ca/download
• Check system requirements: https://derivative.ca/UserGuide/System_Requirements
• Familiarity with TouchDesigner is beneficial but not required

''Source: Poster (artist-supplied) — ψ/lab/colabs-wiki/posters/ (TBA)''

=== E037: Garden Drawing ===

* '''Date / time''': May 26, 14:00–16:00
* '''Instructor (ผู้สอน)''': Bos Jirapat
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Workshop

[draft] Workshop details TBA — facilitator Bos Jirapat.

''Source: (draft — Bos Jirapat to confirm)''

=== E024: SLOMPRET: 4093-Based Blowing Synthesizer ===

* '''Date / time''': May 26, 15:00–20:00
* '''Instructor (ผู้สอน)''': Muzeian
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Workshop

Join the "Slompret" soldering workshop and build your own blow-powered synthesizer based on the 4093-IC, while learning basic electronics and exploring its uniquely chaotic sonic possibilities.

เวิร์คชอปเครื่องดนตรีอิเล็กโทรนิก "สลอมเปร็ต" จากอินโดนีเซีย สร้างเป็นเครื่องซินธ์แบบเป่า โดยใช้อุปกรณ์ IC-4093 เปลี่ยนงานอิเล็กโทรนิกให้กลายเป็นงานสร้างสรรค์ สร้างเป็นงาน 'เสียง' ของคุณที่ไม่ซ้ำใคร

Register / ลงทะเบียน: [https://bit.ly/join-slompret bit.ly/join-slompret]

''Source: Poster (artist-supplied)''

=== E026: EMF Explorer Workshop — Listen to the electromagnetic frequencies around you ===

* '''Date / time''': May 27, 13:00–16:00
* '''Instructor (ผู้สอน)''': Darcy Neal (@drc3p0)
* '''Location (สถานที่)''': Pa Rang Cafe & Art Stay
* '''Price (ค่าใช้จ่าย)''': ฿300 (includes EMF board + headphones to keep / รวมอุปกรณ์อิเล็กโทรนิค และหูฟัง)
* '''Type''': Workshop

Learn all about EMF (Electromagnetic Fields) signals, solder your own EMF Explorer badge, and go explore Chiang Mai! Featuring our artist-in-residence Darcy Neal (@drc3p0).

Darcy is a US-based new media artist, cyborg, and educator specializing in interactive installations and experimental circuitry.

เรียนรู้การสร้างเครื่องรับคลื่นแม่เหล็กไฟฟ้า (เช่น คลื่นวิทยุ) โดยการลงมือสร้างอุปกรณ์ตรวจวัดจริงๆ และสามารถนำไปรับสัญญาณจากตำแหน่งต่างๆ ในเมืองได้เลย!

** Contact us for discount options / สามารถติดต่อเราสำหรับส่วนลดได้ **

''Source: Poster (artist-supplied) — ψ/lab/colabs-wiki/posters/ (TBA)''

=== E041: You Can Do It Kimchi — Vegetable Fermentation ===

* '''Date / time''': May 27, 15:00–17:00
* '''Instructor (ผู้สอน)''': Bora Hong
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': ฿300
* '''Type''': Workshop

[draft] Discover the art of vegetable fermentation — make your own kimchi.

''Source: (from FB post)''

=== E027: Coding Tools and Practices for Experimental Media ===

* '''Date / time''': May 27, 19:00–22:00
* '''Instructor (ผู้สอน)''': Arbor, Luis Sanz, WASAMAT, Muzeian
* '''Location (สถานที่)''': Infra Practice — https://maps.app.goo.gl/zWBNxGTAqZoqARXE8
* '''Price (ค่าใช้จ่าย)''': Free / by donation
* '''Type''': Talk+Perf

Artist talks + live performances exploring code, sound, image, and generative processes through systems, signals, feedback, and real-time transformation.

How are digital tools shaped by cultural memory, local histories, and ways of listening? What relationships emerge between experimental media practices and the cultural contexts they are developed from?

This evening brings together artists from Canada, Peru/Switzerland, Thailand, and Indonesia through live coding, audiovisual performance, and generative systems. Across different practices and backgrounds, the program explores how code, sound, and image become sites for experimentation, translation, and cultural expression.

— ARBOR (Canada): Media artist and HCI researcher creating experimental interfaces and generative visual systems using found physical and digital materials. Tools: TouchDesigner.

— LUIS SANZ (Peru / Switzerland): Zurich-based multidisciplinary artist working with computer music, live coding, and neural audio synthesis. His work explores rhythmic structures shaped by histories of migration, exchange, and transformation across Latin America and digital media cultures. Tools: SuperCollider, PureData.

— WASAMAT (Thailand): Programmer and experimental media artist active in Bangkok's live coding and audiovisual scene, combining generative visuals, sound, and collaborative performance. Tools: TouchDesigner, SuperCollider, TidalCycles, MaxMSP, Hydra.js.

— MUZEIAN (Indonesia): Experimental sound project featuring the Slompret Synthesiser, exploring DIY electronics, feedback, and noise practices from Indonesia. Tools: Slompret Synthesiser.

''Source: Poster (artist-supplied) — ψ/lab/colabs-wiki/posters/ (TBA)''

=== E038: Mountain Tour — Doi Suthep ===

* '''Date / time''': May 28, 08:00–12:00
* '''Instructor (ผู้สอน)''': —
* '''Location (สถานที่)''': Doi Suthep
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Tour

[draft] Morning mountain tour at Doi Suthep. Meet early. Transport details TBA.

''Source: (draft)''

=== E028: Zine Making Workshop ===

* '''Date / time''': May 28, 13:00–16:00
* '''Instructor (ผู้สอน)''': Marc & Darcy
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Workshop

[draft] Make your own zine from CoLab materials, photos, and writing. Materials provided. End with a small print run for all participants.

''Source: (draft — Marc + Darcy to confirm)''

=== E029: Open Studio / Presentation ===

* '''Date / time''': May 28, 15:00–21:00
* '''Instructor (ผู้สอน)''': —
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': Free
* '''Type''': Festival

[draft] Opening of the CoLab Showcase — exhibition of works, prototypes, and outcomes from the month-long residency. Free, open to public.

''Source: (draft)''

=== E042: You Can Do It Kimchi — Vegetable Fermentation (session 2) ===

* '''Date / time''': May 28, 16:00–18:00
* '''Instructor (ผู้สอน)''': Bora Hong
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Workshop

[draft] Second session — vegetable fermentation, make your own kimchi.

''Source: (from FB post)''

=== E030: Open Studio / Presentation ===

* '''Date / time''': May 29, 12:00–18:00
* '''Instructor (ผู้สอน)''': —
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': Free
* '''Type''': Festival

[draft] Showcase continues — exhibition, screenings, ongoing demos.

''Source: (draft)''

=== E031: Arai-eek Performance (with special guests) ===

* '''Date / time''': May 29, 20:30–23:30
* '''Instructor (ผู้สอน)''': —
* '''Location (สถานที่)''': Rong Sa Dang
* '''Price (ค่าใช้จ่าย)''': [draft] TBA
* '''Type''': Performance

[draft] Concert featuring participating artists from the CoLab residency. Open to public.

''Source: (draft)''

=== E032: Showcase Festival — Day 3 (final) ===

* '''Date / time''': May 30, All-day / TBD
* '''Instructor (ผู้สอน)''': —
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': Free
* '''Type''': Festival

[draft] Final day of the Showcase — last chance to see exhibition + demos.

''Source: (draft)''

=== E033: Pa Rang Garden Evening — Closing Gathering ===

* '''Date / time''': May 30, All-day / TBD
* '''Instructor (ผู้สอน)''': —
* '''Location (สถานที่)''': Pa Rang (garden)
* '''Price (ค่าใช้จ่าย)''': [draft] Free
* '''Type''': Social

[draft] Closing garden evening at Pa Rang — informal gathering, music, food. Open to all CoLab participants and friends.

''Source: (draft)''

=== E043: Garden Creature Terracotta Workshop ===

* '''Date / time''': May 30, 14:00–18:00
* '''Instructor (ผู้สอน)''': Nutchai
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': ฿500
* '''Type''': Workshop

[draft] Hands-on terracotta making — sculpt garden creatures. Materials provided.

''Source: (from FB post)''

=== E044: Pa Rang Open Air Concert ===

* '''Date / time''': May 30, 16:00–19:00
* '''Instructor (ผู้สอน)''': —
* '''Location (สถานที่)''': Pa Rang
* '''Price (ค่าใช้จ่าย)''': Free
* '''Type''': Performance

[draft] Open-air concert with special guests.

''Source: (from FB post)''

=== E045: The Ladies — Mae Ying Lanna (Between Sword & Spirit) ===

* '''Date / time''': May 30, 20:30–22:30
* '''Instructor (ผู้สอน)''': —
* '''Location (สถานที่)''': Rong Sa Dang
* '''Price (ค่าใช้จ่าย)''': ฿400
* '''Type''': Performance

[draft] Live performance & live music — Mae Ying Lanna, Between Sword & Spirit.

''Source: (from FB post)''

== See also ==
* [[CoLabs Chiang Mai]] — the main Co-Laboratory page (overview, themes, venues, participants)
* [[Technobiological Futures Co-Laboratories]] — the wider programme

[[Category:CoLabs Chiang Mai]]
[[Category:Arai-eek]]

----
''This schedule was drafted with the assistance of an AI agent (Bri-yarni Oracle, powered by Claude Opus 4.7) using the [https://github.com/arai-eek/arai-eek-wikiBot Arai-eek WikiBot] method. Pulled directly from the residency Google Sheet. Please review and verify all information.''