Berna Ay - The Weather I Wake Up To Is No Longer the Same (exhibition)

Name: Berna Ay - The Weather I Wake Up To Is No Longer the Same (exhibition)
Start: 2025-05-18T14:00:00+02:00
End: 2025-05-18T22:00:00+02:00
Location: Hosek Contemporary

Schedule

Sun May 18 2025 at 02:00 pm to 10:00 pm

UTC+02:00

Location

Hosek Contemporary | Berlin, BE

Hošek Contemporary is pleased to invite you to 'The Weather I Wake Up To Is No Longer the Same', an exhibition by Berna Ay.
May 18, 2025, 2-10 PM
Berna Ay’s artistic practice explores the intricate relationship between human beings and their environment, particularly focusing on the psychological and physical effects of climate change on human health. Her work is characterised by a minimalist approach and a carefree style, often depicting figures interacting with elements of nature. Recurring motifs include characters with plants—such as trees or cabbages—growing from their heads, eyes, or mouths, symbolising the allergic reactions triggered by environmental factors. One notable piece, titled “Kimchi Human” represents the artist’s reflection on how climate change induces eco-anxiety and allergies.
“As climate change triggers eco-anxiety and allergies in me, I imagine myself turning into a cabbage from overthinking. Kimchi is a very hot and popular pickle. To make kimchi you have to spread the kimchi spicy paste over every layer of the Chinese cabbage and leave no surface untouched. My production process is a bit like making kimchi, consisting of layers. If you have a thought or an idea you should see through all of the layers and leave nothing untouched. As the climate changes, it does not leave us untouched either. This could give you a painful sensation, just like eating fermented kimchi but in the end you have a savoury aftertaste. You too can make kimchi in your kitchen if you wish to.
Easy Homemade Kimchi Recipe - Ingredients:
-2 heads Napa cabbage
-2 pounds daikon (peeled and sliced thin)
-4 ounces minced garlic chives
-1/4 cup gochugaru (Korean chile flakes)
-2 tablespoons dried, salted baby shrimp
-6 tablespoons kosher salt
Directions:
-Cut Napa cabbage into 1-inch squares.
-In a large bowl, mix the cabbage with the rest of the ingredients.
-Transfer to a plastic container, then weigh down the ingredients with a large, sealed plastic bag filled with water.
-Ensure the liquid from the vegetables covers all ingredients beneath the plastic bag.
-Let the mixture ferment at room temperature for 4 days.”
The gallery is located at
Motor Ship HEIMATLAND
Märkisches Ufer 1z
10 179 Berlin-Mitte
+49 1525 7486496
www.hosekcontemporary.com