Recipes for Ripe Societies

This program will take you along the landscapes you ingest when you eat a tomato or drink some wine. When you cut open a tomato, a whole world bursts open. When you squeeze a grape, a seedy mess of copper salts seeps out. Can you train your tongue to taste the tentacular networks that lie hidden in their juicy flesh? Can we compose wiser recipes for ripening our foods?

Info:
Consider a Tomato
73 min, essay documentary
by Marina Sulima

Consider cutting a tomato open, consider the worlds contained within. Consider a recipe for pickled tomatoes in a world full of LED-light grown, rock-wool sown tomatoes. Consider following tomatoes from closed-off Dutch greenhouses to Moldova, home to the filmmaker and many greenhouse workers, who leave their own tomato patches to work behind glass walls. Consider your guide to be a recipe manuscript and countless ways of fermenting tomatoes.
The screening will be combined with a short introduction about the film and the fermentation of tomatoes. There will be a tasting of the tomato recipes referred to in the film.

Info: Of Climbing Vines and Copper Crystal
drawings, installation, (edible) performance
by Marina Sulima
with Jesse Havinga, Sanam Tahmasebi, Marijke Klamer

Some 150 years ago, in an attempt to deter thieves from nicking grapes, farmers sprayed their vines with a mixture of lime, copper sulfate and water. It deterred more than the local thieves: the otherwise invincible-seeming pest downy mildew withdrew as well. These days, the many, many millions of grapevines that are spread out over vast hills all across the world depend on tiny blue copper sulfate crystals. And so do our wine drinking habits. But the crystals have a life of their own. Fighting thieves and pests comes with a price: copper accumulates in the soil, disturbing rhizobium, earthworms and soil fungi. How to compose a world with wine, worms and these bright blue crystals?

This work is the first tryout of a performance about the role of copper sulfate in modern vineyards, developed by Marina Sulima, written together with Jess

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