Moving Appetite at Trade School Tonight 6:30ish

This will be the last of the weekly Eating Classes held at Trade School (139 Norfolk St.)
There are still quite a few seats remaining. Click here to register.

If you can't make it, These are some notes of what to /have expect/ed:

A series of questions answered in writing in the form of a paragraph or in a list.

Explain the inside of your refrigerator?
What is on your kitchen table or eating surface?

What were the last food stores you remember shopping at?
What did you get there? Can you recall list (s)?
Could you not find something you were looking for?

What did you make or do with the food you bought from that place?

Describe what you look for in going to a restaurant?
What was the last restaurant (s) you ate at?
Where was it?

Did you eat with someone or were you solo?
What did you eat?
Was there music in the restaurant?
Describe your server's demeanor?
Describe the experience?

After all of the questions are answered. Everyone's cards will be gathered, shuffled and redistributed. We will all read each other's answers out of order.


Partnering up, one person observes while another person eats and let's their body reacts to the taste of foods they are given to eat.
The observer takes notes on movement of the eater. They translate the movement/experience of the eater.


"Everyone's experience ought to in some way be connected with everyone's love, whatever that is." Allen Kaprow

On February 14th, The second Eating Class at TradeSchool happened. We all made toffee together. The recipe calls for equal parts of chocolate, honey, sugar, and butter. Those ingredients were put in a pot over a medium-low heat, and stirred so that the contents melted into eachother. Everyone took turns stirring (making sure not to burn the bottom) until the small bubbles started to pop. Once the bubbles started, We stirred for another 5 or so minutes. (The more you stir after the bubbles begin, the harder the toffee will be. The less you stir the more soft.) Ours came out chewy. After the stirring was done, the toffee was poured onto a cool lightly greased surface.

The toffee cooled and while it did we ate soup. By the time we were done soup, The toffee was cooled enough to cut into pieces, and sample what we did together while wrapping what we didn't eat in foil.

Polenta: The Gesture. The Ways Slow Goes

Polenta or mush is a delicious dish made from the long and constant stirring of many grains of (nowadays) corn. The identity of some regions in Italy could be deciphered by the size of the grains of cornmeal they cooked with. "Polenta: The Gesture. The Ways Slow Goes" is a class that will be presented February 7th at Tradeschool (139 Norfolk). A presentation and discussion while stirring will look at how gestures identify the times before us the times we are in presently. Excerpts of Italian film maker, Ermanno Olmi's work, The Tree of the Wooden Clogs will be shown, and a short (out loud) reading from Michel de Certeau/Luce Giard/Pierre Mayol's: The Practice of Everyday Life Volume II will be exercised. The class will end with eating what we've made.