Everybody's Solo is dance work that examines and attempts to find a ways to measure the value of eating, tasting, and gestures.
Performance at Movement Research Series Judson Church
Everybody's Solo is dance work that examines and attempts to find a ways to measure the value of eating, tasting, and gestures.
Digestion Choreography at Mildred's Lane 2010
Kitchen At Mildred's lane
Ambassador of Entanglement and Co-Founder: J. Morgan Puett
Farm To Table Liason: Monique Milleson
From AntHill Farm
Social Saturday Dinner & Presentation by Fritz Haeg
Photo by Erik Benjamin, Town and Country Fellow
Lulu
Chicken mushroom and rice ballsPhoto by: A.L. Steiner
Lacey Wozney and Monique MillesonPhoto by: A.L. Steiner
Pasta being made.Photo by A.L. Steiner
Works
Identifying mushrooms
United Rites of the Table Rehearsal 2009
From The Burial. 2007
Andes Post office Collaboration with M. Dellacrosse 2008
Everybody' s Solo
This month, I will be organizing three, two hour long workshops (one which will be a presentation at Movement Research's Open Performance on November 17th) that build from previous and future barters of gestures. We will study from a library of barterd gestures and of course celebrate what we have in common; having a body, having to eat, and how it can move us. Get in touch with me on Our Goods or contact me directly at Athenakoko@yahoo.com if you want to be in the workshop. If not come and see further development as an audience member Novemeber 17th.
Workshop Schedule
November 11 Splinters and Logs 10-12 OR 1-3 OR 7-9
November 17 Dance Theater Workshop 7:30-9:30
November 21 Splinters&Logs
Splinters&Logs is located at 1027 Grand Street at the corner of Morgan Avenue
Dance Theater Workshop is located at 219 W. 19th Street
Internal Kitchen
A part of Radical Citizenship:Tutorials, Internal Kitchen was a one on one, day long restaurant in a small room in a house at Governor's Island NY on September 11, 2010.
Citizen Placemat Notes & Meal/Topic
TONGUE SANDWICH (ACCOUNTABILITY)
"not artist"
"human being"
"lost in translation"
>"mapping taste to words"
"microwaved hotdogs"
"free"
"diversity Class-Cooper"
"=600 month"
"On"
"Seeing is Forgetting the name of the thing one sees"
R. Irwin
"running his hand over a race."
APPLE PIE (VALUE)
"Seeds saving"
"Full Cycle"
"Tongue is the thing you can move in private"
"80-100 week"
APPLE PIE (VALUE)
"3-4 times"
"in 2 months"
"lasagna"
"barely have time"
"earned weight"
"5-6 times"
-"Falafel"
-"pizza"
-"Mexican food"
-
"not to much"
"no time to eat"
"eat city"
"chicken"
>
"relish salad"
"Comfort. Bagels with cream cheese"
"Belonging"
"Where you could go"
"How can you love food when every single maga-zine is telling you not to?"
"Most baby bottle"
"Darkest"
APPLE PIE (VALUE)
"Everybody"
"5 Senses"
"Could taste erase war?"
"Feeling"
"Seeing"
"granola"
"peanut butter"
carrots"
"ice cream"
"Broccoli"
"ranch dressing"
"often"
"Everyday"
"Fit"
"citizenship"
"being"
"food"
-"Rochester"
x"Internal"
-"personal preference"
-"feeling"
"non-judgmental"
APPLE PIE (VALUE)
"university setting"
"everyday"
-"nutritionist"
"time"
"buying"
-"supermarket"
A Testimonial
" I enjoy this place, At first I was a little stressed. but after pie and talk I relaxed. Thanks. "
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.
MEMORY/RECOLLECTION/ORGANIZATION
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.
VISION/ TASTE
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.
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.
MEMORY/RECOLLECTION/ORGANIZATION
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.
VISION/ TASTE
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.
Sweetness
"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.
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.
"Everybody's Solo" Starts January 24th 2010
Everybody's Solo is the name of a project I will begin January 24th in conjunction with Our Goods launching Trade School at 139 Norfolk Street. There, "Everybody's Solo" will develop by barter. I will conduct Eating classes (at Trade School) in exchange for physical gestures and/or pieces of movement to build a dance-work with. Eating Class is about our appetite. In a group effort, we will meditate what our appetites have to do with everything else. Our appetites will move this class to action.
Eating Class will take place every Sunday at 6 through February.
More class details:
Polenta. The Gesture. The Ways Slow Goes February 7, 6pm
Candy Circle Experimentation and Food for the HeartFebruary 14, 6:30
First Taste with speaker, Helen Costa RN Lactation Consultant and Accidental Pornographies with Mary Walling Blackburn February 21, 6:00
Moving AppetiteFebruary 28, 6:30
In Washington Square Park. (Below At the Middle)
Below is the unseen, underneath, history, mycellium...
StrataSpore will begin to workshop for A site specific performance in Movement Research at the Judson Church Series; November 2, 2009
The Oldest living tree in Manhattan CLICK HERE TO READ MORE
StrataSpore will begin to workshop for A site specific performance in Movement Research at the Judson Church Series; November 2, 2009
The Oldest living tree in Manhattan CLICK HERE TO READ MORE
Have you hugged yr tree lately?
Rehearsal:
We are working with what we have. We're alive. Being trees but knowing we are not at all trees . What is the significance of trees? How do we affect a mycellic network below (both the trees and us) together?
Above are spores, weather, chance, improvisation..
Above At The Middle was a performance for the Conversations at the Flea. Curated by Nina Winthrop Moderated by Tere O'Conner
Above are spores, weather, chance, improvisation..
Above At The Middle was a performance for the Conversations at the Flea. Curated by Nina Winthrop Moderated by Tere O'Conner
Driving Thoughts
Not that everyday doesn't have the potential to be a mushroom day, but it's just that on some days there's a better chance of visibility (time has something to do with it.) I think it had rained in Beach Lake earlier in the Morning. Jaquel and I rode by car. On the way to Mildred's Lane I was looking up and in the trees I saw a mushroom (identified as a Climacodon Septentrionale or, common name: North Tooth). Jaquel smoothly backed up three trees, and up above, in the heart of a maple (sugar), a brain-like, white/ish mushroom signalled. Getting back into the car after photographing it with the camera on my computer, we proceeded to work I tend to think about mushrooms when I am in a car. I pan the trees, the ground, the sky. Attuning to elements through touch. Feeling the weather. Moving along into it. It carries affect. Moving along in the car, I was dropped off along the middle of the wooded drive. I have had a spot all summer long that I watched and continuously find Black Trumpet mushrooms. They like the Shag bark Hickory trees and there are many. This wooded area had been logged the summer before and the fallen trees in the forest now allow for bigger diffused pockets of light to touch the ground. The ground was wet, the air moist, the Black Trumpets present this morning. This particular spot is flat, with a gentle, subtly higher ground on both sides of the patch. I gathered mushrooms into the straw hat I was using for a container. I moved through the woods along this new habitual path my body seems to follow....
STRATA SPORE
biG CAAK(E*)
A Project by biG CAAKe
for the iLAND 2009 Collaborative Creative Residency Program
biG CAAKe is an interdisciplinary collaboration team united in re-imagining space,
material and situation for the purpose of initiating playful engagements with
and understandings of urban systems and living.
“Scientists have discovered what could be the largest and oldest living organism on earth, an individual
mightier than the blue whale, the giant sequoia tree or such past pretenders to size supremacy as the
dinosaur.…the finding will force biologists to rethink their assumptions about what constitutes an individual,
a fundamental problem in the study of the natural world and its ecosystems. Scientists normally
view a single organism as something bound by a type of skin, whether of animal flesh or plant cellulose.
But fungi grow as a network of cells and threadlike elements whose boundaries are not always clear.”
(The New York Times April 2, 1992)
“It’s a limitation to be bound by the three dimensional body. So, reconfigure the three dimensional body into a cellular body -- instead of thinking Deborah Hay, I think 384 trillion cells at once.”
- Deborah Hay
When the largest and oldest living organism known surfaces, it manifests as a delicate mushroom no
bigger than the palm of a hand. Inspired by rhizome networks as tools for bioremediation, a metaphor
for the layers of unseen infrastructure below our feet, and a collaborative niche upon which to focus
a collective narrative, we propose a multifaceted interactive research project that will culminate in
events combining dance, education, environmental remediation and architecture
StrataSpore is a platform for collective knowledge about local NYC ecosystems and its potential for
applications in urban sustainability. The platform will cultivate “spores” of knowledge by combining
elements of task/performance-based art, experiential learning, and experimental design practice that
implements a dialogue about unseen, natural and man-made systems as sites for restorative sustainability
applications. Our focus will be directed to the mushroom, and its potential for changing the
ecology within a landscape. We invite communities and individuals to partake (with CAAKe) in a multidisciplinary
practice of visualization and re-interpretation of natural systems (mycology) as models for
community engagement. Based on the connective function and form of mushroom ecology, StrataSpore will harness local fungi
as a model for engagement and re-interpretation of living in urban spaces.
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