Food Koreografi

I use dance as a medium for listening more deeply. To me, dance is a technology of porosity, contemplation, and enchantment — it brings qualitative depth to movement. You might encounter it in unexpected places: in a protest, a warm embrace, the darkness of a nightclub, the magic of singing together, or when a fermentation crock bubbles like a jacuzzi in the kitchen.

Spontaneous fermentation: Collaborating with wild yeast and revealing Massia's terroir (EE)

Participation to residency program SPROUT at Massia together with 14 artists working at the intersections of art and ecology.

During my month residency time, I foraged wild plants and yeast in the surrounding woods to use as fermentation starters to ferment diverse wild crafted brews. I wrote a zine called 'Fermentation 101' as well as food haikus. /Spring 2024

Workshops in wild fermentation (DK)

Teaching in lactofermentation and other types of wild fermentation processes for Earth Weavers in Skovhaven. Also for Grønhverdag.

My aim is to share the principles and the fundamental science behind lacto-fermentation. I truly believe it's the most accessible yet a wonder-full entry door to the world of fermentation. You learn how to enhance the flavour profile of your most basic local raw vegetables and you find yourself a new delicious and daily reason to crave for something good for you. It is also a way to gain a deep appreciation for the mystery of what naturecultures have been crafting for millennia. Lactofermentation is a remedy to solitude. /Fall 2023-Now

Catering for Hosting Lands (DK)

Cooking for the 3 days art manifestation Hosting Lands 'Radical bridges, stories of the sea' on boat Oxer Svartlöga. This event was part of a bigger and 'slow-growing' exhibition connecting activists + artists working with and about relationships to land, territory and sea, and their multilayered implications (social, political, poetic, esthetic). /Spring 2024