The CCA Emerging Curator Program 2019-2020 “Patterns of Rural Commoning” investigates countryside communities that develop unique forms of living, working, and producing, through three case study workshops in Gerswalde, Germany. Read Niklas Fanelsa’s essay Not mere travellers, which introduce the project.
In this second workshop, we learn about the fermentation of food. We will explore different gardens in Gerswalde, learn about permaculture, harvest vegetables, pick edible plants, and use them to produce food and drinks.
Markus Shimizu is the founder of mimi, a manufacturer of fermented products including soy sauces and miso in Berlin. He ferments using traditional techniques and crafts experimental creations for private events and restaurants. Markus studied art in The Hague and Berlin before initiating socio-ecological projects in Brazil, India, and Japan.
Location: Dorfmitte 7, 17268 Gerswalde
Local Partner: Loewen.haus
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