foAM

Tree identity walk
25.09.13 BY Bridget
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Organised by FoAM Brussels,  on Saturday 28 September 2013 artists An Mertens, Rasa Alksnyte and Wendy Van Wynsberghe organise a narrative walk about the identity of trees in the Forêt de Soignes/Zoniënwoud.During the walk they take a closer look at the different personalities of trees, their rights and duties, their energy use and their habitats. 

The walk will be held from 6 to 8 pm, I will be attending with Ariella Helfgott, and will report back.

See more HERE

 

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Obstinate Lump final blog
20.09.13 BY Bridget
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Longer report and images from my collaborative residency with Chloe Langford, up on fo.AM brussels website.

Obstinate Lump HERE

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final images from the foAM ‘obstinate lump’ residency
26.07.13 BY Bridget
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It is now a week from the end of Chloe Langford and my Microresidency at foAM in Brussels. We had 7 days of intensive experimentation in the foAM space, and two days of reflection (sightseeing) before Chloe headed back to Berlin. It is hard to say as yet what the outcome of the residency will or has been. Certainly we worked very long days, experimenting with the doughs, starter cultures and baking processes. At some point as Rasa pointed out, there needs to come a reflection on the deeper why of such experiments.

My favourite form:breadformthebestSMALL

 

Chloe and I made a selection of those forms we found to be most successful. By successful we mean, most effective in displaying the formal effects of : GRAVITY( collapse, sinking, spreading), BAKING/DRYING, RESILIENCE (rising, resisting, elasticity, holding on),TIME, the breakdown of GEOMETRY, and CUTTING. We also noticed a tende

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Micro residency
18.07.13 BY Bridget
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Chloe Langford and I have now finished our microresidency at foAM in Brussels. We now have the fairly colossal task of trying to sift, refine and work out which of the many bread dough experiments worked and why. So far ideas of presence of dough (yeasts) and the material as having a conversation with the maker – rather than being completely manipulatable seem to be the two core ideas.  Stand by for the results when we get our heads around it!  In the meantime you can see some images on the foAM flickr  with thanks to Rasa for some of the photos.

Brussels is very hot and summery at the moment, so we are taking some breads to the park today. 

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foAM microresidency notes
15.07.13 BY Bridget
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Chloe Langford and I have been making ongoing notes from our microresidency at foAM ‘Obstinate lump’ at:http://libarynth.org/obstinate_lump

Tonight (15th July) at 6PM we have a research gathering to show our bread dough and wild yeast experiments, all welcome! foAM is on the 4th floor, Quai des Charbonnages 30, 1080 Brussels, Belgium, walk through the courtyard.

from the log:

The Day of Experiments – Things of interest: – Skin that forms on dough, both as a sponge and as a kneaded lump – Wet dough breaking through the skin – Contrast between smooth areas and rough, expanded or broken surfaces. – Smooth areas can be made through contact with a smooth surface (silicone, metal) or made through wetting the surface and smoothing out. – Cutting the dough. Cutting the baked bread or cutting the dough though with

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link to foAM’s flickr stream
11.07.13 BY Bridget
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Have a peek at FoAM’s flickr with images from ‘Obstinate Lump – Dough Room’ microresidency

HERE

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heavy bread
11.07.13 BY Bridget
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From Chloe Langford on Bread:

“My ancestors took what they had, which was nothing, and left their routines as slaves in Egypt to follow Moses into the desert in search of the promised land. For forty years they wandered through sand. At nights they rested where they could, against the dunes that had been built up by the winds. Waking the next morning, they took the flour from their sacks and moistened it with their spit and beat together a smooth dough, then set off, stooped, across the sand, the dough spread across their backs. It mingled with the salt of their sweat and hardened in the sun, and this is what they had for lunch. Some people spread the dough flat, and that dough became matzo. Others rolled tubes and fastened the ends, and those people ate bagels.”
 
– ‘How a person should be’, Sheila Heti
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first day at foAM
10.07.13 BY Bridget
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Today was the first day of Chloe Langford and my microresidency at FoAM.  A definite highlight was being given about 22 kg finest semolina duro flour by the fantabulous La Belle équipe pizza restaurant. We are still trying to source a large oven in the canal/st Catherine area of Brussels.

other thoughts from today:

– reinforcing dough through grass, straw, hair, fibre, like glass reinforced concrete.

– experiment with Mycellium and yeast crossculture within flour structure.

– The oven as truly precious space: Time, technology, cleanliness, loss of revenue – are all potential reasons why a business might say NO to us using their oven. I imagine back to the time of the communities baker being the only one with the oven – the power rests with them! Fire!

– drying bread dough – how will it effect structural stability?

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Dough room – obstinate lump residency at foAM
08.07.13 BY Bridget
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From Wednesday the 10th of July, Chloe Langford and I will be doing a micro-residency at foAM here in Brussels.  We will be blogging about the residency at the foAM website: HERE

Also we have a public response session, Research Gathering – All Welcome!!
on Monday 15 July 2013 @ 18h00
FoAM Brussels
Koolmijnenkaai 30-34
 
Here is some writing from our proposal: 
“There is something about how it’s kind of ugly and sticky and
misshapen and almost banal and obtuse. Or obstinate – it doesn’t care
what I want, it is just a lump. Obstinate Lump.”

Dough resists neatness and control, an aesthetic of the unmade, lumpen
and formless. It is an unwieldy mass that provides a physical
confrontation with intractable matter. This stuff is not fluid, it is
a sticking point for the mind to flow around, and as such acts as a
provocative anchor to the

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