FERMENT
October 25, 2014 • All Day -
6:30 p.m. - 8:30 p.m. Check In Begins at 6:00 PM.
WHERE: LBMA
Combining the visual and culinary arts with handcrafted vessels and artisanal food, LBMA and CSULB are collaborating on a Social Practice Art Event that observes to a number of movements in experimental art and performance studies. Join us as we reflect on our diverse community, and enjoy locally sourced fermented food. Artists include: Vipoo Sirvilasa, a Thai born Australian artist, Adam Field, long-term artist in residence at the Archie Bray Foundation, MT., and Joseph Shuldiner, the Director of the Institute for Domestic Technology. Guests will receive a fermenting crock created by a CSULB student with glaze sourced from the wood ash at P3 Restaurant, and recipes to ferment your own food.
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