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Dinner project
25/09/22
Dongen
25/09/22
Dongen
DINNER FROM THE LAND
Once or twice a year I cook for a big group of people with ingredients from the land. Important for me is that everything is local, that all the main ingredients that are on your plate you can also see growing on the land. I love to activate the people who are eating the food by making little interventions or experiences like the long cutlery to serve salad. The dinners are taking place on the land of Seeters where Sophia’s tuin, a biological vegetables farm is located. I mostly prepare the food together with friends, my mom or volunteers living in that area. These dinners are meaningful moments of gathering.
Once or twice a year I cook for a big group of people with ingredients from the land. Important for me is that everything is local, that all the main ingredients that are on your plate you can also see growing on the land. I love to activate the people who are eating the food by making little interventions or experiences like the long cutlery to serve salad. The dinners are taking place on the land of Seeters where Sophia’s tuin, a biological vegetables farm is located. I mostly prepare the food together with friends, my mom or volunteers living in that area. These dinners are meaningful moments of gathering.
