😙CHEWCHEW SPITSPIT in Johannesburg🤤

Some land is seen as “empty” or “underdeveloped,” becoming subject to a blank canvas where rails or extraction sites are built by others to be useful, functional, successful, thus developed. Government agendas, neoliberal investments, and diplomatic alliances create developmentalist momentum that short-circuits time and space. How might we shift the paradigm of development through the act of chewing and spitting – that is, using our own bodies, locally sourced materials, and their microorganisms to create a plot of land in which no one knows what will happen?!?!

RBSC creates an empty plot of land and fills it with materials either brought from our homes back in South Korea or foraged from Johannesburg. On this plot, layers of materials and actions – drying, brewing, squeezing – will be added to form a mixed landscape incorporating traditional/local knowledge and site-based skills/tech/methodologies. This ephemeral “land” will become “developed” into a mixture, but we will only know if this mixture is alive or dead, or fermented or decayed, after everything has happened. Depending on its outcome, we will conduct a small ritual that celebrates the birth or commemorates the death, or somewhere in between.

Bring your bodies, saliva, skin cells, microorganisms, and ingredients from home with all the knowledge and experiences accumulated in them through the walks of your lives – and celebrate!


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Now what to bring with when you come.

Session #1 🌞🌞DRY OR DIE___December 3, 2022

PLEASE BRING: some dried ingredients from home, preferably with some stories attached to them. 

5-10 participants gather and create garland/geumjul as a little ritual of wishes for a smooth and healthy fermentation process throughout the week. We will ask each participant in advance of the workshop to bring a dried ingredient from home. Using the ingredients brought from our own home in South Korea, we will create a garland with hybridized materials.

Session #2 🍶🥃BREW OR DIE___December 7, 2022

PLEASE BRING: some ingredients that are used in your own fermentation recipes. We also welcome written versions of recipes if you don't have ingredients! Wear comfortable clothes since we might be moving around while splashing some liquids. 

5-10 participants gather and brew rice wine, using the danyangju recipe from South Korea hacked with their own ingredients in their own ways. We will ask each participant in advance of the workshop to bring an ingredient that reflects their local fermentation method. Using both materials from Johannesburg and regions in South Korea, we will brew rice wine with hybridized materials.

Session #3 ✋🏽🤚SQUEEZE OR DIE___December 10, 2022

PLEASE BRING: a glass, cup, or container to consume and bring back fermented things. Also, wear your favorite attire for a ceremony! 

5-10 participants gather and squeeze the fermented mixture from workshop #2. We will also collectively situate the finalized mixture between decay and ferment, alive and dead. If alive, we will have a bday party; if dead, we will conduct a funeral. Both cases will be events to share the wine and dried food with each other, so please join this session if you’ve attended any of our previous workshops.
🌟About Rice Brewing Sisters Club✨

Rice Brewing Sisters Club is a collective of sisters who experiments with "social fermentation" as an artistic form and an open-ended process that traverses visual art, performance, creative writing, oral history, ecological thinking, and auntie wisdoms. Exploring the element of “social” in various forms, we experiment with ways to connect the sensorial with the relational and to create synergistic networks between human and more-than-human bodies.

https://www.instagram.com/ricebrewingsistersclub/


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