Production Residency - Another Art
As a continuation of our research residency, we invited Ella Klaschka from Germany, Olivier Foulon from Belgium and representatives from MCM Permacultura in Italy to continue their investigations of agro-ecology, permaculture and natural techniques for building and farming over a 10-day period. They worked with locals from nearby villages in the Yeghegis valley to implement plans of action that would contribute to the renovation of existing structures and available land in the area. Additionally, it offered educational opportunities to local individuals interested in ecological approaches to building and land use, allowing them to acquire experience and practice in a way that reconnected them to their rural surroundings.
During the residency, the artist-practitioners proposed planting seedlings and seed bombs in existing orchards to diversify the plant and tree populations. They also suggested ways of working with the sloped ground in the area to create irrigation infrastructure that reduced water loss. These suggestions helped expand future yield capacity in our food forest garden, and with the help of local construction companies, we renovated our facilities according to the residents’ vision.
MCM Permacultura took a particular interest in the bread-making culture of the area. They began investigating the viability of sourdough cultures in the production of lavash bread, a UNESCO-listed intangible cultural heritage item, trying to determine if the sourdough compromised the traditional structure of the bread. In further attempts to diversify local bread-making practices, the residents began experimenting with a local spelt called Hajar, searching for more sustainable food resources that are rooted in local rural culture.
The residents’ other food-related endeavours include investigations of potential secondary elaborations of walnuts, hazelnuts and almonds to develop nut butters and nut-based milks, categorizations of local flora and their traditional medicinal and gastronomic purposes and investigations of ways to diversify traditional cheese-making practices.
Ella Klaschka’s individual work centred on local shepherding communities. Her proposal suggested a collaboration with shepherds to reinvigorate their work with wool. We attempted to make contact with local sheep herders and have taken initial steps for a pilot project. We have only gathered small amounts of wool and are in the first phases of testing its usefulness for various purposes.
Olivier Foulon looked into various elaborations of apples in the area, utilising his access to one of the richest harvests of the year. He researched and helped introduce a simple but efficient means of extracting juice into our harvest repertoire, adding to the use of an existing harvest and facilitating a healthy and useful way to preserve one of the richest offerings of the village.
In the future, we will continue to host workshops and meetings related to each of these projects, engaging with villagers and interested cultural practitioners in a meaningful way. All future users and visitors of our renovated space will be introduced to the techniques and concepts which informed its construction. An archive of video materials and preparatory materials will be made available for those who may want to implement similar techniques in other contexts. It is our hope that the work our residents have undertaken will enrich lives in the Yeghegis valley for years to come.
Funded by the European Union
As a continuation of our research residency, we invited Ella Klaschka from Germany, Olivier Foulon from Belgium and representatives from MCM Permacultura in Italy to continue their investigations of agro-ecology, permaculture and natural techniques for building and farming over a 10-day period. They worked with locals from nearby villages in the Yeghegis valley to implement plans of action that would contribute to the renovation of existing structures and available land in the area. Additionally, it offered educational opportunities to local individuals interested in ecological approaches to building and land use, allowing them to acquire experience and practice in a way that reconnected them to their rural surroundings.
During the residency, the artist-practitioners proposed planting seedlings and seed bombs in existing orchards to diversify the plant and tree populations. They also suggested ways of working with the sloped ground in the area to create irrigation infrastructure that reduced water loss. These suggestions helped expand future yield capacity in our food forest garden, and with the help of local construction companies, we renovated our facilities according to the residents’ vision.
MCM Permacultura took a particular interest in the bread-making culture of the area. They began investigating the viability of sourdough cultures in the production of lavash bread, a UNESCO-listed intangible cultural heritage item, trying to determine if the sourdough compromised the traditional structure of the bread. In further attempts to diversify local bread-making practices, the residents began experimenting with a local spelt called Hajar, searching for more sustainable food resources that are rooted in local rural culture.
The residents’ other food-related endeavours include investigations of potential secondary elaborations of walnuts, hazelnuts and almonds to develop nut butters and nut-based milks, categorizations of local flora and their traditional medicinal and gastronomic purposes and investigations of ways to diversify traditional cheese-making practices.
Ella Klaschka’s individual work centred on local shepherding communities. Her proposal suggested a collaboration with shepherds to reinvigorate their work with wool. We attempted to make contact with local sheep herders and have taken initial steps for a pilot project. We have only gathered small amounts of wool and are in the first phases of testing its usefulness for various purposes.
Olivier Foulon looked into various elaborations of apples in the area, utilising his access to one of the richest harvests of the year. He researched and helped introduce a simple but efficient means of extracting juice into our harvest repertoire, adding to the use of an existing harvest and facilitating a healthy and useful way to preserve one of the richest offerings of the village.
In the future, we will continue to host workshops and meetings related to each of these projects, engaging with villagers and interested cultural practitioners in a meaningful way. All future users and visitors of our renovated space will be introduced to the techniques and concepts which informed its construction. An archive of video materials and preparatory materials will be made available for those who may want to implement similar techniques in other contexts. It is our hope that the work our residents have undertaken will enrich lives in the Yeghegis valley for years to come.
Funded by the European Union
