Sense-Vessel: Exhibition Conversation

Date: 
Thursday, July 20, 2017 - 5:30pm to 8:00pm

Sense-Vessel: Exhibition Conversation

Event Date- July 20th, 2017

Time: Bar opens at 5:30, Talk and Discussion from 6-8pm

 

This month, Living Arts invites exhibiting artist S.E. Nash, alongside local food creatives Edgar Acosta & Cynthia Beavers and Carla Grogg & Chef Matt from The Reserve and Grogg’s Green Barn to discuss food, locality, the body, and community. This interdisciplinary artist talk celebrates creativity, aesthetics, and unique art forms in conversation within the exhibition. This event will mark the closing of Sense-Vessel; presentations will be 15-20 minutes each, followed by a group discussion and tasting.

 

Can the food that we eat improve our healthcare experience and lead to better health? The experience of healthcare is rapidly evolving, 60 percent of the US population fails to meet baseline metrics of good health. Worldwide, 1 in 3 patients think health providers do not spend enough time on their care. No one is satisfied with this equation. It's time for change. It is incumbent upon us to become activated in our own health care. In our discourse we will highlight how what we eat is either healing us or killing us.

 

Edgar Acosta, VP of Education Helix Bio Science & General Manager of Pure Food and Juice

 

Cynthia Beavers, Plant Based Chef & Founder of Pure Food & Juice

 

S.E. Nash is a visual artist and food fermentation experimentalist, recently moved to

Kansas City from New York City in 2016. Nash’s sculptures and artistic engagements

promote thinking with microorganisms. A food fermentation residency with Sandor Katz

in 2014 was the catalyst to create sculptures that interact with vessels of fermented

foods. The sculptures are constructed as environments and repositories for the vessels,

each relating to research of specific fermentation substrates and histories. Part science

workshop, part kitchen lab, the fermentation sculpture experiments are observed

throughout the display period and are harvested and eaten as a culminating experience

of exhibited sculptures.