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November 14th & 15th

Saturday 14th November, all day until closing 12-17 hrs

VELD: Sugar Beet Lab

To conclude the ongoing installation ‘Sugar Beet Lab’ , where the VELD Collectief has shared and explored the journey from beet to sugar, they would like to invite you into the lab to taste the different stages of the sugar-making process and experience the very beginning of their sugar beet chain. Inspired by the tradition of Herman dough – a sweet-and-sourdough starter that is shared and passed from one person to another – they invite you to taste, take part and continue the chain. Take the a gleaning guide and recipe book home and make your own sugar beet molasses. Use it to bake a cake, share your Herman starter, and pass it on.

In this way, VELD Collectief hopes to keep their project, and the taste of sugar beets, alive and growing – spreading from kitchen to kitchen.

Saturday 14th November, 15hrs

FABAS: Candid Sugar

Through CANDID SUGAR, Fabas has devised a trilogy of sweets and a body map that guides visitors through a selection of candies. Focusing on the notions of health and desire, these sweets become vehicles for emotions: How do we eat anger? Which flavour might express sadness? Come to experience a reading behind FABAS research with sugar and candy.

Together we will walk around the installation CANDID SUGAR, going from sweetie to sweetie and inviting the audience to taste them as they share their texts.

Sunday 15th November, 15hrs

MIST:

For the finissage, MIST will serve a selection of home-made sweets from their sculptural installation ‘Restorage’ together with a warm spiced tea. The tasting will be integrated into the reading of a short story where the audience will be introduced to the artwork and its different domestic narratives.

Duration: around 20 min

Sunday November 15th, 16:00 – 18:00 hrs

GOBLIN FEAST POTLUCK

Come and make sure to bring your favorite sweets and share the potluck!  Bring a dish with one unexpected sweet ingredient!