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Cross(x)Species Adventure Club Workshop and Dinner
Saturday 22 October 2011 Cambridge


Through the lens of crisis, scarcity + as an incendiary security issue, we have come to understand water as a scarce resource, or even the oil of the c21. But this idea of water, as commodity, does not do justice to the ubiquity + juicy fleshiness of water – speaking as, + addressing you as water which, to a first approximation, we indeed are as water constitutes every cell in our bodies […. + similarly the remainder of biology + food]. Nor does it help us understand [nonchlorinated] water as teeming habitat,  as a soup of bacteria + microorganisms – + healthier for it. Or how levels of PCBs in our urban bodies of water reflect hauntingly similar concentrations in our own bodies. + why living close to a river or pollution source has no effect on these blood levels, but what we eat does.

Here in the verdant northeast with the most consistent precipitation in the country (+ the world), we offer a tastier view of water than as mere abstracted commodity. Here, where the eutrophication of fresh water systems, the threats posed by natural gas prospecting + the complexity of biogeochemical processes defy economic abstraction + challenge our science, water may be best understood through the precise analytic tools of our tongues + our gastronomy. In the WATER AS FOOD dinner, we will explore our collective relationship to water + our capacity to improve this through redesigning our food + food systems. 

At the workshop, we will venture into new ideas to engineer novel textures + tastes; delve into sous vide + low-temperature cooking, a process which integrally relies upon a precisely controlled water bath; + variously infuse; freeze: pressurize; explode;  shave + chew on water.

At the dinner, in each of 5+ paired courses, we will explore water equivalents, shadow water, green, blue + grey water…. all of which quantify the water required in the various stages of the production + digestion of a particular food, ranging from lettuces to beef, to trace the complex distribution + transformation of this transparent substance of life.

We seek to reincorporate, reimagine + recontextualise our collective water future through the course of a tasty communal adventure. Join us!

EXPLORE emerging food systems that augment biodiversity + improve environmental health.

INVEST in a biodiverse future.
4PM Workshop on sous vide + low-temp cooking, $35/pp.
7PM Dinner including five+ paired courses, $110/pp.

DINNER LOCATION: The Laboratory at Harvard, 52 Oxford Street, Cambridge, MA 02138

RSVP to reserve your seats for the Workshop and/or Dinner. Seats are allocated on a first come, first served basis + are only confirmed upon completion of payment. Tickets are nonrefundable, but fully exchangeable.

CONTACT This e-mail address is being protected from spambots. You need JavaScript enabled to view it , Artists in Context Co-Director, with any questions +|or dietary restrictions.

DRESS CODE: Adventurous!

The xSpecies Adventure Club is a collaboration between Natalie Jeremijenko + Mihir Desai + is affiliated with the Environmental Health Clinic.
The Boston field office of the EHC is operated by Artists in Context + is a platform for creatively engaging citizens in the critical environmental issues of our time.
The Lab at Harvard is a new forum + platform for idea experimentation in the arts + sciences at Harvard.