KANSAS CITY - Opening May 19th, 2017 PLUG Projects presents Lactobacillus Amongus, a show created by S.E. Nash, about sourdough. All of the sourdough starters in Kansas City* will be on view in a series of sculptures dedicated to and inspired by sourdough. The starters, along with their microbes, and accompanying feeding schedules, will become a living ingredient for the sculptures. Participants (the starter’s owners) will each bake with their starter for a closing potluck event May 25th.
Nash received a grant from ArtsKC to fund the project and a series of workshops that will take place in conjunction with the show.
*that the artist could locate and collect
S.E. Nash is a visual artist and food fermentation experimentalist. The catalyst for creating sculptures that interact with vessels of fermented foods was a 2014 fermentation residency with Sandor Katz. Recent shows include They/ Them Their at Black Ball Projects and Thinking and Touching Time at Ortega y Gasset Projects in Brooklyn, NY. Nash will be featured in two forthcoming magazine publications involving art and food: Fermenting Feminism, edited by Lauren Fournier, and the first print edition of MOLD magazine.
Nash was born in Memphis, TN in 1980. They received an MFA in painting from Yale University in 2005 and a BFA in painting from the University of Tennessee in 2003. Nash is a Charlotte Street Foundation Studio Resident for the 2016-2017 year.
Want to have a new kitchen pet?
come to a
led by artist and fermenter S.E. Nash
Saturday April 1, 1-2:30pm
Hosted by Charlotte Street Foundation
Project Space, 23 E 12th Street, KC MO 64106
Join me on April 1 for a introductory workshop and discussion about all things sourdough. You will learn how to create and maintain a sourdough starter to bake and cook with. What can be done with a starter goes beyond a basic loaf! I will delve into the science and history of sourdough, including the legend surrounding San Francisco sourdough and the eponymous souring bacteria Lactobacillus sanfranciscensis. I will also provide an overview of general food fermentation and how to use it as an everyday part of your kitchen repertoire. All levels of experience are welcome.
BONUS: This workshop is intended to be a catalyst for you to create a starter and participate in my show, Lactobacillus Amongus, opening at Plug Projects May 19. For the show, I am aiming to collect a portion of all of the sourdough starters (young and old) in Kansas City. Participants will give me a bit of their starter (while keeping their original culture) to display in my sculptures at the gallery. The starters will be tended to throughout the exhibit and the participants will be asked to bake something with theirs for a public tasting at the end of the show. Please spread the word so I can find all the starters in KC!
You do not need to bring anything special to the workshop.
The ferments that have been bubbling and melding in the gallery for "They/Them/Their" will be devoured at the show's harvesting of sculptures/ fermentation tasting event.
March 9, 6-9pm
Artist introduction 6:30pm
Fermentation tasting 7:00pm-9:00pm
Black Ball Projects
374 Bedford Ave.
Exhibition extends to March 16, 2016
They/ Them/ Their
February 13, 2016- March 16, 2016
Opening reception and kimchi demonstration: February 13, 6- 9pm
Closing and fermentation tasting: March 9, 6-9pm
They/ Them/ Their is a celebration of the multiplicity of being. It is a presentation of the actions and ingenuity of microbes: an attempt at de-emphasizing the human. The exhibition title refers to the artist’s use of plural gender pronouns as a reflection of symbiosis. That we are made of more microbial cells than human cells means that we are all a multiplicity: we are all they, them, and their and can use these pronouns to entangle uncomplicated notions of gender.
The exhibition features sculptures with edible components created in collaboration with microbes. Using vessels containing edible fermentation substrates, sculptures specific to each fermented food surround the vessels. Evocative of the fermentation process and life within, the sculptures build environments that call attention to human and non-human creative acts. During the exhibition, the fermentation sculptures will bubble, change color, and the presence of fermentation will be evident through all senses. At the opening event the artist will prepare kimchi for one sculpture, demonstrating the process and packing the fermentation jar as an inauguration of the exhibition. The closing event will consist of harvesting and tasting the sculptures. The ferments that have been brewing over the month span of time will be ready to eat and will be served to gallery visitors.
The exhibition will also feature a shelf where other NYC fermentation practitioners will show jars of their fermentation experiments, to be eaten at the closing event.
This is the artist’s first solo exhibition in New York City. Recent group shows include “Whizzer” and “12x12x12” at Black Ball Projects, “Thinking and Touching Time” at Ortega y Gasset Projects, “The Hovering Life” at kijidome gallery in Boston, MA, and “Obsolescence” at Curious Matter in Jersey City, NJ. Nash received an MFA in painting and printmaking from Yale University in 2005.