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Landscape, soil, cheese and me: Difference between revisions
Landscape, soil, cheese and me (view source)
Revision as of 20:35, 20 November 2021
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==A 1 month performance== | ==A 1 month performance== | ||
[[File:LandscapeSoilCheeseMe_planning.jpg|thumb|Final planning of the full performance | [[File:LandscapeSoilCheeseMe_planning.jpg|thumb|Final planning of the full performance.]] | ||
<i>Written at first person as Robin</i> | <i>Written at first person as Robin</i> | ||
<br>During the month of April in the region of Limburg, I entangled myself in a network of beings, mutualism and trophic relationships of decay to produce cheese. By doing so, my ambition was to depict the network in which our primates’ life are tied in when we make food. Moreover, realising our bonds with microscopic beings wether they come from the soil, the cheeses or our guts; was meant to help me experience what makes “us” broader than only-humans. | <br>During the month of April in the region of Limburg, I entangled myself in a network of beings, mutualism and trophic relationships of decay to produce cheese. By doing so, my ambition was to depict the network in which our primates’ life are tied in when we make food. Moreover, realising our bonds with microscopic beings wether they come from the soil, the cheeses or our guts; was meant to help me experience what makes “us” broader than only-humans. | ||
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===Soil=== | ===Soil=== | ||
[[File:LandscapeSoilCheeseMe_soil-biota-scales.jpg|thumb|3 different scales of observation were used to see as much of the soils’ biota as possible: macro, meso and microscopic.]] | [[File:LandscapeSoilCheeseMe_soil-biota-scales.jpg|thumb|3 different scales of observation were used to see as much of the soils’ biota as possible: macro, meso and microscopic.]] | ||
During the last week of April, I extracted a small piece of soil from the pastures of Hoeve de Koeberg, René and Claudia’s organic farm — the farmers I got along with the most. Along the purchased milk, this soil sample was brought back home and “visited” with a microscope to look for living beings in it, reflecting on the decomposers’ primal activity to decay and recycle organic matter, the environmental changes threatening their mutualism<ref>I explored this question | During the last week of April, I extracted a small piece of soil from the pastures of Hoeve de Koeberg, René and Claudia’s organic farm — the farmers I got along with the most. Along the purchased milk, this soil sample was brought back home and “visited” with a microscope to look for living beings in it, reflecting on the decomposers’ primal activity to decay and recycle organic matter, the environmental changes threatening their mutualism<ref>I explored this question thanks to an interview of [https://www.wur.nl/fr/Persons/Gerlinde-prof.dr.ir.-GB-Gerlinde-de-Deyn.htm Gerlinde de Deyn], from Wageningen University & Research.</ref>, and its analogy with the way microbe societies make cheeses. | ||
*Soil analysis of milk providers: 1 hectare grassland next to the farm's main barn. | *Soil analysis of milk providers: 1 hectare grassland next to the farm's main barn. | ||
#Trowel sampling: 16 small 10cm deep samples of soil were mixed together. 10 and 20g were extracted and mixed with 100g demineralised water before observation. | #Trowel sampling: 16 small 10cm deep samples of soil were mixed together. 10 and 20g were extracted and mixed with 100g demineralised water before observation. | ||
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#Baermann funnel: 50g of soil in gauze was attached to the border of a funnel. Demineralised water was poured in to extract microscopic animals from the soil. | #Baermann funnel: 50g of soil in gauze was attached to the border of a funnel. Demineralised water was poured in to extract microscopic animals from the soil. | ||
<u>Observations</u>: Microscopic fungi and animals, macroscopic insects and worms crawling in samples. | <u>Observations</u>: Microscopic fungi and animals, macroscopic insects and worms crawling in samples. | ||
====Microscopic observations archives==== | ====Microscopic observations archives==== | ||
*🔬🐾[[Microscopic_observation_archives#April_2021_.7C_Hoeve_de_Koeberg_soil_analysis|Check the page dedicated to the soil analysis of Hoeve de Koeberg farm for more details!]] | *🔬🐾[[Microscopic_observation_archives#April_2021_.7C_Hoeve_de_Koeberg_soil_analysis|Check the page dedicated to the soil analysis of Hoeve de Koeberg farm for more details!]] | ||
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===Cheese=== | ===Cheese=== | ||
[[File:LandscapeSoilCheeseMe_soil-biota-scales.jpg|thumb|The leftover whey from the 163L of milk used for cheese production was collected in a 100L container<ref>Mauser Open Head Drums found in the garden.</ref> and exhibited during the Open Studios 2021.]] | [[File:LandscapeSoilCheeseMe_soil-biota-scales.jpg|thumb|The leftover whey from the 163L of milk used for cheese production was collected in a 100L container<ref>Mauser Open Head Drums found in the garden.</ref> and exhibited during the Open Studios 2021.]] | ||
The cheeses were made 5 days a week with raw goat and/or cow milk from the 4 farms around Maastricht. They were curdled with rennet to make uncooked soft cheeses, that could be pressed too. Half of the cheeses were ripened with various ferments (G. candidum, P. camemberti, P. roqueforti) and the other half developed their own milks’ “wild” microbiota. They were aged for 1 week to 1.5 month in a cold moist room (the Mush-room<ref | The cheeses were made 5 days a week with raw goat and/or cow milk from the 4 farms around Maastricht. They were curdled with rennet to make uncooked soft cheeses, that could be pressed too. Half of the cheeses were ripened with various ferments (G. candidum, P. camemberti, P. roqueforti) and the other half developed their own milks’ “wild” microbiota. They were aged for 1 week to 1.5 month in a cold moist room (the Mush-room<ref>Jop Mens built the Mush-room in the Jan van Eyck Academie, in perspective of growing mushrooms in it. Unfortunately, the Covid19 related lockdown made it impossible for him to farm mushrooms. The cool atmosphere and the sealed plastic room constituted the ideal conditions for Robin to ripen cheese on site.</ref>) without any energy input. | ||
====Cheese production archives==== | ====Cheese production archives==== | ||
*🧀🌿[[Cheese production archives#April 2021 — Ardennes cheeses in Maastricht|Ardennes cheeses in Maastricht ]] — The dedicated page for every cheese made during the performance | *🧀🌿[[Cheese production archives#April 2021 — Ardennes cheeses in Maastricht|Ardennes cheeses in Maastricht ]] — The dedicated page for every cheese made during the performance | ||
*🧀⛰[[Cheese production archives#June 2021 — Four horizons of Ardennes’ milks|Four horizons of Ardennes’ milks]] — An experiment on designing an cheese that illustrates the local landscape | *🧀⛰[[Cheese production archives#June 2021 — Four horizons of Ardennes’ milks|Four horizons of Ardennes’ milks]] — An experiment on designing an cheese that illustrates the local landscape | ||
====Gallery==== | ====Gallery==== | ||
<gallery mode="traditional"> | <gallery mode="traditional"> | ||
File:CMo-1.jpg| | File:CMo-1.jpg| | ||
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===Me=== | ===Me=== | ||
[[File:Tasting-session.jpg|thumb|Final planning of the full performance.]] | |||
All the cheeses I made were shared with the artists and staff from the Jan van Eyck Academie. | |||
==A short film== | ==A short film== | ||