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--- foam_newsletter_winter_2013 [2013-12-11 14:41] – alkan
+++ foam_newsletter_winter_2013 [2013-12-11 15:17] – alkan
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 === Winter Newsletter 2013 draft ===
-While we contemplate slowing down and revaluing silence as the northern hemisphere descends into wintry hibernation, it's time look back on FoAM's bustling activities over the last months at the same time as looking forward to what the new year brings. Travels, talks, workshops, celebrations, residencies (punctuated by copious EC reporting and accounting) -- there’s been much interesting ferment (and fermentation). Some things are simmering down, more bubbling up, and there's much that is quite new to all of us. At FoAM Brussels we continue to deepen and broaden our investigations in food and speculative culture. FoAM Kernow has found its niche in blending science, technology and the arts, thereby benefiting both the scientific community and wider society. FoAM Amsterdam is touring the world with Sphaerae, and FoAM Nordica consolidates its work on Foodprints. So without further ado, here’s a guided tour of the highlights. We hope you’ll be inspired, and be in touch!
+While we contemplate slowing down and revaluing silence as the northern hemisphere descends into wintry hibernation, it's time look back on FoAM's bustling activities over the last months as well as look forward to what the new year brings. Travels, talks, workshops, celebrations, residencies (punctuated by copious EC reporting and accounting) -- there’s been much interesting ferment (and fermentation). Some things are simmering down, more bubbling up, and there's much that is quite new to all of us. At FoAM Brussels we continue to deepen and broaden our investigations in food and speculative culture. FoAM Kernow has found its niche in blending science, technology and the arts, thereby benefiting both the scientific community and wider society. FoAM Amsterdam is touring the world with Sphaerae, and FoAM Nordica consolidates its work on Foodprints. So without further ado, here’s a guided tour of the highlights. We hope you’ll be inspired, and be in touch!
 == Food culture ==
-A colourful congregation of artists, scientists, technologists and enthusiasts came together at FoAM in Brussels to explore the fuzzy edges between the craft of fermentation, the science of biochemistry and the interesting socio-technological developments surrounding the phenomenon known as bio-hacking, biopunk or DIY biology in the **Biochymickal Arts** workshop this September. Led by Maria Tarantino, Meredith L. Patterson, Brian Degger [links for all these?] and Maja Kuzmanovic, the group spent a weekend of charged discussions about such issues as the ethics of synthetic biology, biomimicry in design, fermented fish, and bacterial cultures in pickled vegetables. The workshop adopted the form of a curated open space, with several parallel experiments taking place in FoAM's kitchen and makeshift wetlab. The wetlab will remain operational until further notice, as several of the participants continue to perform biological experiments. If you are interested in using the lab, feel free to contact bxl@fo.am for more information.
+A colourful congregation of artists, scientists, technologists and enthusiasts came together at FoAM in Brussels to explore the fuzzy edges between the craft of fermentation, the science of biochemistry and the interesting socio-technological developments surrounding the phenomenon known as bio-hacking, biopunk or DIY biology in the **Biochymickal Arts** workshop this September. Led by Maria Tarantino, Meredith L. Patterson, Brian Degger [links for all these?] and Maja Kuzmanovic, the group spent a weekend of charged debate about such issues as the ethics of synthetic biology, biomimicry in design, fermented fish, and bacterial cultures in pickled vegetables. The workshop adopted the form of a curated open space, with several parallel experiments taking place in FoAM's kitchen and makeshift wetlab. The wetlab will remain operational until further notice, as several of the participants continue to perform biological experiments. If you are interested in using the lab, feel free to contact bxl@fo.am for more information.
 [[http://fo.am/biochymickal-arts/|Biochymickal Arts workshop]]\\
@@ Line 11: / Line 11: @@
 [[http://flickr.com/photos/foam/sets/72157635582680823/|Biochymickal Arts on Flickr]]
-After weeks of planning, preparation, testing, tasting, listening and above all cooking, we hosted **Smoke & Vapour**, two etherial evenings and degustation dinners dedicated to smoke and vapour in their many forms. Maja Kuzmanovic, Stevie Wishart, Rasa Alksnyte, Nik Gaffney and Alkan Chipperfield composed a synaesthetic experience where food and sound melted and evaporated into one other. On the first evening we invited guests from within the FoAM network who gave us feedback about the experience, based on which we tweaked various aspects of the dinner. Two days afterwards we hosted the wider public event, with guests ranging from civil servants to food stylists, performance artists to food activists. We’re happy that both evenings were well received by our guests, and also gave us such exhilarating pleasure to produce and perform. You can find an 'insider's perspective' of Smoke & Vapour's creation in Maja’s thoughtful blog post, as well as browse the collection of specially designed recipes for the event. Nik Gaffney and Dave Griffiths are currently working on developing the Open Sauces website, where these and other of FoAM's recipes and food-related information will migrate in 2014.
+After weeks of planning, preparation, testing, tasting, listening and above all cooking, we hosted **Smoke & Vapour**, two etherial evenings and degustation dinners dedicated to smoke and vapour in their many forms. Maja Kuzmanovic, Stevie Wishart, Rasa Alksnyte, Nik Gaffney and Alkan Chipperfield composed a synaesthetic experience where food and sound melted and evaporated into one other. On the first evening we invited guests from within the FoAM network who gave us feedback about the experience, based on which we tweaked various aspects of the dinner. Two days afterwards we hosted the wider public event, with visitors ranging from civil servants to food stylists, performance artists to food activists. We’re happy that both evenings were well received by our guests, and also gave us such exhilarating pleasure to produce and perform. You can find an 'insider's perspective' of Smoke & Vapour's creation in Maja’s thoughtful blog post, as well as browse the collection of specially designed recipes for the event. Nik Gaffney and Dave Griffiths are currently working on the Open Sauces website, where these and other of FoAM's recipes and food-related information will migrate in 2014.