03 SHARED, FOUND & FALLEN FOOD

All 03 SHARED, FOUND & FALLEN FOOD

  • Fallen Fruit

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    Fallen Fruit is an art collaboration originally conceived in 2004 by David Burns, Matias Viegener and Austin Young. Since 2013, David and Austin have continued the collaborative work. Fallen Fruit began by mapping fruit trees growing on or over public property in Los Angeles. The collaboration has expanded to include serialized public projects and site-specific installations and happenings in various cities around the world. By always working with fruit as a material or media, the catalogue of projects and works reimagine public interactions with the margins of urban space, systems of community and narrative real-time experience. Public Fruit Jams invites a broad public to transform homegrown or public fruit and join in communal jam-making as experimentation in personal narrative and sublime collaboration; Nocturnal Fruit Forages, night-time neighbourhood fruit tours explores the boundaries of public and private space at the edge of darkness; Public Fruit Meditations renegotiates our relationship of ourselves through guided visualizations and dynamic group participation. Fallen Fruit’s visual work includes an ongoing series of narrative photographs, wallpapers, everyday objects and video works that explore the social and political implications of our relationship to fruit and world around us. Recent curatorial projects re-index the social and historical complexities of museums and archives by re-installing permanent collections through syntactical relationships of fruit as subject. Fallen Fruit uses fruit as a common denominator to change the way you see the world.

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    Kieran Jefferson – writer and chef

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    Kieran Jefferson is a cook, writer, forager, sheep wrangler, chicken whisperer, and beekeeper. After twenty years as chef in busy restaurant kitchens, he moved with his partner to the countryside of Burgundy, France, and is now in the process of making their smallholding as self-sufficient as possible, growing vegetables and fruits, foraging for wild foods, raising animals for eggs and meat, and keeping bees. He is a member of the Association of Foragers, a partner in the off-grid catering company Forage and Fire, and contributing editor of Locavore Magazine. He has also written for Terroir Review, Crumbs Magazine, and Modern Salt.