by Julian Stadon ]

Much like a buffet, this project brings together several different foods and food production methods from around the world, into a single palette on a single plate where all can enjoy anywhere. Where it differs, is that it is focused on microbiomes and identity where locality shapes individual microbiomes, through the exposures to local grown food with hybrid production methods.

We will be doing several activities including experiments in fermentation and R&D into riverside farming. The goal is to create a diverse biotope that is localised to a single ship mooring spot, in an industrialised area of Linz (an industrial city) that shows how easily reversible industrial impact can be in terms of human adaptation in regards to agricultural production, through a combination of innovative techniques and traditional methods.

Our Experiments:

• Guts2Garum - using fish waste to make fermented fish sauce from my tilapia harvest and from invasive species
• Slugs4Slugs- use a Korean method to ferment slugs and use them as both a repellant and organic fertiliser
• Bohnen Boot - make an 'Eleanore' cheese + design/plan a concept for growing beans on the ship to install in June
• Freaky Ferments - explore a range of fermentation strategies and DIY approaches to incubating koji and fermenting
• Communicating Science through Food as Spectacle- exploring strategies for public engagement in ecologies through dinner events