In collaboration with Leka restaurant in Barcelona, we hosted an exhibition called “Con-serve”. The event explored new narratives around food and ancient traditions from different cultural backgrounds.

We collaborated with other creatives to create an exhibition and workshop space in which we could discuss different topics around this subject.We hosted a workshop on fermentation and talked about the process of conserving foods for different seasonalities.

We wanted to open the question of immediacy and the contrast with slow natural processes. This is part of a slow mindset in which we let things take their time and consume less energy.