Depuis sa conception en 2005, le recyclage (3RV - réemploi, recyclage, reduction à la source) fait partie du concept Live Dining. l’installation “salle à manger” est fait à partir de matières recupérés. Dans la récupération et réemploi, Live Dining s’adapte à l’environnement communautaire de son context, et invite le public à contribuer par des dons de meubles et couverts et autres, nécessaire pour la réalisation de l’oeuvre.

INVITATION to bring food:"Closing Event" of LIVE DINING, August 25th & 26th, 2007 . Plus, see more pictures from July & August

"Closing Event" of LIVE DINING is a celebration of the growth over the summer!
It is a celebration of the harvests shared in small groups, warm exchanges and interactions from, inside the LIVE DINING installation-performance.

For the Events!

on Saturday, august 25th at 5pm @ articule 262 Fairmount O. &
on Sunday, august 26th at 3pm @ articule

I INVITE PEOPLE TO BRING FOOD, TO COOK IN THE LIVE DINING SPACE

THAT IDEALLY COMES FROM THEIR OWN GARDEN OR FROM A GARDEN OF FRIEND OR FAMILY,
OR FOOD THAT YOU HAVE IN YOUR HOME, OR FOOD YOU BOUGHT FROM A MARKET OR STORE....
IT DOES NOT HAVE TO BE A LOT: FROM ONE GREEN PEPPER, ONE TOMATO, TO INGREDIENTS TO MAKE A DISH, TO A MEAL YOU ALREADY MADE, TO LEFTOVERS, TO WHATEVER YOU LIKE


More July Pictures:

Wednesday, July 25th, 2007, lemon balm tea and flower tasting (squash and nasturtium flowers) with Suzanne Harwood and friend Karen from London, England.
photo Nicole Fournier

photo Nicole Fournier


More August Pictures:

Sunday August 11th, 2007, lemon balm, nasturtium leave tea and delicious pie brought and made by Louise Dubreuil, who lives close by. With Vince Tinguely, Nathalie Derome and Louise Dubreuil



photo Nicole Fournier


The ONE CORN HARVEST from August 15th, 2007, with Errol Wood and Karen Spencer. We had a wonderful time, discussing the meaning of the word "Art", tasting beans that were stir fried (with flowers and leaves of basil and nasturtium) and beans slightly steamed and raw. Then the three of us shared the one corn, delicioso! while we continued to have animated discussions of what is "Performance" and what is "art"..... More to come on words written, as I attempt to remember and recount the discussion....

Nicole Fournier harvesting




photos Errol Wood
(photos croped & rotated by Nicole Fournier)



*IMPORTANT TO NOTE*
Live Dining’s small agricultural space does not provide food for many, and is based on Nicole Fournier’s value of “do nothing farming” letting the plants take care of themselves, in a polyculture system, where wild plants, perennial plants, annual (self-seeding plants) and cultivated plants live together, and there is minimal human intervention, but instead observation and appreciation of how plants have symbiotic relationships with each other, insects and other species. This low yield, not much food produced from this small space, being the nature of the Live Dining space, in general and at articule, there will not be a lot to harvest! And there will not be a lot to harvest, because, many beans, lemon balm, nasturtium, squash flowers (that could not have been conserved anyway for the closing event) have been harvested throughout july and august.

That being said, I INVITE PEOPLE TO BRING FOOD TO COOK IN THE LIVE DINING SPACE, THAT IDEALLY COMES FROM THEIR OWN GARDEN OR FROM A GARDEN OF FRIEND OR FAMILY, OR FOOD THAT YOU HAVE IN YOUR HOME, OR A LITTLE BIT OF FOOD YOU MIGHT BUY (AT A FARMER’S MARKET, MAYBE)

AND ANOTHER IMPORTANT-NOTE,
ABOUT SPACES FOR SHARING AND NON-MONETARY EXCHANGE INVOLVING FOOD:
It is my desire to “SEE” and MAKE VISIBLE, many, many small agricultural spaces (we all refer to as gardens or “potager”), in the city, and to try and make possible the sharing and exchange of harvests from these gardens with others. And, and, and, it would be great to see more Live Dining spaces, to become space of sharing, for two or more people!