As part of EAT:ITH 2017 we invited an artist to create a piece of work in response to one of the issues raised in the Series.
Rosemary Liss spent three weeks with us in The Fumbally Stables taking inspiration from the space, the events and the people surrounding them. She created pieces of work which were then exhibited in the building for the duration of the series.
Rosemary Liss is a chef and artist from Baltimore, MD. She has a BA in Studio Art from Wheaton College in Massachusetts, but her work has grown increasingly comestible after two years working for a fermentation company in Baltimore and spending a summer interning at the Nordic Food Lab in Copenhagen. Other residencies have included the Agora Collective, Berlin, Vermont Studio Centre, Johnson and The Burren College of Art.
Rosemary spent the last year looking for grounding in other places: making sauerkraut in a container city, cooking soft dinners and catching wild Alaskan salmon. Her practice unfolds each day as she continues to reevaluate what it means to be in her body. Sometimes this recalibration takes the form of deep breathing, a tea infusion, a painting or a meal. No matter the physical manifestation, the resulting experience provides a feeling of autonomy and the hope that self-care really does ripple outwards to alleviate the constant flux between chaos and stagnation.