We recently read that for our generation Fitbits and AppleWatches are the Tamagotchis of the current day. In place of caring for a digital alien pet, we now gamify caring for ourselves. Alongside APHIDS
The fact is, we like, and are good at, looking after growing creatures (if not ourselves). For the #2 disorganising dinner, Long Prawn selected various Collingwood Yard tenants to adopt a food pet in the lead up to the event; to nurture it and develop it to be eaten at the event. Vegan yet completely alive. For a short moment in time the offices and studios at CY became incubators and food nurseries.
A bubbling fermentation of vinegar, alive with acetobacter. A tub of micro greens reaching for the sun in the window. A sweaty bag of pleurotus djamor, commonly known as the pink oyster mushroom blossoms. A pot luck largely grown, harvested and enhanced with toils from studios of Collingwood Yards.
"Hello, we know parenthood is daunting yet the connection you will create through the 'Long Prawn Food Pet Adoption Program' will be long lasting and incredibly meaningful. Your first task is to check in with your food pet everyday. Is it looking happy? Talk to it, play it classical music but whatever you do not eat it, yet".
1 Lacto ferment: Hi! I have a delicate sprinkling of kosher sea salt (2%) all over me. Salt ensures the harmful bacteria cannot survive and that I can. And don't worry I don’t need any oxygen to breathe. Check on me and move my liquid around daily. My name is Lactobacillus. I'm good at turning sugar into lactic acid, which releases great enzymes in food. My perfect age is 5 to 7 days and I don't like oxygen - I like being between: 18 to 22°C.
2 Micro herb: Hello! Thanks for looking after me. Please make sure I get a little soft sunlight daily. At this time of year I'm not that thirsty so you only need to give me a drink if my soil is dry. I'm good at turning sun into food. My perfect age is 8 days. I don't like darkness and cold and I like being between 15 to 22°C.
3 Mother of Vinegar: Hello dear! I too am a parent and I know how stressful it can be. Please ensure I have lots of air but make sure no flies bother me. Realy, I just like my peace and quiet and maybe a little warmth. My name is Acetic Acid Bacteria (AAB). I'm good at turning alcohol into acetic acid. My perfect age is 10 days to 10 years. I don't like flies and sunlight and I like being between: 25 to 30°C.
4 Pickles: Sup! Don't mind me, I'm chilling, we should hang out tho. If you're busy, no worries, I'm completely chill hanging out here. My name is: Leuconostoc Mesenteroides but eventually I want to be called Lactobacillus Plantarum. I'm good at keeping the bad bacteria guys away. My perfect age is 1 to 4 weeks. I don't like oxygen and heat and I like being between 17 to 21°C.
5 Mushrooms: Hey, I'm not a fun gal but I am a fungi. Flamboyantly making my way out the bag and presenting myself in my sunday best. Keep me warm and moist as best you can, give me a spray each day or when I'm looking dry. My name is Pleurotus Djamor or commonly known as the Oyster Mushroom. I'm good at growing without soil. My perfect age is 7 to 10 days. I don't like dryness, cold or direct sun and I like being between 17.5 to 20°C.
Event menu:
Dongchimi (Chae’s recipe) ( V / GF)
Fire-roasted sweet potatoes (V / GF)
Savoury porridge (GF) cooked up by Brendan Lee & Camilla Louisa
Furrmien condiments:
Radicchio kimchi
Sourdough miso
Sea urchin garum (from our 'Breaking down the Urchin' event)
Celeriac katsuobushi
Pickled radish
Cos lettuce zha cai
Documentation: LP & Jacinta Keefe
Design: Hằng Xen Nhà