Kitchen Table: Holy Cow & The Pomegranate, performance (2020)
Before this performance, people are invited to prepare a soup; a delicious recipe from the royal kitchens of the Abbasid Empire over a thousand years ago. While you curl up on your couch and enjoy the soup as I weaves through questions and reflections on the metaphors and analogies of food making, memory, and the histories connected to them…inspired by the pomegranate.
seed 3 fresh pomegranates, about ½ cup long grain brown rice, ¼ cup toasted sesame seeds, 1 tbsp. of grated ginger (or powdered ginger), 2 tsp. cumin, salt, 8 cups water, some chili flakes if you like chili. Put everything in the pot and bring it to a boil, then turn down the heat, stir occasionally for 30minutes. Eat!
Watch here https://vimeo.com/492129813
seed 3 fresh pomegranates, about ½ cup long grain brown rice, ¼ cup toasted sesame seeds, 1 tbsp. of grated ginger (or powdered ginger), 2 tsp. cumin, salt, 8 cups water, some chili flakes if you like chili. Put everything in the pot and bring it to a boil, then turn down the heat, stir occasionally for 30minutes. Eat!
Watch here https://vimeo.com/492129813