#food-sustainability

#food-sustainability

"It is a communal activity that emphasizes intimacy with food, respect for ingredients, and shared moments around the table," the organization wrote. "The practice is rooted in anti-waste recipes and the transmission of flavors, skills, and memories across generations. It is a means of connecting with family and the community, whether at home, in schools, or through festivals, ceremonies, and social gatherings."

Exploring transness through soft, quilted terrain, Waters of Body pairs works by Portland artists Yana Sternberger-Moyé, Molly Alloy, and Michael Espinoza with Transmissions Quilts Project, artist Cordy Joan's quilt-making initiative for trans and gender-queer people countrywide. The exhibition joins other interesting shows installed at PNCA: Portland Textile Month's Warp Speed: Contemporary Conversations in Fiber showcases vibrant, fuzzy fiber works from the former Museum of Contemporary Craft's collection, and Angelo Scott's Time-Based Art Festival installation.

Umeboshi, a Japanese condiment made from ume fruit, exemplifies the benefits of shorter food chains and local sourcing for flavor and nutrition.