Documentos de Académico
Documentos de Profesional
Documentos de Cultura
F R O M T H E
U R B A N
FIELDS
HERBARIUM IS AN IN SITU
E X P L O R AT I O N O F
H U M A N - P L A N T
GEOGRAPHIES
WITHIN AN
U R B A N
NEIGBOURHOOD OF THE
F U I N E
AREA
TA B L E O F C O N T E N T
Setting the ground
On foraging
Reading Instructions
3
7
9
13
25
44
4. July 2014
Notes on picking japanese knotweed
58
80
96
SETTING
THE
G R O U N D
a space for creative experimentation. In doing so it is disseminating inventive strategies for the resilient preservation of natural and human lives.
This work represents an in situ exploration of existing
social and vegetational geographies within an urban neighbourhood and the nearby surroundings of the Fuine
area. Observing and reflecting on the needs of our local
surroundings we took the perspective of food and practices connected with food as an object of our daily concern,
mirroring ways of constructing our contemporary cultural
and political existence.
We began our project knowing very little about the area,
which we took as an asset, let us be surprised, ready to react to things that resonate with us through our own exploration. Our journey began by meeting every Friday morning, cycling to the Fuine neighbourhood, to forage in
the urban wilds and work on the collection of preserved
landscapes. The field-trips gradually evolved and expanded from picking up material resources such as edible wild
plants to collecting situated knowledges through walking,
talking to people we met and organising workshops.
Metaphorically our exploration takes the principles of foraging, searching for, picking up and finding value in things
IV
that the space already offers: stories, practices, ideas, invasive plants ... But also being attentive, using all the senses:
smell, taste, sight, intuition ..., searching for new places of
potential growth, working with the season, being at the
right place at the right time, harvesting with care.
This unfolding project is a process of self-inquiry into our
own lifestyles, and comes into existence as the result of
what we could afford to do (time and money) and enjoyed
doing. It emerges, comes into being as an exploratory
self-learning processes through which we gain our understanding of the existing challenges.
Each action was followed by reflection that proposed the
next step. What we leave behind us is the story of what
we have learned and thought along the way, in the form of
fieldtrip notes, reflections and partial propositions.
This book is a work in progress, preserving the harvest of
our current findings. Gatehered information is presented
in a raw format, meanting that it lives space for personal
interpretation, upgrades and further development.
ON
F O R A G I N G
R E A D I N G
INSTRUCTIONS
FIELDTRIP NOTES
Herbarium is divided in chapters which
cronologicaly present personal observations
on our fieldtrip journeys. Such format enables us to expose the development of actions
through the process of exploration.
In forms of short stories, the findings are
shared without intervening or making fast
conclusions, leaving the reader a fairly free
space for a personal re-interpretation.
QUESTIONS &
PREPOSITIONS TO-GO
Such raw material, that supports the observations only throug gentle prepositions in
form of questions and partial prepositions,
offers the reader to take ownership over the
process of further ideation and design
intervention.
IX
A COLLECTION OF EDIBLE
PRESERVES
Our fieldtrips started by wanting to make
a collection of edible wild preserves of the
Fuine area. Further on the foraged items
served us as talking pieces or cultural props,
enabeling us to approach the bypasseres
and develop further conversations.
Making a collection of preserves also allowed us to explore and design new edible
products that respond to emerging environmental and social phenomena.
T4I / TOOLS FOR IMPROVISATION
On our journeys we needed to engage with
the feeling of instabitiy, quick responses and
improvisation. Being perceptive to similar
ways of working in the world of material
cultures, we wanted to expose and bring
value to design objects that are made on
the spot, from things that we have or can be
found through our personal networks.
XI
14
15
A CURIOSITY INTERVIEW
I N C O N V E R S AT I O N W I T H
DARIO CORTESE,
A LOCAL EXPERT ON
EDIBLE WILD PLANTS
ON THE ROLE OF EDIBLE
WILD PLANTS &
F O R A G I N G T O D AY
TO WHAT DEGREE COULD EDIBLE WILD PLANTS
PROVIDE, NUTRITIONALLY, IN RELATION TO
CULTIVATED PLANTS, FOR THE POPULATION
OF SLOVENIA?
As a hearty, mineral rich food source wild edible plants
could be foraged and used by everyone. Nutritionally the
most important edible autogenous plants are largely perennials or troublesome annual weeds, that even with regular picking by a large number of people would be hard to
eradicate. Because these plants are highly nutritional they
could, in combination with common cultivated foods (legumes, potatoes and other tubers) provide for the entire
population.
16
WHY DO YOU THINK IS BEHIND PEOPLES MAKING USE OF FORAGING PRACTICES? HAVE YOU
NOTICED ANY CHANGES IN THE MAKEUP OR
STRUCTURE OF SUCH PRACTITIONERS IN RECENT YEARS?
I think they have various reasons: adding variety to their
daily diet, for a healthier diet, towards self-sufficiency, and
also economizing, saving money, since wild vegetables
and fruits are free, the only "cost" being knowledge and
regular walks out in the natural
environment. In recent years, more and more young people, usually in pairs, are attending wild food workshops
which I think is a splendid "investment".
WHERE, AND WHAT KIND OF SPECIFICS OF OUR
PLACE DO YOU SEE COMPARED TO SIMILAR PRACTICES ELSEWHERE?
It seems to me that both here in Slovenia and elsewhere
theres a similar process at work, where we re-discover
forgotten or repressed practices, mainly through literature
initially and then through "practice" in the field. The use
and exploitation of edible wild plants in Europe began to
disappear in the Middle Ages and now we are somehow
gathering and sorting through the data. Not so much in
terms of a return to nature, but in order to determine what
is true and what is not.
22
23
25
27
It was early summer, a time of year when Ljubljanas alleys are thick with the scent of linden flowers. Soon after a
group meeting at the Museum we went to have a snack in a
local fast-food bistro called Azzuro. While eating a cheese
burek (a savory, typically Bosnian pastry common for the
Balkan region) we spotted a wild cherry tree, with thousands of ripe cherries, growing just next to the adjacent
newsstand-kiosk. we started to wonder if it would
be ok to climb the tree and pick some cherries,
for their juice. is it allowed to climb on public
trees and pick the fruit?
The next day we borrowed a ladder from the construction
workers at the museum and went to pick the lindens and
cherries for our first collection of local preserves. In our
search for the richest branches we spotted, to our surprise,
a vast variety of wild edible trees: hazelnuts, elderflowers,
cherries, apples, acacias and walnut trees. A self-service
system, taking care that the local wildlife is healthy and
well provided for over the entire year.
After finding the tree and climbing the ladder, we noticed we werent the only foragers on the site. The bees
were shamelessly squeezing their legs into the pollen of
the flowers. we should have thought of bringing
some head-cover and a pair of gloves to protect
28
T4I/1
Bee safe hat
T4I/2
Accesible branches
Stick
29
30
ed to pick up for its lovely pink stems and black berries and
actually didnt really recognise by its name, since its a plant
that appeared in our wilds only recently. As we later found
out the plant is good to eat and also has several medical
benefits. For now they sell no more than 20 worth in a
day. it would be great to organise a design workshop,
where we could think about designing their product range ...
31
T4I/3
Improvised
Juice Maker
Baking tray
Gauze
Cherries
Cherry Juice
Water
+50
3,10
Fructal nectar cherry, 200ml
0,65
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
157MIN/P - 50 PAV *
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 16,35
34
+50
Makers Satisfaction
joy of work V exchange value
-50
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
79 MIN/P + 10 PAV *
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 8,23
5,20
36
+50
1,49
Compote sour cherry stoned,
Natureta, 700g
2,9
- 50
Compote cranberry
Darbo, 400g
4,09
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
79 MIN/P - 20 PAV*
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 8,23
38
+50
2,58
Three mint pukka organic tea,
32g
4,91
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
55 MIN/P + 0 PAV*
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 5,73
MINT TEA
35g
40
+50
3,99
Ecological mint syrup 1L
(www.sieko.si)
5,40
- 50
4,9
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
55 MIN/P + 0 PAV *
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 5,73
MINT SYRUP
1L
42
+50
Makers Satisfaction
joy of work V exchange value
-50
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
90 MIN/P - 0 PAV*
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 9, 38
7,34
LINDEN SYRUP
1/2l
44
46
T4I/4
oil barrel disinfection
48
T4I/5
cardboard warmers
corrugated
plastic
bucket
T4I/6
toilette
49
50
T4I/7
Capturing water with
plastic bag for watering
flowers.
51
NETTLE AND
HAZELNUTS PESTO
RECIPE (500G)
Pour some hot water over the nettles. let it
sit for few minutes. Drain the nettles (150g)
and cut on small pieces. Braise the walnuts
until they get a bit of colour. Mix nettles,
walnuts (150g), 1,5 dcl of olive oil and salt
in the a food processor. Pour the mixture
into a sterilised glass. Wrap into towel and
let it cool slowly.
52
+50
7,3
Pesto wild garlic vegan,
Bioverde,125 ml
(www.norma.si)
2,98
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
1,89
54
+50
Makers Satisfaction
joy of work V exchange value
-50
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
60 MIN/P + 0 PAV *
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 6,25
2,58
NETTLE TEA
35g
56
+50
Makers Satisfaction
joy of work V exchange value
-50
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
75 MIN/P + 20 PAD*
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 7,81
3,19
DEWCKBERRY MARMELADE
200g
58
4 . J U LY 2 0 1 4
NOTES ON
P I C K I N G
JAPANESE
K N O T W E E D
W E L E A R N E D T H AT
WE NEEDED TO FIND AS
MANY YOUNG,
F A T A N D J U I C Y
S T E M S
T H A T M A K E A
L O V E L Y
P O P S O U N D
WHEN THEY ARE PICKED.
60
We went to pick the invasive knotweed down by the riverbanks, not far from the pedestrian footpath. The season for
picking knotweed was already a little over, since the stems
are juiciest some time in April. So we were searching for
a space where the public workers mowed the old plants
and the new, soft baby versions began to grow. We started
to pick some flaming young skinny shots, and after some
time realised that the green big plants that grow closer to
the bay and are just perfectly exposed to the sun to provide quite the right crop for harvesting. So we learned that
we needed to find as many young, fat and juicy stems that
make a lovely pop sound when they are picked. After that
lesson, the picking went quite quickly.
Passersby were curious, watching what we were doing, and
one woman approached and asked us if we pick the plants
to feed animals. Which her friend did. We were guessing
maybe rabbits. But no, we were picking them to make fruit
leather and other preserved products. On our way toward
home we found a plum tree by the road and took some
time for a lunch break.
After we made preserves I was left with quite some leftovers on the balcony. Is it safe to throw them away or are we
now becoming new disseminators of the invasive species?
61
MESSAGE FROM
HARUKO
AN ADVICE FROM
A JAPANESE FRIEND
G: Hi Haruko! Hope things are going well for you, I think
of London so many times, I really miss you a lot!
I am making some food experiments at the moment with
Japanese Knotweed, which is considered an invasive species here in Europe. Since the plant originates from Japan,
I was wondering if you know some recipes or common
uses from your culture. Thank you and hopefully we speak
again soon!
H: Hey, had a good weekend? So, I tried to find the recipe
but this plant is not common in the Tokyo area, its more
common in Shikoku (south part) or in the northern part of
Japan. So I Googled it! And here is what I found. First of all,
you need general food pre-treatment to remove the acidic
flavour due to the oxalic acid they contains. I read there are
a couple of ways to do so. The most common way it seems
is to peel off the skin, chop smaller, put the stems into the
boiling water with salt. When the colour changes, drain in
a colander. Then put them into water and leave them for a
62
day to soak. If you have time, you should change the water
a couple of times.* If you like to keep the crunchy texture,
some people prefer salting to the hot water preparation.
Now the recipes. One common cooking way is to stir-fry.
You can use stems. Cut them into pieces 4cm long. Fry them
in oil. Flavour them with bit of sugar, soy sauce, and your
favourite Katsuobushi (dried bonito flake!). You can also
flavour them with oil, sesame-oil, and bonito flakes. You can
also try to prepare them with sake, soya sauce, mirin (if you
dont have then use sugar) and sesame oil. Spice them up
with sesame and Japanese chilly powder if you have.
I dont know if you have ever tried cooking tempura before,
but this recipe sounds delicious as well. Shoots and leaves
are good for this. Im quite sure you cant find the readymade tempura flour, so here is the recipe from the internet.*
I researched the nature of the plant too, but the plant is
not considered as dangerous as in Europe and America. I
just read that you can use the root as dyer's-weed! I guess
because people here use the plant more than Americans or
Europeans we have less problems.
Hope it helps,
Haruko
* http://www.go-japanese.com/
tempura-recipe
63
JAPANESE KNOTWEED
LEATHER RECIPE
Peel the knotweed and cut it into smaller
pieces. Boil it with a small amount of water
(just enough to cover the knotweed) and
sugar/honey (the amount depends on how
sweet you want the leather to be) until it is
soft (around 15 min). If you wish you can
also add some fruits (like plums, apples).
When it is cooked strain the water, and
blend everything into a paste. You store the
leftover liquid as a juice. Spread the paste on
baking paper, about 2mm thick and put it
in an ventilator oven on 50C. Leave it over
night to dry, when it doesnt bother anyone
and dont worry, it wont get burned!
64
+50
Makers Satisfaction
joy of work V exchange value
-50
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
50 MIN/P + 50 PAV*
Converted to average Slovenian wage (6,25/60min) = 5,20
*PAV = Points of added value, Ballancing ethics
J A PA N E S K N O T W E E D L E AT H E R
50g
66
+50
Makers Satisfaction
joy of work V exchange value
-50
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
PICKLED JAPANES
KNOTWEED TIPS
200g
68
+50
Makers Satisfaction
joy of work V exchange value
-50
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
PICKLED JAPANES
K N O T W E E D L E AV E S
300g
70
71
2 5 . J U LY 2 0 1 4
NOTES ON
C O L L E C T I V E
FORAGING
F O R W I L D
H E R B S
WE HEADED
OVER TO THE
N E A R B Y M E A D O W
NEXT TO THE ROAD.
S O M E P E O P L E
C O M P L A I N E D A B O U T
P O L L U T I O N ,
S O
WE DECIDED TO WALK
T O WA R D S A VA S T
F L O W E R I N G
M E A D O W F U R T H E R
DOWN BY THE RIVER.
73
COLLECTIVE FORAGING
FOR WILD HERBS*
Welcome to our first collective foraging for wild plants!
What are the collective practices in the area of food, be it
food gathering, eating, or conservation of plants found in
our local environment? We will try to answer this question
by creating new spaces and uncovering the existing ones
that, apart from food stores, allow us access to food, spaces
that tell stories of local landscapes and the needs of their
residents.
Lying at the crossroads of urban and rural cultures, the
Fuine neighborhood is the prototype of an urban neighborhood with all of the associated infrastructure, situated
in the vicinity of the large btc shopping area and several
other supermarkets. On the other hand, its position places
it on the very outskirts of the city, surrounded by extensive
farmland along Litijska and Zaloka cesta streets and wild
uncultivated landscape.
In the future, foraging for edible wild plants could be one
of the practices that help us get acquainted with the specifics of our local natural resources and the people around us.
WORKSHOP TIMETABLE
4pm - 6pm: collective foraging
6pm - 6.30pm: foraging manifesto discussion
and preparation of teas
6.30pm - 7.30pm: creating scenarios, discussion
Using scenarios created at the workshop, we will be looking into new possibilities of networking, exchange and
social interaction while foraging for food.
We will use some of the questions below as a starting point
for our discussion and collective reflection.
- Which edible wild plants can be found in Fuine?
- Where can we find edible wild plants in Fuine?
- Are we familiar with all edible wild plants? What educational activities could be organized around understanding the
vegetation of one's local environment?
- How can collective foraging be designed and its continuity
preserved over time?
- Do we have access to the plants we want to gather? How can
such access be secured/created?
- What tools are needed for collective foraging and gathering?
- Can there be new activities created around designing necessary tools out of local materials?
75
76
78
+50
Makers Satisfaction
joy of work V exchange value
-50
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
65 MIN/P + 0 PAV*
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 6,77
80
8. SEPTEMBER 2014
NOTES ON
P I C K I N G
A U T U M N
FRUITS
T H R O U G H O U R
C O N V E R S AT I O N W I T H
MARKO WE
FOUND OUT
HES AN UNEMPLOYED
E N G I N E E R I N G G R A D U AT E .
WE WERE CURIOUS
ABOUT HIS DOINGS HERE,
A N D H E C O N F I D E N T LY
ANSWERED:
ITS BETTER TO PICK NUTS
THAN
TO LOOK FOR A JOB
82
A CURIOSITY INTERVIEW
NOTES BASED ON A
C O N V E R S AT I O N W I T H
M AT I J A P U K A R I ,
O C C U PAT I O N A L
T H E R A P I S T AT H O M E
F O R T H E E L D E R L Y,
FUINE
At the collective foraging workshop wed heard about interesting practices connected to traditional nature-related
rituals and activities around food, going on in a local home
for the elderly in the Fuine district of Ljubljana. Curious
to know more about their way of working within a highly
specialised urban environment we arranged a meeting with
Matija, one of two employees there responsible for designing and organising the occupational program.
As part of the occupational therapy program at the home
and his working partner organise leisure activities for the
residents. Through conversation, therapists make note of
the specific needs and wishes of each resident, the kinds
of activities theyre familiar with, like and can take part in.
83
85
FEASTS CONNECTED TO
LOCAL RITUALS
The home organises food events like Zeljada (cabbage fest), trudel fest (strudel fest)
and sausage-making. For these events they
usually collaborate with local farmers, borrowing both the tools and the know-how.
FOOD EXHIBITIONS
Mushroom exhibition: Residents who forage for mushrooms prepare an exhibition
for those who cant go out into the wilds.
DESIGNING AND COLLECTING
THE TOOLS
They have a lot of tools and machines, some
brought in by the residents. The home owns
a grinder/juicer for apples to make apple
juice and a distiller for making schnapps
(brandy). The therapists and residents also
make their own tools, like a tool for beating cabbage (for making sauerkraut); other
tools they rent from the locals.
2 sticks
30
log
barrel
180cm
T4I/8
Cabbage press
86
todays contemporary social reality, where immaterial labour and instability prevail over the value of tactile practices and social rituals, it seems like we are all in need of such
occupational therapies.
by unlocking and releasing their many potentials
we could create stronger links between older and
younger generations, between rural and urban
practices, and material and immaterial knowledge,
opening up spaces for healthier and more inclusive
social environments.
how could such methodologies become part of the
designers working ethics and their palette of viable possibilities?
88
stone
stone with
a hole
T4I/9
Hazelnut cracking
89
hole held in the hand and the other flat, so they could
crack them easily. Now, he complains, children dont distinguish a cow from a horse, and how all the knowledge
about the environment is gradually being lost. He also
complained about the countrys natural resources being
sold off to foreign investors. He dramatically concluded
that maybe the local youth will need to re-learn how to recognise and find food in the wild if they want to survive.
The first aim of our fieldtrip was to pick some Japanese
Knotweed to realise our idea of making a prototype of the
edible-invasive currency, but we found out that now it was
really too late. The stems were beginning to become very
hard and wooden, even the small ones. But the oasis was
in full bloom and we heard a lot of bees feasting over their
white inflorescences. When no other plants provide food
for the bees, knotweed comes into full-service with her
sweet offer. browsing on the web we found out that
beekeepers in some parts of the world are already
harvesting a monofloral honey with the potential
to become a great late-summer boost to a (bee) colonys winter pantry.
Besides the flowers, bee lovers have found another use
for Japanese knotweed. The hollow stems are often cut
into lengths and bundled for use as a native bee habitat.
90
T4I/10
The collection of
Himalayan balsam:
seeds explode when
touched inside the bag
92
93
+50
2,19
Ecological Energy bar
(www.kibuba.com), 40g
2,49
- 50
Production Dynamics
the level of ethical work V the amount of fed people
-50
- 50
Exchange Value
demand level V availability level
-50
+50
Sustainability Factor
local production V organic production
-50
- 50
93 MIN/P + 80 PAV*
*PAV = Points of added value, Ballancing ethics
Converted to average Slovenian wage (6,25/60min) = 9,69
95
I N D E X O F
E D I B L E W I L D
PLANTS
97