Wednesday, October 9

Wednesday, October 9

12pm - Sundown

RSVP

Algae Bioreactor 1: Open Hours

Nonfood

Wednesday, October 9

Orcutt Ranch Horticultural Center

Event on Friday 10/11 has been cancelled

Nonfood’s functioning algae bioreactor is housed in a greenhouse located onsite at the Orcutt Ranch. Throughout CURRENT:LA FOOD, live microalgae are growing and multiplying, observable by the changing shade and density of green within the water. The bioreactor creates the perfect environment for algae to grow, and they double in size every 24 hours. Like other plants and organisms, the cell structure of the resulting microalgae comprises oils, carbohydrates, and proteins that provide a nutrient-dense food source while removing carbon from the atmosphere.

Wednesday, October 9

4pm - 7pm

RSVP

Open Hours: the HUB @ LASHP

Dyson & Womack

Wednesday, October 9

the HUB @ LASHP

The HUB is the headquarters of CURRENT:LA FOOD. Designed by Dyson & Womack, the HUB is a meeting point, an information center, a landmark for community recognition, a stop for triennial visitors to regroup between sites, and a space for spontaneous gatherings and social events throughout the triennial. As such, the HUB support and connects the energy and fluidity of a triennial with fifteen artists activating fifteen sites across Los Angeles. RSVP appreciated.

Wednesday, October 9

5pm - 7pm

RSVP

Eating in Yaanga with Matt Teutimez

Los Angeles Food Policy Council

Wednesday, October 9

LA State Historic Park

Tribal biologist Matt Teutimez leads the first fireside chat as part of a series about the layered history of food, development, and cultural transformation embodied at this park site. Yaangna is the indigenous name for the current site of LA State Historic Park. Participants learn how traditional food cultivation can regenerate soil, water, and ecosystems. Participants are invited to touch and taste edible native plants to create their own land-based relationship with food. The event includes a food sampling. Capacity is limited to 30; RSVP preferred, space given on a first-come, first-served basis.