Saturday, October 19

Saturday, October 19

10am - 2pm

RSVP

Algae Bioreactor 1: Open Hours

Nonfood

Saturday, October 19

Orcutt Ranch Horticultural Center

Event on Saturday 10/12 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.

Saturday, October 19

10am - 7pm

RSVP

Open Hours: the HUB @ LASHP

Dyson & Womack

Saturday, October 19

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.

Saturday, October 19

11am - 12pm

RSVP

Fermentation: Workshop with Jessica Wang

Los Angeles Eats Itself

Saturday, October 19

Barnsdall Park

Fermentation enthusiast and educator Jessica Wang of Picklé leads workshop participants in basic food-preservation techniques using hearty seasonal vegetables and sea salt. Samples of fermented pickles are available for tasting. Fermenters take home a jar of pickles they prepare during the workshop. Capacity is limited to 15; RSVP preferred, space given on a first-come, first-served basis.

Saturday, October 19

12pm - 1pm

RSVP

Fermentation: Workshop with Jessica Wang

Los Angeles Eats Itself

Saturday, October 19

Barnsdall Park

Fermentation enthusiast and educator Jessica Wang of Picklé leads workshop participants in basic food-preservation techniques using hearty seasonal vegetables and sea salt. Samples of fermented pickles are available for tasting. Fermenters take home a jar of pickles they prepare during the workshop. Capacity is limited to 15; RSVP preferred, space given on a first-come, first-served basis.

Saturday, October 19

12pm - 5pm

RSVP

Watts Cookbook Fire-Up and Barbecue Workshop

Torolab

Saturday, October 19

Ted Watkins Memorial Park

Give your community a better flavor. Come and join CURRENT artist collective Torolab, cook the recipes of Watts. The civic, ethnographic, and experiential history of South LA through smell, flavor, and memory.

Saturday, October 19

12pm - 5pm

RSVP

SÜPRFEST

SÜPRFEST

Saturday, October 19

Leimert Plaza Park

Enjoy a vegan experience as SÜPRFEST brings a taste of delicious health to Leimert Park, featuring some of the best vegan vendors in the city. Eats and experiences combine to make wellness accessible, and participants are encouraged to drop by for an incredibly enjoyable afternoon! RSVP appreciated.

Saturday, October 19

12pm - 6pm

RSVP

Mussel Beach

Cooking Sections

Saturday, October 19

Venice Beach Recreation Center

Bring your phone and headphones to follow the thirty-minute audio narration through a series of mixed-media interventions along the Venice Boardwalk created by CURRENT artist duo Cooking Sections. Discover Mussel Beach merchandise as well as specially created food and drinks in local shops during weekly open operating hours. Download the free app at
musselbeach.org.RSVP appreciated.

Start your audio tour at the CURRENT:LA shipping container located here (between the Skate Park and LAPD Substation).

Saturday, October 19

1pm - 3pm

RSVP

The Town Oven: Azerbaijan and Turkey

Leyna Lightman

Saturday, October 19

Pan Pacific Park

Leyna Lightman revives the communal baking tradition and collaborates with women from different regions of the world to prepare, bake, and share bread over conversations that explore the history and heritage of this fundamental food. This installment focuses on Azerbijiani and Turkish bread, led by Feride Buyruran and Aliye Aydin. Capacity is limited to 18; RSVP preferred, space given on a first-come, first-served basis.

Saturday, October 19

2pm - 3pm

RSVP

Workshop with LA Compost

Carolyn Pennypacker Riggs and Annie Gimas

Saturday, October 19

Delano Recreation Center

LA Compost shares how to transform food waste into nutrient-rich soil. Workshops provided in both English and Spanish. Capacity is limited to 40; RSVP preferred, space given on a first-come, first-served basis.

Saturday, October 19

3pm - 5pm

RSVP

Wheel of Life: Vocal and Movement Performance Workshop #2

Carolyn Pennypacker Riggs and Annie Gimas

Saturday, October 19

Delano Recreation Center

Perform in CURRENT:LA FOOD—no experience necessary! Participate in one or more of three Saturday workshops (held on October 12, 19, 26) plus a final afternoon rehearsal on November 2 and be eligible and prepared to perform in ALL AGAIN on the evening of Saturday, November 2. Light refreshments are provided; workshops take place outside, and comfortable clothing is suggested. Capacity is limited; RSVP preferred, space given on a first-come, first-served basis.

Saturday, October 19

6pm - 8pm

RSVP

Performance: Muscle House Cookbook

Human Resources LA

Saturday, October 19

Venice Beach Recreation Center

A diverse group of artists have contributed recipe versions of new and existing artworks to an artist’s cookbook. At this event, these recipes are performed by facilitators using four handball courts as theatrical stages next to Muscle Beach in Venice. All are invited to participate. Capacity is limited; RSVP preferred, space given on a first-come, first-served basis.