CIRRUS DESIGNERS VISITING THE LOCATION

 

Intensive conversation going on about the conditions in Höfn and surrounding area, wondering development and possibilities.

 

We have Nordic Cirrus students visiting the area, meeting agitators, agriculture, local industry and fisheries and learning about innovation and development.

Here is a photo album from the visit.

WORKSHOP STARTING TODAY 2. JUNE

These are the participants this time in June 2012. Here is a photo gallery from the works.

Mads Hårstad Pålsrud – KhiO, Oslo

Tabea Glahs – KhiO, Oslo

Kotryna Naraskeviciute – Vilnius Art Academy

Kristiina Remmelkoor – Estonian Art Academy

Louisa Johansson – HDK, Gothenburgh

Kairit Solg – Aalto University, Helsinki

Lærke Thorst Balsev – Kolding Designskole

Lisbeth Poulsen – nominated by the Culturual Center in Nuuk for Reach project

Snorri Eldjárn Snorrason, Iceland Academy of the Arts

Jón Helgi Hólmgeirsson, Iceland Academy of the Arts

Dóri Gíslason, KHiO Oslo

Jóhannes Þórðarson, Iceland Academy of the Arts

Lotta Kvist, HDK Gothenburgh

NEXT CIRRUS PROJECT IN HOFN IN JUNE 2012

PORTHOFN IN JUNE 2012

We will be encountering a local area in Iceland that represents edge conditions. The Hornafjördur Community includes a cross section of geography, cultural context and Nordic social conditions. It is a fundamental fish industry town. It reaches from the top of the 3rd largest glacier in the world (Vatnajökull) containing various volcanoes and the district has very active agriculture, tourism, a small local town and fishing and fish industries. Geographically the next stop in direction South is Anctartica. The institutes in the community have looked widely for method and inspiration, like the Canadian network Economuseum, where public dissemination, production and crafts go hand in hand, to food R&D and university ethnographic and economic research. Tourism has been a growing element in the region while it still embraces its traditions and climatic and geographical particulars. This coming 2nd of June design students and teachers from the Nordic Cirrus region will visit to evaluate the situation and evaluate coming moves for the region in terms of production, services and tourism. We did have a project there last autumn specifically looking at the food industry but this time we will look more openly and widely at potentials and how designers participate in local development. The project starts on June 2nd, will last for a week and includes designers from very many of the design schools in the Nordic Region that are members of the Cirrus Network.

Íslendingar og þróun matvæla

Julian Cribb er sérfræðingur í miðlun vísindalegrar þekkingar og hefur skrifað mikið um fæðuöryggi heimsins sem hann segir fara dvínandi ár frá ári. Eftirspurn eftir mat á heimsvísu sé við það að verða meiri en framboð og þetta muni ágerast ár frá ári. Tvöfalda þurfi matvælaframleiðslu heimsins á næstu 50 árum og við loftslagsbreytingum verði þekking Íslendinga á búskap á erfiðum landsvæðum mikilvæg og jafnvel útflutningsafurð.

Í samtali við Fréttablaðið telur Cribb Íslendinga eiga mikil tækifæri vegna þessa.

Frétt og heimildir eru hér.

 

DINNER FOUR, DAY FOUR, LOBSTER AND MANY OTHER FISHES

Bringing forward the packaged lobster and salmon. 

Friday was the last experimental day for our group in Höfn this time, and through conversation with the town leaders and activists it is sure that this is not the last time. Just the beginning of cooperation between the creative designers and the local community.

Here are a few images from  the last presentation.

DINNER AND DAY NUMBER 3 IN HÖFN

The dinning room planned as a market place with stalls and communal spaces.

Cooperation with the locals in Höfn and surrounding area has increased slowly during the days while the workshop is being run. The students have become connected to the local companies and the locals generally through informal meetings and requests. Last night was a meat night mostly to discuss differences and other opportunities. Friday evening will in the end be a marine product dinner, but of course there is agricultural products, spices etc all the time and links to the local producers have been growing during the days.

Here are some images from the 3rd evening, a different scenario setup, kind of like a market and social theater in the dining room.

EVENING EXPERIENCE NUMBER TWO

A formal long dinner table with formal service and incredibly good dinner made by designers with no help from professional cooks.

On Wednesday evening there was a new performance by a new group of design students. They developed a very formal and incredibly delicious dinner out of the fish products from the local producers. The specifics of the materials used and recipes will be posted soon. Each group is keeping the methods and data about materials and this will be available formally soon.

Activity and experiments in the kitchen done by designers

The evening became a formal experience where local culture and available food became almost like a dialogue with global trends in presentations and formalities.

Here is a small photo album from this event.

Prawns being processed for the first course.