Events

For the first edition of the Juni-Kunst Maand festival in the Amsterdam district ‘de Baarsjes’ a series of multi-cultural gastronomic feasts are created on a very distinct bridge in the neighbourhood. On three occasions, three teams of chefs bring pleasure to the taste buds and stomachs of ordinary Amsterdamers. With a team of helpers recruited from the community Foamlab serves a South-American meal, a Moroccan meal and a Balkan meal spread over three weekends.

For the first edition of the Juni-Kunst Maand festival in the Amsterdam district ‘de Baarsjes’ a series of multi-cultural gastronomic feasts are created on a very distinct bridge in the neighbourhood. On three occasions, three teams of chefs bring pleasure to the taste buds and stomachs of ordinary Amsterdamers. With a team of helpers recruited from the community Foamlab serves a South-American meal, a Moroccan meal and a Balkan meal spread over three weekends.

For the first edition of the Juni-Kunst Maand festival in the Amsterdam district ‘de Baarsjes’ a series of multi-cultural gastronomic feasts are created on a very distinct bridge in the neighbourhood. On three occasions, three teams of chefs bring pleasure to the taste buds and stomachs of ordinary Amsterdamers. With a team of helpers recruited from the community Foamlab serves a South-American meal, a Moroccan meal and a Balkan meal spread over three weekends.

For the first edition of the Juni-Kunst Maand festival in the Amsterdam district ‘de Baarsjes’ a series of multi-cultural gastronomic feasts are created on a very distinct bridge in the neighbourhood. On three occasions, three teams of chefs bring pleasure to the taste buds and stomachs of ordinary Amsterdamers. With a team of helpers recruited from the community Foamlab serves a South-American meal, a Moroccan meal and a Balkan meal spread over three weekends.

Brian Degger's Stories from the flesh factory

Whilst building my art practice, i have been working at a fish factory, this has given me various inspirations for bioart projects Working with fish calls into question sustainability of harvesting