Text by Abby Mellick Lopes [Presented at Making Time in Sydney, 23 Feb 2013] 1. Object Time Typically we understand time as clock time, as a measure of duration. The clock is an organisational tool and it has been organising… Read more ›
This summer we were over the moon to see the forthcoming Making Time book start to take shape, in a micro-residency at our favourite not-just-artist-run space, Frontyard. Hiding out from the Marrickville sun listening to podcasts like this, Susie & Tessa drew… Read more ›
Read more on la ZAD (in French) here / and on le Taslu (new library of the ZAD) here.
Sauerkraut workshop + reading group, December 2016. Donna Haraway’s Sf is ‘speculative fabulation, science fiction, science fact, speculative feminism, soin de ficelle, so far… the patterning of possible worlds and possible times, material-semiotic worlds, gone, here and yet-to-come.’ Like sauerkraut,… Read more ›
In Brussels this (northern hemisphere) summer, the Parckdesign 2016 festival made time in its closing days for a low-key session of Making Time. Tessa has been working away in the festival’s medicinal garden and distillation laboratory since the rainy months of May… Read more ›
Making Time is making a book! Equal parts cookbook, zine, preserving manual, essay and documentation of the adventures thus far in our travelling preserves project. We’ll be working on it over 2016, and were super happy to have a first week… Read more ›
A very belated update on Making Time’s last hurrah at Artspace, Woolloomooloo.. During the Jar Swap we offered up for trade one jar from each of the batches made in the neighbourhood over the last 2 months, including concoctions like ‘Secret Survivors… Read more ›
Seeing Things in/as Time Tomato Passata (Michael Pennisi, Cindy Swift, Greg Johnston, John Watson, Abby Mellick Lopes) – Recipe from Abby Mellick Lopes Egg tomatoes – you will get 12 bottles per foam box (Order for eg from Frank’s at… Read more ›
Seeing Things in/as Time Chorizo (Lucy Lopes) Pork shoulder no bone Cut in small pieces or mince in manual machine Marinade: Paprika Small amount of cumin White pepper Garlic (heaps) Bay leaf Salt (heaps) White wine Olive oil Leave for… Read more ›
Before we move on from Artspace and Woolloomooloo, Making Time hosts one more event as part of the NSW Visual Arts Fellowship (Emerging) exhibition. Following a series of preserving workshops held around the neighbourhood, Making Time now opens up for an informal… Read more ›
Last weekend saw Making Time exit the gallery and set up shop in the Woolloomooloo Community Garden, a few blocks into the back streets that wind away from million-dollar harbour apartments to everyday public housing, where a few decades ago we… Read more ›
A few days before the exhibition opened at Artspace, Making Time climbed the steps to the Reginald Murphy Activity Club for the first preserving session of this outing. The Juanita Nielsen Community Centre, just behind the gallery in Woolloomooloo, is closed now… Read more ›
Join us for the second preserving session held as part the NSW Visual Arts Fellowship exhibition at Artspace. This week we’re taking the cart out of the gallery for a spin around the neighbourhood. To begin, we are very lucky… Read more ›
Making Time is heading over to Woolloomooloo later this month, if you’d like to join us for some summer preserving in October/November we’d love to have you. It’s happening as part of the NSW Visual Arts Fellowship finalists exhibition at Artspace,… Read more ›
Making Time was recently paid a visit (albeit unwittingly!) by celebrity fermenter Sandor Katz. The self-described ‘boy who liked pickles’ was in town to lead a weekend of workshops hosted by the folk at Milkwood Permaculture. More on the workshops directly.… Read more ›
Spiced Pickled Onions – 1st Draft Anita’s original notes with some amendments. [Posted first on 6 Jars] Some reflection on tasting the pickled onions given the initial recipe (pouring in the heated vinegar): the onions taste pretty damn good, not at… Read more ›
Making Time migrates North, for the Willoughby Sculpture Prize 2013. Part of the finalists’ exhibition at the Incinerator Art Space (converted Walter Burley Griffin design), the cart will host a series of public Jar Swaps, first during the opening on Saturday 31 August, 2-5pm.… Read more ›
Text by Matthew Kiem [Presented at Making Time in Sydney, 2 March 2013. Part 2 of a split discussion. Read Part 1 by Abby Mellick Lopes here] Making ourselves at home Making is fundamental to what we are. We live within… Read more ›
Our second programed conversation looked to ‘making’ – making jam, making futures, and making decisions about what to remember and what to forget. Matthew Kiem shared some thoughtful starting points for the discussion (read his notes here), and as we… Read more ›
Makers of preserves! Time to bring along your jars and swap for ours. Or each other’s if we run out! 8am – 1pm | All day swap. Come early if you want a Making Time jar as we expect they’ll… Read more ›
Last official session of making, and we made it a hot one – chilli jam with Connie Anthes. A beautiful recipe from her Brazilian mother-in-law, whose failing memory has resulted in a few different versions.. After a full hour of… Read more ›
Second day out, this time nestled in the (dry!) bustle of the market proper. Another wet morning, warmed up by pickled multicoloured baby carrots (with miniscule beetroot) led by Anita, and drunken peaches in vanilla bean and brandy from Bec… Read more ›
From Connie’s Brazilian mother-in-law
ON THIS WEEK: 8am – 9:30am | Anita Marosszeky makes pickled baby carrots & Bec Dean makes brandied peaches 10am – 11am | Discussion: ‘Making’ led by Matt Kiem 11:30am – 1pm | Relish! Connie Anthes makes chilli jam & Steph… Read more ›
Ingredients: Pickling cucumbers (the fresher the better, preferably unwaxed firm pickling ones) garlic dill brine (white vinegar, water and salt) – to one litre of water add: pickling salt (220g) & white vinegar (1 cup) Wash cucumbers in cold water, then shove into a… Read more ›
Pickles! Post-discussion we had a double-header of pickling: Sarah Rodigari doing her mother’s pickled cucumbers, and Susie Pritchard with pickled okra. Both vegetables were picked up at the Kemps Creek Farm stall in the market, and soused in combinations of… Read more ›
Happily, our first preserving session of the season was led by the esteemed Aunty Beryl from Yaama Dhiyaan. Despite torrential rain, Aunty Beryl showed a keen bunch of preservers how to make a munthari berry and apple sauce. We filled… Read more ›
Between munthari berries and pickled okra, Abby Mellick Lopes delivered a beautiful talk, ‘Seeing Things in/as Time’. A text version will be published on this blog soon.
Munthari and Apple Sauce
Some useful guidelines for jar sterilisation posted on the 6 Jars blog (a related project that also involves jars with good things inside), posted by Anita – who ALSO happens to be doing pickled carrots for us lucky folk at Making… Read more ›
ON THIS WEEK: 8am – 9:30am | Aunty Beryl (Yaama Dhiyaan) makes munthari berry & apple sauce AND finger lime & orange marmalade 10am – 11am | Discussion: ‘Seeing Things in/as Time’ led by Abby Mellick Lopes 11:30am – 1pm |… Read more ›
Some fascinating history on the Fowler method. We’re using Fowlers Vacola jars for Making Time in Sydney – Any tips on where to track down some extras would be much appreciated!
Last week at Eveleigh Farmers’ Market we picked up some end-of-the-day produce perfect for preserving. Organic tomatoes, zucchini and cauliflower.. and a box of peaches. Anyone have a good pickle or peach jam recipe for Saturday?
Plan of action for the next 3 Saturdays.. remember to book in here for anything you’d like to attend. Note: Each preserving session will cover 2 or 3 recipes – no need to stick around for them all, just come along to… Read more ›
Our Sydney foray kicks off in just over a week. We’re looking for people to share recipes or techniques for preserving ANYTHING, particularly for the first day, Saturday 23 Feb. If you have any time between 8am-1pm and you would… Read more ›
Making Time is coming to Sydney! As part of Performance Space’s upcoming ‘Matters of Life and Death’ program, Making Time will be in residence at Carriageworks and the Eveleigh Farmers’ Market from Feb 23 – Mar 9, 2013. Each Saturday between… Read more ›
At the close of the project, Making Time went to market. Participants came to our little stall at Kuopio Market Square pick up jars they’d helped to make, and ordinary market-goers were able to take home the excess.
Last scheduled session was a morning one, clearly calling for pancakes. Present were Eva, Anna and Hailey, with trusty helpers Susie and Anna. Undeterred by drizzle, we collected some fairly bitter rowanberries (pihlajanmarja) from the cemetery across the road to make juice,… Read more ›
Cloudberry jam!!! From the misty bogs of lapland. Comes with experimental vanilla bean, leipäjuusto ‘bread-cheese’, a dinnertime goats cheese and kantarelli mushroom tart … and talk of extinction/changing weather patterns. Handiwork of Eeva, Karen, Lisa, Greg 1, Greg 2, Susie, Anna and… Read more ›
On this occasion – with Marja, Anna, Bec, Amos and Susie – the kitchen produced FIVE different preserves: dried suppilovahvero mushrooms, salt pickled karvarousku mushrooms, boozy plums, rowanberry jam and sweet apple preserve. Almost all the ingredients we used were… Read more ›
Today saw mushroom hunting in a forest on the edge of Kuopio with Pekka (who’s been doing this since the age of two) and newly arrived project assistant Susie. In a couple of hours we filled a basket with slender Suppilovahvero and its… Read more ›
Second preserving session, in the capable hands of Vilja, Tiina and Johanna. Together we made Vilja’s pickled mushrooms, using the seasonal ‘winter mushrooms’ she often picks herself, and an apple chutney with chilli and raisins that Tiina had been wanting… Read more ›
recipe emailed from Anna Matilainen LINGONBERRYJAM 5 litres/21 cups lingonberries 1 litre/4 cups water 2 kg/4 pounds caster sugar METHOD: 1. Rinse and clean the lingonberries. 2. Place them in a very large pot with the water and bring to… Read more ›
Yesterday evening we had our first scheduled preserving session. In attendance were Annina, Tatu, Asta, Kris and my accomplished assistant, Anna. Though none of us were particularly confident of our bottling skills, we managed to successfully produce several jars of… Read more ›
Making Time has landed in Kuopio, Finland for the ANTI festival of contemporary Art. Stay tuned to see what preserving is in store for us here!
En route to Finland I made time to make jam with Valentina Karga of Berlin farmlab. Together with collective cooking revolutionaries Emal, Susie and Helena, we picked plentiful apples and elderberries from some neighbourhood trees and then set about making… Read more ›
recipe from Rebecca French
Thank you to everyone who participated over the last few days in Making Time at PICA, Perth. We will be posting photographs, recipes and other documentation on this site at some later date.
The Making Time team has arrived in Perth and started making ourselves at home in PICA’s Westend Gallery. We’d love you to drop in and say hi, especially if you’d like to book in an appointment with us for some… Read more ›
Coming to you from the ‘Practice’ arm of the P4 (pilot) initiative and Perth Institute of Contemporary Arts‘ Now Right Now! season of Live Art, is our new project, Making Time. Here is its official description in the freshly printed… Read more ›