Where: Gardening & Sanitation Building, CSOB
Description
LOCATION: Gardening & Sanitation Building, CSOB A bus will depart from outside Building 16 at 2:40 p.m. to take participants to the Gardening and Sanitation Building, CSOB. Pyrus is a botanical start-up company that uses suspended installations of different plants to introduce their audience to new kinds of edible plants. The goal of this workshop is to showcase sustainable food sources and remind people of the importance of eating local. There will be two separate workshops, three hours each. Each workshop will begin with an introduction explaining about the Kokedama and then participants can create the actual plant installation. The plant installations created during the workshop will be added to the "Pyrus Flowers Edible Botanical Installations Exhibition" in the Lobby of Building 20. The following link is to a short film made by Adventures in Light, an event for which we collaborated to produce visuals to compliment the installation: http://vimeo.com/79870213
Fiona Inglis
Pyrus was established in 2011 by Natalya Ayers and Fiona Inglis to showcase botanical medium in a gallery or event setting. Former art graduates, Natalya and Fiona have a particular interest in using seasonal, locally grown produce much of which they grow themselves in a historic walled garden in Scotland. Their ethos is to use botanical material in surprising or unexpected forms for thought provoking immersive installations involving future foods and farming and the senses such as scent and touch. For the past eighteen months they have been exploring the potential of edible flowers as a supplementary food source and growing edible plants in small or urban spaces using Kokedama (or suspended string gardens) for the modern, overcrowded population.
Natalya Ayers
Pyrus was established in 2011 by Natalya Ayers and Fiona Inglis to showcase botanical medium in a gallery or event setting. Former art graduates, Natalya and Fiona have a particular interest in using seasonal, locally grown produce much of which they grow themselves in a historic walled garden in Scotland. Their ethos is to use botanical material in surprising or unexpected forms for thought provoking immersive installations involving future foods and farming and the senses such as scent and touch. For the past eighteen months they have been exploring the potential of edible flowers as a supplementary food source and growing edible plants in small or urban spaces using Kokedama (or suspended string gardens) for the modern, overcrowded population.
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