Live Art

Multiple Dates
Infinite City: Poison/Palate and OPENwater

Part of Rebecca Solnit's Infinite City: A San Francisco Atlas

Infinite City: Poison/Palate and OPENwater

Date + Time

Thursday, November 11, 2010, 7:00 p.m.
Saturday, November 13, 2010, 3:00 p.m. - 11:00 p.m.
Sunday, November 14, 2010, 11:30 a.m. - 11:00 p.m.

Location

At multiple locations

Overview

November's "Poison/Palate" map traces the Bay Area as an ecosystem of paired opposites: Napa vineyards versus Silicon Valley interiors, Chez Panisse abutting Chevron, San Francisco's industrial past remembered in its consumer- and culinary-based present. Pairing food producers and toxic polluters, Solnit suggests, "the Bay Area is good at containing contradictions . . . and it's good at making both poison and delights for the palate."

OPENwater tickets for purchase at St. George Spirits the day of the event. Advanced tickets are no longer available.

Artist Talk

Amy Franceschini, artist
Lisa Gautier, Matter of Trust
David McGuire, Director, seastewards.org
Lenny Siegel, Executive Director, Center for Public Environmental Oversight
Falisa Wolfe-Simon, U.S. Geological Survey

Thursday, November 11, 2010
7:00 p.m.
Phyllis Wattis Theater

Tonight we are joined by artist and designer Franceschini, whose participatory and often collaborative projects deal with sustainability, food, and our local, everyday environments. Franceschini founded Futurefarmers, an international collective of artists, in 1995; in 2004 she cofounded Free Soil, a group of artists, activists, researchers, and gardeners who work together to propose alternatives to the current social, political, and environmental organization of space.

Free and open to the public.

OPENrestaurant Presents OPENwater at St. George Spirits

Saturday, November 13, 2010, 3:00 p.m. - 11:00 p.m.
Sunday, November 14, 2010, 11:30 a.m. - 11:00 p.m.
St. George Spirits, 2601 Monarch Street, Alameda

How does water flow in the Bay Area? OPENwater, SFMOMA's latest collaboration with the artists, chefs, and educators who make up OPENrestaurant, settles at St. George Spirits, a large distillery on the former Alameda Navy base, for two days of culinary proposals and exploration. With video, a 3-D sound environment, panel discussions, and informal encounters with artists, fishermen, biologists, and preservationists, OPENwater will create an immersive experience focusing on the Bay-Delta's food, water, politics, ecology, and art.

TheTank
Ongoing

Resource room, library, lounge: detour into TheTank and encounter artists, experts, activists, and educators in residence in this restaurant lounge designed for conversation and exploration. Permanent resident Jacques Cousteau will be joined by a rotation of visiting guides, including artists, curators, water experts, panelists from both evenings' discussions, and fishermen telling tall tales of the sea. TheTank is curated by Amanda Eicher, Valerie Imus, and Rosie Branson Gill of 18 Reasons.

The Hydrologic Cycle
Saturday, November 13, 2010

The basic water, or hydrologic, cycle moves through evaporation, condensation, precipitation, and runoff. This evening's dinner will follow the winter storm pattern and take us from the ocean across the Central Valley to the Sierras, and back through the river and delta system. Cured, Curated, Preserved, a 4:00 p.m. roundtable in TheTank, precedes the dinner and will examine the actions involved in curing and caring for foods, the environments in which they are produced, and the cultures that surround them.

3:00 p.m.
Salting and Quick Pickle Workshop
Kelsie Kerr, chef and food writer

4:00 p.m.
Cured, Curated, Preserved: Preservation Round Table
Ken Albala, food historian
Jenn Frazier, cell biologist and NISE visualization lab director, Exploratorium
Johnathan Rosenfield, PhD, conservation biologist, The Bay Institute

5:30 p.m. - 11:00 p.m.
Dinner: The California Water Cycle

  • Briny consommé of Pacific seafood and seaweed
  • Risotto of rice from the Central Valley, with ducks raised on the rice fields and Sierra wild mushrooms
  • Dessert of fruits picked from orchards on the foothills and the delta

Admission to the OPENwater installation, bar, and TheTank events at St. George Spirits distillery is free and open to the public.

The bar serves drinks and food, including oysters, fried squid, and Japanese small plates by Peko-Peko. Tickets for food and drink will be available at the event.

All food is made on site from scratch from local organic ingredients and is subject to change depending on availability. Vegetarian alternatives will be available for all meals.

Dinner seatings start at 5:30 p.m; tickets are $65 general and $55 for SFMOMA members; tickets are available on a first come, first served basis at St. George Spirits the day of the event.

Driving and public transit options can be found at www.stgeorgespirits.com. For additional information and updates, visit www.openrestaurant.org.

This event takes place in the warehouse next to the stills; we recommend you keep an eye on the weather and dress appropriately.

Water Footprint and the Chinook Salmon Run
Sunday, November 14, 2010

Lunch, centered on grass-fed beef, will point to the water footprint of food, highlighting the relationship between water and what it takes to grow our food by sourcing most produce from a single local watershed: the Lower Sacramento watershed. This night's dinner takes up the plight of the San Francisco Bay Chinook salmon, presenting a Chinook salmon dinner without any salmon. In TheTank, a 4:00 p.m. roundtable includes fishermen, engineers, watershed preservationists, and artists who will examine the collapse of the local salmon population, looking at how the demands we place on dwindling river resources have dramatically transformed the Bay-Delta watershed.

11:30 a.m. - 3:00 p.m.
Lunch: The Lower Sacramento Watershed

  • Agricola grass-fed beef tartare with Soul Food Farm egg and fried smelt, or agricola grass-fed beef burger with onion rings and dried farmed tomato ketchup
  • Herb salad
  • Sweets and fruits

2:00 p.m. - 4:00 p.m.
Flotilla
A gathering of boats in the Alameda Naval Base lagoon, organized by David Wilson

4:00 p.m. - 5:30 p.m.
Chinook Salmon and the Delta Ecosystem Roundtable
Marc Alley, fisherman
Lloyd G. Carter, journalist
Cynthia Hooper, artist
Ed Ueber, former ocean superintendent for the National Park Service
Tom Worthington, Monterey Fish Market

5:30 p.m.
Bureau of Reclamation
A performance by Lauren Marsden

5:30 p.m. - 11:00 p.m.
Dinner: Chinook Salmon Run

  • Pickles and grilled sardine mapping the salmon run from the Golden Gate to the Mokelumne River
  • Cioppino, the traditional San Francisco fish soup, made with fish caught by former salmon fishermen
  • Persimmon pudding made with fruits from farms at the very edge of the ancient salmon spawning ground

Admission to the OPENwater installation, bar, and TheTank events at St. George Spirits distillery is free and open to the public.

The bar serves drinks and food, including oysters, fried squid, and Japanese small plates by Peko-Peko. Tickets for food and drink will be available at the event.

All food is made on site from scratch from local organic ingredients and is subject to change depending on availability. Vegetarian alternatives will be available for all meals.

Dinner seatings start at 5:30 p.m; tickets are $65 general and $55 for SFMOMA members. Sunday lunch seatings begin at 11:30 a.m; tickets are $30 general and $25 for SFMOMA members. Tickets are available on a first come, first served basis at St. George Spirits the day of the event.

Driving and public transit options can be found at www.stgeorgespirits.com. For additional information and updates, visit www.openrestaurant.org.

This event takes place in the warehouse next to the stills; we recommend you keep an eye on the weather and dress appropriately.

Image: Courtesy OPENrestaurant