| Potato philosophy with Yvonne Faber | 15:30 - 17:00 |
| Cooking workshop by Toine the Seaweed Man | 17:30 - 18:30 |
| New year's reception | 19:00 - 20:00 |
Can you philosophize about a potato? The potato, an everyday mass product, which can be seen as a world traveler, as a tool in the fight against hunger, or as a form of life exploited for the sake of capital. Either way, although many people may not want to acknowledge it, we all have a dependency relationship with the potato. If it is not because we eat them ourselves, it is because our animals eat them, because we grow them, make money from them, (genetically) manipulate, breed, control and care for them. Our relationship with the potato is exemplary of our relationship to many other agricultural crops. How do we think about this relationship? How can we think around our "plant blindness"? And taking it further, how can we use our thinking to change our actions? Yvonne Faber, plant and food philosopher, takes you on a philosophical exploration of the everyday potato. In this presentation and workshop, we will explore how our thinking influences our actions and ask the question: Can we change the world by thinking differently? After this in-depth thinking exercise, we invite you to explore your own eating and thinking patterns during an interactive Q&A session.
About Yvonne Faber: I am a philosopher with my feet in the mud. Without shying away from complexity, I know how to make big themes concrete, recognizable and tangible. This creates space to see things differently. I use philosophy as content and method. In doing so, I remain rooted: always from and in practice. I do this in the world of food and agriculture, because that is about everything: about identity and culture, about politics and economics, about the relationship between man and nature. Today's big challenges become concrete through our plate: climate change, biodiversity loss, (in)equality, etc. Philosophy helps me to look at this in innovative ways.
We shift the focus from the earth to the sea, into the world of seaweed. What types of seaweed are the tasty ones? You'll discover this during this workshop! After a short cooking demo by Toine the Seaweed Man, you will work together in small groups to create some unique seaweed snacks. The snacks will then be served during a New Year's reception starting at 7 p.m. at VOX-POP. Where we will celebrate the New Year by raising a glass on our health!
About Toine Wilke: Toine Wilke (b. 1986) is best known as ‘the Seaweed Man of the Low Countries’. He started cooking with seaweed in Ireland and sold his products in 1200 supermarkets. He gives lectures (a.o. at TEDx), seaweed walks and workshops, surprising everyone with the salty food of the future.
Not able to attend the workshops, but do want to celebrate the start of healthy new year while enjoying snacks from the sea? Then sign up for the New Year's Reception at VOX-POP.