captured by those that build it.
Introducing the Atelier Diary.
A home for everyone building and breathing the Horst site during these hands-on seasonal residencies. In the coming weeks, you’ll be able to read participants’ thoughts, experiments and dreams in this living archive called the Atelier Diary. With weekly uploads on our live blog, you’ll get the chance to peek behind the curtain of the new tweaks to the Park and the Horst home ground. You could call it an exclusive preview, through the eyes of Atelier members and the Horst team. All together.
What started yesterday, on Sunday night, has already turned into a first full-fledged working day. With, of course, loads of firsts, and many more to come. We compiled them into a short list.
List of firsts
▢ First presentation
▢ First time meeting the other Atelier participants
▢ First campfire
▢ First drinks at niteshop
▢ First time forgetting to brush my teeth
▢ First dinner together
▢ First caffeine overload, 6 a day seems too much
▢ First time getting lost in the park
▢ First time forgetting a name
▢ First list of firsts
List of firsts:
▢ First tour of the park
▢ First drinks
▢ First campfire
▢ First time meeting the other Atelier members
▢ First time forgetting to brush our teeth
It's the hardest goodbye we've ever had to say. Leopold Banchini's iconic Moon Ra, "a vernacular structure built to dance around the fire" is being dismantled. Its famous circular roof has been embracing the festival goers and offering a "temporary shelter for unexpected and wild behavior" for 5 beatiful years.
Before the New Moon Ra team started doing so, the last ever campfire was lit under its roof and the stars on Sunday. Louise Goegebeur captured the occassion.
However, just when the team began uncovering the supporting structure, Moon Ra revealed one last secret: a hidden bird's nest cradling 10 tiny lives. It seems the shelter for unexpected and wild behavior had been doing exactly that, right up until the end.
Bird's nest story
told by Leon
Head chef Lore Snauwaert shared a recipe for delicous miso soup she prepared with the kitchen team for Atelier participants this week.
What you'll need:
▢ 4 tbs of coriander seeds
▢ 300 g of ginger
▢ 15 cloves of garlic
▢ 10 onions, finely cut
▢ 30 zucchinis, cut in small pieces
▢ 6 packages of Enoki mushroom
▢ seperated 6 packages of brown mushrooms, cut in 4
▢ 1400 g of brown miso
▢ 20 spring onions, finely sliced
▢ a lot of fresh cilantro, roughly cut
▢ dried seaweed
List of firsts:
▢ First tour of the park
▢ First drinks
▢ First campfire
▢ First time meeting the other Atelier members
▢ First time forgetting to brush our teeth
Step by step:
1. Cut up the ginger and the garlic in a blender.
2. Roast the coriander seeds in a dry pan. Cook some water in a small pot and put the garlic, ginger and roasted coriander seeds in the water. Boil this up to make some kind of “broth” with it.
3. Let it boil for a while, then turn the heat off and filter through a siff. Let it cool down a bit and dissolve the brown miso into liquid form.
4. Remove the stems of the enoki mushrooms, add them to the boiling pot.
5. Use a big pot (20 l), to fry the onions in oil. Don’t let them go brown.
6. Add 16 liters of water, then zucchinis, mushrooms, ⅔ of the spring onions and ⅔ of the cilantro.
7. Let it boil until desired tenderness. Then turn the heat down, add the miso-liquid and top off with the rest of the spring onions, cilantro and dried seaweed.
8. You can add a splash of sesame oil if desired.
"Measuring, cutting, drilling, bolting, cutting, pinching, ... and lifting." That's all we can say for now.
A ninth dancefloor is taking shape in a raw warehouse that wasn't accessible before. Built to come apart just as it comes together, temporary by design. More soon.
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