Den 4 – 25 mars är NUTIDA SVENSKT SILVER och dess smeder månadens gäster
Onsdagen den 4 mars öppnar Nationalmuseum Design dörren till Containern som är placerad på plan 4 i Kulturhuset, Stockholm och i direkt anslutning till utställningen SUBJEKTIVITETER utvald design. LODs medlemmar deltar med olika föremål.
Vi uppmärksammar detta och träffas onsdagen den 4 mars kl 17:00. Containerprojektet har ingen regelrätt vernissage och invigning, men den 4 mars är första dagen som dörren står öppen för publik.
Ingen entré till denna del av museet, varmt välkommen!
The Fork. På bilden, armé gaffel, svensk standard. Foto Christian Habetzeder.
Välkommen på vernissage
lördagen den 7:e mars 2015 kl.12–16 på Galleri LOD.
The Fork
Galleri LOD visar 24 olika tolkningar av en gaffel. Medverkar gör medlemmar från förr, internationella gästutställare och tidigare lärlingar.
Gaffeln är ett märkligt bruksföremål som tillkommer sent i vår historia. Taggigt och ensamt, utan sin vän kniven. Hur speglas våra olika erfarenheter i detta spetsiga, vardagliga föremål? Vilka historier kommer att berättas, vilken mat vill vi äta och hur?
Alla 29 konstnärer fick ta del av Charles Simics The Forkfrån the Object poems med en inbjudan att ställa ut på LOD. Vi har nu 24 gafflar med titlar som Fork off!, Gweilo fork (Spök gaffel), Beef Fork och Slow the F**k down att visa dig.
Vi lovar en utställning som överraskar, är märklig och underbar. Helt säkert kommer du att se på gaffeln med nya ögon!
One of the contributes for the exhibition The Fork, made by Sidsel Dorph-Jensen.
The Fork 7/3 – 31/3 Gallery LOD.
Slow the F**K down!
In our fast moving world where it’s become a symbol a status, strength and admiration to be a fast, efficient and multitasking monster. We cram more and more into our lives – at the expense of appreciating the most important, yet common things. Such as enjoying a meal.
When was the last time you really paid attention to what you were eating? It’s smell, colour, taste and texture? Eating has become a stressful experience for many, something that needs to be over with, so we can get on with more important things. Often food is consumed standing, on the go or whilst otherwise engaged. We tend to forget, the purpose of eating is to keep our body and mind healthy and alive.
“It is health that is real wealth, not pieces of gold and silver.” Mahatma Gandhi.
In an attempt to honour my own health, I wanted to create a fork that will remind me to slow down while eating and really taste and savour my food.
In order to do so I’ve studied some of the principles of mindful eating, which are said to have a positive effect on your digestion, your waste line and your overall health.
Here are 6 practical mindful guidelines to keep in mind when eating:
Sit down
Use your finest china & cutlery to make your mealtime feel special
Eat with your non-dominant hand
Eat smaller bites – use smaller utensils and tableware for smaller portions
Eat like a gourmet – smell, taste and savour each bite
Risshun, which falls in early February, is the first day of spring in the traditional Japanese calendar. According to the East Calendar used since ancient times, Risshun marks the beginning of spring and the year. We usually say ‟Spring breeze melts the ice” to express the early feeling of spring like these days. If we can perceive delicately such transition, we will discover a new unordinary world while having a good feeling about the future. Although time passes by so fast in our ordinary life. /o-jewel
Sign of Spring
PLANTS collection by makiami
makiami PLANTS collection is a group of jewellery which is inspired by common plants in Scandinavian, such as wildflowers in country side or archipelago. Some of them are modeled after nostalgic forms from old botanical illustrations of plants.
In this exhibition “Sign of Spring” at O-Jewel, we exhibit items that are suitable for this season from our PLANTS collection.
Such as sprouts coming out in between snow, swelling blossom buds etc…
We hope that we can bring a sign of spring to you from Sweden.
/ makiami
