Our main agenda was to discuss the theme of the event, make a list of foods that should be used to convey our theme, and find a date for the event that suits all parties.
First, the theme chosen is VIBRANT. We want the meaning(s) of vibrant to be a multi-sensory approach using food as the major medium for that message, with sight (color), sound (crunch), touch (texture), smell and taste. As additional sensory stimuli, we'll use projected images and music to make the space engaging.
Suggested images are the use of Kirlian photography, which shows the aura of the fruit or vegetable.
I also brought up the idea of chromotherapy, where we could also incorporate color blocks associated with the idea of vibrancy on the wall (if we can associate which colors work with the correct chakras).
Second, Dr Gaye wrote a list of suggested foods that incorporate the word vibrant in many forms: physical properties (energy), color (vivid), and living properties (vitality).
Foods like Maca powder have energizing properties, for example, while cabbages are colorful (white, green, purple) and make sauerkraut. As for living foods, an example of this would be bean sprouts, mung beans, and other sprouting vegetables.
Third issue discussed was the date for the event. Both Nuno and Morgaine will check for June 4 and 5 as options. With busy schedules, it was hard to coordinate for both of them to be here in London at the same time, or not already engaged in another event.
The full list of foods, properties and photos for exhibition were researched by Kate and Pikk, while Yui and Valentina are busy working on the overall look and feel of the logo, exhibition materials and event prep, including: website, menu and ideas for visuals.
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