Follow the Plants Research Assembly begins, as it should, with a meal.

 

Join us for a special menu designed through a correspondence between Goa based artists Shalini Krishan and Anumitra Ghosh Dastidar (Edible Archives), and Helsinki based artists Joona Sorsa and Sonja Donner (Koekeittiö) with some ingredients especially grown by Kulomaan palstat holders in the Kivinokka area.

 

Celebrating culinary and cultivational forms of research, which span the processes of growing, sourcing, preparing and eating plants, the menu is ingredient-driven and cuisine-agnostic, weaving ingredients local and traditional to Southern Finland with those in Goa.

 

The menu is a multi-dish vegan meal. Allergens are listed on the table. Dishes include:
Kerala-style ishtew
Nettle roti with fermented apple and chili "chutney"
Salad of allotment greens with hazelnuts, sprouted rye and honey mustard dressing
Alu posto
Green pea nimona
Dill, garlic, grilled green beans
Broad bean foule mudummas
Blueberry kulfi

 

This event is a collaboration between Bioart Society, Food Art Research Network, Edible Archives, Koekeittiö and Kulomaan palstat holders.

 

Access: Koekeittiö is located in Pihlajamäki, Helsinki. There is a toilet at Koekeittiö with thresholds up to 7cm and doors of minimum 57cm width [the toilet’s dimensions L130/W92/H273]. The nearest accessible toilet can be found at Pihlajamäki Youth Center between 14:30-16:00.

 

Booking required: This event has limited capacity please RSVP here

 

Anumitra Ghosh Dastidar, co-founder of Edible Archives, is an artist, curator, and chef whose practice engages food as a sensory, cultural, and mnemonic medium, carrying histories of land, labour, care, and survival within the fragile archive of the human body. Her work examines how taste, memory, ecology, and embodied knowledge shape collective and individual archives. Trained academically with a PhD in Cognitive Linguistics from the University of Delhi, Anumitra integrates intellectual inquiry with hands-on culinary craft. 

Edible Archives, a restaurant and art /research project based in Anjuna, Goa, works with indigenous ingredients at the intersection of art, culture and food. Edible Archives was one of the Infra Projects at the Kochi Muziris Biennale 2018-19, where it showcased 30 varieties of indigenous rice. Since then, Edible Archives has also showcased its unique approach to food and art at the Islamic Arts Biennale 2025; participated in art residencies (ranging from Suzhou, PRC to rural Karnataka to Ladakh) and has been a member of the Food Art Research (FAR) Network since 2020.

With an academic background in Philosophy, Joana Quiroga became a visual artist to give Philosophy a closer presence to everyday life. With her work, she investigates how different power relations, and their consequent inequalities, can live hidden in our daily lives. At the moment she is a PhD researcher at University of the Arts Helsinki, Finland, with a project about inequality through bread and wheat, specially focusing their presence in Brazil, asking also how this may have influenced our (western) way of thinking and our body consistencies. 

Joona Sorsa is a cook and occasional artist too. His work ranges from a normal kitchen professional (catering, kitchen work, etc.) to events, installations, performances and exhibitions. Joona runs Koekeittiö, a test kitchen for artists working with different culinary practices and edible material, with 5 other artists.

Shalini Krishan is a co-founder of Edible Archives and a committed queer feminist with significant experience in the organizing, functioning and archiving of queer activist collectives and resource groups, including Qashti and the Delhi Queer Pride Committee. In her previous life as editor for independent Indian publishing houses, Shalini supported writing on environmental justice, sustainability, and biodiversity. Presently, she is co-writing a book based on culinary and medicinal traditions in India and China. 

Sonja Donner works with the material and emotional traces that human life leaves on its surroundings. Using multisensory, lyrical, sculptural, and culinary forms of expression, Donner observes the subtle boundaries of a work’s dramaturgical presence, as well as the potential of the mundane, accumulative material to function as an emotionally and narratively charged, performing subject. Donner is a founding member of Koekeittiö (eng. Test Kitchen), an art space dedicated to intersections of food and art. Donner lives and works in Helsinki, Finland.