…As If Trying Not To Own the Earth

Riot Rye are the Spring food producers working with dancer Rita Marcalo on a project connecting dance and food growing. This new dance and food activism project examines our connection with nature, our role within our food system and highlights a need to reconnect with our bodies and with the Earth in a sustainable way.

Over 8 sessions in April and May, Rita will learn how to mill Irish grain to make flour, ferment the flour to create a sourdough starter, blend different flours in order to create a nutritious loaf, bake a sourdough loaf at home, build an open fire and bake on it.

Rita will learn about the industrialisation of food production and its effects on people and the planet and how to regenerate a resilient food culture by feeding her family, friends and community.

… As If Trying Not To Own The Earth is co-commissioned by Age & Opportunity’s Bealtaine Festival and Dublin Dance Festival, in association with SIRIUS. Supported by Dublin City Council Arts Office. Additional support by Cloughjordan Community Farm.

An Instant Dissidence production.

How to get involved and participate

via Age & Opportunity’s Bealtaine Festival click here.

via Dublin Dance Festival click here.

Follow Rita’s sessions with Julie & Joe week by week below and Rita’s sessions with seasonal grower Carmel Ennis here.

If you’d like to bake along with Rita and follow the weekly sessions, you order all the flour and baking equipment you’ll need here.

We’d love to hear how you’re finding the project, please leave a comment at the bottom of this page.

Baking kit for dance project

Week 1

We talk to Rita about the history of grain and milling, why we eat bread and what bread is and food politics.

Rita’s task for the week is to hand-grind the organic Irish rye grain she will be using to build her rye sourdough starter for her bread.

Rita sets Julie & Joe the task of researching the form of performance to camera.

Week 2

We talk to Rita about how she got on with milling the flour last week and how the milling enables her to experience the effort and energy that goes into producing food and consequently changes her relationship to it.

We talk to her about bacteria and the role bacteria plays in soil health and human health and closed loop food systems.

Rita’s task for the week is to build a rye sourdough starter from scratch.

Rita discusses last week’s dance task with Julie and Joe and asks them to explore content and identify elements: text, sound, movement, audience involvement, site, design (lighting, props, costume) this week.

Week 3

Rita’s rye sourdough starter is coming along really well.

This week, we give Rita a recipe and show her how to make rye sourdough crispbreads from the discard from her rye starter.

Rita discusses last week’s dance tasks with Julie and Joe; their investigation with text and movement. They also talk about the relationship between art and food.