“Kitchen Gatherings” begins within the framework of the Practice Matters [Prioritizing Practice] project, developed through the collaboration of SALT and IASPIS. Held in the Kitchen space at SALT Beyoğlu, the first gathering focuses on community gardens at universities. Taking place on Saturday, February 14, the program brings together five collectives that foreground practices of collective production, sharing, and care.
Launched last year, the Practice Matters project examines how design, craft, architecture, and other spatial practices respond to today’s conflicts and crises. Through public events, gatherings, and publications, it aims to bring together diverse fields of experience and knowledge, opening up discussion on the possibilities of these practices.
The program convenes Nur Avcı (Kampüs Bostanları), Ege Mehmet Akman (Bilgi Çatı Bostanı), Öykü Bilici and Ahmet Burak Aslan (Tarlataban), Fırat Karakurt (Ayazağa Bostanı), and Ekrem Osman Çebi (Taşkışla Devrim Bostanı) to share their experiences on how the recently revived university gardens can be sustained and reclaimed. Participants will discuss how campus gardens engage with issues such as sharing, solidarity, agroecological production, the right to the city, and food sovereignty.
The gathering will begin with a workshop preparing vegetarian snacks using ingredients sourced from university gardens and the Beyoğlu Food Collective, followed by presentations and an open discussion session. Presentations and the discussion are open to all; workshop participation is limited to 25 people. For detailed information and registration: saltonline.org
Sharing and Solidarity
The first gathering at SALT Beyoğlu focuses on university community gardens as spaces where collective labor is organized and cultures of care and solidarity flourish, addressing their functions beyond urban agriculture.
