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With Ruhe

Putting the Spotlight on Local and Sustainable Food Artisans

celiin.m@icloud.com
alinabirjuk@gmail.com

[EN]
The modern food industry is dominated by mass production, putting a distance between consumers and the source of their food. Often the origins and production methods remain obscured.
With Ruhe (literally, With Calm) addresses this issue by designing experiences that open a window into the world of artisanally crafted food and mindful eating habits. By collaborating with small, local and sustainable food artisans, the project offers a glimpse into their practices and stories. The term food artisans encompasses chefs, bakers, farmers and other individuals in the food industry who passionately craft authentic products with a commitment to quality and tradition.
By establishing a personal connection, the project reconnects us with food and fosters an increased awareness of sustainability. It encourages us to rethink our relationship with food and helps shape a community that finds joy in positive changes within the food industry.

[DE]
With Ruhe ist ein Gestaltungsprojekt, das einen Beitrag zur positiven Veränderung im Ernährungssystem leisten möchte. Durch das Besuchen, Porträtieren und Publizieren von sogenannten «Food Artisans» wird ein Einblick in deren nachhaltige Handarbeiten geboten. «Food Artisans» ist ein Überbegriff für engagierte Personen wie etwa Köch:innen, Bäcker:innen und Landwirt:innen in der Lebensmittelbranche, die mit Leidenschaft für Qualität und Tradition authentische Produkte herstellen.
In weiterer Zusammenarbeit mit ihnen designt With Ruhe kleinere atmosphärische Events, sogenannte «Breakslows», welche die persönliche Verbindung zu den Lebensmitteln und den dahinterstehenden Personen fördern. Das Projekt ermutigt, die Beziehung zu unserem Essen neu zu überdenken, und bildet eine Gemeinschaft, die Freude an positiven Veränderungen in der Lebensmittelindustrie findet.

Garde Manger's patissier creations
Garde Manger's patissier creations
Visit Lucie and Rémy Bailloux in Ardez, Graubünden
Visit Lucie and Rémy Bailloux in Ardez, Graubünden

"You have to be there, you have to explain your product.
Let the consumer experience it, so they come again. (...)
It's not, that you start and suddenly it's a boom.
You need to get people used to it and to understand, what you do."

Sunday Breakslow with Garde Manger, table setting
Sunday Breakslow with Garde Manger, table setting
Sunday Breakslow with Garde Manger and bread from Foodsharing ZH
Sunday Breakslow with Garde Manger and bread from Foodsharing ZH
Sunday Breakslow with Garde Manger
Sunday Breakslow with Garde Manger

"In extreme weather, conventionally grown plants have problems, while organically grown plants can cope better. In 2021, we had many losses with conventionally grown wheat due to heavy rain because of the mould toxins. But not a single loss with organically grown plants.“

Visit Lukas Tschudi in Wittnau, in the flour storage
Visit Lukas Tschudi in Wittnau, in the flour storage
Grain-Delivery at Altbachmühle
Grain-Delivery at Altbachmühle
Breakslow with Altbachmühle at ZHdK Toni Märt, creating live pasta
Breakslow with Altbachmühle at ZHdK Toni Märt, creating live pasta
Sunday Breakslow with Andi Bolliger, guests sharing seasonal goods
Sunday Breakslow with Andi Bolliger, guests sharing seasonal goods
Sunday Breakslow with Andi Bolliger, Shakshuka on Maison Pastis plates
Sunday Breakslow with Andi Bolliger, Shakshuka on Maison Pastis plates
Visit Andi Bolliger at Restaurant Rechberg 1837, biodynamic leek from Gut Rheinau
Visit Andi Bolliger at Restaurant Rechberg 1837, biodynamic leek from Gut Rheinau

"May is a a delicate month. A lot is already growing, but not yet ready for harvest. That's why we have a baked celery with wild garlic capers today. It is easy to store and therefore available all year round.“
Andi Bolliger, Rechberg