KHJSeptember 8th, 2008 Newark NJ
Bring a can of food to barter with the robots from September 27 - November 22, 2008,
Barter starts at 7 PM at the opening
All proceeds to be donated to Newark food banks
Will Work for Food is a project by KH Jeron about labour and barter economy.
Small robotic vehicles trade their manpower for food. The vehicles can draw and whistle popular songs.
Interactions with the robots throughout Europe have taken various forms: small offerings of packaged sweets, regional specialties, homemade foods, and even full dinners. In Newark, Gallery Aferro and KH Jeron will have the robots perform in the gallery as a food drive to question the collective responsibility of a city’s residents towards each other.
According to Jeron, Will Work for Food deals with “a re-assessment of labour: its disjunction from covering the cost-of-living of the individual.They give an occasion and a space for social interaction and discussion.”
Outside Over There
Fourth Annual In the Country of Last Things exhibition
Curated by Emma Wilcox
September 27 - November 22, 2008
Opening Reception September 27, 7-10 PM
Artists:
Keliy Anderson-Staley, Mireille Astore, Martin John Callanan, Karlos Carcamo, Margarida Correia, Susan E. Evans, Judith Hoffman, KH Jeron, Tamara Kostianovsky, Charles Huntley Nelson Anne Percoco,
Dorothy Schultz, Jeff Sims, Peter Tuomey Jr, Tammy Jo Wilson
KHJAugust 30th, 2008 Oslo
Bad luck. The traditional brown cheese sent by Per Henrik Svalastog (Baktruppen) decayed because of the summer heat. It soaked through the wrapping … The German Post has put it in a plastic bag.
“I sent you a piece of traditional Norwegian brown cheese. Made of goat milk, and quite sweet. The colour is red/brown because it is boiled quite a lot and because it is boiled in an iron kettle. This is one of our main food-sources for iron! We use to eat it with bread and butter. Or we put it in a souce with game meat. It is probably a bit “different” from what you have tasted before, but I am sure it is possible to use it in many different areas. Norwegian kitchen is mostly about survival. It was develloped before we found the oil. We have not really any cultivated dishes. So the culture for exploring our resources in the kitchen is not here. I guess it is up to you to find out how you want to use it.
Usually I keep a piece of this cheese for 4-6 weeks. In the fridge. I dont know what summer heat may have done with it, but I think that if it taste eatable (but “different”) it is good. Hope everything is ok.”
KHJJuly 21st, 2008 Dresden
Fantastic food from Dresden arrived.
Harriet and Peter from Norten Comander Productions have sent:
Bohemian Oblaten with Chocolate Cream made from the original Karlsbad recipe. These thin chocolate wafers are slightly sweetened and have a delicious chocolate cream filling. Each wafer is approximately 7 inches round.
2006er Weißburgunder Pillnitzer Königlicher Weinberg - o.G. Winzergenossenschaft Meissen- Sachsen [Saxonia], 2006
Delicious local honey
Organic sheep chees from Schuberts Milchschafhof
and Dresdner Russisch Brot by Dr. Quendt
KHJJune 23rd, 2008 Dresden
Happening at Kunstforum Hellerau Dresden, while “Was ist das Wert”.
KHJJune 16th, 2008 Dresden
„Was ist das WERT“ Festspielhaus Hellerau
Karl-Liebknecht-Straße 56 • D-01109 Dresden
The Wert/Value perfomance reenacts Karl Marx’s contribution (VALUE, PRICE AND PROFIT) to a discussion on trade union activity that took place at a meeting of the General Council of the International Working Men’s Association in April, 1865.
While baking fortune cookies and reading chapter VI (Value and Labour) of “Value, Price and Profit”, one of my vehicles is drawing and whistling the Internationale. The cookies are filled with snippets of the drawings.
VI. Value and Labour (Economic Manuscripts: VALUE, PRICE AND PROFIT)
Citizens, I have now arrived at a point where I must enter upon the real development of the question. I cannot promise to do this in a very satisfactory way, because to do so I should be obliged to go over the whole field of political economy. I can, as the French would say, but “effleurer la question,” touch upon the main points. The first question we have to put is: What is the value of a commodity? How is it determined?
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