@@ 20,7 20,7 @@ FILL 03
GOTO auto
PICT media/rekdev.tga
- We are Rek and Devine, and together we form the Hundred Rabbits artist collective.
+ Im Rek, & this is Devine, and together we form the Hundred Rabbits artist collective.
Since 2016, we have lived aboard a 10-meter long sailboat, named Pino,
We make art, games, books, as well as tools for drawing, writing, composing music.
Including this slideshow program.
@@ 30,7 30,7 @@ PICT media/rekdev.tga
to find hacks for turning problems into solutions,
and to turn waste into resources.
We'll share with you how living on the water has shaped our creative process.
- We'll also talk about what the limits of technology are, shortcomings of high-tech,
+ We'll also talk about what the limits of technology are, the shortcomings of high-tech,
and how that led us to use computers for benign activities and play.
NAME [rek] boat vivarium
@@ 59,6 59,7 @@ TEXT At sea, a boat is an island.
a small environment that we can shape, a canvas
the perfect place to conduct experiments.
Our aim is to not rely on the grid, and to minimize the use of complex systems
+ duing our research
realized that things like water/waste treatment, food conservation...
...are not solved problems.
saw just how little exploration there was in decentralized solutions
@@ 163,14 164,14 @@ HEAD Fermentation is diplomacy,`canning is a massacre.
Discovered the many benefits of doing things at a different pace
Of letting nature do its thing
Ex: waiting for 3-4 weeks for lactic-acid producing bacteria to prepare our food
- Technique consisting of preserving veg in brine
+ This techniques consists of preserving veg in brine
Preserving vegetables this way prolongs shelf life of food
keeps vitamins intact
Uses no heat, little effort
Time...
Gives a chance for bacteria to get to work
A lot of food isnt easily digested by the human body in their raw state
- Bacteria labor day/night to make the pre-digest it for us
+ Bacteria labor day/night to pre-digest it for us
It's a time-proven, and very underappreciated process.
Preserving food by fermentation is like taking the time to build a small community
in which we invite the microbes we want and don't let in the ones we don't.