“Fragrances of Soil” at Art Week Kinan, October 2022

bacilli
Artists James Jack, Yoshitaka Nanjo, Shotaro Yoshino form bacilli as caretakers who nurture active spaces for living with dirt, people, food, microbes and spirits. Commencing in 2014 as “World Dirt Association,” the artist collective has evolved into the form of “bacilli” (Bacillus genus of bacteria)growing exponentially from 2022. Their dedication to artistic infusions of taste, touch, scent and more grows together with local collaborators in diverse places based on a shared love for land. As their evolutionary path expands, symbiosis is diversified through interesting mutants discovered in the collaborative creative process. Selected Exhibitions 2015 Water and Land Festival, Niigata 2016 S.Y.P. Art Space, Tokyo 2017 Ichihara x Art Mix, Chiba 2018 Yame Remix, Fukuoka 2020 ART FOR THOUGHT, Tokyo 2021 Oku-Noto Art Triennale, Ishikawa 2022 Setouchi Triennale, Kagawa

 

 

bacilli × Caravansarai -Fragrant Soil-

Saturday, October 15, 2022, 17:00-18:30

An event to feel and experience the stories and memories of places associated with soil using the “five senses”. The event is a collaboration between “bacilli,” a soil art unit led by Kinan resident Nanjo, and Tanabe’s French restaurant “caravansarai.” They will bring soil from citrus farms in various areas of Tanabe City, as well as fruits and roots, to enjoy the differences between them.

Date:Saturday, October 15, 2022, 17:00-18:30
Artist:bacilli、Caravansarai
Capacity:12
Fee:3,000 yen
Venue:Aiwaso

https://kinan-art.jp/en/info/9507/

 

Aiwaso
28-24 Furio Tanabe City Wakayama, Japan
https://www.aiwaso.jp/
Open 10:00 〜 17:00
*Please note that the opening hours have been changed on October 8th and 9th due to venue maintenance. From 10:00 to 15:00 on October 8th from 11:00 to 17:00 on October.

https://kinan-art.jp/en/info/9929/

“Composting Knowledge” at lumbung: documenta fifteen 2022

Its participants are active in the creation of such actions through their own unique perspectives that embrace cooperative, non-hierarchical, neighborhood centered principles. Composting Knowledge aims to build a supporting system for these initiatives to cooperate in engaging and critical ways.

Currently the composting network reunites over twenty participants from Kassel, Tokyo, Sofia, Holualoa, Singapore, Beirut, Zurich, Toronto, Stockholm, and London, who are engaging with own capacity and pace in the spread, research and activation of the topics exchanged within the network by challenging their own practice, involving local communities and institutional partners.

The network is growing. Current members are:

  • Färgfabriken, Stockholm
  • Global Art Practice, Tokyo University of the Arts, Tokyo
  • ICA-Sofia, Sofia
  • James Jack & Donkey Mill Art Center, Hawai’i
  • Myvillages, Rural School of Economics, London/Rotterdam/Berlin
  • YCAR (York Center for Asian Research), Toronto
  • Dorothee Richter, Ronald Kolb: OnCurating.org & Postgraduate Programme in Curating, ZHdK
  • knowbotiqs, Zurich
  • Sandra Schäfer, Joseph Rustom, and students, Akademie der Bildenden Künste, Munich and Académie Libanaise des Beaux Arts, Beirut

Quote by ruangrupa:

“Composting is growing. It’s a process which calls for a change in our understanding of the subject of knowledge, an uncontrolled mutation of ingredients, which transcend a cartesian or logical system in the production of experiences, and facts but instead transform every material collected in fertile soil for our community. As the water is part of every living being and primal, juicy engine for the rotting activity, so the compostable transformation is nourished by every idea, intervention, activity and contribution by withdrawing from disciplines and one-sided knowledge and expertise forms. Each person is welcomed to participate as a cultivator, contributing with awareness to a multi-ingredients compostable practice. The material for a florid mixture is brought from friends, are those guests, one-time visitors, students, researchers, from all corners of the globe, each one will be a grower and harvester of an abundant, yet non-definable knowledge pot. For the shared growth of yet unknown knowledgeable terrains we invite you to contribute to this compost pot.”

“Dirt Restaurant” at Setouchi Triennale 2022

Setouchi Dirt Restaurant

bacilli

(James Jack, Shotaro Yoshino & Yoshitaka Nanjo)

Fall 2022

A new artwork based on storied flavors of dirt on Takamijima with research on Megijima, Shodoshima and other islands in Setouchi. Video released during summer triennial season in Takamatsu and Tadotsu along with event held in fall season 9 October on Takamijima. Trailer preview available here stay tuned for additional details on the Setouchi Triennale website and YouTube channel.

作品No. [E17]

bacilli

瀬戸内の「土」を味わう

土の研究や土食文化の発信をおこなう南条嘉毅、James Jack、吉野祥太郎によるコレクティブが構想中の、瀬戸内の「土」を食べる前代未聞のプロジェクトを紹介するイベントを開催。

※詳細は決まり次第HPにてお知らせします

https://www1.setouchi-artfest.jp/en/artworks-artists/artworks/takamijima/465.html