A row of glass jars on a shelf, each containing fruit and liquid

The Instinct Lab: Gut Grief

Name: Heart of Glass
Price range: $

1st Apr 2024

A project exploring fermentation, the connection between the gut, instinct and intuition, and our ancient micro-organic ancestors!

Project Details

Creative Team

Artists: Unfinished Business
Producer: Anna Kronenburg
Collaborator: Incredible Edible Knowsley

The Instinct Lab: Gut Greif is an experiment; a community exploration into fermentation, divination and creative action.

The project draws on ideas surrounding micro-biology, ritual, and food sovereignty, in search of new ways to empower us to make positive decisions in our lives, our communities and the world we inhabit.

KIMCHI - By the people, for the people!

A group of adults walk through a garden, carrying jars of pickles — The Instinct Lab: Gut Grief, by Unfinished Business, 2024. Photo by Jazamin Sinclair

Jars filled with pickles and fermented vegetables, surrounded by flowers — The Instinct Lab: Gut Grief, by Unfinished Business, 2024. Photo by Jazamin Sinclair

Photograph of an adult laying out wooden letters on the grass t o spell "ferment" — The Instinct Lab: Gut Grief, by Unfinished Business, 2024. Photo by Jazamin Sinclair

A purple shed is visible through lots of green leaves — The Instinct Lab: Gut Grief, by Unfinished Business, 2024. Photo by Jazamin Sinclair

A man presents his artwork to other people around a table — The Instinct Lab: Gut Grief, by Unfinished Business, 2024. Photo by Jazamin Sinclair

A purple shed with yellow lettering, reading "The home of the spirit of the ferment" — The Instinct Lab: Gut Grief, by Unfinished Business, 2024. Photo by Jazamin Sinclair

Unfinished Business (artists Anna Smith and Leo Kay) have been collaborating with Incredible Edible, Knowsley and local communities through a series of art actions and workshops. We have been making kimchi and remembering our ancestors, fermenting cabbages alongside DIY tarot; divining the future through beetroot kvass ink painting and making fervida - a 5 year ferment.

Anna and Leo will be back in October and November for more experiments, and in the meantime invite you to enjoy The Home to the Spirit of the Ferment (basically a beautiful garden shed); a new community space at Incredible Edible to sit, contemplate, connect with our ancestors and observe the ferments as they transform.