One of the deepest traces in my memory are connected with silence that I had the pleasure of listening to when smoking a cigarette outside, staring through the window, taking long walks around the small lake and through the forest, lying in bed early in the morning, when light was still shy and I was concentrated on the outside just to hush up my thoughts … or the silence I listened to when being with/sitting with people and listening to them or to myself … always listening what silence spoke to me. Unconsciously, silence and the mere fact of being by myself most of the time gave me inner beauty and clearness. While contemplating, I realised I almost selfishly protected my “by my self” being there … And again, I emphasise the importance of primary, basic activities like burning a fire, just sitting in front of the flames and enjoying purifying softness of the parching heat and sounds of redness … and there, somewhere in-between, disperse silence emanates, that helps you to really hear yourself. Maybe this is all what there is around the mystery of silence, yearning, exploring and researching of it?

When I told people I would be at Moks the whole November, I noticed a hesitation concerning the persisting greyness of the day. But that was exactly what I wanted – to experience November light in Mooste (and Tartu, Pärnu ….) and all the varieties of hazes and yes, there are thousands of different greys and blues (from purple to the white pearl to dense black).

About curatorial dinners …

The question how to perform a “curatorial research” on a personal level somewhere with very little things known, was challenging for me. But soon I found a satisfying possibility in phenomena of “dinners” – through intimacy of social ritual like eating together. And there I had seven different stories with different people and artists. Also, I have to say it was fun experimenting with local food supplies.

with Riho Kall
apple, orange, almond and raisin cake

with John Grzinich
tagliatelle with tomatoes, mozzarella and cheese, olives and red vine

with Evelyn Müürsepp
red peppers, zucchini, almonds, raisins with soya sauce and cardamom, rice and carrots with garlic and lemon, cake with cherry jam and chocolate from the market

with Toomas Thetloff
we changed roles, Toomas was the cook, we had liver, red beet and cottage cheese

with Patrick McGinley
mixed smoked and very (!!!) salty fish with cream sauce, rice, clementines with dark chocolate

with Erkki Luuk
smoked fish in cream sauce with garlic and butter potatoes with dill, mandarines with dark chocolate

with Anna Hints
I don’t have a photo of our meeting, we met at Werner cafe in Tartu, we had coffee and carrot cake

Here are some photos of my oscillation between fascination, artistic researches, writings, spontaneous acts, researching of words … (I still believe words can correspond with persons on intimate level, on political level – or with other words, words are not what we think they are – sometimes, when someone tells us something, they are just … nothing, empty, and maybe they are empty because of speaker’s emptiness – and here I don’t mean the emptiness in zen perspective).

After visiting some of the nearby forests around Mooste it is clear that this will be a big year for blueberries. A small group of 4 people from the residency was able to collect more than 2 liters of berries in just over an hour. What does one do with all these berries? They’re just fine eaten fresh, but you can easily make pies, jams, smoothies and have extras to share with friends and family.

A small experiment is being done to see if we can sustain a garden at MoKS. We hope the garden can be functional for producing food for visiting artists especially during the time of AVAMAA the summer art symposium in late August. But besides being practical, a garden can be a place to continue to develop the discussion of local food production by setting the idea into practice. So far we have, potatoes, beans, rucola, strawberries, rhubarb and a number of herbs taking root. A garden is also a way to share the work around MoKS. With visitors coming and going each month, some forms of continuous collaboration can happen even between people who will never meet. This was part of the idea of Ana Carvalho when she started the garden in May. So this is partly a report for her to show how her project has developed. In this case visiting artists Tero Nauha and Karolina Kucia made some contributions including the start of a rock garden.

One of the main themes that was explored during the residency of Emma Lipp and Matt Marble was local food production. While searching for ingredients for their meals a number of sources for local food came out with a little research (besides what we try to share from our garden in the summer). The son of an entrepreneur in Mooste manages a factory and farm for pickling which includes cucumbers, potatoes and cabbages all grown on site. We went to visit the facility to see how the production was done. Much to our surprise, we found out it is possible to cure pickles in 24 hours! These are not the usual kind of sour pickles made with vinegar, but only from salt and spices. The result, fresh and delicious!