SERDE, an arts residency in Aizpute, Latvia organized a 3 day workshop: “Transdisciplinary Arts, Ethnography and Cultural Heritage Workshop” from 24 – 26 May 2012, where I organized a 2 hour instant community participated museum (see system diagram @ end of the post) for a local weavers association, we were able to crowd-document the whole 2 hours with the help of the workshop organizers SERDE and the participants.
All Photos (c) Kati Hyppä

Introduction by Signe Pucena (SERDE & projects) & Andrew Paterson (documentation process)
Short 10 min intro presentations by Samir Bhowmik (FI), Kati Hyyppä (NL), Brian Degger (UK), Lina Kusaite (BE), Martynas Savickis (LT), Māris Grosbahhs (LV).

Daina Zalāne & Juris Zalāns (LV): Cultural heritage centre Laukas and online public radio
LAuska/ internet folk radio/
Reconstruct old traditions of singing, practices and methods, traditional instruments, sources and literature, go on context and recreate the singing and performances.
Is it possible to bring this tradition everywhere. to reconstruct songs in various contexts, difficulties in re-creating context, authenticity retained in original contexts, group singing resonates and is more powerful. A sharp contrast to professionally produced singing and performances.
DP album: photography archive of displaced persons album. 1945-1950 oral histories, dp camps, emigrates from latvia to germany, educate local latvians, family narratives, collecting the stories of dp, rich cultural lives in the dp camps, photo archives etc. website archive thematically arranged, database, etc. Physical exhibition and book to be explored in the future.

Rasa Šmite (LV): Network culture and tools for cultural network mapping
Part 1: theoretical: why network?
Network, culture and creative industries…tag words.
Network-: from technical and social to socio-technical systems: Hanseatic league to twitter maps. Principles: a set of interconnected spaces, buddhist mandala, universe model, computer network is a community network. The notion of culture and its place within modern society has been changed from time to time until it obtained today’s dominant vision of “culture as product”. definitions of culture?needs to be looked at. Creative Industries: “origin in individual creativity, skill and talent and which have a potential for wealth and job creation through the generation and exploitation of intellectual property. But culture is both: process and product. Mapping the creative network? radio networks, sound arts networks, Talking to plants, RIXC project: Talk to me. Renewable Network interface, social networked creative industries.
Part 2: practical workshop: why map?
Hendrik Noor (EE): “Wolf at the door” – creative writing combined with photo/video/voice recordings
Creative writing, media documented, make a short film.
Part 1: walk: surroundings,
Part 2: composition
Act 1: Walking through Aizpute, 1st stop: river Tabre, haiku compositions from people. 2nd stop: Castle ruins, more compositions. A meditative walk, re-grounding to place, reorienting mentally to the nature and environment, language a barrier no more.
Act 2: Gathering of Material….and making of videos.

Brian Degger (UK): Workshop on making rocket-stoves
Part 1: Demonstration of the building of a rocket stove.
A rocket stove is an efficient cooking stove using small diameter wood fuel which is burned in a simple high-temperature combustion chamber containing an insulated vertical chimney which ensures complete combustion prior to the flames reaching the cooking surface.
Using recycled old tin cans, some tools like a hammer and a plier, Brian demonstrated how to build a stove in less than 10 minutes.
Part 2: Build your own rocket stove.
Participants of the workshop built their own stove using the recycled cans.
Samir Bhowmik (FI): 2 hour museum for intangible cultural heritage
Museum site: Local Community Weavers Workshop
Part 1: Briefing to participants about documentation and experience process including background, history, methods/ process of craft, spatial qualities of the place, marketing/publicity/online, pedagogical aims, community participation and innovation.
Part 2: Actual site documentation aimed around particular artifacts(looms) and processes. Each individual weaver shared information and processes related to a particular crafted work. All methods of documentation (video, photo, text, sketches) covered each artifact and processes. Museum participants were able to both document, participate in the activity, interact personally with the weavers and were enriched by the knowledge, the techniques and the personal emotional experience.
Participant Feedback: This enacting of a 2 hour museum was more valuable as an experience than walking through a museum filled with weaving looms and handicrafts.

Māris Grosbahs (LV): Workshop on making ceramics
A presentation of techniques and methods for making ceramics. Various methods were demonstrated using clay. Participants were able to make their own sculptures and fire them in the kiln oven. The post-process involved oiling and shining of the clay sculpture. On view was also the artist’s own works done in Latvia and the United States.

Martynas Savickis (LT) & Lina Kusaite (BE): Fermentation as an energy generating process
Part 1: Fermentation is a collective process, look at the process, find the method, the creative in our individual and collective daily lives. Research Questions: How can we use it as a metamorphosis process in daily lives? How do we make decisions experimenting with the unknown? Brewing as a transformation process of energy.
F: Microbiological activity map: transf. of food by bacteria, fungi, and the enzymes they produce. People harness this transformative power to produce alcohol, to preserve food,etc. Fermentation created us! Mead, the first fermented product. Beer and bread, both come from grains, using yeast. Fermented foods are a big part of our diet.
Transformations in Brewing: Germination, Mashing(enzymatic), Fermentation, & Maturation. Germination is a controlled process. Growth of grains restricted to rootlets to be effective. Mashing: adding temperature, create favorable conditions for the enzymes to process starch into sugars. Filtered & Boiled with herbs(additional tastes are added, hops for bitterness, preservation). Cooling and adding of yeast. Maturing for secondary fermentation. Traditional herbs that were added: Bog myrtle, yarrow & rosemary. Documenting flavor of beers, helps experimenting. Reference: Books by Sandor Ellix Katz.
Part 2: Outdoor exercise
Picking plants, naming, fermenting of cucumbers, Documentation of process, flavor, taste. Online information of particular picked plants.

Evelyn Müürsepp (EE): Food-clubs: community building & collective knowledge-sharing
Reasons for starting the food club: Firstly, Vegetarian food for artists gathered, and secondly, no restaurant or food place in the village. Thirdly, experimental research about local food. The aim is to Propagate using of local foods, food brings people together. example: palak paneer out of nettles!! Local community comes to share the food knowledge. Monthly gatherings based on topics. eg. beetroots, pumpkins as the main topic. Pop-up restaurants for local festivals and events. Membership fee for participation. Local people come all the time and take responsibility for the activities. Creating a Food club resource map that maps the people, the food, the raw materials, cultivators and farmers. examples in USA, mapping in LA,etc. Material Knowledge is necessary for a food club.