BAK BASECAMP, Utrecht
September 2026
Following the research of epidemiologist and health researcher Aisha Ndiaye, we facilitated a fermentation workshop at Bak Basecamp for tactical imaginaries, in collaboration with Colored Collective, as part of the “Amsterdam Food Autonomy Fest”.
Industrial food systems are built on extraction, exploitation, standardization, and endless growth. While many food alternatives are presented as solutions, they often leave these underlying relationships untouched.
Together, we had a conversation about food practices that already exist and already challenge these logics: practices rooted in cooperation rather than competition, care rather than efficiency, trust rather than certification, and mutual dependence rather than endless productivity.
Through a queer lens, food becomes more than a product. It becomes a web of relationships, responsibilities, and mutual transformation between humans, plants, microbes, soils, and communities.
Fermentation serves as an example of food as a living process rather than an isolated object. As microbes and humans collaborate in transformation, we will reflect on what makes food sustainable, autonomous, resistant, and perhaps queer.