We collaborated with artist Andreína Fuentes to create a workshop on arepas—cornbread from Colombia and Venezuela. The workshop aimed not only to teach the traditional preparation of arepas but also to explore sustainability by using locally available ingredients as alternatives to imported products.
We experimented with different variations of arepas by incorporating local vegetables such as cassava and sweet potato, considering their nutritional value and accessibility. This approach encouraged participants to rethink food sustainability, highlighting the importance of adapting traditional recipes to regional ecosystems.
The workshop also fostered a dialogue with the local Havana community, encouraging participants to share their own experiences and knowledge of food resilience in times of scarcity. By collaborating with locals, we explored alternative sources of nourishment and ways to adapt culinary traditions using readily available ingredients.
This exchange highlighted the creativity and resourcefulness of Cuban communities in making the most of local produce, reinforcing the importance of sustainability and food sovereignty.The initiative aimed not only to preserve cultural culinary practices but also to inspire practical solutions for food security in challenging economic and environmental conditions.
Juan David Quintero guided us in making arepas using Harina PAN, demonstrating the traditional Colombian method, while also discussing how different communities innovate with local produce to maintain food traditions in new environments. Meanwhile, Omar Castañeda introduced the collective and reflected on Food of War’s 14-year journey, discussing its artistic practice and impact on food, conflict, and migration narratives.
