Keil Borrman, what’s in your fridge?

There’s a larger shared fridge that has goods from the other folks but this one is all me.

Its mostly artifacts from projects…
-frozen rabbit stock
-pickled shallots
-oils for scenting raw elk
-test batches of confit
-confit jelly
-the fat soaked bag above is filled with bits of overly dried ham. It’s an awesome salt when shaved on a microplane. Put it on eggs! kills, every time
-tare (mixed into butter for topping a steak… never fails)
-excess duck fat from confit for another project
-an old jar of commercial Kimchi… looking to see what mold(s) develop.

At some point in the day I realize I haven’t eaten, that’s when the peanut butter comes out.

I leave in a week to dig up 5 gallons of 2 year old kimchi as part of a project at the poor farm in wisconsin, keilborrman.blogspot.com has pics/descriptions of other recent projects.

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Keil Borrman is not only an artist but a food fanatic who has made the art of food his art. It is for this reason we had to know what was in this artist’s fridge. As part of his most recent performance and project, Borrman put together an overview of foie gras titled, “A History of Foie Gras and its Ethics”. Part one was performed last August in Pennsylvania and part two was performed at Culver City art space Royal/T just before foie gras sales became illegal in California earlier this summer. In this performance he presented an overview of the ingredient’s origins and addressed the contentions surrounding its current use. He attached his performance to a menu inspired by all things foie partnered with a less desirable vegetarian option. You can see a complete slideshow and read a review of the performance on Grub Street Los Angeles here.