Patterning flatbread for Koekeittiö Rieska service (2025)
Kaunas Picture gallery, Citizen Sandwich / Audra festival, Lithuania
18.9.2025

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@eevaronka
Patterning flatbread for Koekeittiö Rieska service (2025)
Kaunas Picture gallery, Citizen Sandwich / Audra festival, Lithuania
18.9.2025
When the time comes -group exhibition
Stoa gallery, Helsinki
Eeva Rönkä: mudai (2025)
...
Ambient tisane ceremony for Maja Ambient V, Amos Rex 30.8.2025
Working group Astri Laitinen, Jani Anders Purhonen and Eeva Rönkä representing Koekeittiö.
Putkikasvit (“pipe plants”) is an unofficial name for a plant family called Apiaceae. Mostly, it refers to those Apiaceae whose names end in “putki” or that look roughly pipelike. We studied the use of various plants as sound producing as well as brewed elements as part of our performance. The instrumentation comprises of several pipes such as karhunputki (angelica), lipstikka (lovage) and nukula (motherwort).
documentation images courtesy of Maja coffee roastery
Cannoli, fireweed and cotton 2025
Preservation I, embroideries on collected lace and doilies, photo print 2025,
Preservation II, embroideries and silk on collected crochet, denim 2025
Yarrow beer, alcoholic beverage (max 5%) brewed from yarrow, red currant molasses, coconut sap sugar and wild yeast
lace and embroideries 2025
process image
Moodboard, embroideries on collected lace and doilies, corkboard, watercolours 2025
Ateljee, six meetings -group exhibition, Jenny & Antti Wihurin säätiön Temppelikadun ateljee
Bebetton: Pinecone wine fermented with raisins and wild yeasts for ceremonial event The Pouring, curated by Earthbound Lovers, Lou gallery, 29.8.2025
The event took place within Elina Nissinen’s exhibition with a wine-pouring ceremony by Pauliina Sjöberg and ceramics by Formless. Documentation images by Inari Sandell.
I am part of a new venue for artistic experimentation with food and edible materials. Koekeittiö is run by seven Helsinki-based artists in an old restaurant property in the Pihlajamäki neighborhood.
The opening event of Koekeittiö was a collaboration with artists Heta Bilaletdin and Samuli Tanner, exploring connections between frequencies in sound and taste.
One of the food pairings to the soundscapes was Sahtikonvehti, a piece of confectionery with a local malt drink filling, handcrafted by me and Jani Purhonen. Image by Aala Nyman.
see more at koekeittiö.fi
Extended documentation of Everlasting soup -works can be found through this link.
Bebetton with curators, hosts and cooks of Everlasting soup, Katie Lenanton and Farbod Fakharzadeh
Everlasting soup, gallery Sinne
Bebetton: Pea Soup, 2024-2025
Wines made from peas, carrots, and marjoram; demijohns on rolling stands
&
Bebetton in dialogue with Katie Lenanton: The Act of Drinking Pea Soup with Friends is the Highest Form of Art, 2024–5
162 bottles, wine poem, invisible ink, shelf, UV lights
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Bebetton: Jats, 2025
Sound piece with two movements
Wine poems that were originally compiled for Bebetton’s and Katie’s remix of The Act of Drinking… are echoed in stanzas sung by Samuel Meri. This alternates with a set of algorhythmic canteen music.
installation views: Elis Hannikainen
Everlasting soup group exhibition is on at Gallery Sinne
with Bebetton site-specific works, which invoke the space’s history as an Elanto canteen in the 1930s–50s, on view
On Sunday 2.2, at 14–16:00, come sample wine brews...
https://proartibus.fi/en/exhibitions/everlasting-soup/
pics by Elis Hannikainen
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Donner/ Rönkä / Purhonen:
"Tarragon wine in flavour chute with bisque and raw kaolin (Services 1&2)" 2024
Herbal wine (Tagetes lucida, Artemisia dracunculoides L., carrot stems, bentonite, wine yeast, glucose, water), kaolin clay from Pihlajavaara, salt, sugar, beeswax and edible clay, muslin cloth.
Curation: Katariina Guthwert for Kainuun kaoliini Wild Clay Festival 2024, Puolanka, Finland.
Working group Donner/Rönkä/Purhonen 's piece consists of two services that explore Pihlajavaara kaolin clay as an element accompanying a custom herbal wine.
In service 1, the wine is filtered and served to the audience through a "flavour chute" mesh containing salt, sugar, beeswax & powdered kaolin clay.
In service 2, bisque fired and raw kaolin clay balls are served as a pairing suggestion with the wine, connecting the tasting to an auditory experience, and kaolin's slow dissolving to the drink.
Full documentation of the exhibition here: