June 19–July 10, 2021
Clockshop and Oxy Arts present a series of public events at the LA State Historic Park to activate Pansa del Publico—a sculptural object and functional beehive oven by artist Eddie Rodolfo Aparicio inspired by his Salvadoran roots, the Zanja Madre, and the Ceiba tree.
Aparicio’s practice is centered on explorations of materiality, and how they relate to complex histories. In this piece, his use of brick aims to recontextualize the settler colonist history of the Zanja Madre, from a tool to steal water and enact violence on Indigenous peoples, to a source of food and connection. The ceramic spikes that cover the sculpture reference the Ceiba tree, a symbol of protection and spirituality to Central American immigrants.
Beehive ovens are one of the oldest traditions in Central America and often serve as the main cooking source and hub for community connections in rural areas of El Salvador. The sculpture will serve as a gathering hub in the park—an invitation to share stories, listen and eat together at a time when we all deeply need connection and togetherness.
Pansa del Publico is on view now at Los Angeles State Historic Park. Stop by to see the sculpture any time during open park hours, from 8am – 6pm daily.
Clockshop y Oxy Arts presentan una serie de eventos públicos en el LA State Historic Park para activar Pansa del Público—un objeto escultural y horno creado por el artista Eddie Rodolfo Aparicio inspirado por sus raíces salvadoreñas, la Zanja Madre, y el árbol Ceiba.
Durante tres sábados este verano, Aparicio construirá un fuego de leña en el horno de su escultura y cocineros, artistas, activistas, y escritores darán vida a la escultura con demostraciones de cocina, lecturas, talleres y más. Están invitados a unirse con nosotros en el parque con cobijas, sillas, o lo que necesiten para sentirse cómodos. La comida cocinada en el horno estará disponible para llevar.
Este estilo de horno es una de las tradiciones más antiguas en Centroamérica y frecuentemente sirve como la manera primaria de cocinar y centro de reunión en zonas campesinas de El Salvador. La escultura servirá como centro de reunión en el parque—una invitación para compartir historias, convivir y comer durante un tiempo cuando todos necesitamos conexión y tiempo juntos en persona.
Pansa del Público está a la vista ahora en Los Angeles State Historic Park. Visita el parque para ver la escultura de 8 a.m. a 6 p.m. todos los días.
Leyna Lightman and Michelle Lainez lead a demonstration centered on maize and its role as a staple food source in Central America. Learn about different types of maize and how to process it from kernel to masa, and sample different corn treats cooked in the wood fired beehive oven. Chef Lainez will be making Salvadoran quesadillas and corn riguas. Registration is required.
Leyna Lightman y Michelle Lainez dirigirán una demostración sobre maíz y su posición como alimento básico en Centroamérica. Discutirán diferentes variedades de maíz, como se procesa de grano a masa, y mostrarán bocadillos de maíz horneados sobre leña. Michelle Lainez cocinará quesadillas Salvadoreñas y riguas de elote. Este evento es bilingüe (inglés/español) y todas las edades son bienvenidas. Registración es requerida.
Join us for a creative writing workshop focused on food memories led by Karla Vasquez. Karla is an author and founder of SalviSoul—a project that documents the foodways of Salvadoran cuisine and the stories of women who migrated from El Salvador to the United States. This workshop is bilingual English/Spanish, all ages and skill levels are welcome to join.
Únete con nosotros para un taller de escritura creativa enfocada en recuerdos de comida dirigido por Karla Vasquez. Karla es autora y fundadora de Salvisoul—un proyecto que documenta las vías de comida salvadoreña y las historias de mujeres que migraron de El Salvador a los Estados Unidos. Este evento es bilingüe (inglés/español) y todas las edades son bienvenidas.
Chef Krissy Jingozian leads a demonstration on how to make Armenian Nazook and Gata in the woodfire oven. This cooking demonstration will be accompanied by a live Oud performance by Raffi Joe Wartanian.
Registration is required.
Cocinera Krissy Jingozian dirigirá una demostración enseñando como hacer Gata, un tipo de pan Armenio, en horno sobre leña. La demostración de cocina será acompañada por una sesión de Oud en vivo interpretado por Raffi Joe Wartanian. Registración es requerida.
Eddie Aparicio was born in Los Angeles. He received an MFA in Painting and Printmaking from Yale University, a BA from Bard College and also attended the Skowhegan School of Painting and Sculpture and the Southern California Institute of Architecture. His recent works address the intersection of social and environmental justice through specific use of material, sound, and multiplicity of site. He uses materials such as rubber and amber that have a strong tie to pre-hispanic cultures in Central America to document Central American communities in Los Angeles. He has recently exhibited at El Museo, the Crystal Bridges Museum of American Art, Commonwealth and Council, The Mistake Room, and Los Angeles Contemporary Exhibitions among others. He has received awards from the National Endowment for the Arts, California Community Foundation, and the Robert Rauschenberg Foundation.
Leyna Lightman is a curator and activist living and working in Los Angeles. Her projects frequently address social, racial, gender and environmental justice, transit issues, food, agronomy, and the natural world. Recent collaborators include the Huntington Library, Art Collections, and Botanical Gardens; Palm Springs Art Museum; Otis School of Art and Design; Mayor’s Office of Gang Reduction and Youth Development; Craft Contemporary; bakers, chefs, and farmers across the state of California; numerous artists; and civic entities. Lightman is embedded in the California small-scale grain movement and spent nearly a decade designing curriculum and programs for museum education departments before pursuing an independent practice.
Chef Michelle Lainez is a caterer who advocates zero waste and conscious eating (eating local and farming sustainably) while creating magical, one-of-a-kind events. Through her company, she also teaches these practices in home educational cooking classes. She is an active member of her community. She sits on the board of Hope Street Family Center where she has launched a cooking class series for low-income families. She’s been a long-standing member and contributor for chefs collaborative and Women’s Chefs and Restaurateurs.
Karla T. Vasquez is a food writer, recipe developer, and food stylist based in Los Angeles. Her writing has been published by The Los Angeles Times, The San Francisco Chronicle, Teen Vogue, Eater LA., KCET among others. Her recipe development work can be seen on Buzzfeed Tasty and she is a food stylist for Tastemade. In 2015, she founded SalviSoul, a Salvadoran cookbook storytelling project focused on recipe documentation, cultural memory, and intergenerational healing for the Salvadoran diaspora. SalviSoul is now the only dedicated food platform for Salvadoran cuisine with weekly online cooking classes, events, and a forthcoming cookbook.
Kristine Jingozian, founding half of Rose + rye, is a mostly self-taught baker though her time spent cooking and baking at Republique solidified her respect for good ingredients and adherence to strict quality standards. She has been making (and continues to) bespoke cakes and pastries with her mother, Karine, and sister, Rose, at their joint venture, Farine, for almost five years. But in 2020, big events were cancelled and Rose + rye was born mid-pandemic in an effort to make a living while sharing their Armenian heritage. Both Farine and Rose + rye continue to build on their dreams and the family hopes to open a brick and mortar soon.