I have a vision in my head and arrogantly I feel like it’s fully formed, but through mistakes, working with your medium, you move, it reacts, you attack it, it responds. It’s like you’re discovering what the guitar is meant to be, rather than manipulating it to your will. And that is a magical process.
Being around food is the easiest thing I’ve ever done. It’s instinctive to me. I want to talk about it. I enjoy sugar as a material, I can express in lots and lots of different ways.
His explanation of his strategic capacities is “I am an electrician.” This reminds me of Matthew Crawford’s painstaking work on the “cognitive riches” of trade labour. (Summary here.) Crawford’s point is that trade work is satisfying. Wałȩsa’s point is that it is also a form of analytic training.
“Because we want to work with artisans. We’re designers. We like to have a process with them, starting from what they do. Each one has a handwriting. But they also have limitations, the way they were trained, usually just one material.”
He explained that he doesn’t try to create something that will sell. “I make what I like.”
He sells at the Berlin artisan market and at some annual artisan markets. “I don’t like selling with shops. First, they take 40% of the money. But also I need to be able to see the people, how they handle it, the questions they ask me. I need to watch. Is it going in her eye?”
In Berlin, the Markthalle IX was developed in the building of one of the city’s former wholesale markets. Unlike most European food halls, the Markthalle
“I began as a teenager to hand make clothes, because in East Germany there were no shops. You had to make something interesting yourself. So I began with normal clothes. Now for 15 years I work with leather.”
Today my beloved MacBook Pro fried its logic board. This is a common problem with the 2007-2011 MacBooks, to the point that Apple was fixing
“People see eggs and they ask ‘are these barn raised or free range raised?’ ‘Are they organic or not?’ It baffles me that wine is not the same. Where did it come from? How was it grown? Is it organic? People should be interested in the process and provenance of wine, the same way they are with food.”
The farm was back blocks of the conventional farming area, and it was considered scrub country. It wasn’t valued for any purpose, because it was too steep for cattle and totally vegetated. I jumped at the opportunity because to me it had value.
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