response-ability
04/2026
Annabelle Ah Chong, Aurelie Calou, Aliya Chojoo, Isabelle Chowree, Meha Desai, Victoria Desvaux, Glenn Espinosa, Sarah Honoré, Mati Jhurry, Norbert Moses, Karen Pang, Nizam Peeroo, Margaux Schwab, Naomi Rajoo, Gloria Vivien, Kim Yip Tong & Kareron Food Lab
Annabelle Ah Chong
Banquet for Earthworms (2026) Organic matter, garden scraps, kitchen compost
Karen Pang
The Taste of Silence is Sweet & Sour (2025) Fine Art print on smooth matte paper
Kim Yip Tong
Entre Terre et Ciel (2025) video 9’38”, illustration and woven basket
Aliya Chojoo
Ink, spices and memory (2024-ongoing) paper, clips, nylon, masking tape and sound 26’
Mati Jhurry
gluten-free shrine (2023-ongoing) gluten free flour, water, salt, yeast, heat, support structure borrowed from the colonial house’s family heirlooms
Meha Desai
Shanti, in the fields at Forbach – Karo Kann (2024) Fine art print on smooth matte paper
Victoria Desvaux, Aurelie Calou, Glenn Espinosa & Mati Jhurry
solarpunktable2075 - 001: menu archives (2026) Reclaimed board, reclaimed paint, graphite
Victoria Desvaux & Glenn Espinosa
solar-punk-oven, templates (2026) mixed materials
Gloria Vivien
Resonance (2026) La Carrière field recordings, analogue synthesizers, mp3 players, speakers, continuous loops
Isabelle Chowree
Being a Body (2026) performance 5’ (with Sarah Honoré & Karen Pang)
LAB - FERMENTATION IN THE TROPICS with Aurelie Calou
CONVERSATION - FOOD CULTURE DAYS with Margaux Schwab
ARTIST TALK - FOOD DESIGN with Glenn Espinosa
BREADFRUIT TASTING with Chef Nizam Peeroo
Curated by: Mati Jhurry
Assistant curators: Glenn Espinosa, Naomi Rajoo, Aliya Chojoo
Exhibiton text: Meha Desai
Main host: Victoria Desvaux
Production assistance: Naomi Rajoo, Glenn Espinosa
Visuals: Glenn Espinosa, Mati Jhurry, Sarah Honoré
Tour Guides: Aliya Chojoo, Mati Jhurry, Gloria Viven, Kim Yip Tong
Tour Props: Sarah Honoré
Host: Kareron Food Lab
Thank you to Géraldine Darpoux, Anne Clotilde St Mart, Lilymay Bertrand, Adrien Tonta, Sonia Cowlasur, Chef Nizam Peeroo, Chef second Jude Samuel, Norbert Moses, Lovena Sellamuthu, Stéphanie Asun, Ombeline Koenig, and Proxi Properties yard attendants. Also a big thank you to our family and friends that put up with our continuous experiments - without their love and support what we do would not be possible :)
Over the past year, resort collective has been experimenting within its BANQUET container in the Kareron Food Lab Artist Studios.
What began as a reading group has developed into a shared practice. Reading has extended into making, hosting, documenting and returning. The work has taken shape through repetition, attention and time spent together.
resort BANQUET operates as a space where knowledge is produced collectively. It is shaped through ongoing engagement with food as material, method and site of inquiry. Cooking, hosting and gathering are not supporting activities. They are central to how the work develops. Through them, questions of memory, land, labour and care are approached in direct and embodied ways.
The work is grounded in relationship. Between people, between materials, and between human and more-than-human worlds. These relationships are not stable or resolved. They are formed through contact and remain in process. This requires a capacity to respond to what is present, including what is difficult, uneven or unresolved.
Within this context, resort BANQUET engages with the conditions in which it operates. It recognises that many of the spaces we move through are structured by systems of extraction, efficiency and control. Rather than stepping outside these conditions, the work remains within them.
This approach resists idealisation. It involves working through contradiction and constraint. It involves moving within systems that can be rigid or quietly oppressive. It asks how to continueworking with care, with attention, with softness and with a commitment to staying present to complexity. Nurture is considered as a primary form of resistance as well as a tool to help us craft ways to embody, envision and enact alternative, possible and decolonial futures.
Food enters as a direct and practical point of engagement - In a space dedicated to food research, the response has been to place nourishment at the center. This includes feeding ourselves, feeding others, and engaging with the structures that make this possible. The kitchen, the table, the garden and the body become sites where knowledge is held and transmitted. These are spaces where practices are shared, adapted and sustained over time.
response-ability opens this process to the public.
Research, artworks, interventions, fragments and ongoing investigations are brought into view without separating finished pieces from those still in development. The shared afternoon unfolds across the house, studio and garden at Kareron. Visitors move through a series of encounters that vary in pace and form. Food shapes how people gather, how time is structured, and how exchange takes place. It brings the work into the body and into relation with others. Art operates within this framework as a way to hold questions open. It creates space for experimentation, for reflection and for imagining other forms of organisation and relation. It allows for practices that are not defined solely by production or resolution, but by their capacity to remain responsive.