Sal Reis Trouxa is a plant-based chef working with sustainability, zero-waste and fermentation. They are especially interested in the politics and social aspects around food and culture. Growing up in a self-sustaining community made by their grandparents in rural Portugal, Sal’s roots continuously inspire them to work with food both as a necessity and as a point of connection and togetherness. In the recent years they have worked as an assistant cook for artist Mirna Bamieh in her project Palestine Hosting Society and choreographer Samah Hijawi. Whilst working professionally as a chef, they have also done catering for multiple artist projects and festivals. Meanwhile they are developing their own ferments from grains sustainably produced in Scandinavia.
Ar Utke Ács is working as an artist within contemporary dance and an expanded choreography with a BA in Dance Performance from Stockholm University of the Arts. They work with the poetics and politics of the body in the seams of performance, dramaturgy, text, installation, the social and the imaginary. Ar Utke Ács working with discourse in proximity with their artistic production, in particular, they are actively working with counter-hegemonic strategies from queer and crip writing and lived experience. Collaborative and collective processes build the core of their body of work and Ar Utke Ács often works across different fields and mediums of art and research. Ar Utke Ács is a part of the queer art club collective fake daughter, which has organized queer art gatherings since 2019, as well as the studio cooperatives Dance Cooperative in Copenhagen and höjden studios in Stockholm.
