On the 28 September 2025, the second day of the Fall Assembly, we turned toward oceanic food and speculative futures. In a hands-on workshop, artist Maya Minder introduced algae as both an ecological resource and a cultural practice, weaving together cooking, storytelling, and ecological reflection. She shared insights into global algae production and its growing importance in science and food systems, bringing samples from around the world to experiment with.

Together with the participants, Minder led a recipe-making session centered on potatoes and algae — preparing and sharing dishes that combined local ingredients with oceanic imaginaries.

The day culminated in the Sotto’Olio – Sonified Kitchen — a performative collaboration between Maya Minder and sound artist Dominique Leroy. In this immersive setting, the sounds of chopping, sizzling, and fermenting were transformed into a live composition, merging culinary gestures, sonic experimentation, and collective cooking. The performance invited participants to prepare Sotto’Olio, following a cooking score where sound and movement became part of the recipe itself.