Social Saturday | July 11, 2015
LECTURE: Dillon de Give: Walking Pleasure and Labor
To open this session, Walking, Talking and Social Practice, Mildred's Lane is excited to feature a lecture by session co-leader and artist Dillon de Give. The talk will unpack elements of his practice as he describes his thoughts on walking as a medium.
DINNER: Digestion Choreographer, Cheryl Edwards
Tour – 5:00 p.m.
Cocktails – 6:00 p.m.
Presentation – 6:30 p.m.
Dinner – 8:00 p.m.
Walking, Taking and Social Practice Session Leaders
Dillon de Give and Harrell Fletcher
Walking, Taking and Social Practice Fellows
Adele Ball | Independent, Virginia Commonwealth University
Emily Cappa | Independent, Connecticut
Keely Snook | University Of Tennessee
Maria Angelica Teuta | Columbia University
Pallavi Sen | Virginia Commonwealth University
Rozalyn Crews | Portland State University
2015 Mildred Fellows
Christopher Beer | Supervisor of Entanglement
Mariana Gutierrez | Ministry of Comfort
Isobel Rose Lister | Officer Of Complex(ity)
Cameron Klavsen | Resident Artist in Complex(ity)
Jaquel Theis | Land Steward I
Juliet Dunn | Land Steward II
Dillon de Give is an artist and educator acting in a spirit of humane experimentalism. He stages subtle alterations to everyday performances that aim to distribute art in experience. He is a co-founder of the Walk Exchange, a cooperative walking group. He organizes the annual Coyote Itinerancy, a retreat that traces a footpath between New York City and the wild. He has presented work with The Portland Art Museum, EFA Project Space, The Center for Urban Pedagogy, Proteus Gowanus, Flux Factory, Catch! performance series, Guapamacátaro (Michoacán, Mexico), and The Center for Contemporary Art Santa Fe.
He holds a BS in Radio/Television/Film from Northwestern University and an MFA in Art and Social Practice from Portland State University. De Give lives, works and helps to raise a child in Brooklyn NY.
Cheryl Edwards is a practicing member of the sustainable food movement, working in the culinary arts for 23 years. Her secret in the kitchen is a simple one: she uses only the finest and freshest ingredients when preparing her signature dishes. Edwards has command over a variety of cooking styles, specializing in Southern cuisine. These skills manifest in her acute ability to mix and meld flavors thereby creating deliciously complex meals that satisfy even the most refined palate.
Edwards founded a number of catering companies, including Take Flight Catering, a gourmet cuisine service for private jets. She has been an artfully engaged participant in collaborative conceptual digestion choreography at Mildred’s Lane since 2013. Edwards currently is the head chef at a bed and breakfast, and owner and chef of a catering company in Franklin, Tennessee.