Harakan saari, sunnuntaina 30.9. klo 15.00 – 23.00
Ennennäkemätöntä liikkuvaa kuvaa, live-musiikkia ja hyvää ruokaa! Unforeseen moving image, live music and very good food!
AKU-MATU - Alaska rap
KOCH SHANKAR - India blues
MEISSA NIANG (Senegal)
HOSNI BOUDALI (Marokko)
Films by Tiina Reunanen / Tiina Reunasen elokuvia: NILGIRIS (maailman ensi-ilta!) & PYÖRÄ
Kari Yliannala: OMEGA POINT (sneak preview!)
Yhteysvene Cafe Ursulan edestä (Kaivopuisto) puolen tunnin välein - Nosta merkkiviitta!
Ferry goes every ½ hour from the front of Cafe Ursula (Kaivopuisto) - Lift the semaphor up!
Ticket - includes south indian food & tea 10 e
Meno-paluu yhteysveneellä / Ferry 4 e
MAKSUT KÄTEISELLÄ! PAY WITH CASH!
T E R V E T U L O A! W E L C O M E !
Unfortunately no pets are allowed in Harakka / Valitettavasti lemmikkejä ei saa tuoda Harakkaan
http://
Muutokset ohjelmassa mahdollisia! It´s possible that there are some changes in the program!
..........................
KOCH SHANKAR - India blues
MEISSA NIANG (Senegal)
HOSNI BOUDALI (Marokko)
Films by Tiina Reunanen / Tiina Reunasen elokuvia: NILGIRIS (maailman ensi-ilta!) & PYÖRÄ
Kari Yliannala: OMEGA POINT (sneak preview!)
Yhteysvene Cafe Ursulan edestä (Kaivopuisto) puolen tunnin välein - Nosta merkkiviitta!
Ferry goes every ½ hour from the front of Cafe Ursula (Kaivopuisto) - Lift the semaphor up!
Ticket - includes south indian food & tea 10 e
Meno-paluu yhteysveneellä / Ferry 4 e
MAKSUT KÄTEISELLÄ! PAY WITH CASH!
T E R V E T U L O A! W E L C O M E !
Unfortunately no pets are allowed in Harakka / Valitettavasti lemmikkejä ei saa tuoda Harakkaan
http://
Muutokset ohjelmassa mahdollisia! It´s possible that there are some changes in the program!
..........................
AKU-MATU
What would a polar bear say if they could rap? Join Inupiaq Eskimo rap artist AKU-maturity as she transports you Thurs her home village of Kaktovik, Alaska, Where You will learn about the issues of climate change and the pressure Thurs exploit resources in the Far Reaches of the Arctic. With costumes, humor, and heart, AKU-maturity transcends what your idea of rap is and takes you to the place Where her ancestors Reside.
HOSNI BOUDALI
In addition to touring, Hosni has appeared at internationally prestigious festivals like Roskilde and opened for bands Asian Dub Foundation, Cheb Khaled, George Clinton, Bootsy Collins... In every country he has landed, he’s managed to work with some of the most interesting and forward-thinking artists. In Switzerland, Hosni hooked up with producer Mike Liberta, in France with DJ Moomoo. England saw him collaborating with the 7 MCs. In Finland, his roster of partners-in-hipcrime has included Giant Robot, The Cool Sheiks, Fat Beat Sound System, Montana Roja Rhythm Section (Nuspirit Helsinki), Brothom States (Warp Records), Beats & Styles, Transparents, Queens of Sheba, Riddim Riders, Whatnots... He’s also MCd with a lot of the DJs passing through Helsinki, like Alex Patterson of The Orb, as well as the top DJs in Helsinki like Anna S & Kasio, Borzin, etc. Currently, in addition to Giant Robot, Beats & Styles and Fat Beat, Hosni works on the Arabic r&b/reggae/hiphop fusion of Abdul’s Band, making one world out of many with the power of crazy science.
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Koch Shankar: South-indian kitchen
Three thousand years ago vegetarianism started to become the preferred way to eat and live in South India. Now, millions of people not just in India but arond the world are turning towards becoming vegetarians. In India, the tradition and culture started when people where influenced by various religions and cultures such as 'Hinduisim' which is more of a philosophy than a religion, Buddhism, Jainism and so on. The basic idea being 'non hurting of life'. The idea of maintaining a healthy diet and to eat to keep the body not just strong and healthy, but also to keep the mind and body physically and mentally fit so that one can aspire towards a spiritual disposition.
Carefully selected spices and seasonings are used in daily meals. Ancient Indian traditions of Ayurvedic medicines are included such as selected spices and herbs for medicinal properties. For example: Turmeric as an antiseptic, Asafetida as a digestive which also combats flatulence is used along with pulses such as beans and lentils,garlic used for circulatory ailments,coriander and tamarind for constipation,cloves for toning the heart, black pepper for energy to new mothers and so on.
Distinct techniques of combining spices and herbs that were grown locally are used using simple methods of natural fermentation of staples such as rice and lentils without the use of any additonal yeasts. Age old techniques of grinding, pounding, fermenting, steaming, sauteeing, frying and combining balanced foods that are theraupeutical with medicinal properties are applied to the best effect.
The trading of spices such as cinnamon, cloves, pepper, cardamom, ginger etc, spread worldwide due to Roman, Syrians, Arab, Chinese, Portuguese, Danish, French, English, Persian, Greek traders, and also through South Indian merchants such as the Chettiars who did brisk business with Indonesia, Vietnam, Thailand, Malaysia and China (14th century BC) which is reflected in the cuisine of these countries.
South Indian cuisine is not a homogenous cuisine but reflects the diverse cultures and flavour preferences that celebrates life itself which is not just sweet, but includes salty, sour, hot, bitter etc. in various subtle combinations that immediately delight the senses and the body with highly nutritional value.
Koch Shankar: South-indian kitchen
Three thousand years ago vegetarianism started to become the preferred way to eat and live in South India. Now, millions of people not just in India but arond the world are turning towards becoming vegetarians. In India, the tradition and culture started when people where influenced by various religions and cultures such as 'Hinduisim' which is more of a philosophy than a religion, Buddhism, Jainism and so on. The basic idea being 'non hurting of life'. The idea of maintaining a healthy diet and to eat to keep the body not just strong and healthy, but also to keep the mind and body physically and mentally fit so that one can aspire towards a spiritual disposition.
Carefully selected spices and seasonings are used in daily meals. Ancient Indian traditions of Ayurvedic medicines are included such as selected spices and herbs for medicinal properties. For example: Turmeric as an antiseptic, Asafetida as a digestive which also combats flatulence is used along with pulses such as beans and lentils,garlic used for circulatory ailments,coriander and tamarind for constipation,cloves for toning the heart, black pepper for energy to new mothers and so on.
Distinct techniques of combining spices and herbs that were grown locally are used using simple methods of natural fermentation of staples such as rice and lentils without the use of any additonal yeasts. Age old techniques of grinding, pounding, fermenting, steaming, sauteeing, frying and combining balanced foods that are theraupeutical with medicinal properties are applied to the best effect.
The trading of spices such as cinnamon, cloves, pepper, cardamom, ginger etc, spread worldwide due to Roman, Syrians, Arab, Chinese, Portuguese, Danish, French, English, Persian, Greek traders, and also through South Indian merchants such as the Chettiars who did brisk business with Indonesia, Vietnam, Thailand, Malaysia and China (14th century BC) which is reflected in the cuisine of these countries.
South Indian cuisine is not a homogenous cuisine but reflects the diverse cultures and flavour preferences that celebrates life itself which is not just sweet, but includes salty, sour, hot, bitter etc. in various subtle combinations that immediately delight the senses and the body with highly nutritional value.
