The Kitchen Presents: Noticing, Tending, Eating: A water lentil tasting in three parts

Join artist Kelly Andres for a participatory tasting and conversation in collaboration with chef Rylan Krause, developed as part of Andres’s solo exhibition, Gleaning the Blue-Green, at the Mitchell Art Gallery , MacEwan University's public art gallery. The event invites participants to consider how attention, care, and creative transformation can shift what feels edible, familiar, or possible through experiments in observation, tending, preparing, and speculative tasting. Chef Rylan Krause’s culinary offerings using water lentils and other often overlooked ingredients open space to think about tasting as a process of discovery as Andres’ creative prompts illuminate tender and thoughtful methods for encountering the unfamiliar. Facilitators: Kelly J. Andres is an interdisciplinary artist, curator, and researcher whose practice brings ecology, technology, and perception into conversation. Working across installation, experimental media, sound, scent, living systems, and machine learning, she creates speculative environments that explore how attention can shift relationships between human and more-than-human worlds. Her recent projects investigate wetlands, lichens, microbial life, sensory ecologies, and the material infrastructures of computation, often combining field research with responsive technologies and biological processes. Andres holds a PhD in Interdisciplinary Humanities from Concordia University, where her research focused on multispecies companionship, ecological listening, and the concept of tender curation. With over two decades of experience in the culinary industry, including nineteen years in the kitchen and fourteen in leadership roles, Rylan Krause combines technical expertise with strategic management. Certified as both a Red Seal Cook and a Certified Chef de Cuisine, they have led diverse teams in fast-paced kitchens, fine dining settings, and large-scale catering environments. As Executive Chef and owner of Quick Fire Cookery, Krause oversaw fu

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