AN IMMERSIVE AND
COLLABORATIVE ART PROJECT
... or here if you want to know more about our Storytelling Workshops
ABOUT STUFFED EXHIBITION
Play & collaboration are the heart & soul of STUFFED
STUFFED invites viewers to investigate the playful, unpredictable nature of artistic creation and the unexpected outcomes that arise from shared vision and interaction. Viewers become active participants in the immersive and collaborative experience through their own creative writing and story telling through STUFFED character cards, based on the sculptural exhibition’s 8 main fabricated characters: Wasabi, Moqueca, Béchamel, Churro, Latke, Uru, Kebab, and Shakshuka. A large, interactive Play Wall has people of all ages engaged in silliness, opening up their creative flow and adding to the joyful vibe. The STUFFED environment becomes a space for creative workshops, storytelling, special food related events, and lively discussion, encouraging all who participate to reconnect with their inherent talents for curiosity and discovery, through play and imagination.
STUFFED PROGRAMMING
Programming during the debut of STUFFED exhibition,
October 2024 – January 2025
CREATIVE WORKSHOPS
• Experiential Storytelling: with Sara Porkalob
• Colorful Characters: Writing workshop with Susanne Reece
• Bad Doll Making: Embody your dark side with P. W. Prichett
• My Magnetic Personality: Create your own fridge magnet Play Wall
• Soup to Nuts: Food idioms as subjects for mono type printmaking
LEARNING & DISCUSSION PROGRAMS
• Film screening and discussion: Rasmus Dinesen
• The Writer as Collector and Curator: with Chris Campinioni
• Film Screening and Discussion: “Just Eat It - A Food Waste” by Grant Baldwin
• Panel Discussion about Food Insecurity
CULTURAL CULINARY EVENTS
• “Exquisite Corpse” Tea Party: An immersive, afternoon high tea featuring delicacies, drawing, and dress up
• Turkish Cooking Workshop with Kebab
• Brazilian Music Night with Moqueca
COMMUNITY OUTREACH
• Philadelphia public school character writing workshops
• Partnership with Arts Integration Studio (AIS)
• Mighty Writers
• Panel Discussion about Food Insecurity with MANNA and Broad Street Love
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CREATIVE WRITING & STORYTELLING
STUFFED is made up of 8 main characters, all of whom have names related to food:
Wasabi, Moqueca, Béchamel, Churro, Latke, Uru, Kebab, and Shakshuka.
While a name may contain meaning and information, these characters have no identity or stories.
Everyone is invited to investigate the playful, unpredictable nature of artistic creation and the unexpected outcomes that arise from shared vision and interaction.
You all become active participants in the immersive and collaborative experience through your own creative writing and storytelling through STUFFED character cards.
béchamel
Name origin: Béchamel is a silky white sauce made from milk thickened with butter and flour. It is one of the five “mother sauces” used in French cuisine, meaning it is a base used for other, more complex sauces.
This sauce is named after Louis de Béchamel, chief steward to King Louis XIV of France.
churro
Name origin: Churro is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil.
The origin of churros is unclear. One theory suggests that the concept was brought to Europe from China by the Portuguese. Another theory is that churros were made by Spanish shepherds to substitute for fresh baked goods.
moqueca
Name origin: Moqueca is a Brazilian seafood stew. It is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, coriander, palm oil and coconut milk.
Moqueca resembles a Portuguese pre-colonial dish, but modern versions call for African ingredients, such as palm oil and coconut milk, brought to Brazil by Portuguese slave traders.
uru
Name origin: Uru is the Tahitian name for the breadfruit tree. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.
Breadfruit is a species of flowering tree in the mulberry and jackfruit family, believed to be a domesticated descendant originating in New Guinea, the Maluku Islands, and the Philippines. British and French navigators introduced a few Polynesian seedless varieties to Caribbean islands during the late 18th century. Today it is grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America, and Africa.
wasabi
Name origin: Wasabi is a plant that grows along stream beds in mountain river valleys in Japan, Eastern Russia, and the Korean peninsula. Wasabi is mainly used to make wasabi paste, which is a pungent, spicy condiment eaten with foods, such as sushi.
Wasabi has been cultivated in Japan since the 8th century and was originally added to raw fish because it was believed to prevent illnesses associated with eating uncooked food.
latke
Name origin: Latke is a potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes, including cheese, onion, carrot, and zucchini. Some versions of latke go back to at least the Middle Ages. They were likely made of cheese, fried in poppyseed oil or butter, and served with fruit preserves. As the potato became popular in eastern Europe in the 19th century, it was quickly adopted to the point that latke today are almost synonymous with potatoes.
kebab
Name origin: Kebab is a variety of roasted meat dishes.
Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan or prepared as a stew.
Kebab is mainly associated with a diversity of meat dishes that originated in the medieval kitchens of Persia (Iran) and Anatolia (Turkey).
shakshuka
Name origin: Shakshuka is a Maghrebi (Northern African) dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is popular throughout North Africa and the Middle East. The dish developed after the arrival and spread of tomatoes and peppers in North Africa in the mid–16th century. It is quickly and easily made and is a standard breakfast and lunch dish in Libya, Tunisia, Morocco, and Egypt.
STUFFED STORIES
Here are some stories, collected during STUFFED’s the exhibition; as well as creative writing workshops, which were hosted by Chris Campanioni, Susanne Reece, and Sara Porkalob; and by the kids who were part of the STUFFED outreach program.
Feel free to click through the following stories and let us know which is your favorite!
Feel
WANNA PLAY ?
STUFFED’s modular structure allows adaptability to environment, duration, context, and community;
visitors of all ages will be engaged
• Exhibition
• Character Cards
• Interactive Play Wall
• Creating Writing Workshops
• Hands On Arts Workshops
• Guest Artist/Speaker Talks
• Merchandise
• Volunteer Opportunities
• Cooking Demos & Dining Events
Contact us at hello@stuffed.world if you would be interested in having STUFFED come to you
ABOUT THE CREATORS
What began as a project between two creative collaborators, P. W. Prichett, a NYC-based artist, and Thomas Steinborn, co-founder of FRIEDA, Philadelphia, evolved into a full-scale experiential and interactive exhibit, based on the concept of play and its ability to connect us with the deeper parts of our own creative intelligence.
P. W. PRICHETT
Artwork by RISD alum and native New Yorker, Pamela Prichett has been featured in The Provincetown Fine Arts Museum; Museum of the City of New York; and the i.d.e.a. Museum, Mesa, AZ. She has had solo shows of her paintings in New York City and Philadelphia. Her work has also appeared in publications including The New Yorker, The New York Times, and Los Angeles Times. Her children’s book, Downward Dog with Diego, was published in 2016 by Blue Apple Books. Prichett’s work, which spans a variety of mediums, reflects a sense of humor, an affinity for nature-based forms, and an approach centered on imagination and play.
THOMAS STEINBORN
Thomas is co-founder of FRIEDAcommunity, a Philadelphia, PA not-for-profit organization that fosters genuine connections between people of all generations and all social, cultural, and ethnic backgrounds through arts, culture, food, and shared experiences. As FRIEDA’s Executive and Creative Director, he has conceived and produced many art exhibitions and collaborative community projects at FRIEDA since its opening in 2015. He earned a degree in Communications Design and a career at leading communications and branding agencies in Germany, Spain, and Australia.
FRIEDA COMMUNITY
FRIEDAcommunity is a not-for-profit whose mission is to foster genuine connections between people of all generations and all social, cultural, and ethnic backgrounds through arts, culture, food, and shared experiences.
FRIEDAcommunity members financially supported the production of STUFFED, the immersive and collaborative exhibition. They also provided money for the STUFFED outreach program, which not only carries out the mission of (re)connecting generations and also has the potential to lift the spirits of children in other communities!
FRIEDAcommunity has partnered with not-for-profit organizations, including Mighty Writers, a Philadelphia-based afterschool program with local and regional centers, and also involving neighboring schools to engage 3rd to 5th graders in creative writing workshops led by FRIEDAcommunity volunteers.
STUFFED is based on a concept by P. W. Prichett & Thomas Steinborn
Presented by FRIEDAcommunity
Copyright: P. W. Prichett & Thomas Steinborn
Images: @p.w.prichett @nadine.kopp.photography @graysonsky @friedaforgenerations @arekusn
Video: @phljacob