Time seemed to pass more slowly without a phone at Arteles and I made some new clocks to measure this slower progress. In late summer the fields around the residency were full of ripening grain and I used the ancient technology of fermentation to make a bread clock to give structure to the day. Wash while the dough rises – punch down – prepare a meal while it rises again – set the table while the loaf bakes – share a meal with friends. The clocks became the installation timestamps.
Photos Dierdre Pearce