Kitchen Station

In this research food preparation serves as the basis for exploring both collaborative situations, the evolution of recipes, kitchen tools and objects in and around food. We’ve documented our contribution to the week on this site. More work to be coming soon..

Black Beans and Mango – attributed to Abby Curtin, prepared by Kim Loken


Sautee diced onions and jalapeno slices (with seeds as desired) in olive oil

Add minced garlic

One can black beans, drained

One mango, cubed

Salt and cumin to taste

Corn Salad – prepared by Kim Loken, attributed to Bob Loken

1 can corn, drained (or fresh, if in season)

Equivalent amount of zucchini, quartered and sliced

1 red pepper

Half a red onion, diced. Soak in apple cider vinegar (ideally for a few hours) then drain and add to salad.

One jalapeno, retain seeds as per heat level you like

Leaves of one bunch of cilantro

Salt to taste

Toss in a vinaigrette of 3 parts olive oil, 1 part lime juice

Holds up well for several days in the fridge; freshen up with a little more lime as needed. Particularly nice dose of tropics even in winter, as canned corn doesn’t compromise the salad.

Pork Three Ways: Ground Oven Cast Iron Savory Rub

Recalled by Kim Loken, pursuant to discussion with Sean, Garreth and Matt

Cut: Boston butt


  • (3 parts) salt
  • (3 parts) black pepper
  • (2 parts) crushed red pepper and/or hot paprika
  • (2 parts) cumin
  • (2 parts) oregano
  • (2 parts) onion powder, or minced raw onion
  • (1 part) garlic powder, or minced raw
  • (1 part) each whatever else you’re feeling or can find, which at Vinalhaven might have been…
    • Mustard seed
    • Celery seed
    • Thyme
    • Sage

Line pan, around meat, with quartered onions and fennel

Cook slow and low.