Through their pop-up events for the likes of Telfar and H&M, the queer food collective STTK wants to challenge conventions
Ahead of Telfar’s autumn/winter 2020 show at Florence’s Pitti Uomo , an extravagant feast was held in the Palazzo Corsini for friends of the brand, where diners were treated to an unexpected palate cleanser: “edible ball gags,” Sicilian pomelo-infused spherical ice pops cut through with a black leather ribbon to be placed in the mouth and tied behind one’s head.
For Telfar, a label that has earned a reputation for prioritizing inclusivity and accessibility in high fashion, Spiral Theory Test Kitchen outfitted the venue with stripper poles as well as beds for guests to lounge on as they grazed. The dinner, which was titled Bloodshed, gathered close friends and family of Telfar around a banquet table reminiscent of the round tables that furnish the U.N., honoring the time and physical effort it takes to create spaces for community.
The curated events are not meant to be a means of escapism. According to Quori, they’re a dialogue with the current state of affairs. “I’m big into the idea that utopia is not a reality outside somewhere else,” they said. “So if a queer utopia is brought forth by one of our meals, it’s more of a facilitation to attune to what’s already available.”
For Okoyomon, who worked at Chicago’s esteemed Alinea while studying philosophy in college, an important aspect of the collective’s food is in the ingredients: “It’s about having a relationship with where your food comes from.
Theodor, who attended cooking school while studying critical theory in college, has also worked with food as a medium in their art practice, staging rogue food projects similar to the dinners hosted by STTK and based on the same themes of intimacy. “A lot of these dinners were about different ways of relating to people, like one where no talking allowed but all the foods included some element of surprise,” they said.
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