Over the past months, Vancouver artist Derya Akay has been serving delicious food based in Turkish cuisine that they cook from scratch such as stuffed grape leaves, rose jam, and helva as part of their installation, Meydan, at the Polygon. A type of village market activated by their presence, the space has been constantly changing with the accumulation of organic produce and flowers displayed at various stages of dehydration and decay. Activated by ongoing processes of labour and exchange typical of their art practice, cooking and sharing food has been an integral part of Meydan. In this video, Derya demonstrates how to make a purslane yogurt salad.

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