The aim of the NEXUS Collective is to provide an open platform for young creatives from diverse disciplines to connect and learn from one another. Through transdisciplinary collaboration, both on individual projects and long-term initiatives, a wide variety of projects can emerge. As a collective, we continuously learn and evolve through our exchange with each other.
This website is developing organically into a living archive and a space for sharing ideas and creative impulses. With a transdisciplinary and holistic approach, it seeks to provide diverse insights into key cultural, social, and ecological issues of our time, and to spark unexpected connections between topics, ideas, and practices.
Basel/Zurich 2024
(1) Nexus comes from Latin and means: connection, link, intertwining, to bind together, network.
Week
At the end of October 2024, the first residency and research week of the NEXUS Collective took place. For the olive harvest, we traveled together with eleven other people to the area near Maruggio (Italy). In the inspiring southern Italian surroundings, under the gentle light of the late autumn sun and amidst ancient olive trees, we dedicated ourselves intensively to the question of who we want to be as a collective and how we want to work together. For one week, we gathered our insights, formulated a shared concept, and developed initial ideas for future projects.
The time of the olive harvest created a special, familial atmosphere in which our ideas could grow organically. Through immediate, hands-on collaboration, we found an abundance of new inspirations. It became increasingly clear to us that the most valuable ideas do not arise at a desk, but in real encounters and through working together. Not only the olive harvest, but also the shared cooking and the lively exchange of recipes enriched our week and created a space for creative dialogue and cultural exchange.
Even before our collective week, it was clear that we wanted to explore the theme of food and its artistic, resistant potential. During our time in Brogo Surìi, it became apparent that the entire process – from food production to preparation and enjoyment – holds the potential to give rise to alternative and communal practices.
Stéphanie Binet, Mira Mercan, Fabienne Schoch, Nina Šikić