Shunpike is thrilled to announce an exciting new partnership on the Seattle Waterfront with the Seattle Department of Transportation, the Office of Arts and Culture, and Waterfront Seattle. As key program of Shunpike, the Storefronts program will activate up to 7 concurrent vacant spaces with art installations and creative pop-up projects along the Western Avenue corridor between Columbia and Pike in the center of downtown.
These spaces offer vital opportunities for large-scale installations, pop-up galleries, and community projects by Storefronts roster artists. In turn, these installations and pop-up projects will draw audiences to the downtown core, supporting local businesses and property owners invested in a dynamic and engaging neighborhood, and adding walkability and color to a transitional urban streetscape.
“Storefronts is an extremely effective tool to support transitional neighborhoods,” says Randy Engstrom, Director of the Office of Arts and Culture. “It drives economic development in neighborhoods in need of retail activity, it injects art into people’s everyday walking experience, and it supports property owners and neighboring businesses while available spaces are between tenants.”
Storefronts kicks off on the Waterfront with Maxime Bilet’s Art as Food, a pop-up storefront gallery and test kitchen at Waterfront Place, which will act as a research center for advancing food arts and sciences and become home to a series of food related fine arts, design, scientific research, performances, classes, guest talks and special events.
1011 Western Avenue, Suite 103, Seattle (at Madison)
Upcoming Store and Gallery Hours, 11AM – 7PM
November 25, 26, and 27
December 14-15, and 19-22
“We live in a time where our relationship with food and the food system itself is broken,” Bilet says. “My intention is to examine modern food culture, and the powerful and far-reaching roles food can play in our lives and in society, by presenting a series of sensory and inter-disciplinary based experiences to local communities nationwide. To bring those roles to light, we will explore the relationships between food and technology, education, environmental sustainability, biology, physics, art and design, socio-political advocacy, and cultural history. Food is one of the most dynamic methods of communication we have and the potential of redefining our relationship with food is limitless.”
Listed as one of Forbes Magazine’s “30 under 30” in food and wine, co-author of Modernist Cuisine, and an inventor and advocate of food aesthetics, Maxime Bilet is an innovator in the realm of food arts and a public figure in the international food world, having spoken about his books and current projects to audiences in Seattle, San Francisco, New York, London, Paris and Madrid.