Under the Same Sun: Cuando el maíz nos unióis a participatory culinary and community experience that pays homage to corn as a bio-cultural archive, weaving connections between memory, identity, care, and resistance across Latin America and Switzerland. Over the weekend, the collective invites participants to engage in collective acts of food transformation in La Cuisine/Lieu Central: shaping arepas, preparing and wrapping hallacas (Venezuelan tamales), and discovering fermented drinks inspired by both chicha and kombucha.

These practices carry knowledge passed down through generations — from their mothers and grandmothers, and those no longer present. As stories rise with the steam from the wood-fired oven, the collective celebrates the transgenerational transmission of recipes and the notion of reciprocity.

By bringing together local and Latin American diasporic communities in Switzerland, the project creates a space of belonging and reflection on the cultural practices that shape these hybrid identities. The relational practice of cooking, sharing, and remembering becomes an act of reclaiming cultural heritage as a diaspora.