Preservation - Oct 20

The first concert edition of Saving Time is a hybrid concert-installation that explores the historical practice of preserving food to survive winter through sound. Rachel and Heidi will listen and perform the steps required to preserve our harvest. 

7:30 Doors
8pm Performance

Tickets available at the door

Lovely Lane Church
2200 St. Paul St.
Baltimore, MD 21218

Since 2023, chef Heidi Ross and composer Rachel Beetz have collaborated in the liminal zone between sound and taste. They recently released their premiere album Somatic Steamed Eggs, on cassette tape with a tin of salt enclosed in a recipe art box designed by artisan woodworker, Ryan Ross on the label One Sound Object. The release follows every stage of cooking steamed eggs, and was met with critical acclaim. They have performed sound and taste live both with Somatic Steamed Eggs at 2220 Arts & Archives hosted by Pehrspace in addition to their show Cake Trip, at Baby Battista in Los Angeles, CA. They also attended the Nature Art & Habitat Residency in Santa Ynez, CA.

Heidi Ross is a chef and interdisciplinary artist who uses food as a medium across performance, sculpture, sound, and installation. Working with food as both a living material and collaborator, she transforms the everyday acts of cooking and feeding into artistic process and participatory experience. Her practice centers curiosity and embodiment, everyday rituals, and the profound possibilities of sound.

Narratives surrounding foraging, metabolic exchange, and inter-species relationships are found throughout her menus and performances. The slowed-down, sensory nature of her work offers a soothing alternative to the spectacle, speed, and excess of hyper-consumerism and late capitalism. Past projects include SALT, a collaborative food, sound, and movement production with Volta Collective, Simulacra, a modern dance performance involving sculpture and sound with choreographer Meg Paradowski and composer Ian Wellman, and Experimental Dining At The End Of The World, an ongoing socio-cultural performance dinner series. 

Ross has trained at top restaurants in Los Angeles, including Bavel, Bestia, and Kismet. Her food installations and sculptures have been featured in Midnite Snack, Doubleblind Magazine, Design+ (Korea), and MOLD magazine. In 2021 she developed and brought to market Sambal Evie, a consumer packaged good for Cash Only Productions. Ross was invited to perform and led a workshop at UC Davis The Oven Is Mother  (2025), co-facilitates I Care About Your Body, an ongoing somatic movement workshop at LA Dance Project, is a founding member of Porridge Collective, and been artist in residence at LA Dance Project Launch LA (2025), Oracle Egg (2024), IKEA residency (2023), and NAHR (2024). Her work includes Somatic Steamed Eggs, with collaborator Rachel Beetz, album release and performance at 2220 Arts & Archive (2025), A Loquat Is Not Just A Loquat at The Spheres of Interdisciplinary Food & Art Practices colloquium (2026), Eggsistential/Spring Cling at Human Resources (2026), Major Appliances at Judy Gallery (2026), Not (Fer) Nothin at Persons Unknown (2025), Cake Trip with Rachel Beetz at Baby Bautista (2025), GATHER with Minh Phan and Porridge Collective at Feminist Center For Creative Work (2025), Sounding Eating at Probably Gallery (2025), Consumption Rituals at Surely Work (2024), The Sound of A Thousand Eggshells at Sound Pedro Sound Art Festival (2024), Flesh Detection at Oracle Egg (2024), Loveseat at Departure Lounge (2023) with Alex Stevens, The Smallest Exchanges Mean Everything at David Horvitz Garden, Swiss Institute exhibition (2022).