Max Ryynänen revisits a trip he took to Switzerland 18 years ago.

This text is part of FOOD and Other Practices at the Arthouse—a ViCCA journal containing conversations, narratives and memories related to food and how food making plays and important part of artistic practice, and learning culture within the Arthouse.

The journal was co-edited by Vidha Saumya and Ali Akbar Mehta.

Image by Gabriela Gazova.