What has been the single biggest influence on the studio over the years? What’s your favourite colour? Does the studio have a mission? Have there been any material discoveries at SOE? How many different nationalities work at the studio? What keeps you up at night? What is the studio’s spirit animal? How do you make your kombucha, and how many litres of kombucha does the studio drink in one year? How do you go about researching geometry?
Over the course of Olafur’s exhibition In real life at Tate Modern, we will be responding to questions you post on Twitter with #askSOE. What would you like to ask the studio team? We’re already starting to collect questions today and will continue to throughout the run of the exhibition - you can see all the responses: here
Your planetary window, 2019 - part of In real life, Tate Modern - opens Thursday!
Testing Waterfall, Berlin, 2019 - Now in front of Tate Modern, as part of the exhibition In real life - opens Thursday
On the occasion of the launch of her new book, ‘Climate Justice: Hope, Resilience, and the Fight for a Sustainable Future’, Mary Robinson recently joined us at the studio to discuss the motivation behind her passionate campaign for climate justice
We’re super looking forward to the opening of In real life - next week Tate Modern, London! The prep time for an exhibition of this scale (over 40 works!) reaches back years, and, over the last several months, the studio team has been testing at lot of the works – some made just this year, some decades old – with fresh eyes for the Tate exhibition
As part of In real life exhibition at Tate Modern, we’re happy to announce a collaboration between the kitchen team here at the studio and Tate Eats. During the exhibition, The Terrace Bar at Tate Modern will be transformed to echo the atmosphere of the kitchen in Berlin, offering a menu that reflects the lunches regularly served at the studio. The two teams have worked together to develop a series of vegetarian dishes made from local, seasonal, mostly organic ingredients. This spring, Tate’s head chef Jon Atashroo spent a week in Berlin exchanging ideas and approaches with the SOE Kitchen team – including Christine Bopp, Lauren Maurer, Montse Torreda, Christina Werner, and Nora Wulff – cooking the seasonal, carbon-conscious menus that will be on offer throughout the exhibition