eeva rönkä

Clothes mean stains, Koekeittiö

Dinner and bistro created together with Kasia Zofia Gorniak as part of her doctoral research, which looks into how shared experiences between people can create meaningfulness in clothes.

Artists Eeva Rönkä, Jani Anders Purhonen, Eve Hamari and Saija Kangasniemi created a menu, messy dishes and situations for the 2-day event at Koekeittiö. 8.—9.5.2026

dandelion three ways; cold infused fermented sodas from root, petal, entire plant

red cabbage sauerkraut

Patterning flatbread for Koekeittiö Rieska service (2025)

Kaunas Picture gallery, Citizen Sandwich / Audra festival, Lithuania

18.9.2025

When the time comes -group exhibition

Stoa gallery, Helsinki

Eeva Rönkä: mudai (2025)

Ambient tisane ceremony for Maja Ambient V, Amos Rex 30.8.2025

Working group Astri Laitinen, Jani Anders Purhonen and Eeva Rönkä representing Koekeittiö.

Putkikasvit (“pipe plants”) is an unofficial name for a plant family called Apiaceae. Mostly, it refers to those Apiaceae whose names end in “putki” or that look roughly pipelike. We studied the use of various plants as sound producing as well as brewed elements as part of our performance. The instrumentation comprises of several pipes such as karhunputki (angelica), lipstikka (lovage) and nukula (motherwort).

Cannoli, fireweed and cotton 2025

Preservation I, embroideries on collected lace and doilies, photo print 2025,

Preservation II, embroideries and silk on collected crochet, denim 2025

Yarrow beer, alcoholic beverage (max 5%) brewed from yarrow, red currant molasses, coconut sap sugar and wild yeast

lace and embroideries 2025 

Moodboard, embroideries on collected lace and doilies, corkboard, watercolours 2025

Ateljee, six meetings -group exhibition, Jenny & Antti Wihurin säätiön Temppelikadun ateljee

Bebetton: Pinecone wine fermented with raisins and wild yeasts for ceremonial event The Pouring, curated by Earthbound Lovers, Lou gallery, 29.8.2025

The event took place within Elina Nissinen’s exhibition with a wine-pouring ceremony by Pauliina Sjöberg and ceramics by Formless. Documentation images by Inari Sandell.

I am part of a new venue for artistic experimentation with food and edible materials. Koekeittiö is run by seven Helsinki-based artists in an old restaurant property in the Pihlajamäki neighborhood.

The opening event of Koekeittiö was a collaboration with artists Heta Bilaletdin and Samuli Tanner, exploring connections between frequencies in sound and taste.

One of the food pairings to the soundscapes was Sahtikonvehti, a piece of confectionery with a local malt drink filling, handcrafted by me and Jani Purhonen. Image by Aala Nyman.

Extended documentation of Everlasting soup -works can be found through this link.

Everlasting soup, gallery Sinne

Bebetton: Pea Soup, 2024-2025

Wines made from peas, carrots, and marjoram; demijohns on rolling stands 

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Bebetton in dialogue with Katie Lenanton: The Act of Drinking Pea Soup with Friends is the Highest Form of Art, 2024–5

162 bottles, wine poem, invisible ink, shelf, UV lights

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Bebetton: Jats, 2025

Sound piece with two movements

Wine poems that were originally compiled for Bebetton’s and Katie’s remix of The Act of Drinking… are echoed in stanzas sung by Samuel Meri. This alternates with a set of algorhythmic canteen music. 

Everlasting soup group exhibition is on at Gallery Sinne

with Bebetton site-specific works, which invoke the space’s history as an Elanto canteen in the 1930s–50s, on view

On Sunday 2.2, at 14–16:00, come sample wine brews...

https://proartibus.fi/en/exhibitions/everlasting-soup/

pics by Elis Hannikainen

Donner/ Rönkä / Purhonen:

"Tarragon wine in flavour chute with bisque and raw kaolin (Services 1&2)" 2024

Herbal wine (Tagetes lucida, Artemisia dracunculoides L., carrot stems, bentonite, wine yeast, glucose, water), kaolin clay from Pihlajavaara, salt, sugar, beeswax and edible clay, muslin cloth.

Curation: Katariina Guthwert for Kainuun kaoliini Wild Clay Festival 2024, Puolanka, Finland.

Working group Donner/Rönkä/Purhonen 's piece consists of two services that explore Pihlajavaara kaolin clay as an element accompanying a custom herbal wine.

In service 1, the wine is filtered and served to the audience through a "flavour chute" mesh containing salt, sugar, beeswax & powdered kaolin clay.

In service 2, bisque fired and raw kaolin clay balls are served as a pairing suggestion with the wine, connecting the tasting to an auditory experience, and kaolin's slow dissolving to the drink.

Full documentation of the exhibition here: