Choreographers LaTasha Barnes and Caleb Teicher and chefs Sachi Nagase and Katie Yun of both and
In Residence March 22 - 31, 2021 in Partnership with Slough Farm
The Yard and Slough Farm Foundation co-presented a 10-day artist residency at Slough Farm from March 22 - 31, 2021. Curated collaboratively by The Yard and Slough Farm, the selected artists’ reflect Slough Farm’s dedication to the integration of agriculture with the arts, as well as The Yard’s nearly 50 year commitment to supporting the development of new dance works.
Acclaimed dancer and tradition-bearer of Black Social Dance forms LaTasha Barnes and dancer and choreographer Caleb Teicher were joined by chefs Katie Yun and Sachi Nagase of the collective both and. All four artists created, studied, and rehearsed individually and at Slough Farm in a Covid-safe “pod” and shared their work in process through virtual and hybrid events. Katie and Sachi created together in the kitchen, and Caleb and LaTasha created separately in Slough Farm’s studio — all shared space and creative ideas together.
Watch the three videos on this page to get a closer look into the residency. Prefer to tune in with a snack? Don't miss both and’s delicious apple and pumpkin hotteok recipe below.
See how the residency came together
Video by Dancing Camera.
Watch Caleb's Picnic Table tribute
see LaTasha’s movement meditation
Recipe Offering: Apple and Pumpkin Hotteok
Hotteok is a popular sweet Korean street snack that is so comforting when the weather gets cold! It’s a yeasted dough that is pan fried and traditionally filled with brown sugar, cinnamon, and nuts. The signature of a good hotteok is a syrupy filling that oozes out when you get a bite of the warm crispy and soft dough.
In our version, we wanted to highlight beautiful fall produce and flavors! Our filling has a brightness from the granny smith apples and a savory note from the nuttiness of the toasted pumpkin seeds. The dough is crispy on the outside and pillowy on the inside. The addition of glutinous rice flour adds a bit of chewiness that we love. Once you have the hotteok dough, you can fill it with whatever flavors you like! We made a savory curried apple version that was spiced with Indian flavors. You can fill them with cheese, kimchi, bulgogi, squash, whatever your heart desires.
Hotteok is the best when freshly pan fried! Be mindful of the syrup though, which can be too hot for certain folks. If you happen to have any extra, hotteok keeps well in the freezer. After pan frying the extra, wait until they cool and freeze in an airtight container. Microwave or toast them for a couple minutes when you want a quick sweet snack!
Katie Yun and Sachi Nagase
Both And
Ingredients
Dough
1 cup of warm water
1.5 Tbsp of sugar
2 tsp of active yeast
1 Tbsp of neutral oil
2 cups of all purpose flour
½ cup of glutinous rice flour
1 tsp of salt
Filling
2 Tbsp of toasted pumpkin seeds
¾ cup of brown sugar
1 tsp cinnamon
½ a granny smith apple, finely diced
Pinch of salt
Directions
Mix together the warm water, sugar, yeast, and oil. Let it sit for 10 minutes until bubbly.
In a separate bowl, combine the salt, all purpose flour, glutinous rice flour.
Once the yeast mixture is a bit bubbly, mix it well with the flour. Knead the dough for a couple of minutes. The dough should come together well and be slightly sticky. Add a Tbsp of water at a time if the dough is too dry.
Cover the dough with plastic wrap and let it rise in a warm place for 1 hour or until it doubles in size.
After an hour, punch down the dough. Cover the dough again and let it rise for 20 more minutes.
While the dough is rising, toast the pumpkin seeds until fragrant. Chop finely and mix together with the brown sugar, cinnamon, and salt.
Finely dice ½ a granny smith apple and set aside in a separate bowl. Combine the apples and the brown sugar mixture when your dough is done rising and ready to be portioned. If you combine the apples and sugar too early, the apples will release moisture and make your filling too syrupy to work with.
Once the dough is ready, move it to a floured, flat surface and portion the dough into 6 evenly sized balls.
Take one of the portions of dough, flatten it and place around a Tbsp of the filling in the center. Pinch the edges together, making sure to seal it well. Repeat with the other portions of dough.
Heat a non-stick or cast iron pan on medium high and add a Tbsp of neutral oil.
Place the dough seal side down into the pan for a minute. After a minute, flip. Take a spatula and flatten the dough into a pancake.
Once golden brown, flip the dough once more. Cover and lower the heat. Let it cook for another minute or two.
Repeat the process with the remaining dough balls.
Serve hotteok hot and enjoy!
Recipe Visual Guide
