read | an artistic statement

Jamie is an artist, facilitator and dramaturg. She creates and curates site-responsive participatory experiences, facilitating meditations on culture, place, and time, often through autobiographical stories, conversation and food, and with people who don’t always consider themselves artists.

Jamie also has a long-term creative partnership – curiously exploring place and new vantage points with Dan Koop as Jamie, Dan & Co.

You may also find her teaching, or consulting on audience development and communications across arts organisations and small business. She is currently the Program Manager at Theatre Network Australia, on the Board of Multicultural Arts Victoria, and was in the 2018 cohort of Australia Council for the Arts’ Future Leaders program.

Her solo projects include The Little Old Cooking Club That Could [SCENES 2020, Drama Box], Yesterday Tomorrow Here Today [Plenty, ACE Open 2018], 汤圆;团圆 [Ritual, Next Wave 2018], The Long Lunch [Museum of Brisbane; Arts House 2017], Tropical Kitchen with ACCOMPLICE Arts Space [Darwin Fringe Festival 2018, Darwin Festival 2017], Saltwater [Theatre Works & Brisbane Festival 2015; Bleach* Festival 2016], and 来,吃饭(Come, eat) [Darebin Homemade Food & Wine Festival 2017; SafARI 2016; exist-ence 5 2013]. She has collaborated with Latai Taumoepeau in Mass Movement for Refuge: Displacement [in development, Arts House], and has participated in residencies TippingPoint: Spring Lab, Time_Place_Space: Nomad, and Singapore<>Brisbane Exchange.

Projects with Dan Koop include The Market Record [South Melbourne Market 2020], SALT WATER BAY [Creative State Commissions shortlist 2018), FLUX-KIT-MEL [MEL&NYC, NGV; Open Spaces, Abbotsford Convent 2018], and The Stream/The Boat/The Shore/The Bridge [Next Wave Festival 2012; Junction Arts Festival 2013].

Open to enquiries, collaborations, consultations, and cups of tea!
e: jamie@jamielewis.com.au

1 Comment

  1. I love this video Saltwater, the world need more people connecting with food, stories and conversation. The world would be a better place if we had a laksa every day and let the conversation and thoughts flow as we gather the spicy coconut broth and hokkien noodles.

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