Aural Oral V was presented in the frame of @foodculturedays series Practicing the Commons, which explored the notions of the commons and community, questioning our relationship to naturally available resources, our ability to organize collectively, the dynamics of exchange, mutualization, domestication, and possession. How can food help us to build communities and reconnect to the land? How can it encourage us to reposition ourselves within an organic system and develop virtuous ways of cohabitation? How, through them, can we learn to better preserve, (re)distribute, and share planetary wealth? In this series of events, created in collaboration with friends and partners, foodculture days explored how we practice the commons at different scales, with the aim of actively engaging with those questions and fostering a dialogue between food, art, and ecology. Aural Oral explores a meal in the form of sonic and performative research, offering a sensorial reflection on processes of cultivation and consumption. The meal pairs an auditory archive of its ingredients with its ingestion; each accompanying track sketches a sonic cartography of the dish, amplifying the micro actions of the farm and the kitchen while proposing resonant reflections of its cultivation and consumption to extend beyond the domain of the gustatory. The piece is in collaboration with local producers in the bioregion of Vevey, primarily agroecology collective @praz_bonjour This iteration of the series includes a sonic collaboration with the project Sounding Soil, using a specific microphone developed by artist-researcher Marcus Maeder to explore subterranean soundscapes. The project was in partnership with Biovision, a Swiss organization dedicated to ecology and sustainability. Aural Oral V was served in Yugen Stonewares by the artist Yusuké Y Offhause @offhause which a series based on pre-existing forms such as plastic packaging for snacks and salads found in supermarkets, rendering ceramic alternatives. The meal took place last month at Praz Bonjour using freshly harvested produce from their cultivation. Special thanks to Margaux Schwab, Praz Bonjour, Grainger Gustafson, and Leo Baumgärtner.