| Description |
An evening of talks hosted by Turner Prize-nominated Cooking Sections, with experts in sustainable food production, including seaweed, heritage grains and foraging. The live audience also had the opportunity to taste CLIMAVORE dishes and produce during the talks.
BALTIC is partnering with Cooking Sections (Daniel Fernández Pascual & Alon Schwabe) as part of the duo’s Turner Prize exhibition in Coventry. The collective will support a long-term process to help transform the food offered at cultural institutions across the UK into a menu that helps address the climate emergency.
Cooking Sections
Cooking Sections examines the systems that organise the world through food. Using site-responsive installation, performance and video, they explore the overlapping boundaries between art, architecture, ecology and geopolitics. Established in London in 2013 by Daniel Fernández Pascual and Alon Schwabe, their practice uses food as a lens and tool to observe landscapes in transformation. They have worked on multiple iterations of the long-term site-responsive CLIMAVORE project since 2015, exploring how to eat as humans change climates. Their work has been exhibited at Tate Britain; Serpentine Galleries; SALT Beyoğlu, Istanbul; 12th Taipei Biennial; 58th Venice Biennale; the U.S. Pavilion at the 2014 Venice Architecture Biennale amongst others. They lead a studio unit at the Royal College of Art, London. Cooking Sections are nominated for the 2021 Turner Prize.
Dr Craig Rose (aka Doctor Seaweed)
Doctor Seaweed® (aka Dr Craig Rose) is a marine biologist who is passionate about bringing all the wonderful benefits of seaweed into your everyday life, and in ways that you’ll love. Craig’s vision is to see everyone able to enjoy and benefit from sustainable seaweed and to ensure it is not seen as being weird, but wonderful. And he really knows his stuff. Having worked with seaweed for many years, Craig is also on the Management Group of the Scottish Seaweed Industry Association and is an advisor to the British Phycological Society’s Applied Algae Group. He was a PhD supervisor at Newcastle University and a guest member of staff in the School of Marine Science.
Gilchesters Organics
At Gilchesters, on the site of a roman fort we work with nature growing and milling our heritage grains alongside herds of rare-breed cattle to combine a balance between farming and wildlife conservation. Our choice of heritage wheat grains as well as our rye, spelt and even older Emmer and Einkorn cereals is the result of painstaking research into organic crop husbandry on our farm over the last ten years. Our organic farming methods allow us to produce the food people want in harmony with our surroundings. Modern farming production methods often ignore the fundamental principal of growing crops and livestock within the natural constraints of the land.
Northern Wilds (Linus Morton & Louise Hepworth)
Northern Wilds was founded by Linus Morton MSc and Louise Hepworth MA. Linus and Louise have lived together for years in ‘The Good Life’ style; supplying their own fuel for heating and cooking, making biodiesel for their vehicles, producing their own vegetables, raising pigs and chickens, and gathering a host of provisions from the ‘wild’. Both Linus and Louise are passionate about environmental issues and sustainable living. Both are committed to putting their philosophies into practise and have been developing a range of knowledge and skills relating to these issues in their everyday lives. Together they have explored the natural landscape and the produce it has to offer. Gathering wild foods and mushrooms is a passion they share, along with the cultural and culinary possibilities of this lifestyle: both are creative and accomplished cooks, often exploring traditional recipes from different cultures. Linus is particularly interested in wild game and mushrooms. He makes wonderful game pies with his Moroccan inspired pigeon & rabbit pastilla, a signature dish. Louise specialises in wild food preservation techniques and enjoys creating new recipes from wild produce; her garlic leaf and nettle pesto has been described as addictive!
Dr Suzanne Hocknell
"After many years working as a chef and co-ordinator within community food and wellbeing projects in Bradford, I began to question how eating-well is framed, comprehended, encountered and enacted. I moved down south to undertake a MRes in Critical Human Geography at the University of Exeter, before obtaining ESRC funding for my PhD research entitled: Fat Chance? Eating-well with margarine, supervised by Prof. Steve Hinchliffe and Prof. Ian Cook. This work engaged 'CoPSE', a novel play-centred methodology, to explore who and what are entangled with the stuff of margarine, why margarine is known and done the way it is, and investigate how such mundane knowledges and practices shape and are shaped by the ways it appears sensible or possible for human and nonhuman communities to live together. I am now back up north working as Research Associate at Newcastle University. Still exploring bodies, care, wellbeing, and more-than human communities - sometimes with a focus on microbes, sometimes with food, sometimes with the sea." |