Join us this Friday 6 th November at the CLIMAVORE Oyster Table at 3.30-4.30pm, low tide, to celebrate the launch of the CLIMAVORE Recipe Book!
We’ll be serving scones and dulse hot chocolate with the apprentices and partners who have supported the CLIMAVORE learning programme over the last few years. You’ll get a copy of the publication to take home too.
This event has limited spaces following the current Scottish Government sector guidance for outdoor open space events in tier 1. Get in touch with email@example.com if you would like to come along. Remember to wear suitable clothing and wellies, and check our access statement for more info on how to find the Oyster table.
In the book you will find the following CLIMAVORE: On Tidal Zones recipes, which use a range of intertidal ingredients, with tips and advice on how to forage and create your own.
Olivia’s Seaweed Sourdough Laura’s Seaweed Oatcakes Sam’s Smoked Mackerel and Seaweed Pâté Cooking Sections’ Tidal Crispbread Michael Smith’s Loch Bay Restaurant CLIMAVORE Shellfish Broth Laura’s Classic Moules Marinière Cuillin Brewery Blackhouse and Seaweed Loaf Charlie’s Crispy Dulse Tofu ATLAS Arts’ Pepper Dulse and Cheese Scones Mania Pietrzak’s Skye Bakehouse Lemon, Dulse and Heather Honey Madeleines. Mair’s Seaweed Pesto Elanor Bailey’s Taigh Ailean Baked Oysters Murdo’s Seared Scallops with Skirlie and Potato and a series of Seaweed Foraging tips
CLIMAVORE is a long-term project led by artists Cooking Sections (Daniel Fernández Pascual and Alon Schwabe), that includes a variety of site-responsive projects across the world. Exploring how to eat as humans change climate, CLIMAVORE explores forms of eating that respond to human-induced environmental transformations. You can find out more about CLIMAVORE at www.climavore.org
Find out more about the wider CLIMAVORE: On Tidal Zones project on Skye here.
This Event is related to the following Project:
CLIMAVORE: On Tidal Zones
CLIMAVORE: On Tidal Zones is a long-term project that looks at forms of eating that address environmental regeneration through the promotion of ingredients that proactively respond to the new ecological challenges of the Scottish waters.