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Atlas Arts

ART / PEOPLE / PLACE

EALAN / DAOINE / ÀITE

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CLIMAVORE: On Tidal Zones Recipe Book

Image Credit Matthew A Williams

In November 2020, at low tide we launched the Recipe Book at the CLIMAVORE Oyster Table. It was a chance to gather together, share CLIMAVORE inspired food, dulse hot chocolate and thank all the wonderful apprentices and partners that have been a part of the book and the recipes it holds.

The book, designed by Raasay based artist Finn Croy, features a dish from each of the apprentices, with tips and advice on how to forage and create your own CLIMAVORE inspired recipes using intertidal ingredients, plus specially developed recipes by CLIMAVORE partners Loch Bay Restaurant, Skye Bakehouse, Cuillin Brewery, Sligachan Hotel and Taigh Ailean Hotel.

Image credit: Finnian Croy

Copies of the CLIMAVORE: On Tidal Zones Recipe Book are available for free or if you wish you can make a contribution to our Making Publics Press (suggested donation £3). Please get in touch with admin@atlasarts.org.uk or you can download a copy here.

“The thing I enjoyed most while working with CLIMAVORE was the class visits we got from people all across the island that use local produce in a sustainable way. These visits really opened my eyes as to how much more we could be getting from where we live.” – Sam, CLIMAVORE apprentice 2020

“Creating a recipe with the CLIMAVORE diet in mind meant looking at the natural ingredients to be found on Skye. I had been interested in cooking with seaweed since I explored the coast near my new home and noticed the variety of seaweeds there. We collected a few different samples and I experimented with different ways to use it.” – Olivia, CLIMAVORE Apprentice 2020

Image credit: Matthew A Williams

CLIMAVORE is a long-term project led by artists Cooking Sections, that includes a variety of site-responsive projects across the world. Exploring how to eat as humans change climate.

Since November 2018, 40 students at Portree High School have trained to become CLIMAVORE Cooks. A series of scallop shucking and seaweed bread-baking workshops led by local chefs, foragers, scallop divers and Cooking Sections, encourages learning about species along the tidal zones of Skye, and food practices that can support them

Image credit: Matthew A William

CLIMAVORE is supported by The Pebble Trust, Patagonia Tides Foundation, The Gaia Foundation, Creative Scotland and Connect Local Regional Food Fund.

Published on 20 January 2021