6
October 2021, 19:00 — 20:30
Online Event
Free to attend
An image of a hand holding an oyster shell, photo credit Martin Sherring
In different places across the globe, CLIMAVORE examines local ways of responding to human-induced climate change by examining local ecosystems. In Skye, this has evolved over five years, by exploring historical forms of eating that promote healing of coastal waters.
As we now near COP26, and continue to see the effects of climate breakdown all around the world, the challenges posed by climate change globally might seem insurmountable. This event brings together a range of thinkers and activists whose work focuses on locally-led solutions and alternatives to the status quo, creating networks of change that are sensitive to the realities of living here.
Speaking to the protection of the seabed and intertidal zone – with-and-by local and island communities – join us as we share stories and visions of community ownership, radical localism and reciprocal relationships with the sea and tidal zone. With Cooking Sections (CLIMAVORE), sea bed activist Ailsa McLellan (Our Seas Scotland), Mike Danson and Kathryn Burnett (Scottish Centre for Island Studies).
The event will be chaired by ATLAS Arts Artistic Director Ainslie Roddick.
In this discussion, Ailsa McLellan will explore how fisheries' management issues have changed over the past 100 years, the current situation and how communities are driving change through restoration projects around our coasts.
With a background in Marine Science, Ailsa McLellan has worked in the North West of Scotland with fishermen, fish and shellfish farmers, marine conservation and policy making bodies. She has previously set up and managed an oyster farm. Ailsa is currently campaigning for better management of our inshore waters with OurSeas Scotland
Dr Kathryn A. Burnett and Professor Emeritus Michael Danson
“The Greatest Fool”: inter-tidal commons and the social capital of islandness.
Dr Kathryn A. Burnett and Professor Emeritus Michael Danson, both of the Scottish Centre for Island Studies, offer comment on the inter-tidal commons as an expression and aspect of ‘islandness’ and broader related social capital policy debates in Scotland.
Dr Kathryn A. Burnett is senior lecturer in the Division of Arts and Media, University of the West of Scotland teaching across inter-disciplinary undergraduate and Masters programmes in Creative Arts Practice and Media. With a background in social anthropology, sociology and cultural studies, Kathryn’s research interests include the mediatization and representation of remote and island spaces; identity and place narratives of Scotland’s rural communities; cultural work of islands; Scottish cultural heritage contexts for applied creative practice; and sustainability, enterprise and cultural policy in small island and 'remote rural' contexts. Kathryn is Co-Director of the Scottish Centre for Island Studies.
Professor Mike Danson is an economist, Professor Emeritus of Enterprise Policy, Heriot-Watt University and Fellow of the Academy of Social Sciences. He has published widely on rural, regional and island economies, microbreweries, minority languages, and many other areas of Scottish Economic policy and social development. Chair of Basic Income Network Scotland, Chair of the 2021 BIEN (Basic Income Earth Network) world congress, depute Convenor Jimmy Reid Foundation, Trustee of Nordic Horizons and Community Renewal, Mike is on the Scottish Government’s Just Transition Commission and has advised, national and international organisations: OECD, WHO, EC, trades unions and community groups. Mike is Co-Director of the Scottish Centre for Island Studies.
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.
