The Morning Boat is a new programme of community events and public art in Jersey, produced by ArtHouse Jersey, that responds to local agricultural and fishing practices. As an international artist residency, the initiative aims to generate a reflective and meaningful discourse between international artists on critical issues and real life practices that are central to the island’s economy, social fabric and way of life. Activities focus on local industries that are often referred to as the foundations of the island economy – Agriculture, finance and tourism – and their impact on people’s lives.
CLIMAVORE is a long-term project by artistic duo Cooking Sections (Daniel Fernández Pascual & Alon Schwabe) that sets out to envision seasons of food production and consumption that react to man-induced climatic events and landscape alterations.
In 2017 and 2018 Cooking Sections are focusing their work on the British coast and the levels of pollution and acidification of the waters surrounding the isles. Through an extensive research process in collaboration with art institutions in coastal and small island communities, ‘CLIMAVORE: The British Seafront’ is working to engage a large network of actors and stakeholders to re-envision our eating habits and aquaculture practices in order to purify the seas and rebuild the biodiversity of the waters surrounding the British Isles. The project focuses on seaweeds, kelp and some bivalve molluscs like mussels, oysters and clams, as crucial agents in the purification of seawater from pollutants and toxins.
Cooking Sections will be meeting with biologists, oceanographers, chemists, marine research institutions, bivalve aquaculture farmers and seaweed producers. The work in progress will be documented into a CLIMAVORE web platform that will become an interlocutor between science, artists, and the general public. From September 2017, Cooking Sections will stage a series of events, bringing together local stakeholders, experts and the general public.
Cooking Sections began their research on the Isle of Skye, working together with Salmon farmers and Atlas Arts. In Jersey they are interested in Oyster, Mussel and Ormer farming, marine management, the ongoing debate surrounding the build up of sea lettuce and the potential of seaweeds as a farmed commodity, revisiting the culinary history of seaweeds in the British Isles as a subsistence economy for the peoples of the coasts.
Cooking Sections worked with a variety of partners, including the Department of the Environment, the Jersey National Park, Highlands College, local chefs, retailers and a range of aquaculture farmers, marine biologists and conservation groups, including Jersey Sea Farms, Seymour Oysters, Société Jersiaise Marine Biology Section, Jersey Marine Conservation and Save our Shoreline Jersey.
As a result of these interactions Daniel and Alon have set up the CLIMAVORE network in Jersey; a group of select dining and catering establishments that offer a CLIMAVORE option on their menu, helping raise awareness of how our diet can be used as a practical conservation tool and have a positive impact on the environment. To launch the CLIMAVORE Network Daniel and Alon worked with Culinary Arts students at Highlands College in December 2017 to develop a series of CLIMAVORE dishes for specific clients around the island.
CLIMAVORE dishes will now be offered to customers throughout 2018 in participating establishments:
Highlands College Academy Restaurant
The Atlantic Hotel and Ocean Restaurant
Wild Health Jersey
Feast and The Works
La Braye and No 10
The Blind Pig
Herb Garden Cafe
Pain de Famille
Sessions with students at Highlands College have been kindly sponsored by JP Restaurants.