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The Floating Kitchen

October 19th, 2009

On September 23rd, I embarked on a voyage down the river Trent on a Narrow Boat. The boat was skippered by Debs, an experienced woman of the river. We took with us eight guests for a twenty-four hour adventure, searching for wild food around the river. The afternoon was spent drifting down-river, with stops to pick crab apples, elderberries, comfrey leaves, rosehips, hawthorn berries, nettles and mustard leaf.

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Radio feature on Field Kitchen

September 1st, 2009

Follow this link to see Field Kitchen featured on the BBC Nottingham website.

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Hinterland: Foraging around the River Trent

September 1st, 2009

From the 21st-23rd August, the Field Kitchen embarked on three foraging trips with small groups. We investigated the banks of Nottingham’s river Trent, searching for edible plants to cook with the mobile kitchen. August is a fruitful month with wild plums, blackberries, and elderberries in abundance. In addition to these more familiar foods, the foragers were introduced to chickweed, fat hen, comfrey, nettle tips, mugwort, plantain and yarrow.

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G is for Gluttony

July 2nd, 2009

In June, Field Kitchen visited London’s square mile, to search for wild food growing in the city. Starting each day at the Bank of England, I travelled in a different direction, asking – how far from the heart of Capital do you have to go to find life? This intervention set out to investigate the botanical poverty in the richest part of the country, looking for a different kind of wealth.

G is for Gluttony was one of eight ‘postcapitalist interventions’ taking place from 16-21 June 2009, as part of C.R.A.S.H Culture and Artsadmin‘s festival:  ’2 Degrees: Art, Activism and the Global Climate Emergency’.

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Foraging course with Fergus Drennan

May 20th, 2009

On the 14th May 2009, I spent a day with Fergus the Forager on one of his courses in Kent. Fergus has an incrediable amount of experiece with Wild Food, he is hugely enthusiastic, and experimental. In one day I tasted about 30 plants I had never experienced before, and was blown away by the variety and power of flavours.

Fergus

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