16mm moving image artwork that explores the folklore, ecology, and history of seaweed in northern Scotland. Voiced by seaweed harvesters, workers in the alginate factories, environmental activists, archaeologists & seaweed farmers behind the miracle resource. The film includes archive footage, oral histories and contemporary documentary footage of people working with seaweed.
Read Moreat a fundamental level, marine life helps determine the very nature of our planet, with every second breath we take generated by the ocean.
kelp forests, seagrass meadows and saltmarshes, amongst other ocean environments - our so-called blue carbon habitats - represent significant opportunities to offer a nature-based solution to mitigate and adapt to climate change and provide invaluable havens for marine life.
this visceral meditation on such ecosystems, recorded in Atlantic and North Sea waters, celebrates some of our greatest weapons to combat climate change by removing carbon dioxide from the atmosphere and proposes the vision of a dynamic collaboration for us all with the ocean – our revered partner.
Read MoreA lot of the kelps have quite a subtle flavour, which means they go really well with whatever you’re already enjoying. For example, sea lettuce goes great in your everyday salad. Laver or nori, dried out, works perfectly in scrambled eggs, but is great in all sorts of recipes because it has this lovely umami taste.”
Read MoreAs more and more of us look to the local larder and seasonal cooking, its no wonder foraging has become increasingly popular.
Seaweed can be found all year round, but it’s typically better in size and nutrient levels in the summer and autumn months.
Jayson Byles of East Neuk Seaweed runs numerous workshops teaching the public how to identify and forage seaweed, work with the tides and weather patterns in their area, and gives inspiration on delicious dishes they can cook up, too.
Read MoreThe foragers strap on their helmets and head down to the intertidal zone in East Neuk along the coast of Fife, Scotland. At the water’s edge, their guide, Jayson Byles, owner of East Neuk Seaweed Foraging, points out a variety of seaweed growing on the rocks and floating in the pools: long, olive-colored strands of sea spaghetti and ruffles of grass-green sea lettuce—perfect for an afternoon feast.
