Three Sites on the Almond: A new collaboration with fellow artist Annie Lord for Forth Rivers Trust.
We will be researching, co-creating and producing three separate pieces of public work along the River Almond in West Lothian, involving local groups in the process.
We’re in the very first steps of our process, and the river is full of movement and ideas. Not least of which are the three sites of human intervention for migratory species; where the artworks will be situated.
This zine workbook was made in collaboration with young people at Canongate Youth Project when the group was faced with difficult emotions and anxiety stemming from their upcoming interviews for jobs and college. It shares a method for using creativity to tackle stressful feelings and situations, and the printable version is ready to download now! Just click HERE
To be able to wrap up your work with a project with a flourish is a brilliant, valuable thing. I was lucky enough to be able to use my last few months working on Fork In The Road to research, collate and examine the work from the bike trailer kitchens and put all the learning into an open source publication. It was one of the best things I’ve done as an artist, and the resulting book contains so much positivity, inspiration and tangible food centered joy.
Now, whilst I begin new projects and take a research sabbatical to New Orleans, Fork In The Road lives on. It thrives, through many hands and with many hungry mouths and minds – all under its new captain Lisa Nowak. To connect with the project and keep up to date with the most recent happenings and upcoming events check out the new Facebook page
As for the book and all of the other resources from 2017/2018, they are live and ready to download. Look in the Open Source Resources section of this website. If you want to request a physical copy of the handbook please email Lisa@edinburghtoollibrary.org.uk and consider donating to Fork In The Road.
This recipe is shared as part of Fork In The Road and Refugee Community Kitchen’s end of the season fundraiser at the Pavilion Cafe on the 28th of October 2018. To find out how you can donate or volunteer for Refugee Community Kitchen and aid the support of people in the U.K. and Northern France visit HERE
Spicy Tomato Chutney
Prep:20min › Cook:40min › Ready in: 1hr Makes 24 portions or 4 x 200ml jars
An easy basic chutney that you could add a choice of ingredients to depending on what you might have to hand. You could add fruit to the tomatoes while whizzing them up or you could add pieces of fruit and veg into the chutney while it’s cooking for a chunkier version.
It tastes lovely with the tempered spices, but is also good without if the whole spices are not available.
You could also vary the spicing to make a different flavour of chutney. i.e use Moroccan spices or Szechuan pepper and Chinese mixed spice.
Add apples, plums, apricots, grated root veg, peppers, roasted aubergine, courgette, use what you have … what’s in season etc…
8-10 ripe tomatoes or 500ml tomato passata
fresh root ginger, chopped
3 cloves garlic, chopped
3 green chillies (or so) -Whole spices (optional)
1 cinnamon stick
1tsp whole cumin
2 tsps brown mustard seeds
1 cup sugar
3/4 cup vinegar
2 onions, diced
1 dessertspoon garam masala
1 teaspoon chilli powder (to taste)
1 tablespoon curry powder
2 tablespoons sultanas or other dried fruit
Salt and pepper
1. Fill a saucepan with water and bring to the boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool and peel.
2. Purée tomatoes with ginger, chillies and garlic in a food processor or blender.
* If using passata miss out these first 2 stages and add ginger, garlic and chilli after the onions.
3. Temper whole spices in some hot oil (if tempering spices).
*To make the chutney more simple you could use some or all of these whole spices, or miss out this step altogether.
4. Sauté onions until golden brown, add the curry powder and garam masala and stir in the rest of the ingredients.
5. Simmer over medium heat until thick, keep stirring and check seasoning, Cook for around 40 minutes or until it is sticky and reduced.
6. Cool and refrigerate until ready to use, or sterilise jars and preserve the chutney.
*To sterilise jars and lids, wash thoroughly and rinse, place in the oven at 140c for 10 mins
Spoon the chutney in the jars while they are both still hot and put the lids on, store in a cool place until ready to use.
Shared by Morven Lindsay, volunteer for Refugee Community Kitchen in Edinburgh
🚴The Culinary Cycling Adventures Continue🚴
From communal meals celebrating community gardens to workshops introducing different aspects of food Fork In The Road is a mobile community bike trailer kitchen celebrating Edinburgh’s urban green spaces. See the newsletter links above for recent updates as the project progresses!
Fork In The Road rides out! Delighted to announce that I have been awarded funding from the Awards For All Fund at the National Lottery. A summer of food, cycling, design and celebrating urban green spaces is ahead.