‘Art, Food, Communities, Climate Justice’ Online Discussion

SALT Residency food artist Mahala Le May leads an online discussion with Shona Cameron (CLIMAVORE project with Cooking Sections, Isle of Skye) and Rowan Lear (Glasgow Seed Library).

By focusing on the production of salt and its use in food, especially as a means of preservation, Mahala le May is connecting the Forth coastal area of Scotland to global questions relating to supply chains and systems of food production.

Mahala Le May is a Scottish artist, maker and baker who uses food as a tangible medium to ignite conversation, encouraging individuals and communities to question the complexities of contemporary food systems. Through conversations and collaborations with farmers, crop breeders, soil scientists and others, Le May is interested in thinking through how her work as a baker can support labour and land rights, soil health, biodiversity and seed sovereignty.

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