HONEY
At Forgan Arts Centre
An exploration of interspecies relationships between humans and non-human beings through meals based on honey.
For the first edition in May 2023, we explored the secrets of honey. The invited speakers were Dr Cath Keay, Clement Boucherit, and Dr Rita Valencia.
Dr Cath Keay is a Dundonian Artist and Lecturer at DJCAD, whose practice focuses on sculpture and architecture as two ways to explore form and materials. She has worked with marine biologists, farmers and beekeepers to create collaborative artworks with farmed animals or so-called ‘pest’ organisms. During her Helen Chadwick Fellowship at the British School at Rome, she employed colonies of bees and ants to examine Italy’s legacy of interwar Colonia Estiva architecture for children.
Clement Boucherit of the East Neuk of Fife Bees started their career in business development for farms and in agriculture in France. He moved to Scotland in 2014 and has been keeping bees here since 2016, while having other projects in the agri-food area. Since 2020 he has been a beefarmer.
Dr Rita Valencia is a researcher on Melipona’s Native American Bees and a Fellow at the University of Glasgow. Rita is an activist scholar born and raised in the Mesoamerican highlands of Mexico City. Moving across disciplines (literature, agroecology, anthropology, and political organising), she sits uncomfortably in the existing boundaries that divide ways of learning, knowing, and feeling. She was politically formed by the Zapatista uprising and the National University (UNAM) student strike of 1999-2000. She has studied and worked in India and England, and since returning to Mexico in 2010, has worked with and for indigenous communities in different capacities in Chiapas, Oaxaca and the Cauca region in Colombia. She has just completed her PhD working and learning about the relationship between native bees, territories, and different ways to resist and re-exist in the midst of the Capitalocene/Plantationcene.
Menu
Living Table on Honey
Saturday 20th May 2023
Appetizers
Nuts and Seeds Bread
Brie baked with nuts and honey
Main
Spring vegetables, carrots, onions, asparagus,
bacon glazed with honey and mustard.
Butternut squash baked, feta, kale with vinaigrette
Broccolini, cauliflower baked, pomegranate seeds,
pumping seeds, lemon vinaigrette
Rocket salad/green leaves with apple, parmigiano, nuts,
honey and mozzarella
Corn, olive oil, leafy greens, tomatoes, red onion,
avocado, apple cider vinaigrette
Dessert
Vanilla ice cream with honey and almonds or mixed nuts
Greek yogurt and almonds
Sponge cake with honey
Drinks
Herbal tea with honey
Water with lemons and oranges
Lemonade with honey
Herbal tea with honey
Honey Mead