A baby newt that we just found while pond dipping in Hampshire. #GreatNature #Newt This meadow in Burgess park is seriously buzzing the wilderness...

Join me for a conversation with Tracktivist @Hedgesprite on Twitter

Can you imagine living for a month entirely on things that can only be found within a day’s walk of your home? This is what Jess Allen did over the last month and I’ll be asking her why she did this on Twitter tomorrow night.

Jess describes herself as a “stereotypical dreadlocked-vegetarian-eco-feminist-environmentalist-caravan/yurt-dwelling aerial dancer, walking artist and academic hedgesprite with a horse” She’s currently doing a second PhD in performance, developing the practice of tracktivism with a President’s Doctoral Scholarship from the University of Manchester.

I’ll be asking Jess some questions about her work and experiences on Twitter using the hashtag #guerrillageography from 8pm (London time) tomorrow. I hope you can join us.

 


Food Spreads

After months of work it’s only a couple of weeks until Mission:Explore Food is officially published. Here are some spreads from the book that we’ve issued with our press release. I’m currently working on a Mission:Explore Food Expedition to promote the book that we’re mounting over 2012/13 to do missions and discover extreme foods around the UK. Details of this slow-food journey will be appearing on The Geography Collective blog over coming weeks.

 


You decide.

I’m currently spending a good chunk of my time doing the final writing for Mission:Explore Food, the next in the series of Mission:Explore books. Working with Helen Steer from City Farmers and Tom Morgan-Jones, our artist, it’s important to us that children who read the book understand where their food comes from. This is one of a series of challenging illustrations that feature in the Harvest chapter of the book. Alongside missions that investigate how animals are treated, transported and butchered, the mission for this illustration asks readers to consider the best way for animals to be slaughtered by speaking to a professional butcher.

Most of the book is not so intense, but we think it’s important to present the realities of where animal products come from… and the answer is not ‘the fridge’.


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