Foraging Fortnight

Wild plants – including many we think of as ‘weeds’ – are not only wonderful for wildlife but have been used by humans for thousands of years in a multitude of ways. In this workshop you can explore with Anna Canning some common weeds and their medicinal properties – and learn to make ...

... where Dr Martin Braddock will tell us about the extreme conditions under which living creatures can flourish – and why that means we should expect to find life elsewhere in the universe. We’ll also be joined by mountaineer and photographer Tristan Cameron-Harper to tell about his Orkney travels.

A professional ice hockey player turned mountaineer and photographer – Tristan Cameron-Harper’s love of the outdoors is bringing him north for Foraging Fortnight. He’ll be travelling over the Cairngorms, past the broch of Carn Luath, by the harbour and river of Dunbeath and on to Orkney, and sending stories and images along the way. He describes in conversation the call of the outdoors.

Walk through Binscarth Woods and over the hill to the Loch of Wasdale, on a section of the St Magnus Way. Orkney wildlife guide Megan Taylor looks out for wild plants while ethnobotanical researcher Anna Canning discusses their traditional uses for sustenance and health with foraging experts from Scotland and Poland. After the film there’s an opportunity for live questions to them both on aspects of wildlife and foraging.

North Ronaldsay’s native sheep forage seaweed. It’s now been discovered that seaweed in the diet can reduce greenhouse gas emission which helping weight gain. Siân Tarrant, warden of the 13-mile-long stone dyke confining the island sheep to the shore, introduces researchers. Dr Katerina Theodoridou of Queen’s University Belfast shows how dietary seaweed can cut methane and ammonia pollution and reduce soya usage. Dr Jessica Adams of Aberystwyth University describes how micro-organisms from the gut of North Ronaldsay sheep may assist macroalgae degradation for biofuel production. The enzymes involved may have potential for novel technologies and enzymatic cocktails, says Dr Luisa Ciano of Nottingham University.

An afternoon of island stories and Orkney legends, with tea with beremeal biscuits and scones, organised specially for Foraging Fortnight by Orkney Folklore and Storytelling Centre in Sandwick. An opportunity to hear about the folklore, social customs and work traditions of families working the land and fishing the sea. Orkney Folklore and Storytelling Centre is in Sandwick on the A967 overlooking the Loch of Clumly at the end of the Ring of Brodgar road. Cost £6. Booking essential: e-mail peatfire@orkneyattractions.com or phone Lynn on 01856 841207.

An afternoon of island stories and Orkney legends, with tea with beremeal biscuits and scones, organised specially for Foraging Fortnight by Orkney Folklore and Storytelling Centre in Sandwick. An opportunity to hear about the folklore, social customs and work traditions of families working the land and fishing the sea. Orkney Folklore and Storytelling Centre is in Sandwick on the A967 overlooking the Loch of Clumly at the end of the Ring of Brodgar road. Cost £6. Booking essential: e-mail peatfire@orkneyattractions.com or phone Lynn on 01856 841207.

Some of the most appetising dishes can come from food we find at our feet, says chef Ben Reade of Edinburgh Food Studio. He’s former head of culinary research and development at the Nordic Food Lab established by the founders of Copenhagen’s world-renowned Noma restaurant. He describes the possibilities of seaweeds, shellfish and common garden weeds, and fermented foods with simple ingredients transformed by wild microorganisms.