Even though he’s been bringing us rural news & views for decades, John Craven remains a prime contender for the #MuseumContemporaryFarming (along with other journalists who spotlight farming) https://t.co/SmAvrIEoG9
Conversation yesterday
“Straws making a good price”
“I’ll let my neighbour have it for same as last year, going to be a tough winter for livestock”
“That’s kind”
“Not really, his Dad lent my Dad the rent money in 77”
That’s farming!!
So, if you had to pick one thing to include in the #MuseumContemporaryFarming, what would it be? (Twitter only lets us have 4 options - but you can also choose the dapple!)
Weather is crucial to agriculture, and farmers have to make assumptions based on the weather. Alex’s suggestion for the #museumcontemporaryfarming is a national forecasting network based on farmers’ aching knees. A step up from hanging some seaweed outside your door...?
Need some advice on improving your farm and increasing your yields? Ben has suggested the TV makeover programme ‘Shamba Shape Up’ for #museumcontemporaryfarming - which is hugely popular in Kenya and East Africa https://t.co/ldSt6waZnj @shambashapeup
Remembering this... from @lucysteggals on Thursday and her story of a grower selecting in the UK 1st for colour, 2nd for shape and 3rd for taste! https://t.co/tTehJBsmWw
Lucy has introduced us to the ‘dapple’ - double apple. Is it fact or is it fiction? Lucy has used the dapple to symbolise our relationship with apples, and our over-reliance on only 10 cultivators out of more than 3000 varieties...
@TheMERL@GretaBertram A slaughterhouse. Even those of us who don't think meat is murder should be reminded of what the end product is, and how it gets to us. No sanitised version either, maybe a Halal slaughterhouse and Bismillah as those are so popular today.
Wow. Annie extensively researched making #AnEggWithoutAChicken revealing some of the bonkersness of contemporary farming and our obsession with certain foods for #MuseumContemporaryFarming https://t.co/aPXdJvESyP
Annie - an egg without a chicken?! We currently produce 35.3 million eggs a day in the UK, but do we need chickens to do that? There are plant based alternatives and cellular alternatives - but how do you get it to look and feel (and taste) like an egg?
#MuseumContemporaryFarming brilliant commentary on our fraught relationships with food and art @laurachops - receipt should definitely be acquisitioned perhaps by a real museum @TheMERL https://t.co/FqxBFxQKoK
They’ve been trying to ‘grow’ a loaf of bread from scratch, including a wheat field on wheels, wearable quernstones, and a harvesting and baking briefcase. Laura has costed her load of bread - over £500 per slice!
Laura and Phil have suggested ‘portable wheat solutions’ for the #MuseumContemporaryFarming - but were disappointed that we wouldn’t let them eat the bread they’d brought in the museum stores!
Artist-Farmer Kate Genever’s beautiful drawings are based on the theme of improvisation, using sticks to scratch away the surface and create dazzling images #museumcontemporaryfarming