Wur Bradford



My name is Josie. I’m an artist from Bradford and today I was leading a discussion about food and community in an arts space in Kirkgate market.  The space is called WUR and it is an incredible project, an open stall plot, completely public space, with wonderful regulars as well as constant new faces.
wurbradford1Find out more about WUR here. I found that talking about food was a very tangible way to start talking about all kinds of other things from parenting to feminism to immigration. Next week we will be serving tasters of some of the recipes we chatted about and continuing conversations about the importance and complications of food within communities. We will also be talking about our plans to widen this project, making connections with the food stalls in the market as well as groups who are working with food in interesting ways in Bradford.

I would like to invite you to join us 12-3 at WUR in Kirkgate market, Bradford (the stall opposite the Home From Home cafe, near the Westgate entrance). Thought this might be of interest and I am sure that you will have lots to share. Let me know if you have any questions.



Call for PGR Papers: Pre-Conference Symposium of the Food Geographies Working Group (FGWG)

The FGWG is a newly established research collective within the RGS-IBG. Our primary aim is to be an interdisciplinary network for all interested in the broad area of ‘food geographies’. PGRs are critical to this, and so the opportunity for PhD and Masters students to showcase their work and influence the future direction of the FGWG is central to our 2016 pre-conference symposium. Continue reading “Call for PGR Papers: Pre-Conference Symposium of the Food Geographies Working Group (FGWG)”

Future meat landscapes: new cultures growing from the lab

Neil Stephens, Clemens Driessen and Alexandra Sexton
Tuesday 26th April 2016 – 4:00pm
Committee Rooms, Glamorgan Building

In recent years the idea of cultured or ‘in vitro’ meat seems to have become more and more real. The public announcement and consumption of the first hamburger made from cells cultured in a laboratory stirred global interest, whereby for many it is unclear what to think of this category crushing new object. The promise of environmentally friendly meat without the need to kill animals (a few would merely suffer the inconvenience of a small biopsy) is broadly appealing. Imagining to actually eat it is something else, whereas contemplating how this technology would change our landscape and culture confronts us with the realities of current meat production and forces many to examine their moral experiences and political positions.

This afternoon Neil Stephens (sociology, Brunel University) and Clemens Driessen (philosophy/geography Wageningen University , the Netherlands) will interactively discuss the promises, the realities and the public responses to this idea that aims to drastically change existing meat cultures and landscapes. With commentary by Alexandra Sexton (geography, Kings College London).

Followed by drinks and an in vitro meat performance by Laura Colebrooke and Mara Miele (Cardiff University)


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