9:00am Wednesday 8th May 2013
By Joe Curtis
Edible artwork and feasts made of unwanted food are just some of the events of a festival hoping to boost collaboration between artists and eateries.
Appetite is due to launch on June 1, and programmes jam-packed full of events to watch out for will be hitting libraries later this week.
With less than a month to go, co-organiser Laura Kerry, who also co-founded the acclaimed E17 Art Trail, told the Guardian how the borough's first such culinary event will celebrate the great and good of Waltham Forest’s thriving art and food scenes.
Last year Ms Kerry and her co-organisers decided to hold the next E17 Art Trail in summer 2014 as they prepared to put on Appetite next month, and she said she hopes the food festival will increase the amount artists and chefs do business together.
She said: “The creative business and food business go really well together and we thought they could have their own space to collaborate.
“A chef needs a food photographer, and a cafe might want some paintings, but this way the ideas are borne together.”
The festival includes such collaborations, including one from Boy Eats Bug, a mix of artists and bakers which has produced a ‘Darwin’s Parlour’ of edible chocolate animals which will be on display at Vestry House Museum in Vestry Road, Walthamstow.
Another group, This Is Rubbish, a mix of artists and activists, will be putting on a feast for all to share – made of perfectly good food wasted by households.
La Wasterie at Walthamstow Town Square on Saturday, June 22, will run workshops and games as well as offering the three-course menus to educate people about food waste.
Other events include guided tours of Chingford and Walthamstow to explain what and where people would have eaten in past ages, as well as Tudor, Ancient Greek and Roman meals at The Ancient House in Walthamstow Village.
Ms Kerry hopes the events will encourage more people to spend time and money on the borough’s artists, cafes and restaurants.
She said: “It always amazes me once we have the programme in our hands what exceptional events people have thought of doing.
“It’s quite exciting to highlight to people how much talent is on their doorstep. Hopefully it gets people thinking more about not just where their food comes from but where they invest their time, energy and money now."
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