At The Library: Seasoning with Hannah Fincham: Summer Petal Processing

At The Library: Seasoning with Hannah Fincham: Summer Petal Processing Talks & Live Events: At The Library: Seasoning with Hannah Fincham: Summer Petal Processing
Bootle Library, L20 3EN
Date(s): 18/07/2025
1:00 pm - 3:30 pm


Seasoning with Hannah Fincham

At the Library

Bootle Library, 220 Stanley Road L20 3EN

Cataloguing the flavours growing from the ground. Seasoning our lives and cultures with local plants. Tapping into botanical stories through our mouths.


Seasoning is a residency by artist Hannah Fincham in Bootle Kitchen Library , exploring the wild spices which grow around us. We will taste our way through the seasons, building an archive of vernacular flavour: developing our own knowledge, as well as creating a wild spice rack, culminating in a Feast later in the Autumn.

 
July: Summer Petal Processing
 
Thursday 17th July
10.30-12.30pm
Join us for a summer blossom forage, in which we’ll gather meadowsweet and rose for drying and processing. We’ll taste foraged snacks and treats along the way. Please email hello@atthelibrary.co.uk for further details and booking.
 
Friday 18th July, 
1pm – 3.30pm
Bootle Library 
Make seed screens for sifting and sorting foraged seeds. We’ll learn basic DIY skills and tool use, and also process and dry blossoms collected the day before. Blossom snacks and tasters provided. Please email hello@atthelibrary.co.uk to book.
 
August: Seeds, Berries and Storage Vessels
Thursday 28th August and Friday 29th August
Bootle Library
Will will make ceramic spice jars, which will hold our growing collection of wild spices. The following day we’ll head out to forage seeds and berries to be dried and processed. Please email hello@atthelibrary.co.uk for further details and booking. 

About Bootle Library:

At The Library is a programme of artist-led workshops, projects, commissions and happenings in community libraries in Sefton, mainly based in Bootle, Crosby and Netherton.

Bootle Library’s community kitchen houses the spices, ferments, jams, cordials, recipes and equipment used for meals hosted in the library. This year, we are also developing a small lending library of donated kitchen equipment, which will be available to borrow: a sustainable way to use equipment needed for a one-off cooking project or seasonal celebration, or which you might not otherwise have access to.


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