Jacqui has worked to understand what collective memory and forgetting, loss, grief and hope might mean for the fate of shellfish reefs and all the species that can depend on them. How do we treat our celebrated ‘beauties, rich and rare’? How do we become collaborators and allies with other species, to the benefit of us all?
Jacqui Malins is a multi-disciplinary artist and writer, whose practice incorporates sculpture, video, installation, performance, poetry and spoken word, drawing and photography. Jacqui is interested in the dynamics of environments and the relationships, patterns and forces shaping organisms—including the human one. Her base is Ngunawal/Ngambri country, Canberra.
FREE Artist Talk Saturday 14 June from 2 to 3pm. All welcome!
Join Jacqui Malins for a presentation and discussion about the research and processes behind Rich and Rare at the ANCA Gallery. Jacqui will talk about her pilgrimage to try and see the last remaining wild Ostrea angasi reef in north-western Lutruwita/Tasmania, her subsequent residency in Kinjarling/Albany and her how this body of work has evolved from works on paper to machine embroidered lace, video, performance and photography.
Ticketed Event: Rich & Rare Oyster Saloon—Tasting & Discussion.
Saturday 21 June from 3.30 to 4.30pm.
Taste Ostrea angasi (native flat) oysters alongside Sydney Rock Oysters, in conversation with artist Jacqui Malins at her exhibition Rich and Rare.
Jacqui has been researching the almost-lost world of native flat oyster (ostrea angasi) reefs for three years, but she has not yet eaten an angasi oyster.
Join Jacqui for her first tasting of angasi oysters, farmed by Merimbula Gourmet Oysters and brought to Canberra especially for this occasion. We will compare the angasi with the more familiar Sydney Rock Oyster (saccostrea glomerata), and discuss the allure of eating the 'rich and rare', the role of shellfish in marine ecology, the role of taste and smell in memory, and the progress and future of shellfish reef restoration.
Choose a half-dozen oysters ($25) or a full dozen ($35). You will be served half of each variety, plus bread, cheese and fruit and sparkling water or wine.
Tickets essential, numbers strictly limited.