MAHALA LE MAY
SALT Residency

It is with great pleasure we introduce Mahala, our first Food Residency working with us at Art Walk Projects. Mahala’s SALT residency will focus on a culinary exploration of salt, looking at its local history, cultural significance and current usage, with connections to the once locally situated, Joppa Saltpans, and to discussions around the climate emergency in relation to food futures.

In her work as an artist and chef Mahala uses food and collective cooking as a means to strike up conversation and create new avenues for discussing aspects of food production relevant to the climate debate. Her work as a designer, maker and creative food professional creates engaging, participatory work that explores the interplay between local food systems, environmental change and cultural heritage.