From a young age, my father has been fascinated with sourcing foraged food. He would feed us wild mushrooms- pickled, dried and sweetened and teach us to crush nettle leaves between our fingers before eating them, they wouldn’t sting your mouth that way. It wasn’t until I got much older that I realised the importance of not only sourcing and consuming untampered with foraged ingredients, but using them, every part of them, to try and make a difference in this world. During my final years study of textile design I decided to delve in to ‘The Seed Project’, using wild ingredients as my inspiration to design sustainable textiles and ceramics which challenge the traditions of both dying and dining. I have created a range of hand crafted ceramics which contain the fine details of our ingredients such as seedlings and linear work as well as patiently embroidered, naturally dyed kitchen textiles which celebrate the delicacy of our door stop ingredients. I believe that by paying closer attention to what we eat and how we eat it, foraging has the potential to drastically alter the way in which food and textiles are produced.