Lunches, cooked and eaten together in the library, have always been an important part of our programme. Growing from one of our first projects by artists Fairland Collective, these lunches are communally prepared and cooked in one pot, always in the library itself. Everyone chops, so everyone has made lunch for everyone else. One pot has been known to produce three courses, or a feast for 80 people, though we often just make soup.
We are building up a larder of pickles, preserves and cordials for future meals, and a collection of recipes shared by local cooks and artists, which are available to be photocopied from Bootle Library or downloaded below. We serve food in bowls made by library users with Fairland Collective, and always make use of other tableware that has been made in the library: tablecloths, menus, or a table runner embroidered by our Stitch Club.
Food connects us to a each other, and to a network of local growers and producers in Sefton. We try and use local produce where possible, and take occasional foraging trips along the canal. Community gardens share surplus produce for lunch menus, and beehives at Formby and Bootle Libraries provide local honey.
Chopping Club is led by artists Niamh Riordan and Gregory Herbert, and a throng of Human Library volunteers. We often welcome guest artists to cook with us, share recipes or menus, or simply introduce their work to us around the table.