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‘Wrecked on The Intertidal Zone’, was an art and citizen science collective inquiry that has uncovered and highlighted local knowledge about the changing ecology, society and industry of the Thames estuary. The project was conceived by artists YoHa, Critical Art Ensemble, Andy Freeman, Fran Gallardo, and arts organisation Arts Catalyst and developed in partnership with local people in Southend and Leigh-on-Sea. This gallery of short films documents some of the different activities of the project and explores the thinking behind it, such as digging a twelve ton, forty foot cockle fishing boat out of the mud and turning it into an anti-monument, foraging for food, catching brown shrimp, exploring Canvey Island and Hadleigh Ray, writing an Epitaph of the Common Mud, and running citizen science workshops. The films were made collectively over the summers of 2015-2016 by Alistair Oldham (University of West England, Bristol), Jim Smith and Zander Mavor (Bracken Films), and James Ravinet (Royal College of Art). Additional Footage by Graham Harwood, Fran Gallardo, and Stuart Bowditch. Find out more about Wrecked on the Intertidal Zone: ╰ https://artscatalyst.org/whats-on/wre... Video description: The video starts with text that reads "The Souvenir. Belton Way, Leigh-on-sea. In July 2015, the boat was dug out of the Estuary and sailed to Belton Way, Leigh-on-sea. YoHa and Critical Art Ensemble then invited friends to join in and help secure the boat in order to make it safe to work on." The boat is large and precariously placed in the sand, it's wood is rotting and peeling away. People are working in the muddy sand to move earth with wheelbarrows to secure the position of the boat. There are also people on the structure of the boat lifting and securing planks of wood so it is safe to stand on. You may hear the voice of Graham Harwood who sits down for a short interview in this video. There is another piece of text that reads "The day culminated with a tasting session of the Fruits of the Thames led by Fran Gallardo." A group of people are preparing a meal using small cooking stoves. There is a large table with bowls of foraged ingredients such as samphire and locally caught white fish. The group share the meal."