Salmon: A Red Herring

In 2018, the artist/activist duo Cooking Sections heard of a sparrow that had turned bright pink on the Isle of Skye. So began an odyssey-like investigation into where it went, who was responsible, and what it signalled about its surrounding ecology. The pair spoke to fishermen in Mexico, where shrimp are turning grey, interviewed beekeepers in Brooklyn, who reported red-coloured honey, and investigated the Nornickel factory in Norilsk, Russia, where blue fog and black snow are industrial byproducts. Their findings are presented as a detective story for the era of environmentalism: a wildly inventive book and an exhibition at Tate Britain.
The book, Salmon: A Red Herring, shows how design can address the fragility of our food systems and how colour configures our economies. It is a visceral and visual examination of aesthetic manipulation, industrial farming, and environmental degradation, a seminal intervention in colour theory. In turn, Cooking Sections—the recently announced winners of the Harvard Wheelwright Prize—use it to launch a new global campaign against fish farming.
As COVID makes visible the fragility of our food systems and the need for an overhaul of environmental regulations, this work is now more relevant than ever. The publishers describe it as "Michael Pollan meets Gilbert and George" and Cooking Sections say it is "intended as a Ways of Seeing for the era of environmental reassessment".