: Community Engagement

Earlier this year I was presented with the chance of a lifetime, a paid opportunity to develop my professional career and expand my portfolio. I applied for an artist in residency with Amgueddfa Cymru - National Museum Wales, to work with their museum volunteers up and down the country, to create a project that would celebrate 10 years of the volunteering program. After a thoroughly exciting interview process, I was asked to join the team.

Fast forward 6 months and my Artist Residency has now reached a close. I’m very happy with the work I have created; it showers the volunteering hub in colour and celebrates the amazing contribution volunteers have given to the museum. It fills me with joy to share my work with such an enthusiastic cohort of volunteers from all walks of life.

I started designing the mural at the same time as touring the country and running creative workshops with volunteers. I had collected a long list of volunteer roles but understanding them in a way that helped me generate genuine visuals required meeting volunteers in person, visiting the sites and experiencing what they do first hand. Over a month or two, I managed to construct flowing imagery to turn into celebratory hanging banners - a design format that stood out during my research.

I created the design by hand, as I feel more comfortable using traditional techniques, then started the daunting task of rendering a digital copy of the work using Adobe Illustrator. Including this step was somewhat of a learning curve for me, but it’s been a valuable experience. Having a digital copy of the design meant that we could create prints for all the museum sites and a printed gift for each of the volunteers. It also sped up the painting process because it allowed me to use a projector.

Using string, pins and painters tape I divided the wall up into segments. Piece by piece I projected and copied details of the design upon the walls rough surface. The wall is made of lime rendering, which it turns out is not a very cooperative surface to paint on. It’s dry, so moisture from the paint is quickly absorbed which increases the amount of paint needed, the stroke count and the time it takes. It’s also rough, which slowly ruins brushes and pens.

Once the design was cartooned upon the wall, I chose to fill in large areas using low-pressure spray paint. This part of the process saved time and had the lucky benefit of creating a smoother plastic wrap over the wall. After filling the space with basic flat shapes I used brushes and pens to add details and definition with regular acrylic paints.

My goal was to create a design that was not only on brief, but functional, aesthetically pleasing and contained other layers of depth hidden below the surface. The hanging banner format is supposed to connote a sense of celebration and heraldry. The colour palette is reminiscent of the dyes used in the tapestries sewn by volunteers for Llys Llewelyn. I wanted the illustration style to be subtly influenced by welsh traditional craft and contain subtle suggestions of embroidery, slip-on cast tiles patchwork etc. I created the typeface used for the quotes contained in the artwork from some of the earliest welsh stone carvings found on a cross near Ogmore.

I’d been looking forward to the painting process since the very beginning, it was long and laborious but oh-so rewarding. Despite the fact that a large percentage of my wardrobe is speckled with a rainbow of vibrant acrylic, I really enjoyed physically crafting something.

I want to say the biggest thank you to everyone in the volunteering & community engagement department - especially Ffion & Haf - for checking in on me and giving me guidance and support, thank you to all the kind staff at St Fagans for making me feel welcome, thank you to the National Lottery Heritage Fund for providing the funding for this amazing opportunity, thank you to my partner Elin for driving me everywhere, but most of all the volunteers who have truly enriched my experience.

The last 6 months have been the best of my life. It has been so rewarding to work in a creative role where I feel valued. I’m going to miss working at Amgueddfa Cymru. 

If you'd like to know more about the project as it was happening you can have a look at Robin's previous blog https://museum.wales/blog/2019-06-20/ARTISTS-PROJECT-Celebrating-10-Years-of-Volunteering/

August is the most fragrant month here in St. Fagans gardens as we just finished trimming back and harvesting our lavender shrubs. We prune them at this time of the year to remove old flowers and give them a chance to grow new foliage before the Autumn/Winter months.

A well known favourite the lavender has a unique and distinguishable fragrance that is grown for ornamental, aromatic, medicinal and culinary purposes. They are sun loving plants and require a well drained soil.

Lavender is such a versatile plant suiting different garden styles and pleasing the most varied tastes. In St. Fagans you can find hundreds of plants of different species. You will see them in our herb garden, surrounding the fountain in the Dutch Garden, dotted amongst perennials in flower borders, as lavender hedges by the greenhouse and  complimenting the romantic style of the Rosery. A true aromatic heaven!

Lavandula is a genus of 47 known species, here you can find the well known Lavandula angustifolia ‘Hidcote’, the beautiful white flowers of the Lavandula x intermedia ‘Edelweiss’ and one of my favourites the Lavandula x intermedia ‘Grosso’. This particular species is a hybrid cross between the Lavandula angustifolia (English lavender) and the Lavandula latifolia (Portuguese lavender). They are larger, more robust and have longer stalks with bluish purple flower heads making them perfect for cut flowers.

Lavender is also a wonderful culinary ingredient. Most varieties can be used in cooking, however the Lavandula angustifolia ‘Munstead’ is more widely used. They taste great in cakes, scones, jams and as a tea. Add 1 tsp. of dried lavender flowers to a cup of water, let it steep for 10 minutes and enjoy! It’s perfect for calming the mind and helping you drift into dreamland.

When harvested most of our flowers are dried in our potting shed and used to create lavender bags, beautiful dried flower arrangements and other products that can be seasonally found in the Museum store. We also use them in our historic buildings as decoration and inside mattresses to repel insects as they would have done years ago.

Amgueddfa Cymru helped direct me to a career in heritage by drawing my attention to the possibility of a career in museums at a “career speed dating” event. I would go on to volunteer with National Museum Cardiff, whilst studying.

Volunteering as part of the museum’s preventive conservation team, we carried out a wide range of tasks from repackaging lichen, to carefully carrying jade, cleaning paintings currently on display all the while talking to the public about the importance of preventive conservation and promoting part of the Museum traditionally shielded from view. It could be just a few people or what seemed like hundreds of school children, every day brought a different experience.

Volunteering brought the reality of the sector and a chance to learn new skills and experiences which were invaluable to my understanding of what museums are and who they are for; fulfilling my personal reasons for volunteering.

The volunteer programme was flexible, reflecting my own needs not just its own. The programme allowed me to develop as I wanted and when it came time to end my time volunteering with Amgueddfa Cymru it was natural. I had succeeded in what I wanted to achieve, and I was supported to continue my development beyond the museum, not expected to stay when it was no longer practical.

I will always remember having the opportunity to be part of the preventive conservation team, I am sure the team will not forget my Elmer the Elephant style shirt, immortalised in many presentation slides and pull up banners (see photos). I now work for the Cynon Valley Museum as a Museum Co-ordinator and advocate for museums through EMP Wales (Emerging Museum Professionals) and FOH. 

Follow me on twitter: @TregaskesW @FoHMuseums @EMPCymru @cynonvalleymus

Move over Alexa, Ada the pianola’s back!

‘Alexa, play me a song by the Beatles! Alexa what about something by One Direction! Alexa, play something classical! Beethoven or Mozart. Alexa, Alexa, Alexa you are the must have gadget of the 21^st century - but Alexa you don't always get it right?!

This is where I Ada, the Pianola comes in. Let’s travel back over a hundred years in time from 2019 to 1919 when I was in my heyday and see how I performed. I am the first truly musical piano-playing device in the world. Listen to my specifications. They are quite impressive if I say so myself. I was designed and first made by Edwin Scott Votey in his workshop in Detroit in 1895. So even one hundred years ago I had already been around for nearly twenty five years.

‘What can you do?’ I hear you ask.

Well I can play any number of tunes you request…. Music hall songs, Christmas carols, nocturnes by Chopin to name but a few, and I make no mistakes! I do need a human to work the pedals and load the music scrolls. My sound is generated by the pianolist's feet, and controlled in pitch by a perforated music roll. When my pedals are pressed, I send air up through holes in a roll of paper to press my keys and hey presto I am in action. Sit back and enjoy my performance. With my help, anyone can make music.

‘So you don’t operate alone? ‘you ask.

Well neither do you Alexa, as far as I can see. You need wi-fi, monthly fees, speakers and human instructors.

I was around throughout the 20^th century. But will you still be operating in 2119? Who remembers music cassettes and floppy disks now?

Who can tell? Who knows? But I think I am ageless. I can go on for ever.

Want to check me out for yourself?

If so, you will find me in the Oakdale Workmen’s Institute on the top floor in the grand ballroom. Pop in on a Wednesday morning and my volunteers Cheryl and Marie will show you the works. Before too long you too will be singing my praises.

This August we welcomed families from Taff Housing Association in Canton and Herbert Thompson Primary School in Ely (SHEP, the ‘Food and Fun’ School Holiday Enrichment Programme) to St Fagans to join us for a new family cooking and gardening course, as part of the targeted family learning programme supporting the Fusion initiative and our commitments under the Well Being of Future Generations Act. The programme was developed and delivered in partnership with Cardiff Metropolitan University’s Widening Access department and First Campus. Families enjoyed a hands on experience, learning about growing, harvesting and cooking their own healthy food using produce gathered from the St Fagans gardens.

This was a new venture for us, and after working out how best to set up a “pop up” kitchen in one of our learning studios’ and sourcing all the equipment we would need, we were good to go.

The gardens at St Fagans are full of wonderful produce at this time of year – fruit, vegetables and herbs – lots of which are specialist heritage varieties. By enlarge crops are saved and seeds harvested to re plant the following year, as part of ongoing research into heritage varieties. However, the families who took part were lucky enough to spend time exploring the gardens with Juliet Hodgkiss, Senior Gardening Conservator. She showed them around so they could learn about growing and producing food, before harvesting some of the lovely produce on offer to use later in the kitchen. Runner beans, cabbages, shallots and herbs were all gathered and taken back to the class room.

When they returned to the kitchen, Dean Way, lecturer in Hospitality Management at Cardiff Metropolitan University was on hand to take the families through the process of creating a lovely meal, using the produce they had harvested. Here’s what the talented groups cooked, closely following the recipes created by Dean:

Fennel & Cabbage Slaw

½ small cabbage shredded

1 fennel bulb, cut into quarters and grated

1 White Onion, thinly sliced

50g Yoghurt

1 Tb Spoon of White Wine Vinegar

1 Tb Spoon of Caster Sugar

Salt & Pepper to Taste

Method

1. Half the Cabbage – Half Again and remove the Stalk. Then with a sharp knife thinly cut down into strips (shred down finely)
2. Cut the fennel bulb into quarters and remove the stalk – then grate on the largest edge of a grater
3. Peel and thinly slice a white onion
4. Place all the vegetables in a bowl, then toss well. Stir in the yoghurt, vinegar and sugar to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two/three days.
5. Serve with boiled eggs.

Runner Bean & Tomato Salsa

3 Runner Beans

1 glove of garlic, very finely chopped

1 medium red onion, very finely chopped

1 large beef tomato, very finely chopped

½ Lemon, juiced

1 tablespoon chopped fresh coriander

1/2 teaspoon chilli powder

3 pinches of salt and pepper

1/2 teaspoon cumin

4 Tb spoon of Rapeseed Oil

Method

1. Peel and finely cut the runner beans and blanch in boiling water for two minutes. Place in bowl of very cold water until chilled and remove.
2. Crush one garlic bulb and finely chop
3. Thinly dice one red onion
4. Thinly chop up one large beef tomato
5. Cut one lemon in half
6. Roughly Chop up a small handful of Coriander
7. Place all the vegetables in a bowl, and then toss well. Stir in ALL ingredients and squeeze the juice of half a lemon into the mix.

Following the practical cooking session Dean took the groups through some eye opening and interesting information on healthy eating, taking a close up look at the food we eat and the levels of saturated fats and sugars hidden in so much of it! Look out for the helpful traffic light labels on the front of food packaging which will help you “see at a glance whether a food is high (red), medium (amber) or low (green) in fat, saturated fat, sugars or salt”. (NHS online: reference intakes explained)

As this was a pilot we were all very pleased with how the first courses went. Both groups enjoyed their time at St Fagans and shared some lovely feedback with us. Here’s a couple of the highlights:

“Excellent course, really enjoyed it!” (parent)

“The course is very educational and we all enjoyed it.” (child)

“I think it’s a very good and educational course. Something that appeals to both adults and children and starts children thinking about food choices from a very young age.” (parent)

“We got to taste the herbs as we picked them. I really liked the mint- it tasted like chewing gum. In the supermarket herbs are mainly dried and in packets so you can’t smell or touch them.” (child)

“The kids have told me they want to start growing vegetables in their Nan’s garden - I’ve never seen them eat veggies so fast!” (parent)

When asked what the top three things they had enjoyed about the course were, the families said:

“Learning how to slice vegetables, trying new foods, cooking with my Mum.” (child)

“Making fresh food with my daughter, gaining a better understanding of healthy eating and picking fresh veg.” (parent)

“Picking vegetables, cooking and understanding history.” (child)

“Learning all about the fat and sugar intake.” (child)

Now we’ve tested the water, so to speak, we’re looking forward to developing further opportunities next summer. Thanks to all the families for taking part and the partners for helping to make it happen.