We invited you to: Urban:Sanctuary Gallery 2026 E. 1st, Boyle Heights
Nicola Atkinson (NADFLY) collaborate with Kevin West.
“And would it have been worth it, after all, \ After the cups, the marmalade, the tea, \ Among the porcelain, among some talk of you and me, \ Would it have been worthwhile, \ To have bitten off the matter with a smile, \ To have squeezed the universe into a ball, \ To roll it towards some overwhelming question.”
T.S. Eliot,
“The Lovesong of J. Alfred Prufrock” (1910-11)
Kevin West hand-makes small batches of Scotch Marmalade in Los Angeles using Southern California fruit and single-malt Scotch whisky distilled on the island of Islay.
Marmalade—a sweet preserve made by boiling fruit with sugar—has been made in one form or another since the Roman era. Our modern orange marmalade took recognizable form in Scotland in the 1700s, and in the 19th century marmalade on toast became a familiar breakfast treat—a “given”—around the world. Jars of this Scotch Marmalade sell at gourmet food shops—an “extra.” From the consumer’s point of view, the purchase of Scotch Marmalade could demonstrate taste, discernment and economic privilege, or it could indicate support of the sustainable/artisanal food movement with its mixed message of nostalgia, environmental awareness and anti-corporate resistance.
Made on a wee scale using fruit collected from people gardens in Culver City, this batch of Scotch Marmalade underscores the preciousness and self-consciousness of using traditional 19th-century techniques to make food for an elite 21st-century consumer.
Nicola & Kevin have created wee stoneware crocks, marmalade and scones for the WEE show event—ingredients and collaborators connecting faraway places and making the local (impossible) possible.
Nicola Atkinson - www.nadfly.com
Kevin West - www.savingtheseason.com
