One of the pieces I’m working on for the exhibition uses salt from the Murray River, Australia’s longest river system. The river is increasing in salinity so there are salt inception schemes to remove the salt and keep the water fresh. A by product of the water diverted into the inception schemes is, obviously, salt – used for industrial and now culinary purposes. The ‘gourmet’ culinary salt is a beautiful pinky orange colour. I’m looking forward to exploring how to use it for my sculpture.