Fish traps are called Makarr in our language. They were made by men only. Our fathers and uncles used to make them with the lawyer vine. They stripped the stems and then soaked them in the river to keep them soft and bendy. They also had a special way of weaving the fish traps. They used them in the river to catch eels, jungle perch, fresh water catfish and turtle. To attract fish our old people used to sprinkle rain forest berries as bait over the trap.
Name: Vanessa Cannon
Language: Kuku Yalanji, Kuku Nyungkul
Community: Mossman
Biography:
I grew up in Mossman, it is my home, and did my schooling here. I have one sister and eight brothers, and I now have five children and two grand-children of my own.
As an artist, I am most interested in screen printing on fabric and making ceramics. I’m keen to continue developing my work for further exhibition opportunities and grow my talent as an artist. I came to the arts through my grandmothers and aunties. I watched them when I was a child and later when I was a young woman I started doing art myself and worked alongside them.
A few years ago, a became an arts worker at Yalanji Arts and I am now responsible for the art studio and look after our artists. We have a pottery and screen printing master who provide studio support, and helps us by developing our printing and pottery skills.
I’ve been exhibiting my work in group exhibitions since 2012 and have had my textiles and fashion designs shown in various fashion performances over the years. It’s very encouraging to me, and working with Yalanji Arts has opened these doors for me, and allowed me to also continue telling the stories of my culture. It’s something I wish for every person to have the chance to do.
Jarruka Bulka (Scrubfowl Nest) Jarruka Bulka (Scrubfowl Nest) and the Diwan Bulka (Brush Turkey Nest) is essential to the survival of our hunting and gathering practices, as the women and girls collect the eggs from Read more…
Kurriyala (Carpet Snake) The carpet snake used to be an important food animal for our ancestors. They wrapped the meat in native ginger leaves and cooked it on the hot coals of the ground oven. Read more…