May's Low Carbon Cookbook meeting took place at the Bicycle Shop cafe, where we also welcomed Olivia for the first time.Although this meant we had to forgo our normal practice of bringing ingredients and dishes to eat, share and discuss, we took the opportunity to look at the material we've gathered so far, which we then mapped out on a large piece of pink paper in notes and sketches.
The structure of a book began to take form as we went round the table taking turns to describe some of our favourite low carbon recipes. We talked seasons, seeds, lactofermentation, herbs, flowers and fruits as well as how to live without a fridge and what exactly organic means.
We all got very hungry! I’d already eaten, but normally we would have been enjoying Bee's winter slaw and omelettes, Charlotte's oriental slaw, Erik's pumpkin soup and pickles, my freegan pizza and medicine jelly, and Olivia's Norfolk Black Turkey Egg n’ Nettle Quiche with Spelt Pastry, and all the compotes, breads, freegan gleanings and homegrown and foraged leaves, roots and sprouts that we were talking about.
It was exciting though, to get the actual book underway. Who knows? In a year's time you may be reading The Low Carbon Cookbook, paper version (recycled, of course). Mark Watson
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