We're on the home stretch with our cookbook sessions. In October we rounded up the growing year and looked at everything we had discussed - tools, ingredients, ethics, seasons -over our autumnal harvest feast of pumpkins and apples. Now we have a full store cupboard and soon we'll put our full attention on compiling an alphabet of downshift cuisine.So to whet your appetite and intellect here is a quick ABC taster of the kinds of practical and philosophical subjects you will find within its covers:
Allotments, Beehives, CSAs, Dairy, Eggs, Foraging, Germination, Hungry gap, Industrial food systems, Jam, Kitchen Conversations, Land Grabs, Milling, Nourishment, Organic, Palm oil, Quinces, Rocket stoves, Storage, Tortilla, Umi plums, Veg boxes, Water, Xylitol, Yellow peas, Zero Waste.
I've written about the Low Carbon Cookbook on the Social Reporters blog during our Food and Health week. Do check it out! Charlotte Du Cann
STOP PRESS! Before our next meeting some of us will be leading a discussion on Relocalising our Food System at OccupyNorwich, Hay Hill, at 5.30pm. All welcome!
STOP PRESS! Before our next meeting some of us will be leading a discussion on Relocalising our Food System at OccupyNorwich, Hay Hill, at 5.30pm. All welcome!
Photos: Thom and pumpkin at the Transition Camp 2011 by Tamzin Pinkerton, co-author of Local Food (Social Reporting project); apples stored in a drawer by Bee Springwood from Apple Time (This Low Carbon Life)
http://transitionfreepress.org/subscribe/