Upper Pant Farm:
I’ve been chain harrowing all our grass fields today, which involves pulling a carpet of metal spikes up and down each field with my David Brown tractor. The spikes pull out the dead grass from last year and freshen the ground, allowing new grass and clover space to grow. Clover is especially important to us, as it takes nitrogen from the air and puts it in the soil, increasing the fertility of the soil which in turn increases our crop yields. Encouraging clover means we don’t need fossil fuel derived artificial nitrate fertilizer, which is better for soil life and means a smaller carbon footprint!
01 July 2015 | 0 Comments
| Recommended by 0 Kim Stoddart:
Guardian gardening writer and enthusiastic seed saver, Kim Stoddart shares her tales from the seed field lab - I signed up to become part of this initiative last year when I worked with the Soil Association on a series of videos about seed saving. I’d been increasingly dabbling with this oft-neglected practise and buoyed by the success of last year’s efforts producing my own stock of kale and carrot seed this seemed like a natural progression.
30 June 2015 | 0 Comments
| Recommended by 1 Rob Percival:
In 2013, the Soil Association investigated the food served to children in 21 of the biggest and most popular high street chains across the UK. We uncovered a glaring lack of variety and creativity in children’s menus, with healthy eating made difficult by the dominance of chicken nuggets, burgers and sausages, and restaurants failing to provide parents and children with what they want and deserve.
24 June 2015 | 2 Comments
| Recommended by 4 Peter Melchett:
There are several things that many of us fear will be in a long list our grandchildren draw up of ‘how could you possibly have let that happen’? Cooking the planet with fossil fuels and presiding over a massive extinction of our fellow creatures will, I am sure, be there. So will be our squandering an incredible class of life-saving medicines, antibiotics, unless we act fast to save them.
22 June 2015 | 0 Comments
| Recommended by 1 Thomas Bourne:
I used to be a lawyer. One morning, I woke up (so the standard line goes) and decided I wanted to run a top-notch mail order organic meat company. Or something like that. Of course, the true story is a bit more complex. Before I joined the Well Hung Meat Company, I spent seven years studying and practicing commercial employment law in a national firm. This gave me a fascinating daily insight into business of every shape, size and purpose; from the UK’s largest employer to small-scale specialist manufacturers. That was great, but I didn’t find dipping in and out of other people’s business completely fulfilling. I wanted to learn more, to get closer, to get my hands dirty and find out what life was like in the hot seat.
08 June 2015 | 0 Comments
| Recommended by 0 Marianne Landzettel:
Occasionally you remember exactly what made you look at an issue in a different light. For me one such moment was listening to an interview with Klaas Martens, a US grain farmer in the state of New York. The last time he sprayed his fields with pesticides was in spring of 1994, Martens said. It was late afternoon when he tried to fold the sprayer and realised he could not move his right arm. ‘It was never proven that that’s what caused it, but common sense tells me that I was poisoned that day’.
05 June 2015 | 0 Comments
| Recommended by 2 Tom Hunt:
Barbecuing is a method of cooking that is close to my heart, I’ve worked in Latin America in Argentinian grills, taught courses at River Cottage HQ about building and baking in wood fired ovens and been cooking barbecue at our travelling festival cafe Poco, for the past ten years. If there’s one thing I’ve learnt it’s to use the best quality meat possible.
28 May 2015 | 0 Comments
| Recommended by 0 Jess Gotham:
It’s time to talk about seedlings. The Soil Association’s head of horticulture Ben Raskin’s follow-up workshop on care of new plants was very informative, as he explained what needs to be done once seeds have germinated. I felt rather guilty when I thought about my ‘mystery beans’ from the seed swap, as I’d neglected them for a few days at this crucial stage and they didn’t get enough sun, but hopefully you can learn from my mistake. As someone mentioned at the workshop, if something does go wrong you can always re-sow! In extreme cases there’s always next year… but for now, look after your seedlings carefully and they’ll reward you by growing up big and strong.
20 May 2015 | 0 Comments
| Recommended by 1 Marianne Landzettel:
There has been some public grumbling about story lines in ‘The Archers’ recently - which is a shame because Ambridge is really onto something important right now: soil quality. To bring you up to speed: Ambridge got flooded this spring and when Adam inspected his wheat fields he was shocked by the amount of soil erosion, the flood had just washed away the top soil.
13 May 2015 | 2 Comments
| Recommended by 4 Holly Black:
In the UK the average farmer is 58 years old, which presents our nation with a big challenge. Not only does this suggest that farming is often not seen as a desirable career choice for young people in the UK, but some farmers of this age can find themselves ‘technologically challenged’ due to their generational relationship with technology. Don’t get me wrong, I’m not tarnishing all farmers with the same brush – many farmers and growers out there are extremely technologically adept – and not all of them are young in age.
05 May 2015 | 0 Comments
| Recommended by 0 Nicole Pisani:
I wish to start this blog by saying that I believe the perception of ‘dinner lady’ needs to change if we are really to embrace change in our schools. I believe that what we feed our children is important, and this makes us chefs, with just as much credibility as chefs you will find in restaurants, hospitals and hotels around the world.
28 April 2015 | 1 Comments
| Recommended by 0 Jess Gotham:
Want to grow your own but don’t know where to start? The task of growing from seed can seem daunting if you’ve never done it before. Now is the perfect time of year to begin getting your hands into the soil, but if you haven’t got naturally green fingers and find your plants die for no apparent reason, this blog will help you turn your patch into a source of satisfaction instead of stress. The Soil Association’s head of horticulture, expert gardener Ben Raskin, gave us some tips.
17 April 2015 | 1 Comments
| Recommended by 2 Peter Melchett:
Soils are magical and mysterious, essential to all life on earth, but extremely vulnerable, and being terribly damaged. We know enough about soils for them to fill us with wonder, but so little that they remain places of great mystery. We do worse than take soils for granted, we often behave as if soil, and particularly life in the soil, was not there at all.
14 April 2015 | 5 Comments
| Recommended by 2 Liz Earle:
Spring is an especially busy time on Liz’s home farm down in the West Country as lambing gets underway. With three different flocks of sheep – Black Welsh Mountain, Hampshire Downs and Lleyns (HRH Prince Charles’s favourite sheep), there’s lots of new life to look after. Here, Liz explains why rearing pasture-fed lamb is an important part of her organic farm, both in terms of human health as well and global environmental benefits.
09 April 2015 | 1 Comments
| Recommended by 1 Marianne Landzettel:
Portland, Oregon in February may not rank among the top ten holiday destinations – it is one of the wet months and in the Pacific Northwest that can be very wet. But with its picturesque bridges, one of the world’s largest book shops, great coffee wherever you go and people who queue for ice cream (the salted caramel is divine), outside and in the rain – what’s not to like.
07 April 2015 | 0 Comments
| Recommended by 0 Rob Percival:
Each year, we Britons throw away 570,000 tonnes of fresh meat. This is the equivalent of 110 million animals. Most of these are chickens. 3 million are pigs, typically intensively reared to minimum welfare standards. Over 200,000 are cattle. Globally, each year, 12 billion animals are born to be binned, an extraordinary waste of life.
02 April 2015 | 3 Comments
| Recommended by 3 Anna Louise Batchelor:
Last month I attended a special lecture held at the University of Reading’s School of Agriculture. Entitled “Balancing food production and environmental protection” the speaker set out to overcome the thorny issue of increasing yields without increasing damage to eco-systems. The lecture was given by Poul Christensen, President of the National Federation of Young Farmers and former chair of Natural England.
30 March 2015 | 3 Comments
| Recommended by 2 Tristram Stuart:
You and I have something in common. Food. Getting together to cook, share a meal, and swap stories is something we can all relate to. On the flip side of this we instinctively know there’s something bad about wasting food. That’s why I wanted to write about Brighton Permaculture Trust’s crowdfunding appeal to finish the building of a straw bale Fruit Factory - saving unwanted local fruit from waste and turning it into delicious produce for the community.
26 March 2015 | 0 Comments
| Recommended by 1 Susannah McWilliam:
16 - 22 March is Nutrition and Hydration Week, a collaboration between the Hospital Caterers Association, National Association of Care Catering and Patient Safety Domain NHS England. We are delighted to see this initiative taking place. At the Soil Association we believe that everyone has a right to good food, and where is there more need than in hospitals, where food is a vital ingredient in supporting recovery and boosting patient experience. Hospital food is also a personal issue: most of us have visited loved ones in hospital and we care deeply if our nearest and dearest aren’t getting nutritious wholesome food.
19 March 2015 | 0 Comments
| Recommended by 0 Concepta Cassar:
The arrival of March marks the melting of winter into spring, and the long-awaited emergence of new life from the depths of the cold season. Snow drops, daffodils and crocuses bring light where there was once darkness, and the first-sown seeds of the year finally start to raise their sleepy heads. Around the country, people will be cracking open bean pods and shaking out little envelopes, while the seed industry celebrates an early cash crop.
10 March 2015 | 0 Comments
| Recommended by 0