Sarah Compson: As well as sadness, sympathy and compassion for the victims, something else also welled up inside me - horror. It wasn’t just horror at the unnecessary deaths of 700 (and rising) innocent people, but horror caused by a realisation that the disaster highlights the dark side of the way we think about and consume fashion.
16 May 2013 |
3 Comments | Recommended by 0
Brid McKibben: Finally, just as I broach my 50s, I’ve found my dream job! It indulges my interest and passion in good food, food education, rural crafts, sustainable communities, small scale farming and growing, and it gives me an opportunity to use my background in renewables. What can possibly cover all these things. . . and more? I’m the project officer for Crofting Connections – one of the most exciting projects in food and community in Scotland.
15 May 2013 |
1 Comments | Recommended by 1
Kathie Auton: So, I’ve been out for my two research meals as an undercover eater (or something), one of around 50 parents doing this for the Soil Association’s Out to Lunch campaign. Two very different meals, I should say. Some highs, some lows and a whole lot of food... for thought. A few weeks ago I wrote about the whole eating-out-with-kids game. The Soil Association were recruiting volunteers for their research into what’s on offer in restaurants for our kids. The team of volunteers are now duly recruited and are out there in restaurants with their kids, answering the 13 salient questions and trying to subtlety write things down with coming across all Jay Rayner about it.
14 May 2013 |
1 Comments | Recommended by 1
Anna Louise Batchelor: I first met Jane at a cooking show where my passionate demonstration of cooking with oats was paralleled by Jane and her mission for teaching Real Bread baking. I had instant admiration for Jane and a respect of her ‘Virtuous Bread’ work since, so I jumped at the chance to interview her.
07 May 2013 |
2 Comments | Recommended by 1
Emma Heseltine: Beechnut is in the little paddocks. She was getting picked on by some of the other cattle at Aglionby so we brought her back for a little TLC. She is in calf and looks a little thin so a bit of grain just for her and a shed to sleep in wont hurt. We have put a couple of ewes that have no lambs with her to keep her company, but it seems they are not keen on the arrangement.
07 May 2013 |
0 Comments | Recommended by 0
Emma Heseltine: A weed is merely a plant growing somewhere it shouldn’t. Today it seems everything is starting to grow where it shouldn’t. First the ground Elder that is rampant in the orchard is creeping into the veg patch and fruit cages, where it is certainly not welcome.
28 April 2013 |
1 Comments | Recommended by 0
Kathie Auton: It’s time for a picnic. Now, I don’t want any arguments here. It IS time for a picnic. No muttering about chilly weather and still needing a woolly hat, Easter is gone and it’s not far off May. We need to toughen up and get picnicking. You might want to take a blanket and you’ll definitely need a flask of tea, but don’t let the reluctant weather make you a reluctant picnicker. It’s all about what you take to eat. Okay, a limp sandwich might not make you feel the pull of the great outdoors. But how about a sausage roll? A really good, satisfying, delicious sausage roll.
24 April 2013 |
2 Comments | Recommended by 2
Margaret Finlay: It’s not just dairy cattle here at Rainton, we also have a flock of about 500 sheep, mostly Scotch Mule ewes - a cross between a Scottish Blackface ewe and a Blue Faced Leicester tup. The crossbred ewe is supposed to embody the best bits of the each breed - hardiness and good natural mothering, and prolificness with good milk production respectively. The southwest of Scotland where the farm is located, is generally accepted to have a ‘maritime’ climate, with cool summers and mild winters - warmer and wetter than the east is a common description. Not this March.
22 April 2013 |
1 Comments | Recommended by 0
Emma Heseltine: We have had our soils done at Houghton and have some recommendations for helping our fields. It’s been a tough year so they could do with a boost. One of the things we can do is to use a grass harrow to scrape at the moss which has sprung up all over the place (seriously where is it coming from, there was grass here before) and aerates the soil.
21 April 2013 |
1 Comments | Recommended by 0
Anna Louise Batchelor: In the hot seat for April's 'Five Questions with…' is Suzi Wintle Head Chef at Sheepdrove Organic Farm. With responsibility for the catering of conferences, weddings and the ever famous 'Shhh Secret Supper Club' I want to know more about the challenges of sustainable catering and the benefits of cooking on an organic farm.
19 April 2013 |
3 Comments | Recommended by 2
Lynda Brown: M&S, the Co-op, Tesco, and Sainsbury's have announced that they no longer require their producers to use non GM feed for farm animals. The excuse is that there isn't sufficient non GM feed to go around and anyway, it's not detectable in things like eggs, milk or chicken, i.e. there's no need to worry, it's all perfectly safe sort of thing. So, forget all that you're worth it rubbish - we're clearly not.
14 April 2013 |
7 Comments | Recommended by 0
Emma Heseltine: We are giving the ewes and lambs in the big Houghton field their morning feed and it’s usually chaotic. The ewes all come running for their food and the lambs all mill about in confusion bleating until mum has finished breakfast, then there is much running around and baaing until everyone is matched up again. We leave them too it, a few lambs are testing out the goods on offer but most are milling/bleating.
14 April 2013 |
2 Comments | Recommended by 0
Amy Leech: Today’s news that Waitrose are suspending the use of the three neonicotinoids in their supply chain is a ray of hope for the bees amidst predictably grey skies and gloomy headlines.
12 April 2013 |
3 Comments | Recommended by 3
Margaret Finlay: The Rainton dairy project has hit its first major hurdle. The calves from the autumn calvers have demonstrated that although 10 to 15 litres of milk a day is more than enough for them - and up to 10 litres a day more than they would get in some conventional rearing systems - they will drink as much as the cow can produce. Based on the milk production records for the individual cows from last year, this can be up to thirty litres a day in some cases!!
08 April 2013 |
10 Comments | Recommended by 0
Emma Heseltine: Today it’s starting to feel a little bit like spring, finally and I’m learning to plough. It looks so easy, up and down turning over the soil but as with everything it’s harder than it looks. The ground is a bit wet and I’m in the little Massey which is two wheel drive. The trick is to give it lots of oomph apparently and remember to raise the plough up if I get to a sticky bit and the wheels start spinning. Also ‘whatever you do, don’t get stuck’, good advice.
07 April 2013 |
0 Comments | Recommended by 0
Anna Louise Batchelor: I’m really lucky in my day job to meet fantastic people working in the world of healthy and organic food. Chefs, growers and producers all dedicated to producing wholesome food. I’ve been inspired by the people I have met and motivated to talk with them for my blog in a series of interviews I’m calling ‘Five Q’s with’. In the hot seat for the first in the series is chef, nutritionist and ‘world’s leading expert on Indian superfood’ Gurpareet Bains.
03 April 2013 |
3 Comments | Recommended by 2
Emma Heseltine: More lambs all over the place this week, we have taken quite a lot down to the hay meadow. They are transported one ewe and her lambs at a time in the quad trailer, a little ewe taxi. I love going down there on an evening to give the ewes their dinner. The lambs at that time of day are full of frolics, jumping about, climbing and racing up and down the field, burning off energy before bed time. It must be spring if the lambs are jumping.
31 March 2013 |
0 Comments | Recommended by 2
George Thomas: The idea that jeans or t-shirts are grown before they are made can seem quite abstract when we're clothes shopping. Yet the impact of our choices will be felt by some of the millions of people around the world who are involved in growing and processing cotton. I was lucky enough to meet some of the people behind our clothes when I spent 16 days in India last November.
28 March 2013 |
1 Comments | Recommended by 1
Emma Heseltine: Sunday brings us no lambs at all but Monday morning is chaos. Three ewes have lambed and there are six lambs but it seems as though nobody knows which lambs belong to whom. We get them all in the pens and then start the task of sorting them out. It’s pretty easy to tell if a lamb doesn’t belong to a ewe as she will push it away so after a bit of trial and error I think I get it sorted. Trouble is when I go down the field to feed the cattle I find another lamb under the trailer… back to the drawing board. I get it sorted to a certain degree but one of the ewes has decided she is only having one lamb, the middle ewe meanwhile has four and doesn’t seem to mind that very much. Looks like someone is going in the adopter, there is no way that one of these ewes had four lambs, and there is no way she can feed four.
24 March 2013 |
1 Comments | Recommended by 1
Amy Leech: Years before horsemeat made a joke of our food system, I made a resolution to eat less but better quality meat - making it affordable to buy food I can trust. But despite the string of supermarkets that I’ll pedal past, I’ll be hard pushed to find organic meat on the shelves. If I can’t choose it, I can’t buy it.
20 March 2013 |
7 Comments | Recommended by 2