First my starter (above) which made me think: my favourite dishes are mush-tastic. I eat lots of grains and pulses, and, let’s face it, they blob.
Please don’t reject my love because of their apparent lack of finesse.
Nourishing, healthy and economical, grains and pulses lend themselves to many tastes.
Couscous with yogurt, fresh broad beans and coriander – delicious, soothing.
Even when eating out I am drawn to mushy grains.
But why be ashamed? Eating for substance is the organic way.
“We are about inner quality, not outer appearance – that is our hallmark.”
Which brings us back to the Organic Food Festival.
Last night’s dinner was the inauguration of two things:
1) I was in my new role as food editor of The Source.
2) The Source is helping produce the programme for the Organic Food Festival 2009. And that’s what we doing, round a table at the Lido.
Every September, Bristol Harbourside transforms into Europe’s largest organic market place. The Soil Association organic festival used to be free but became so popular it got rammed so, there has been a charge. This year £1 of the £5 entry fee goes to the Soil Association.
The Organic Food Festival in Bristol Harbourside on 12 – 13 September 2009
Taste the future
Organic is more than a product
– it is our sustainable future.