You are pervasive (enough bought every year in UK to circle the planet 30 times), unnecessary and costly to purse and planet.
A single-use plastic, chemically-treated with god-knows-what to be pliable, and – unless disposed-of in an ever-growing landfill – likely to end up in the belly of a sentient being with fatal consequences.
Enter our new hero: eco-wrap.
Made from cotton covered with beeswax or soy wax, eco-wrap performs all the same tricks as cling-film (air-tight and malleable) but grace.
Made from natural materials, it can be re-used, and cut-up and composted at the end of its life (a year or more).
With cotton designs (vintage and recycled, natch), prettiness adds to its charms.
Where can you get these darling things?
I first came across eco-wrap as a gift from Australia (bought in Apollo Bay to be precise), Eco-wrap Byron Bay.
How come I have never come across eco-wraps before, I exclaim?
Following which, I spotted eco-wraps (below) from Cotswold-based, Beeswax Wraps, in local natural and organic food shop, Better Food Company right here in Bristol. Fancy!
It turns out that Bristol also has an eco wrap business, Eco Bee Wrap, which uses Fair Trade material and trades on Etsy.
Eco wrap zeitgeist!
Etsy has a great choice including vegan eco-wrap made from soy wax.
You can make your own. Top tutorial from Newcastle-based, Phoenix Green Store, which also sells eco wraps, and videos galore on YouTube such as this one from Aannsha Jones.
Happy eco-wrapping!
Eco wrap in my kitchen (must post a better pic!) Note: people do not use eco-wrap to wrap fresh meat or fish. Use a good old bowl and plate to cover instead.
“Some anthropologists say that sharing food is what makes us human.”
So says Jess Thompson, co-founder of Migrateful, where asylum seekers, refugees and migrants teach their traditional cuisines to the public.
Personally, I bless migration for transforming modern British eating. Can you imagine a world without pasta, curry or houmous?
Jess has spent the last two years supporting migrants and refugees in Morocco, Dunkirk refugee camp and Tower Hamlets.
She points out that the word “companion” is derived from the Spanish “con pan” meaning “with bread” – a companion is someone with whom you share your bread.
Above is a pic of the co-founders, Jess Thompson (left) and Jules Mazza-Coates whom I have known since she was little. Jules was brought up to believe the act of sharing a meal helps build human relations, and that preparing home-cooked, fresh food can be simple and cost-effective. After working with refugees in Calais refugee camp, Jules supported their integration in the UK.
Every Wednesday at the Migrateful chef training in London, the chefs – from Syria, Iran, Lebanon, Nigeria, Eritrea, Ethiopia, Ghana, Ecuador, Cuba and Pakistan – take it in turns to teach the group how to prepare their cuisine.
Majeda (above) leads a Syrian cookery class for the group. A mother of two, she arrived in the UK a few months ago. “I wish I were in Syria now, I know my country needs me and I miss my two boys and husband so much”.
What is her story? Majeda was working as a children’s therapist in the capital when war broke out in Syria. Thousands of Syrians fled to Damascus after their homes were bombed by the Syrian government. Majeda organised an initiative to feed her displaced countryfolk. The Syrian government imprisoned her for four months for feeding Syrians from areas under occupation.
After her release, she continued her support for the displaced Syrians. Eventually, threats from the state became too much. For the sake of her family’s safety, Majeda had to leave Syria.
At Migrateful, Majeda cooked a Syrian meal. She said:
“I believe there is a relationship between cooking and love and that preparing a meal for the one you love, combining your skills and your feelings to create something, can convey a lot to the person. I have a real passion for cooking and I think that passion is one of the things that makes me a good wife, mum and friend”.
So Nadia persuaded Julian to cook us a vegan meal. Not just any vegan meal. Julian made it a fine dining experience, concocting a taster menu that took us on a gluten-free vegan tour of the classics.
Chef Julian Miles
Loved this door-opening moment with Julian in his chef’s whites. Turned out Julian worked at Demuth’s, Bath (a vegetarian and vegan cookery school whose pioneering vegetarian restaurant is now with new owners, Acorn Vegetarian Kitchen).
Julian’s partner, Ellen, is vegan (and most of us were gluten-free). This night was a playful response to their experience of restaurants which barely cater for a free-from clientele.
Where is the gourmet vegan food? Where is gastronomy for coeliacs?
Here is a taste of Julian’s taster menu.
Amuse gueule: Arancini, BBQ houmous with garlic chutney on melba toasts and smoky tempura
Chive and mushroom consommé with tamari-smoked and paprika-roasted mushroom slivers
Those tamari-smoked and paprika-roasted mushroom – I want the recipe.
Carrot lox, cucumber sushi rolls with tamari pearls, tofu ‘fish’ with curd bean skin, triple cooked chips, fresh pea mousse and apple cider vinegar jelly
A complex crispy succulent and fresh experience with taste sensations. Real Food Lover fave.
Another pic of my fave
I have no image that does justice to the refreshing bliss of Julian’s aromatic gin herbs and lime sorbet. Another keeper.
Tofu and vegetable fajitas, nachos and guacamole with home-fermented sriracha cream
Home-fermented sriracha cream with chilli, onion, and garlic – want this recipe too.
Little gem lettuce, coconut ‘parmesan’ biscuit, and miso dressing
A kind of mayonnaise on the lightest crisp biscuit – using coconut was brilliant (instead of the ubiquitous soya).
Crème brûlée
I adore cream but it does not love me so this creamily-delicious yet dairy-free crème brûlée was a dream.
Thank you, Julian and Ellen, for a creative taste-tastic evening at the Agape (as we dubbed it) Living Room restaurant.
Instead of running away to join the circus, I would join a protest camp: outdoor places of learning and purpose, infused with community spirit and love of the land, they give me hope.
I visited the Rising Up camp on Friday 13 February 2015.
The camp is protecting land and trees from a destructive and unnecessary road-and-bridge building scheme to create a bus route (Bristol needs more buses but not new roads).
Look at the timing: the destruction of these Bristol soils takes place in the year the United Nations has launched the International Year of Soils 2015 to alert the world to the destruction of a resource on which we depend for over 95% of our food.
Look at the timing: The University of Sheffield has found UK’s soils are so degraded, there may only be enough for 100 more harvests, it warned last autumn.
In other words, one part of the system is aware of the importance of protecting our planet, while the other part of the system is intent on destroying it.
An intelligent and eloquent cross-party open letter sent early last week, including from Labour and Conservative MPs and several Green councillors, urging Bristol’s first Independent mayor, George Ferguson, to look at alternatives stating: “we have been frustrated by our inability to get answers from you and from your officers”.
An excellent letter from a Stapleton allotment holder ” (added just after publishing post) saying: “West of England Partnership, who are behind Metrobus, are an unelected, unaccountable consortium of big businesses and vested interests.”
On Thursday 12 February 2015, Bristol City Council went to the High Court to evict the protesters and, surprise surprise, with the aid of top lawyers, Burges Salmon, (and supporters of Bristol Green Capital) won a court order. Above and below is a copy of the council’s possession order.
A man (who gave me permission to take his photo but would not say where he was from) handed over the order on Friday 13 December 2015.
The tree top protestors hope to halt the felling of these irreplaceable trees.
The trees are protected – read the notice!
At the edge of the protest camp, bailiffs set up flood lights last week which are kept on ALL NIGHT.
Which side of this steel fence would you rather be on?
Back in the protest camp, a beautiful village has sprung up including with a compost loo (above).
The field kitchen under canvas cooks healthy meals.
Leanna wields a packet of nutrition-laden red lentils.
Leanna shows me a cosmetically-imperfect but perfectly-healthy parsnip – the kind of produce that would be rejected by a supermarket.
Leanna who is studying nutrition tells me how she and Jack made the communal stew: Chopped onions and chilli coated in coconut oil and fried with spices to hand including turmeric and coriander spices, with water added to stew to cook the lentils and rice (providing all 8 essential amino acids) and parsnips and carrots (once muddy now scrubbed and cut), with fresh tomatoes and cauliflower and cabbage and fresh garlic added at the end.
Stew is served on a log table.
The Rising Up notice (above) says, this situation:
“reveals the crisis of our systems and our leadership. If our Mayor cannot call for the design to be altered, to stop the destruction (and he says he cannot) who has the power to bring the beast to heel?
Perhaps it is only us“.
This Rising up camp shows people of spirit and principle proclaim a stand against the might of a mindless system that turns a blind eye to its own destructiveness.
The brave protestors await the bailiffs to descend at any moment to remove them from the land and trees they are trying to protect.
My delicate digestion is crazy for probiotics for their soothing and restorative effect. Probiotics? They are good bacteria which stop bad bacteria giving your gut a hard time (bloating etc).
Probiotics are not some new-fangled idea – every traditional society has its fermented ‘good bacteria’ food, such as sauerkraut.
All the cloves in a head of garlic (grown by Nadia Hillman) Grated raw ginger (large thumb – or more) 2 raw red onions sliced 1 lemon chopped 1 large orange chopped
Place a plate to press down the raw veg/fruit mix and leave it for two days at room temperature before spooning into jars. The salt draws out the water in the raw veg/fruit, thus pickled in its own salty water.
The first pic shows the cast assembled, the second is the cast cut-up and mixed with spice and salt. Note: creative chaos. Why eat boring same-old packet food when you can go mad in the kitchen?!
Three announcements.
1. Check out Annie Levy’s food fermentation workshops. “A true kitchen witch, Annie’s food fermentation workshop is an informative & exciting, deliciously interactive learning experience and exploration of food alchemy.”
The Blue Finger, an area in the north of Bristol (a UK major city), is rich with the country’s best agricultural soil.
Traditionally the heartland of Bristol’s market gardens, the Blue Finger Alliance is working on feeding Bristol again with fresh, local produce, grown by local people.
The council gave the go-ahead for a controversial new transport scheme requiring the building of new roads and a bridge.
The scheme will swallow up about half of the Stapleton allotments, according to Travel West, and threatens Feed Bristol, an Avon Wildlife Trust project which teaches growing skills.
In the council chambers where the scheme was voted for (six to four), campaigners sang Joni Mitchell’s song:
“…you don’t know what you’ve got till it’s gone
They paved paradise and put up a parking lot…”
The ‘rapid transit’ bus route is intended to provide faster links between Bristol’s train stations.
Sounds good – in theory. The city desperately needs a functioning public transport.
But building new roads does not improve public transport.
By all means, increase buses, revive disused train lines, engineer tram systems.
But build new roads? That’s a hidebound to nowhere.
“Road-building generates even more traffic,” says the Campaign for Better Transport, “damages the countryside, adds to climate change and makes cities, towns and villages less pleasant places to live for everyone.”
Bristol is the 2015 European Green Capital, a prestigious award supported by Bristol 2015 Ltd, created with Bristol council. Yet this scheme is the opposite of what Bristol Green Capital stands for.
The Metrobus scheme is a waste of precious resources, and a heartbreakingly backward step for a sustainable future-proof Bristol.
STOP PRESS (added 02.02.2015): Treetop protest from 1 February 2015 against this week’s planned felling of the trees.
Pip Sheard from Alliance to Rethink MetroBus says: “The Stapleton tree felling is the start of a year of Metrobus environmental vandalism. Each month will bring fresh damage and loss to our local green spaces,” reports Bristol247.
I see evidence of people sleeping rough every day.
I remember before the 1980s, the only people you saw sleeping rough, were tramps – gentlemen of the road. But since then it has all changed – we see young people on the streets.
How can this happen in one of the richest countries in the world?
The UN makes visits to two countries every year to report on problems. This year, it was the UK’s turn because of its housing crisis. Here is the UN rapporteur’s report.
Empty offices lie empty, testaments of investment – while our youth sleep in doorways without prospect of employment or home.
If ONLY our society believed in kindness.
If ONLY our society understood that prevention is more effective (and less costly) than cure.
Give vulnerable people a stable home and a bit of support, and you cut down on other, more expensive, services, such as hospitals and prisons.
How we treat our homeless tells us all we need to know about the world we live in.
What has this to do with food? I mean, this is a food blog, right?
Well, here is a breakfast (stewed plums and granola and yogurt with an expresso) I had last week at The Canteen in Hamilton House in Stokes Croft, Bristol.
OK, quick diversion as I explain link between Hamilton House and homelessness.
Hamilton House was a defunct office block the council planners wanted to demolish – now turned into a groovesome hub of creative activities run by Coexist. (I am proud to say my office is here, along with 200 other tenants, including Afrika Eye Film Festival, and Tribe of Doris).
Bristol Foundation Housing houses and supports single people who would otherwise fall through the net, people who need support to break the homeless cycle but are not considered sufficiently ‘high priority need’ for emergency accommodation by Bristol City Council.
Working with the Probation Services and others around Bristol, BFH has reduced re-offending rates by more than 50%, probably saving the taxpayer some £20 million each year.
One of the top ten US chemical companies – think Agent Orange and DDT -Monsanto started buying up seed companies in the 1980s. Now it is the biggest producer of GM (genetically modified) seed.
Portman Square Bristol BS2 Sat 25 May 2013
Here in Bristol, we chanted: “We don’t want no GMO.”
GM (genetically modified) technology is based on the outdated scientific premise that a gene is responsible for a characteristic. So all you have to do is add a desired characteristic from one species into another species and ta da, you have a nice new genetically modified organism (GMO).
It’s nothing like traditional breeding because it crosses species barriers, creating organisms that would never exist in nature.
Once a seed is genetically modified it can be patented – which means the company that patents it, owns it.
Which means you can now prosecute farmers who have your patented seeds on their fields. Even even if the seeds arrived (as seeds do) by wind or bees.
Check out GMO Myths and Truths for more info. This fully-referenced report shows that Monsanto et al‘s claims – that GM crops yield better, reduce pesticide use, and are safe to eat – are dubious.
Well, despite some “trolling” beforehand including fake reports that marches were not going to happen, or would be violent, they happened and they were 100% peaceful.
I was a steward (I have an NVQ in Green Stewarding, I’ll have you know) for the approx 500-strong Bristol march and I can report it was filled with good humour and co-operation.
Portland Square Bristol BS2 Sat 25 May 2013
As we waited at Portland Square before setting off from the march, a man with a beautifully-ironed shirt volunteered he had escaped his “corporate pay masters” to support us.
“O, that’s great,”I said. “Are you coming on the march?”
Well, no, he wasn’t because he had already been there 45 minutes already.
He said Monsanto probably had some observers at the march but they were likely dressed in a “bohemian” way.
He was keen to meet local organisers but was uninterested when I suggested Bristol Friends of the Earth.
I peeled the carrots and beetroots, above. Grown organically, slowly, biologically, they are chemical-free and needed only scrubbing, plus the skin has nutrients. (But I am not perfect and peeling is faster).
I was taken with the yellow, white and purple carrots, as they used to be before 17th century Dutch growers went monoculture orange to praise William of Orange. Poetically, these 21st century rainbow carrots were grown in Holland.
I had bought my Dutch rainbow organic carrots at the Bear Fruit stall (above) in the Bear Pit, Bristol.
The Bear Pit is, by the way, an example of urban regeneration from the grass-roots-up. A dingy subway on a busy city roundabout now transformed by locals into a lively market and meeting place.
Fresh herbs (parsley, coriander) or snipped salad cress.
1.1. Scrub/peel carrots and beetroot, and trim tops and tails. Keep carrots whole for grating. Peel the beetroot and cut in half. Grate the raw vegetables, using hand grater or food processor. Combine in large bowl and add olive oil and vinegar dressing.2. If not serving immediately, don’t add dressing yet. Instead, store covered in fridge. Remove 1 hour before serving to bring to room temperature. Then add dressing (below).
3. For the vinaigrette, put the oil and vinegar in a screw-top jar, put the lid on tightly and shake vigorously.
4. Gently heat olive oil in a small frying pan and toast the seeds for 3–4 minutes over a moderate heat, stirring to prevent sticking. Add the soy sauce at the end of the cooking, if using. Most of the sauce will evaporate, leaving a salty taste and extra browning for the seeds. Store the toasted seeds in a jar with a lid if preparing the day before.
5. When ready to serve, add the chopped herbs to the grated beetroot and carrot. Shake the screw-top jar with vinaigrette, then pour over the vegetables, and season to taste. Toss the salad gently until everything glistens. Scatter the toasted seeds.
It’s not often I go mainstream but basically my eldest daughter asked me to make a Hello Kitty cake for my granddaugher Tayda’s fourth birthday party in December (this blog is well-overdue) held at St Werburgh’s city farm.
A few days before I got baking, my eldest daughter had a nightmare about the cake-making.
I said: “Good. Prepare to be disappointed.”
I felt I had to manage expectations.
However, it turned out well. The cake tasted good and actually looked like Hello Kitty.
For the latter, I must thank the opportune arrival of my middle daughter who took over cake-decorating just as I was getting bored. She talked me down from “getting creative”, insisting we adhere to its original design.
So here’s the Hello Kitty birthday cake-making story plus recipes.
I started by looking online for a clear image I could print and trace.
I ended up on GirlyBubble, a website for “girlyness and cute stuff”. Yes, I was in alien territory but fearless in my quest for a clear image of Hello Kitty.
I printed the image and traced it by hand. I admired the clever simplicity of the design, neither round nor oval, and its trademark bow and whiskers.
I owe decoration-detail to Coolest Birthday Cakes where readers have submitted their Hello Kitty cake designs. How grateful am I to the web and its culture of sharing?
Then it was time for real-life cake-decoration shopping at my local sweet shop on the independent-tastic Gloucester Road (one of the last independent high streets in the UK).
Scrumptiously Sweet is a traditional sweet shop offering attentive service and saintly patience as I agonised over icing tubes, jelly beans and marshmallow pipes.
We used bootlace liquorice to outline Hello Kitty’s head and ears, her bow, whiskers and nose.
We squeezed out Dr Oetker Designer Icing to fill in the red of the bow.
And encircled the lower base of the cake with pink marshmallow Flumps (you can see the join in the pic below).
Hello Kitty Cake and Icing recipes
I owe everything to All Recipes.com and its Foolproof Sponge Cake. It is truly foolproof for I am the fool, and here is the proof.
I made two sponges, one square, one round.
The deeper square one (above) was sliced through its middle and filled and covered with pink buttercream icing.
The smaller sponge (above) was baked in a round flan tin, requiring only some trimming with a sharp knife to become Kitty-shaped. This sponge had white icing to contrast with its bigger pink base.
No need to cream butter and sugar. Instead, sieve the flour and mix in the other ingredients. I used organic ingredients for health of people and planet, and butter not marge. It seemed strange to cook a sponge for a whole hour – but it worked. Brilliantly.
1. Grease and line two 20cm (8 inch) square or round tins and set aside. I used an 8 inch square tin and an 8 inch round flan tin, and did not skimp on the greaseproof lining paper.
2. Pre-heat the oven to 150 C / Gas 2, or 140 C for fan ovens.
3. Sieve self-raising flour into a mixing bowl, add the sugar and butter, then the eggs. I used my electric hand-blender, adding one egg at a time, blending after each one, until all ingredients were amalgamated. Once blended, some extra fast whizzes. The result: a thickish smooth batter.
4. Pour into the tins, place in centre of oven and cook for about 1 hour 15 mins, to 1 hour 30 mins. All Recipes says test with skewer: if it comes out clean, the cake is done.
Thank you All Recipes.com. Now a huge big shout-out to HonieMummyBlog for Perfect Butter Icing – perfect indeed! – and a genius selection of different quantities. Again, gratitude.
Do you remember this? Nurse fined £10k for organising a Covid-safe socially-distanced demonstration during lockdown… twitter.com/i/web/status/1…1 week ago
Real Food Lover 