A new term for the Streets to Kitchen project brought with it new students, two of whom were currently rough sleeping – the first week’s lesson provided not only good company, but a decent meal which did leftover for the... Read more
Our friends Steve and Marion were looking for volunteers to help with olive harvest on their own little olive grove in Abruzzo. For several years my wife Gerry and I had wanted to return to Italy, a country we both... Read more
What is organic certification and why does it matter? by Lucy Gatward, Better Food’s Marketing Manager 1 Organic Farming and its big cousin Conventional 2 What is organic certification? 3 Why does it matter? 4 How can you trust it? 5 Is that why it might cost a bit extra? 6 Further explanation about certification 7 Organic and other certifications 8 References and links 1 Organic Farming and its big cousin Conventional I had a fridge magnet once that said ‘Try organic food … or as your grandparents... Read more
By Lucy Gatward, Better Food’s Marketing Manager and keen observer of Bristol’s food environment (it’s quite long – you might want to pop the kettle on) Definition 1: Food security – why does everyone keep telling me not to buy cheap food? Definition 2: The environment – how can independent retailers help fight climate change? What does the diet of the future look like? Conclusion and sources Nature is marvelous. It’s persistent, it’s intolerant, its ability to diversify into a gazillion... Read more
By College of Naturopathic Medicine graduate Elle Fox With over 100 billion microorganisms for every gram of intestinal content, more serotonin (happiness hormone) receptors than your brain and 100 million neurons in your gut, it’s no wonder your moods and... Read more
Having completed 12 weeks of hands-on cookery classes, participants of the Streets to Kitchen course this term were celebrated at the St. Mungo’s Recovery College graduation ceremony! Just turning up wasn’t enough for our students, though—they took it upon themselves... Read more
July brought this 12 week term to an end and saw the highest class attendance to date (though squeezing seven people into the kitchen plus the course leader proved a bit of a tight fit!). Regulars to the class have... Read more
Although the Streets to Kitchen project’s main aim is to equip St. Mungo’s clients with the skills and knowledge they’ll need to make a living in a professional kitchen, acting on feedback from clients, the course leaders have decided to... Read more
With reducing waste from packaging and plastics right at the top of the agenda, this guide—brought to you in partnership with City to Sea —will help you unwrap what’s on offer at Better Food. City to Sea is the Bristol-based organisation behind high profile national campaigns such... Read more