An article looking at the innovative farming model of Pipers Farm, focused on supporting small scale family farmers through a centralised farm model.
A feature following the Severn Way from Tewkesbury to Worcester, covering the walking route, things to see, places to eat and the general ambience of the stretch.
It’s a question that at first might seem simple. Your thoughts flicker to a building, person or familiar place, a flush of emotions triggered by the memory. Pause for a moment; think about WHY that is your home. What about it makes it so? What emotions does it hold for you? Do you have any control over what makes your home?
A feature looking at the curious history of pies - the humble beginnings, the fillings of the past and the pies we left behind.
"Huddled in their houses, bellies rumbling, staring at cupboards that ran dry days ago, the villagers of the Cornish village of Mousehole are losing hope. Rain whips against their houses and the wind howls through the streets, but the storm is showing no sign of relenting. Facing the turbulent, crashing waves that stretch as far as the eye can see, local fisherman Tom Bawcock readies his boat, taking a final look back at his village before heading into the churning waters. The tale of a fisherman braving the stormy sea in the 16th century to save his village from starvation is a famous one in a small corner of Cornwall. But the truth of the tale seems less important than the legacy it left behind: stargazy pie. Fish, usually sardines or herring, are laid with their heads sticking up through the pastry. This seemingly decorative placement was, like many culinary decisions, borne of a practical need; the fish heads would not be eaten and so covering them in pastry was deemed wasteful, but removing the heads would have allowed the flavourful oils to escape."
Excerpt from the Ernest Journal, Issue 7, March 2018, Words only
A series of seven articles featuring winter birding opportunities on waterways across the country.
"It may be cold outside, but the countryside is flourishing with life. Winter and early spring is one of the best times of year to see birds on and around our waterways, so it’s the ideal opportunity to wrap up warm and grab your binoculars. While the change in seasons sees some of our favourite birds leave for warmer climes, it also draws large numbers of different species to our shores, attracted by our relatively mild climate, as well as enticing year-round residents into new locations and habitats.
The elusive bittern, a relative of the heron, was almost lost in the UK. Declining need for cut reed during the 19th century meant much of its traditional habitat was lost and numbers plummeted. But thanks to a dedicated conservation effort to restore reedbeds, numbers are once more on the rise and there are now an estimated 160 male bitterns in the UK."
Excerpt from Waterfront, March 2018, Words only
The second in a series looking at how people can eat in a way more aligned with their values. Co-written with Joe Wheatcroft from Source Food Hall.
"Buying sustainably sourced fish is a priority for many people, but what ‘sustainable’ means in this context is incredibly complicated to navigate, with few clear ‘dos’ and ‘don’ts’. While the meat we eat comes from a few different species that can be identified and certified relatively easily, fish is a much more complex matter. There are a huge number of different species and each comes with their own sourcing issues and challenges. Buying your fish from a fishmonger gives you an opportunity to learn more about these challenges and ask questions about the seasonality and sourcing of the fish you’re buying."
Excerpt from Sustainable Food Trust, February 2018, Words
The first in a series looking at how people can eat in a way more aligned with their values. Co-written with Joe Wheatcroft from Source Food Hall.
"When it comes to asking questions in a restaurant, many of us are fearful of being seen as fussy or awkward customers. But by speaking up and asking for information about provenance and the ethics of ingredients, we make these issues important; if you don’t ask questions, the owners and chefs won’t know that these matters concern their customers.
While front of house staff aren’t usually directly involved in sourcing, it may inspire restaurants and cafes to engage all their staff in these issues so they are prepared to respond to questions and trained accordingly. So how do you make sure the food you’re eating when out is aligned with your values? And what are the main issues surrounding sourcing in restaurants?"
Excerpt from Sustainable Food Trust, March 2018, Words