Morsels: Botanical Diversity, Local Food, Soil Superpowers, Food Revolution, Scale & Ethics, Living Wages
Food for thought we've been chewing on:
- ‘Mind-boggling variety’: the food crusaders preserving India’s heritage - an inspiring report from the Guardian on how botanical heritage enthusiasts are working to revive and preserve India’s rapidly vanishing food biodiversity by bringing back once popular crop varieties that are now on the verge of extinction.
- #FoodTalks: Is local food enough? - In the latest of the Food Ethics Council's #FoodTalks series Professor Tim Lang and others discussed when localised food systems make sense and when they don't.
- The superpowers of soil (sorry, there's a paywall) - Tabi Jackson Gee extolls the wonder and importance of soil in the FT with reference to Netflix documentary Kiss the Ground, the Soilmentor app for regenerative farming, Oxfordshire's The Land Gardeners and Hodmedod.
- Gizzi Erskine on her hopes for a food revolution - The Herald's early review of Gizzi Erskine's latest book, combining recipes with an exploration of the food system and its impact on the planet, and advice on cooking and eating more sustainably.
- Scale and ethics: trade-off or holy grail? - Anna Turns considers the relationship between ethical business and big business in Riverford Organics' Wicked Leeks.
- Highlights of Living Wage Week 2020 - The Living Wage Foundation announced new real living wage rates in early November alongside events to highlight the importance of a real living wage. We're proud to be an accredited Living Wage Employer - everyone working at Hodmedod is paid above the real living wage.
Sign up to our monthly newsletter for the latest morsels along with other news, recipes and more.
Leave a comment
Comments will be approved before showing up.
Also in Hodmeblog
To the End of the Ley Line
In late June, Josiah and Nick took a brief (but long) road trip to visit friends, growers and customers in the far South West of England, taking a few photos along the way..
Inside the Mill House
We're milling! Our new mill is up and running in the Hodmedod Mill House and we're stone-milling our own wholemeal flour, offering a wider range alongside our existing flours milled for us by Maple Farm in Suffolka and Shipton Mill in Gloucestershire.
Sheaf
At our Autumn 2019 farmer meeting we resolved to find new ways to communicate the changes that are happening on farms across the UK. Working with the Dark Mountain Project we sent three writers to three farms with no brief other than to reflect on what they found. This summer their work has been published in a beautifully illustrated short book called Sheaf.
Nick Saltmarsh
Author