Anna Louise Batchelor:
Have heard the saying 'you learn something new every day'? Well today you are going to learn about the 'Felfie'! Last Friday I attended induction training for my role on the Soil Association's Standards Board. In one day I learnt; the detailed procedures of setting and implementing the Association's organic standards and the work of each of the individual the standards committees. What I was not expecting to learn, whilst chatting to my new colleagues, was about the 'Felfie'.
29 January 2014 | 4 Comments
| Recommended by 3 Lizzi Testani:
When I went to visit the bubbly team making cheese at Simon Weaver Cotswold Organic Dairy during Organic September, I discovered the many ways their operation is unique and particularly in keeping with the 'innovation' theme of this year’s Soil Association Annual Conference. Firstly, they stand out for making local styles of cheese (Single Gloucester and Cotswold Blue) alongside international styles (Brie, Mozzarella and Greek) with milk that is anything but long-haul.
09 October 2013 | 0 Comments
| Recommended by 0 Peter Melchett:
Methylisothiazolinone, Phthalates, Parabens, PEGs - (polyethylene glycols, Non-natural Propylene Glycol (PG), Cocamide DEA... I could go on. You would wash the floor with some of these, clean your oven with them, find them in antifreeze or use some of them to redecorate your house, some are banned in food or children's toys because of the risk that they are carcinogens, so would you knowingly put them on your skin? It alarms me that all are found in the bathrooms of our homes in health and beauty products, more worryingly some are even found in products labeled as 'natural' or 'nature inspired'.
03 June 2013 | 8 Comments
| Recommended by 4 Kathie Auton:
Half of all food thrown away - that's the news story I woke up to this morning. And yesterday I was reading about children no longer being taught to cook. Children cooking and using up food: two things that obsess my thoughts daily. I want to get on my soapbox today. I want to say 'get cooking and stop chucking', but these are hardly problems that will be solved by foot stamping and opining.
10 January 2013 | 15 Comments
| Recommended by 15 Kathie Auton:
My last post was about talking to children about where their veg comes from. About trying to persuade them that eating the greenstuff is a joy, not something to be endured, and about allowing kids to learn about food from a very early age. My city kids, never more than ½ mile from the nearest coffee shop, have a very different life to my own, slightly muddy upbringing in the Staffordshire Moorlands.
15 June 2012 | 0 Comments
| Recommended by 14