Spotlight on a Meal: The Sustainable Food Story’s Lunch


Mustard seeds for 250 people

Abi Aspen Glencross and Sadhbh Moore of The Sustianable Food Story introduce their lunch from the 2018 Symposium on Seeds.
1. Please tell us a bit about yourself, your background in food, and your current role?

The Sustainable Food Story burst into life one fateful afternoon when ebullient and chatty Abi Aspen Glencross came to meet the equally ebullient and possibly even chattier Sadhbh Moore at The Skip Garden, following an e-troduction by food campaigner Tristram Stuart.

Sadhbh grew up in a family of ecogastronomes on an organic homestead in rural Ireland where fishing, foraging, picking veg and herbs from the garden and baking bread were all part of the daily routine. She studied Sustainable Development at the University of St Andrews, gaining an academic perspective that reinforced the appreciation for how she was brought up. After working with Greenpeace, other environmental organisations and a stint living in rural India she gravitated back towards what made her heart sing; harvesting fresh produce and turning it into something to be shared with her community.
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Oxford Food Symposium 2018: Grants for Young Chefs

Image credit: Wikimedia Commons
Harold McGee, a trustee of the Symposium, introduces the 2018 Young Chef Grant

It’s time to spread the good word again: the Oxford Symposium invites young culinarians to apply for grants to participate in this year’s edition, 6-8 July. The application deadline is 1 March 2018.

The Oxford Symposium on Food and Cookery is the original international food conference, now in its fourth decade, and open to anyone who’s interested, professional or amateur, chef or student. I attended my first in 1985. It’s impressive not only for the range of subjects and participants and contributions, but also for the convivial communal meals, which nowadays are prepared by guest chefs to illuminate each year’s theme. (They’ve come a long way since 1985!)
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Garden Seeds in Early Modern England

 The second edition of Sir Hugh Plat’s book on gardening” width=

The second edition of Sir Hugh Plat’s book on gardening.

‘…Such as are old and withered, or else… such as are stark naught’ – Symposiast Malcolm Thick on the variable quality of garden seeds in early Modern England

Without seeds it is impossible to grow most vegetables and, as bread is made from ground seeds, that too would not exist without them. Seeds are therefore the starting point of most gardening and I hope to discuss imports of new types of vegetable seed at the 2018 Symposium. Meanwhile, many of you will be familiar with the biblical parable of the sower in Matthew 13:

3 And he spake many things unto them in parables, saying, Behold, a sower went forth to sow;
4 And when he sowed, some seeds fell by the way side, and the fowls came and devoured them up:
5 Some fell upon stony places, where they had not much earth: and forthwith they sprung up, because they had no deepness of earth:
6 And when the sun was up, they were scorched; and because they had no root, they withered away.
7 And some fell among thorns; and the thorns sprung up, and choked them:
8 But other fell into good ground, and brought forth fruit, some an hundredfold, some sixtyfold, some thirtyfold.

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