Muck In!

First Orchard Meeting

2010-11-21T14:20:00.003Z

Here's what went on at the first Community Orchard meeting on 16th November 2010 in the Bakers Arms. The project is easy to get involved with, and anyone can join - why not get in touch?

Jenny outlined the philosophy of Transition – preparing for the twin challenges of climate change and peak oil and the importance of local food production for our community.

Jenny also explained the process (the long process!) of negotiation with Network Rail and the fact that our first access day was on 22nd of October when we were presented with the cheque from Stand Up Dorchester (£1,000) the comedy club. Network Rail put up a new boundary fence. Since being given access we have done some clearing and Lyn some brush cutting.

We have a rolling annual license to create an orchard. The licence does not allow for unlimited public access- we will have to have work days and events that are supervised.

Jenny asked if anyone would like to do anything else on the land e.g communally growing vegetables which we could also do. There was some interest in this and also soft fruit growing.

Also discussed the possibility of keeping bees and the fact that Transition had a bee expert who could give anyone interested bee tuition between Christmas and New Year. Kate and Sarah Jane expressed an interest.

The people in the railway cottages explained that the access path was owned by them and not a public right of way and it would not be ideal to have even more people using the path. We decided to ask Network Rail to put in a gate at the road side and prevent people needing to walk around the land on the path. The residents were also concerned that tree roots near the path would undermine the path. We decided not to plant trees too close to the fence but also reassured that the rootstocks we would be using would not be invasive.

We discussed the plans to clear the land and decided that it was probably going to need us to clear the brambles over the winter and then use Round-Up to kill the shoots in the Spring. Decided that we should clear and prepare the land this season and plant next planting season Nov- Feb 2011-12.

Jenny also explained that we were not allowed bonfires but Network Rail had agreed to supply us with a shredder to make mulch of the brambles.

We discussed the expertise in the room (considerable!) and other links we should make like Robin Walters from Shaftesbury Transition and the Squirrels from Symondsbury Orchard. It would also be good to visit Bridport Community Orchard which is quite active with lots of events. Engaging Kingston Maurward students and attending volunteer recruitment event in March may also be good.

We initially discussed having a mixed selection of trees some mainly for production but others for heritage and wildlife.

We decided on two work days to prepare for an open day to invite anybody and everybody to come and see the land. We decided the event should have a Tart and Cider theme and begin in the afternoon and then move to the Bakers Arms when it got colder in the evening. We decided the event should be at Wassailing time (we do have one mature apple tree already on the site) and be family friendly. Marion to find out when.

Ian agreed to run the mailing list for us.

The fixed work days – all welcome- everybody wearing strong boots and bring loppers and secateurs

Are Dec 11th 9.30-4.00

Dec 12th 1.00- 3.00

Dec 28th 11.00-4.00

Next meeting Bakers Arms

Thursday Jan 6th 7.oopm

British Forests a thing of the past?

2010-11-01T10:21:00.002Z

I knew that the new Conservative government would look for things to privatise, but it never even occurred to me that they'd consider selling off the UK’s natural heritage. Now it transpires they intend to sell around half of the 748,000 hectares of woodland overseen by the Forestry Commission - that's not just forested land by the way but includes a lot of moorland, heath and brownfield sites - and it will happen fast. By 2020, in fact.
Public access to Forestry Commission land is enshrined in statute, but once it changes hands that will no longer be the case. With very little legal effort the management of the land can be changed to allow golf courses, CentreParcs-style resorts, residential development, and commercial logging which probably would not afford the FC's balanced approach to biodiversity and landscape.
If you’re a UK citizen or resident, please take a look at the links below and sign the online petition against the government’s plan. Better yet, send the link on to everyone that you’re on speaking terms with. Otherwise, the woods near you might just become a story to tell your grandchildren about.
Really really upset about this.
Andy
http://www.telegraph.co.uk/earth/countryside/8082756/Ministers-plan-huge-sell-off-of-Britains-forests.html
http://www.independent.co.uk/news/uk/politics/government-plans-huge-selloff-of-britains-forests-2115631.html
http://www.guardian.co.uk/environment/2010/oct/24/forests-government-heritage-private-developers

“They hang the man,
and flog the woman,
That steals the goose
from off the common;
But let the greater villain loose,
That steals the common
from the goose.”
(Anonymous, written around the time of the Enclosure Acts when vast swathes of common land were seized by private landowners)

Transition Town Dorchester Local Food Survey 2010

2010-10-10T21:05:00.001+01:00

To help us understand the current picture about local food in the Dorchester area, we're running a short and anonymous survey. Can you spare us five minutes?

Click here to take survey

Orchard contract finally settled!

2010-10-03T16:19:00.000+01:00

We now have a licence for the orchard land- which means it will be ours as soon as I get to meet the Network Rail man and he gives us the key!

We have already secured insurance and risk assessed it.

If you are interested it would be great to see you at our first Orchard Group meeting to discuss our first steps and plan a party! We have already arranged a farm meeting on the 12th October at 7.00pm at the Dorset County Museum and thought that the orchard group could come together there.

Tell anyone you think might be interested - not just in planning or physical labour but documenting through photographs or writing about and publicising the project. Please let me know if you are interested but unable to attend and I will continue to mail you.

- Jenny Shackleton

Dorset Apple Crumble Cake

2010-08-22T10:21:00.002+01:00

This is a recipe that the Dorset Echo Saturday Supplement published a couple of years ago. They got it from Upwey Wishing Well Teahouse. We’ve modified it very slightly just to make it simpler - and, believe me, it can’t be simpler. When at our Food Group meetings it lasts about 5 minutes!

You need :-

For the base

6 oz (150g) self raising flour

4 oz (100g) butter or margarine - NOT the lite stuff, but butter is prefered

4 oz (100g) Caster sugar

2 medium or large eggs - depending on how rich you want it

A pinch of salt

A splash of milk.

For the middle

3 cooking apples - peeled, cored and chopped into 1½ cm (ish) chunks

1 teaspoon of cinnamon powder - or not if you prefer.

For the Crumble Top

6 oz (150g) self raising flour

3 oz (75g) butter or margarine. (See note above)

3 oz (75g) Caster sugar

Mix all the base ingredients together in a bowl and beat well adding just enough milk to get a thick consistency. With no milk the mix is just a bit too stiff.

Pour into a lined cake tin of approx 8 inch (20 cm) diameter.

Rub together the Crumble top ingredients until you have a sort of breadcrumb mix, then stop! DO NOT overdo this otherwise the topping will become hard. Try adding a handful of rolled oats for a different texture.

Powder the Apple pieces with the cinnamon then drop the them onto the mix as evenly as you can. You don’t need to press them in.

Sprinkle the crumble mix over the apples as evenly as possible. DO NOT pat down otherwise the topping will become hard. Sprinkle a spoonful of sugar over this.

Place in the middle of a pre-heated oven at Gas mark 4 (that’s about 150 deg. centigrade) for about ½ hour or until cooked. Check by stabbing the middle with a knife. If it comes out clean it’s done. If it has mix residue on it give it another 5-10 minutes and check again - and again - and ……………………………. Until cooked.

Best served warm with ice cream or fresh cream.

You could try ringing the changes. These 3 work “coz we tried ‘em”.

Use wholemeal flour instead of white. Just add the appropriate amount of baking powder.

Throw in a slack handful of raisins with the apples.

Throw in a slack handful of rolled oats in the crumble mix.

Enjoy

Community Farm Begins to Take Shape

2010-07-14T10:41:00.006+01:00

The first meeting of the Farm crowd took place last night, with more than twenty people showing up for a pint and a chat about what we might do. While lots of things are still up in the air, one thing was decided very quickly; the social aspect of the project will be crucial, and absolutely central to its success.

The farm will be a venue, rather than just a place to grow food.

With that firmly in mind, we're going to have a picnic event on Sunday 15th August, from 12.30 to 3pm at the site - there'll be some publicity between now and then, but put it in your diary and bring along anyone you can think of who would be interested!

We formed ad hoc groups to think about plans for

growing areas including raised beds, fruit cage etc
a wildlife pond
livestock (chickens, bees, pigs etc)
structures such as polytunnel, straw bale building
social areas, such as picnic/BBQ zone, kids garden
drawing up a first draft of the site's PLAN

And we identified the need for

A 'steering group' (small number of people who keep tabs on the project as a whole)
An official scrounger (one or maybe two people to badger local businesses and organisations for donations, materials, organic waste etc
A funding finder, who can identify and apply for grants etc as the project develops
A liason person, who can forge links with other local projects and organisations and act as a point of contact for them (may be part of scrounger job!)

The Next Step

Nobody likes waiting, so we need to get an outline plan done as soon as possible so that we can get the spades out. Next Tuesday (20th) we'll be meeting at the Dorset County Museum at 7pm sharp. The first hour is for the interest groups (the top list) to get together again and come up with a wish list of what they'd like to do, with some idea of the space needed. At the end of that hour a representative* from each group will talk to the planning group, and by 9pm we should have a first list of the elements that the Farm will include.

After the meeting the planning group will spend a couple of weeks (probably) putting a draft plan together - then we'll all get together and argue about it for a bit. Once that's out of the way we can agree a timeline for turning our scrubby field into somthing we can all be proud of!

*Everyone's welcome to stay, of course - the reps thing is just to keep things as short as possible!

Community Farm Open Meeting

2010-07-04T22:03:00.001+01:00

7pm Tues 13th July, the Skittle Alley, Borough Arms (Goldies)

It's official! Transition Town Dorchester has secured a first plot of land for the Community Farm project, and the Farm & Garden is ready to move from paper to plot. There was a lot of interest on site at the Open Day, and 13th July will be the event where it all kicks off.

Lots of people will have something to say, and by the end of it there'll be a knot of folk ready to nurse the Farm into being: twelve months from now they'll all be old friends, and the Farm will be in the papers as the summer harvest comes in. There'll be quite a buzz. Why not be part of it?

The land, a two-acre plot at Parkway Farm (to the South of Weymouth College Construction Centre at Poundbury) will be used to establish a community garden and farm for Dorchester residents. The Duchy of Cornwall has been most helpful in making all this possible in a comparatively short time, and has given us some tremendously flexible and sensible guidelines for developing the plans. Making this happen is going to be great fun!

From this...

...to who knows what!

For more details, mail the project leader Ian at farm@transitiontowndorchester.org.

Ourganics Saved!

2010-07-01T20:46:00.002+01:00

Congratulations Pat!

Nearly a year ago, I wrote a post about how Pat at the wonderful Ourganics in Litton Cheney was having to tackle the Council's Planning Department to get consent to keep doing what she was doing. Well not only was she successful, but now she has permission to change her shed into a multi-purpose barn - which will allow her to plan properly for future years. Pat has a really vital role in opening people's eyes to the possibilities of sustainable living in Dorset - you can read the original post here.

Like to learn more? Read Pat's story in her own words here - and look at just one of the courses that Pat makes possible here. For the real lowdown though - get down to Ourganics and talk to Pat!

Elderflower time!

2010-06-25T23:00:00.004+01:00

This weekend is probably our last chance to get out and make use of the elderflowers, so here are a couple of easy recipes to whet your appetite. First off, it's my personal favourite - elderflower champagne. This drink is one of the joys of summer, and it's a doddle to make with no special equipment at all. Simply take...

...well, one elderflower tree really. That's a picture of one, you can't miss it. In fact, if you have a sense of smell you can't miss the blossoms either because they have a strong floral scent - I'm tempted to say they smell "green" but shall refrain. Synesthesia is such a personal thing. Anyhoo, you only need 5 or 6 "heads" of flowers to make a gallon of champagne, so what are you waiting for?

Pick nice young flower heads, where the flowers have not yet started to drop petals or turn brown. Don't leave them sitting around for hours, or the smell will change and your poor cat will be thrown out into the garden, accused of incontinence*. You'll get pollen on you, but don't worry. It doesn't stain. Boil a gallon (4.5 litres) of water in a large pan and leave it to cool, then throw in the elderflower heads (having shaken any bugs off them first) and a couple of sliced lemons. Put the lid on, and leave it for a 24 to 36 hours before straining it through a clean cloth or a sieve (if you don't mind a few petals and the occasional thunderbug). Add one and a half pounds (750g) of sugar and two tablespoons of cider vinegar, and stir until all the sugar has dissolved. Pour into bottles that will stand pressure - champagne bottles if you're posh, but to be honest I prefer lemonade bottles.

You're finished with the messy stuff now. Put the tops on to keep fruit flies out, but don't screw them on tight yet because the wild yeasts on the flowers go to work on the sugar - just stand the bottles in a corner and keep an eye on them until they don't seem to be fizzing any more - 7 to 14 days of fermentation depending on the weather. Then screw the lids down, and put them somewhere without expensive carpet (in case they, you know. Explode). Give them another week or two to generate enough gas to carbonate themselves, and you're set - just refrigerate the bottle before you need it, and serve over ice with lemon. The drink is light and ~~green~~ floral, sort of like lemonade but with a beautiful flowery kick to it. Oh, and just a bit alcoholic. Try it once, and I defy you not to make it every year.

I much prefer fizzy drinks bottles for elderflower champagne, because knowing when to screw the top on tightly is a black art. If you get it wrong with a glass bottle with a cork in it, you've got a sticky mess to clean up, possibly with broken glass in it. If you get it wrong with a plastic fizzy bottle, the "crimp" at the bottom pops out and the bottle may fall over. If this happens within the first day or so, you've jumped the gun so you need to let some of the pressure off daily until things slow down a bit. Most forgiving.

The second recipe is Cheryl's - elderflower cordial. A single quantity makes about three litres, enough for four standard (75cl) wine bottles. Screw tops are best. The cordial keeps for four to six weeks in the fridge, but if you freeze it (leave the tops loose and don't fill the bottles right up!) it keeps for a whole year.

Put 30 elderflower heads into a large plastic bowl or bucket, along with 2kg of sugar and 50g citric acid (you can get this from any chemist, or from Face Value in South Street). Cut two lemons in half, juice them, and then throw both the juice and the skins into the bucket with everything else. Pour over two litres of boiling water, stir until all the sugar has dissolved, and then cover lightly with a lid or a clean tea towel.

Leave for three days to infuse, stirring well once a day, and then fish out the fruit and flowers. Pour through a seive (or if you want to be really posh, a straining bag to remove all the odds and sods), and then pour into wine bottles that have been heated up in the oven and then left to cool to sterilize them. And that's it - what, twenty minutes work? And the kitchen smells wonderful afterwards!

If you've got any favourite elderflower recipes, post them - enquiring minds want to know!

*Sorry, Treefrog. I haven't forgotten.

2010-06-14T12:09:00.001+01:00

Hi Everyone

Just to let you know that I am still working at getting the lease for the orchard (and hope you are still interested in progess!)

We have no access yet although Network Rail have fenced in the land now. For those of you that have not seen the land it is behind the garages on Monmouth Road at the top of the railway cutting- a triangular shaped piece of land with access at the Westerly side by the old railway workers cottages. The site has one apple tree on it already and is substantially overgrown with brambles. Our first job will be to clear the land enough to have a party! It would not be a good time to disturb the land now anyway because of nesting birds.

We are getting nearer to having our own orchard though !

The good news is, however, that we have got the land for a Community Farm/Garden!

We are having an open day for folk to come and see the land and comment on what they would like to see there. It would be really great if you would come and support this event, it is next SATURDAY 19th JUNE 10-4.00. We will have a little display of possiblilities ....... Please feel free to just pop down to the site for a minute or stay for a cuppa. Everyone welcome.

The land is behind the Weymouth Construction Centre Parkway Farm Business Centre Poundbury DT1 3AR or try this link http://www.transitiontowndorchester.org/communityfarm.html

It is the beginning of cycling week so cycling there would be even better!

I will keep you informed about developments

Cheers

Jenny

Transition Town Dorchester Secretary

Parkway Farm Community Garden

2010-05-16T17:58:00.015+01:00

You've read it here first....
Site confirmed!...
We are very please to announce that the Duchy of Cornwall have granted us a lease on 2 acres of land at Parkway Farm to the South of Weymouth College Construction Centre at Poundbury to establish a community garden and farm for Dorchester residents.

We are just finalising details from the Duchy about any site constraints and then there will be an on-site open day to launch the project, gather volunteers, support and ideas.

As yet we do not have a formal management group for this project, so we are looking for people to take on this exciting opportunity as well as getting involved in practical things.

Get your thinking heads on and ready the working boots!

To keep up to date with what's planned or to volunteer please email Ian at: -

food(at)transitiontowndorchester(dot)org

Steve

Summer Job Opportunity: Jack or Jill of All Trades

2010-05-01T08:01:00.000+01:00

Simon Fairlie (author, scythe champion and former editor of The Ecologist) is looking for someone to work as an assistant for two or three months during the summer, beginning around late May or 1 June.

This could be a part-time or full-time position, 3 to 5 days a week. I’m looking for somebody with a broad range of aspirations capable of taking on manual, menial, administrative, computer, clerical and even literary or artistic responsibilities, and who is keen to learn.

Work is likely to include: mowing, haymaking, scythe sharpening and maintenance, assistance with courses, assistance with the Scythe Festival, grassland management, milking cows, cheese-making, packing scythes, simple building and decorating work, computer and clerical work, and odds and sods.

Wage rate is negotiable according to competence of applicant etc, but I normally pay more than the minimum wage for work to do with scythe sales, less for “WWOOFER” type agricultural activities. Previous experience is not necessary (beyond a reasonable familiarity with hand-tools and the English language), but quick-wittedness, physical fitness, expeditiousness, enthusiasm, reliability and a sense of humour are all valued highly.

Most of the work will be at Monkton Wyld on the Devon Dorset border, near Axminster — food and overnight lodging supplied. Please apply in writing (email or letter) stating your interests, competence and availability etc.
(S. Fairlie, Potato store, Flaxdrayton Farm, South Petherton, TA13 5LR; chapter7@tlio.org.uk)

The Great Reskilling?

2010-04-27T11:50:00.000+01:00

Is it underway already? Found this on the Transition Culture blog. Its a BBC Radio 4 Food Programme. A really inspiring enterprise. Wouldn't it be nice to have a similar such operation in Dorset. Go have a listen. Just click on the link.

Ian

TT Weymouth and Portland Local Food Event

2010-04-25T22:10:00.000+01:00

Those of you with a keen eye on the local media will have seen the press release for Transition Town Weymouth and Portland's Local Food event in last week's Echo Country supplement. In my role as TTD's new (and apparently, self appointed) media tart, Hedgewizard has persuaded me to use this opportunity to launch my latest media venture: blogging.

The Local Food event was held in the Ocean Room at Weymouth's Pavilion on Saturday 24. The organiser Jon Orrell had invited along speakers from a range of local food projects with the aim of inspiring Weymouth and Portland residents to develop food growing projects. Against the backdrop of the recent closure of European air space, bringing the topic of our reliance on air freighted food to the fore, it was fascinating to hear about the breadth of food growing projects in such a small geographical area. John spoke about the Chickerell Allotment Project, where food is being produced along organic and permaculture principles. We heard about the Incline Orchard and Community Garden from Margaret, where 9 plot holders are doing battle against one of the steepest sites I have ever seen. The project which left the greatest impression on me was the Shaftesbury Home Grown scheme, where 5 acres in central Shaftesbury are being cultivated with the aim of selling produce within the town. Diane, the project's secretary, shared the ups and downs of getting the project established and had some sobering warnings about the pitfalls of applying for funding . And then of course, there was yours truly talking about the Gardenshare scheme in Dorchester. It was so energising to see how four very different projects are all working with common goals in mind.

Thanks should go to Jon and the TT Weymouth and Portland crowd for a great event that allowed us to exchange ideas, provide inspiration and offer practical help to one another. The day finished with a session for local residents to discuss how they would like to move forward; I feel optimistic that the event will provide an excellent springboard for the start of new food growing projects in Weymouth and Portland.

Fivepenny Farm open day

2010-04-25T12:57:00.000+01:00

Meat Processing Open Day

Saturday, May 1, 2010 from high noon til the cinders die

Fivepenny Farm, Wootton Fitzpaine, Dorset DT66DF

An event celebrating animals and the wonderful connections we have with them on the farm as well as a celebration of the products we make from their meat

Events of the day include:
A farm walk to see the new lambs, chicks, pigs, cows, geese
Chick Incubation
Butchery demonstrations of veal and pork
Sausage-making
Charcuterie and smoking demonstrations
A cook- out using our own meat products (vegetarian option)
-also-

A presentation about sustainable livestock systems by Simon Fairlie- author of the new book “Meat- The Benign Extravagance”.

Email jyoti@tlio.org.uk for directions or more information.

This event is one in a series of four open days sponsored by the Local Food Fund related to the processing activites held at our co-operative barn. We will be holding further events related to cheesemaking and herbal medicine. Visit our website: wwwpeasantevolution.co.uk

Weymouth and Portland Food Growing Event

2010-04-21T09:30:00.000+01:00

Our resident TTD media tart, Liz Beardsall (her words, not mine!) will be trundling over the Ridgeway on Saturday to take part in an event aimed at getting people thinking about alternatives to the growing waiting list for allotments. Good luck our Liz!

Read all about it here

Empty skies, empty shelves

2010-04-17T12:24:00.000+01:00

Chances are you're enjoying a fine and unusually quiet morning today. The reason for this is the closure of our airspace to civilian air traffic, leaving the sky empty for the first time since KLM commenced operations in 1920. Thanks to an Icelandic volcano, we have our first glimpse of a world without air travel.

Under the flightpath at Heathrow, householders are finding out what it's like to be able to leave windows open; in Manchester, one anxious lady complained to local radio that she's had to leave her radio on loud because the quiet is scaring her; and in many supermarkets the shelves are already emptying of perishable items as supplies of airfreighted food dry up. Since 95% of us shop at supermarkets*, it's the last one that should really scare you. If you're one of the people who scoffed at Lord Cameron's 'nine meals from anarchy' observation in 2007, it may be time to think again.

Predictions about how long the ash cloud will last vary, and media coverage still seems to be concentrating on the poor souls whose holidays are being disrupted, but it's worthwhile reflecting that the last eruption at Eyjafjallajokull lasted for two years (1821-1823). What would it mean for Europe if chunks of airspace had to be closed every time the wind blew from the north for a few days?

To paraphrase Ralph Waldo Emerson, going green is a journey, not a destination. If your own journey has not yet included growing some of your own food, or at least starting to eat locally and seasonally, then this might be a good time to consider it.

*Source: UK Food Standards Agency, 2001

Part-time Carnivore

2010-04-14T22:44:00.000+01:00

Ever considered reducing the amount of meat you eat, either for your own health or that of the planets? The figures are quite remarkable. From memory a chicken consumes 6 times more energy than it produces. For pork its more like 10 times and for beef its nearly 20 times. * If we all gave up meat there wouldn't be a world food shortage.
But then I'm not suggesting we give it up all together - I like a bit of animal protein occasionally as much as the next carnivore. Why not just cut down a little. Sally C has suggested we check out the Part-time Carnivore campaign website. It gives you all the facts you need and it gets you to pledge one of several options for reducing your meat intake. Go have a look and sign up.

*Approximate figures. I'm sure someone will correct me.

GM Food

2010-03-11T12:28:00.000Z

Do you read the Transition Culture blog? You should.
Rob's last entry was all about GM food which should be of concern to all of us. I'd recommend you also read the comments at the end of his entry, especially the bit about the EU sanctioning the growing of GM crops within Europe. There's little point in me elaborating here but go to the blog and get the info first hand.
If we don't want the EU to sanction GM crops then we are given the opportunity to petition the EU to review their decision - IF we get 1 million signatures! A tall order but it is a (an?) Europe wide petition. To sign the petition go here. I'm not normally a NIMBY but on this issue I make an exception.

Ian

Get Planting!

2010-03-06T21:00:00.000Z

The 8th of May sees Transition Town Dorchester celebrate it's 2nd birthday at St George's Church Hall, Fordington. To raise money for TTD coffers a plant swap/sale is being organised for the event so when you're sowing this years seeds sow a few extra for the Party. Maybe take a few offshoots from that overgrown artichoke, pot up and bring along.

Anyone for soup?

2010-02-26T14:07:00.000Z

Soup sold at popular high street food chains contains more salt than adults should eat in an entire day, according to a study by Consensus Action on Salt and Health (Cash). The study found that 99% of the soups tested contained more salt per portion than a packet of crisps, and just 6% could be labelled green based on the traffic light labelling system. The worst one sold in supermarkets (New Covent Garden Scotch Broth) contained 2.4g per 300g portion, the equivalent of nearly five packets of crisps.

People tend to think salt is only in crisps, snacks and ready meals. But this survey shows huge amounts of salt can be hidden in seemingly healthy choices such as soup. This is a good example of why it's hard to stick to the recommended 6g a day salt limit if you eat processed foods, and is all the more maddening because soup is the easiest food you can make with the possible exception of toast.

If you've never made soup, here's the recipe for just about all of them.

Fry off some vegetables - any vegetables - in a little oil. Boil the kettle and make up a litre of stock (use Marigold organic reduced-salt vegetable boullion powder, and don't be put off by the name: you can get this in any wholefoods shop or through the food co-op). Dump the stock in, turn down the heat, and leave it all to simmer for half an hour. If you like your soup smooth, whizz it up with a stick blender.

And that's it. Give it a taste at the end because you'll want to add a little salt, but you'll probably use less than a tenth of the amount the commercial brands have.

What, you want an actual recipe with measurements and everything? Well, if you must... but most experienced home cooks rarely use them. That's the beauty of soup: once you get the hang of the basics you can make soup out of just about anything.

Mackerel Pâté

2010-02-23T17:17:00.000Z

For those of us who enjoyed the hospitality of Linda and Steve on the 15th, we also enjoyed the Smoked Mackerel pâté provided by Marjorie. Here's the recipe.

Smoked Mackerel Pâté

Serves 4-6 (generous portions)

Ingredients

2 Smoked Mackerel, skinned and boned/300g fillets, skinned
125g/4oz cottage cheese
150g/5oz soured cream
Juice of ¼ to ½ a lemon
Grated Nutmeg
Black Pepper and Salt
Cayenne

To Serve, 2 lemons cut into wedges

Method

Liquidize all the ingredients
Season to taste with the pepper, nutmeg, a little cayenne and salt if wanted.
Put into individual dishes (or 1 large one), cover with clingfilm and chill for 2 hours.
Serve with lemon wedges and eat on crisp breads or toast.

Best Wishes

Marjorie

Really Local Food

2010-02-18T12:42:00.000Z

The Local Food Database for your perusal is up and running but expect a few hiccups until it's established. There are, however, precious few entries on it. It's your turn to help now.
If you happen to use any supplier of Locally sourced food e.g. eggs, veg, preserves, purchased from the roadside/farm gate, but not restricted to these please can you let me know. Maybe you know a Farm Gate meat/poultry supplier. Then I can enter the details on the database. Essential is a location (postcode, GPS co-ordinates) so we can find them, and desirable is a phone number and name.
If he hasn't done it already the database will be linked from the TTD website by Steve, Otherwise have a look here.
There's some good suppliers out there. Let's use them

OYEZ! OYEZ!

2010-02-10T13:19:00.000Z

I've just been sent the 'cry' the Town Crier cried at the tree planting ceremony last Saturday.
Yer Tiz!

OYEZ ! OYEZ ! OYEZ !

The Cox’s Orange Pippin we’re placing here today,
Is planted to remind us we must find another way.
This fine old English apple was developed near Heathrow
Its place of origin we’ll lose, to the third runway say “Whoa !”.

Do we really need this growth when so much is at stake ?
A reappraisal’s overdue, let’s think and contemplate.
We know our planet’s under threat from much of what we do;
Now’s the time to change our ways – to the future let’s be true.

Many people came before and many, for sure, will follow;
For our children’s children we’ll change now -
no more of the promise hollow.

GOD SAVE THE QUEEN

Alistair Chisholm
Town Crier of Dorchester
6^th February 2010

Guerrilla Gardeners Wanted

2010-02-09T17:40:00.000Z

Call me sad (many do) but whilst guzzling my midmorning cuppa on Sunday I had the box on. You see, it was too cold to do the garden. My excuse and I'm sticking to it!
Country Tracks was on and one item was all about the West Yorkshire town of Todmorden. I'd read about their success of creating an "Edible Town" from elsewhere - and it got me thinking. Check their project out here and here.
We've got loads of tiny pockets of land in and around Dorchester that could support herbs and salad veg for anybody to use - either planting their own or harvesting others work.
I'd love to see it happen.

Anybody fancy a bit of Guerrilla Gardening?

Ian

Film Night reminder

2010-02-07T22:01:00.000Z

"McLibel made me want to boycott McDonald's, turn vegetarian and even punch a clown or two on principle. But most of all, it restored my faith that the power to shape public discourse really rests with the people and not the PR agents. I'm lovin' it." - read the full review here.

There is tea! Coffee! Wine! And maybe even biscuits! See you there...

The Breadmaking Workshop

2010-02-07T21:38:00.000Z

Sgt. Buns bakery is at the Chickerell road end of Lanehouse Rocks Road in Weymouth. Andy had told me it was at the top of the road, so I thought it was at the top of Lanehouse Hill! Can you picture the bottom of a road being at the top of a hill? What do I know?! (If you're coming at it from the Chickerell Road it IS at the top of a slope - don't blame me if you get inventive with the instructions - Ed)

We were greeted by Ian Temple, owner and master baker (have to watch how I say that) and given a guided tour of the rather small premises. Ian is a gentleman; very keen on his craft, eager to pass on his knowledge and quite dismissive of the modern bread that this country has been forced to get used to from supermarkets. Down with Chorleywood Bread!* After introductions and a mug of tea we were set to make some bread. Ian had pre-weighed flour, yeast, fat, salt and/or bicarbonate-of-soda, depending on the type of loaf, which sped up the process somewhat. Ever tasted bread with no salt in the mix? You may... but only once! 'Orrible.

White bread first. There was some discussion about the type of flour that makes the best bread. There is no doubt that North American flour makes a superior loaf for everyday bread, but there are some good English and European varieties do very well; but this workshop was about the process more than the ingredients.

Put the measured ingredients in bowl, add warm water, combine the ingredients with your fingers, and then wipe a little oil on the table (Ian’s are stainless steel) before you tip the dough out. Now the hard work starts! Kneading is quite an energetic process and would be great for relieving the frustrations of the day (my bread always came out best after I’d had a particularly stressful nursing shift). After proving (leaving to rise) for about 20 minutes we divided our risen dough in half and formed 2 cob loaves. These were then put in the traditional bread ovens that Ian still uses. After about half an hour this lovely fresh bread aroma was beginning to make me quite hungry, so the loaves were removed and left to cool.

During the whole process Steve was taking copious photos. The lazy sod got out of kneading by getting Ian to 'pose' - i.e. do it for him! I asked Ian “Why Sergeant Bun’s?” He said he started the bakery some years ago about the time of the hippy movement and he liked the name of the group Lieutenant Pigeon (who sang Mouldy Old Dough); Sgt. Bun seemed to strike a chord so that is that.

After the white bread we made some brown, and finally soda bread loaves - made by the same method, but using soda in place of yeast and with no need to prove (which makes it quick to make). We added some cinnamon and sultanas to make a wonderfully aromatic loaf. Ian gave us lots of useful tips and tricks, and after thanks and fond farewells we each came away with five assorted loaves and some bread recipes, happy that we’d learned a valuable new skill.

Thanks, Ian, for a most enjoyable morning. I’m sure you’ll have lots more people wanting to try out breadmaking in the future.

Ian Reeve

*Ed - The Chorleywood bread process is a long way from what we've described above - you can read a short extract about it here. It's sobering reading. CBP bread may be cheap, but it's not as tasty or as good for you as real bread. Why not try a real loaf from your local bakery, or have a stab at making some at home?

Twinned Tree

2010-02-07T16:11:00.001Z

The tree planting went ahead as expected. There was a good turnout from townspeople for the ceremony, which had been organised by Dorchester
Greenpeace. The planting was a twinning with an orchard on the site of the proposed 3rd runway for Heathrow, which just happens to be the site of the first Cox Orange Pippin apple. To find out more about the issue go here.

The tree was ceremonially planted by Kate Hebditch, Deputy Mayor of Dorchester, next to the allotments opposite Frome Terrace. The Town Crier then recited an ode to the tree.

We were fearful of him falling in the water at one point!

And the Apple cake and cider were a most welcome refreshment! Thanks to Greenpeace.

Sheep lay eggs?

2010-02-02T10:24:00.000Z

You simply couldn't make it up. So divorced have we become from what we eat that a survey of more than 1,100 children - west country children now, not inner city kids - showed than only 43% of them knew that ice cream is (allegedly) made from cream, and more than 1 in 4 unable to say what animal beefburgers are made from. Oh - and eggs come from sheep, and bacon comes from peacocks. But never mind.

You can read a summary of the survey here. It's been conducted by the rural insurer Cornish Mutual in support of 'Dig Down South West', which intends to help create 50 new vegetable gardens in primary schools across Cornwall, Devon, Somerset and Dorset to encourage children between the ages of five and eight to take an active interest in ‘growing their own’ produce. The aim of the campaign is to promote the value and benefits of children understanding the source of their food, nurturing their own produce and learning how to live a more sustainable life for the future.

It's a start, although I personally think that every primary school should have a vegetable garden - too many are put off by so much of the produce ripening during the school holidays, but that's nothing that can't be got round by getting parents and childcare providers involved. If you know of a school that could benefit, take a look at the website - www.digdownsw.co.uk.

Greenpeace Apple Planting

2010-01-31T20:16:00.000Z

The Community Orchard project looks set to happen over next winter (tree planting is best done when it's cold although there'll be plenty to do before we reach that stage), but you don't have to wait that long to make a difference to Dorset's future. Dorchester and Weymouth Greenpeace are planting an apple tree in front of the allotments at Riverside Walk, which will be twinned with one on the site of the proposed 'Third Runway' at Heathrow. If built, the runway would make Heathrow the largest single emitter of CO2 in the country, make it almost impossible for the UK to meet its legal emissions targets for decades to come, and wipe the village of Sipson (home of the Cox's Orange Pippin apple) off the map - permanently.

Representatives from Dorchester's Town Council and Greenpeace will be there to say a few words, and there'll be free Dorset apple cake and cider/apple juice for anyone who cares to attend. The planting ceremony will be on Saturday 6th February at 2pm.

2010-01-30T22:10:00.000Z

No, it's not gone dormant!
Hedgewizard's a busy man and just hasn't had a chance to update. He has allowed me to help him with posts - so here's my first contribution.
In spite of the apparent quietness it's been quite a busy couple of months - a bit like a swan, all calm and serene on the surface but paddling like fury underneath.

The Community Farm moves ahead at, to my mind, remarkable speed with lots of good feedback from the Duchy of Cornwall. Jenny and I met with their rep before Christmas and it's all looking very promising. We have our next meeting with the Duchy rep the beginning of February.

The Community Orchard also took another step forward. After months of silence from Network Rail (who own the proposed bit of land) Jenny enlisted the help of the Rt Hon Oliver Letwin MP who has given his support by writing to the CEO of Railtrack and putting a couple of items in his column in the Western Gazette.

If anyone is interested in either/both of these projects don't be backward in coming forward. When we get the green lights we'll need all the help we can get.

The Food Group meet again for our usual style of meeting on Monday the 15th of Feb. Fancy getting involved? Got a pet project you'd like to start or need help with? Click on the link to the right of this page and come join us.

Ian

Recipe: Roasted Parsnips

2009-12-13T00:32:00.000Z

Now, don't make that face. If you just puckered up, chances are you haven't encountered parsnips since your mother indulged in the apparently genetically-programmed practice of boiling parsnips until death, followed by mashing down to pulp and serving onto the plate with a wet slapping noise that made your heart sink. If you've not tried them roasted grown-up style, you don't know what you're missing.

Parsnips have an image problem, it has to be said. Perhaps they should rename themselves like cornish sardines, but what else could we call them? Dorset lifesavers, that's what, because with this year's summer being Absent, Presumed Drowned our potato harvest was poor to say the least. Just as well we grew lots of parsnips, which didn't seem to mind the wet one bit.

Not many people know that prior to the arrival of the upstart spud in the sixteenth century, parsnips were an important staple food throughout europe and had been since the time of the romans. Extremely hardy, reliable and heavy croppers, and easy to store for months at a time, parsnips were the best way to sweeten food for the majority of the population, for whom honey was out of the question. It wasn't until spuds and sugar made their mark that the parsnip declined, but I think it's rather a shame that they've become linked with stodgy wartime cooking in people's minds. The good news is that we're just coming into the season for parsnips in the stores now, so here is a decidedly grown-up 'snip recipe to try.

Roasted 'Snips

This really couldn't be easier. Scrub and peel some parsnips, removing any woody bits of the core, and cut into potato-sized pieces; you could also cut them like chips if you like your roasted vegetables crispy, but do be careful they don't burn. Preheat the oven to 200C (400ºF, gas mark 6), and toss the parsnips in a saucepan with a couple of tablespoons of oil and a scattering of freshly-ground coriander, black pepper and sea salt. Lay out on a lightly-greased baking tray and roast for half an hour or so; turn them halfway through, and if you like things spicy then sprinkle them with a little cayenne pepper. Serve with some good gravy, and winter will never be the same again.

Project Updates

2009-11-23T17:04:00.000Z

The unstoppable juggernaut that is the TTD Food Group continues to gain momentum - and weight, thanks to the vegetable curry, rice, garlicky potatoes* and unspeakably tasty puds that we scarfed down at the last meeting on 11th November. It's a dirty job, and all that...

The community farm project is now waiting for comment by Poundbury's development manager.

The community orchard is subject to some argy-bargy with Network Rail.

The breadmaking workshop on 14th November went very smoothly and we broke even. Anyone got ideas for the next reskilling event?

Film Night is all set for 8th December to show Farm for the Future - details in the side bar.

The local markets project now sees our Dan signing up to the Chamber of Commerce, no less. We need a Transition member who's willing to sign up as official Transition representative. Who fancies it?

A new idea! Ian envisages a Local Food Directory generated by consumers, and is looking into how this could be done. If you have any web developer skills or have been involved in similar projects in the past, we want to hear from you.

Asides from all the project threads, the Group is currently putting feelers out to see how it can publicise itself to the wider community and to allied organisations. If you're involved in food-related matters in the Dorchester area, or if you (or your organisation) works in this area, then please... get in touch!

*How's about it Steve? Send me the recipe!

Ourganics - Planning Update

2009-11-17T20:28:00.000Z

Pat Bowcock's application to continue on at Ourganics in Litton Cheney has been sent to Committee, which means that the planning officer concerned feels that it's inappropriate for a decision to be made at their level. This could mean a number of things, but it's possible that public support has prevented it from being dismissed out of hand - well done to anyone who submitted comments about the application.

Pat's place should be seen as an asset to Dorset, and plays a vital role in switching people on to alternative energy, permaculture, off-grid living and slow food (to name but a few). If you can make it to the Committee hearing (Nov 26th, 2.15pm, The Council Chamber, 58-60 High West Street, Dorchester) please ring the Committee Administrator Kate Critchel on 01305 252234 no later than the 25th - you need to be on Kate's list to speak!

Product Review - Tom's of Maine Original Deodorant Stick

2009-11-01T14:36:00.000Z

I first tried this product when I spent a few days helping at a friend's smallholding in Wales last year, and it kept this moderately large hairy man smelling sweet all weekend despite a fair amount of exertion. I was aware of the link between aluminium exposure and Alzheimer's, so when I got home I checked the Essential catalogue and was pleased to find it in there.

Tom's of Maine stick deodorant dries quite quickly, doesn't leave residues on clothing and is available in woodspice (my favourite), calendula, honeysuckle and unscented, and there's a roll-on option too although I've not tried it. Best of all the pack lasts a surprisingly long time.

My old Gillette clear gel (£2.63 in Boots) used to last about two months; my Tom's stick lasts almost four months – yes, really – and retails for £3.72 in a healthfoods shop in Dorchester. You can buy these through the CFC in packs of six for £2.65 each (including VAT and the CFC markup) or if you'd like to try a single you can leave a comment on the Muck In blog.

Casterbridge Food Co-operative How-To

2009-11-01T12:46:00.002Z

The Casterbridge Food Co-operative (CFC) was formed to help its members order foods and a variety of other products at a discount. Our main trading partner is Essential Wholefoods of Bristol, as you'll see below. We are keen to deal with more local traders - it's better for the local economy, and more sustainable - but we only do what our members want, otherwise it's pointless. If you'd like us to approach a local producer, let us know.
Contacting us

Mail us at cfc@transitiontowndorchester.org, or visit the Transition Town Dorchester food blog. Subscribing to the blog is a great way to keep in touch with what's happening and you can leave comments too - we do read them! The Co-op's officers are currently made up of John (chairperson), Ian (secretary) and Andy (Treasurer and Membership).
To Join

Joining the CFC is free, and there are no annual fees. Instead, a small surcharge (5%) is placed on everything you order to cover our administration costs. To join please email us by clicking here. We'll need;

Name of the person on the account
Email address
Address
Phone number

Your info is kept confidential and will not be passed on to anyone else, with the exception of Transition Town Dorchester's Food Group with whom we are affiliated. If you're not on e-mail don't worry; we can still accommodate you.

Your account number
After we have your details you will be given access to Essential's online catalogue and price list. Don't forget to log in! You'll also be given an account number for trading with CFC - please make a note of it because it helps prevent errors! Use the account number on any e-mails, order forms, cheques, BACS payments etc.

The ordering process
We order every other month. At the beginning of each order cycle, you'll be e-mailed out your order form and your current balance, along with the closing date for orders and details of when and where to pick up your goods. We strongly encourage members to co-operate by doing joint collections; if you'd like to get in touch with other members near your home, let us know.

E-mail back your order make your payment by the closing date
The address to use for your orders is cfcorders@transitiontowndorchester.org
On the collection date, pick up your order from the drop point.

Using the order form
As soon as you open your order form, put your name and CFC account number into the boxes at the top. The form has a short list of commonly-purchased items on it but you can buy anything from the catalogue by adding it to the blank lines under the short list. At the bottom of the form you will see our local suppliers. With these we have to meet minimum order quantities; if we can't do this any money paid is refunded to your account.
Go to the Essential website, and click on 'order online' to get started (use the login you were supplied when you joined, otherwise you won't be able to see the prices). Don't attempt to add anything to your basket online as it only confuses us - instead, copy the item name, code and price over to our own order form. It then does all the calculations for you.
Some orders from Essential need to be placed in complete wholesale packs or 'outers' - that's the number listed in the 'outer' column of the order form. When browsing through the online catalogue, look at the pack description. '6x200g' means you have to order six, but '6*200g' means you can have a single if you wish. If you want a smaller quantity of something that can only be ordered in outers, come down to Green Drinks (currently Tom Browns, 1st Tuesday of the month from 8pm) and see if anyone will split an outer with you - there are always CFC members about!
Finally, remember that if you are ordering a VATable item (V in the VAT column of the Essential Catalogue) that isn't on the short list you will need to add the VAT yourself before putting the price on the order form - this is done by multiplying the price by 1.15 - don't worry, the forms are checked carefully and if there's a big difference we'll be in touch.

Payment
As you fill in the order form, it will calculate the total for you. Our preferred method of payment is an online BACS transfer, but you can also post a cheque to us at the address on the form. Please make sure that you use your CFC account number as a reference on your BACS payment, or write it on the back of your cheque.
For electronic payments, please credit as follows;
Sort code 08-92-99
Account 65315468
Name - Casterbridge Food Co-op (or just Casterbridge)

A word on price changes, which very occasionally pop up between ordering and delivery; the normal way we deal with these is that if they alter your total by more than £1, we contact you before going ahead. Items with smaller changes are ordered without contacting you. If you are unhappy with this arrangement then please let us know.

- CFC committee
(John, Ian & Andy)

Apple Pressing at Fivepenny Farm

2009-10-27T08:57:00.000Z

If you're interested in getting down to an event at Fivepenny Farm but couldn't get on the Trading Places visit, there's an apple pressing day as part of Dorset Food Week (next year we'll have to be more proactive about Food Week!). It's from noon to 6pm on 31st October at Fivepenny Farm's co-operative barn. Activity includes;

Bring your best chutney or jam for the competition!
Pumpkin butter making
Pumpkin carving
Apple juice pressing- Bring your own apples to juice
Chutney and sauerkraut tasting with hog roast, sausages and ploughmen available to buy.

Part of the Dorset Food Week, sponsored by the National Lottery "Local Food" grant. Please come and join in if you can, it’s free. Volunteers needed. Further information from: Jyoti Fernandes 01297 560 755 Fivepenny Farm, Spence Lane, Wootton Fitzpaine, Dorset, DT6 6DF

Know about Nestlé?

2009-10-23T20:56:00.000+01:00

26th October to 1st November is International Boycott Nestlé week. Didn't know there was such a thing? Read on, and if you follow the links you'll soon find out why. Warning: breakfast cereal spoilers!

As part of the Boycott, Transition Town Weymouth and Portland member Vicky Turner will be holding a coffee afternoon and table top sale on Sunday 1st November to raise money for Baby Milk Action, to help the cause continue its valuable work to protect infant health and to raise awareness about the Nestle/Nescafe Boycott. There will be good quality second hand items (books, bric-a-brac, clothes, records, etc) and brand new giftware and herbal products for sale, all proceeds going to the cause. If you have any items you would otherwise take to a charity shop that you would like to donate to the sale, please bring them along.

Organic, fairtrade beverages and refreshments will be provided, for which donations would be appreciated (but not compulsory) - all profits again to Baby Milk Action. Information about the Nestle Boycott and the work of Baby Milk Action will be available on the day to peruse or take away for your own reference. The event will run from noon to 6pm in Weymouth; partners and children welcome. Please RSVP to Vicky for details of the venue by clicking here.

Recently I made a bit of a spectacle of myself by coming over a bit odd while giving blood, probably because I hadn't eaten anything all day (Note to self - don't skip lunch when giving blood). Getting up off the couch was a bit of a trial as my legs were simply not obeying me, so it ended up being a cross between Day of the Dead and the Hokey-Pokey. I'm a bit fuzzy about the details, but the next thing I knew I was lying on a comfy couch with something sweet in my mouth, and with slowly mounting horror I realised it was a KitKat bar.

I don't do Nestlé, because of the Baby Milk Action boycott. If you haven't heard of that, by the way, and care a fig for children, you really ought to read it. Anyway, we won't have knowingly have anything made by Nestlé in the house - and they make such a lot of stuff! Happily, our continued move away from processed foods has cut out most of the Nestlé crap already, so it's not as hard as it used to be - but oh, but look at this. A list of supermarket "own brand" cereals that Nestlé supplies. I hadn't seen that - bugger, there go the bran flakes. It's back to shredded cardboard in the mornings for me.

So what did I do with my mouthful of KitKat? I ate it, partly because to not do so would have been a waste of food but also because the nurses were already giving me that look that healthcare staff reserve for unexploded bombs, potential nutcases, and Richard E Grant. But I felt guilty eating it, and was very careful not to enjoy it. Fair enough?

Fivepenny Farm

2009-10-20T12:23:00.000+01:00

There's a Trading Places visit running on Tuesday 20th October, looking at how Five Penny Farm in Dorset is leading the way in providing local food to their local community and enabling small food producers to increase their capacity. The event is theoretically booked out but you can contact Jessie Wainwright on 0117 314 4653 to see if they can fit you in - alternatively we'll be arranging a Food Group visit during 2010.

Jyoti Fernandes and her husband, along with another family have been living a low impact lifestyle on a mixed organic 40 acre farm in Dorset for the last 12 years. Their aim is to make the entire horticultural system fossil fuel free in the near future. They have overcome many challenges on their journey to self-sufficiency, including getting planning permission to live on the farm as an example of low impact farming, becoming financially viable and selling their produce direct and locally to add value.

Jyoti will be giving a tour of the farm and processing barn, a talk on how the enterprise got started and the pitfalls and lessons they have learned along the way. There will be plenty of time for questions and a light lunch will be provided at the end of the visit. This visit is free to staff, volunteers and board members of rural social or community organisations in the South West or those thinking of setting up a social or community enterprise.

Film Night 8th December - A Farm for the Future

2009-10-20T09:47:00.000+01:00

As promised, the first Food Group film night. A Farm for the Future sees wildlife film maker Rebecca Hosking investigates how to transform her family's farm in Devon into a low energy farm for the future.

With her father close to retirement, Rebecca returns to her family's wildlife-friendly farm in Devon, to become the next generation to farm the land. But last year's high fuel prices were a wake-up call for Rebecca. Realising that all food production in the UK is completely dependent on abundant cheap fossil fuel, particularly oil, she sets out to discover just how secure this oil supply is.

Alarmed by the answers, she explores ways of farming without using fossil fuel. With the help of pioneering farmers and growers, Rebecca learns that it is actually nature that holds the key to farming in a low-energy future.

...‘A Farm for the Future’ is quite brilliant. As Tim Lang says in the programme, in his typical forthright fashion, “these are the new fundamentals on which the food system is going to have to be based or else we are buggered”. Oh, come on Tim, don't mince words. Out with it, man!

December 8th, Dorset County Museum
Doors open: 6:30pm
Film starts: 7pm (running time 50 minutes)
Followed by an open discussion
Soft drinks and stronger beverages available to purchase at the bar.
Finish: 9:30pm

Admission is free but donations received will help to cover costs and (we hope) allow regular film nights, suggestions for which are welcome. Chocolat, anyone?

To find out more about the venue, see the website here: www.dorsetcountymuseum.org

Local Food

2009-10-18T08:29:00.000+01:00

With the current dire warnings of our continued unreadiness for reaching peak oil, how can we begin to rebuild local food networks that will allow us to reduce our dependence on the global food market? Tamzin Pinkerton and Rob Hopkins provide the Transition take on how grassroots action could save our bacon (review previously appeared in The Ecologist)

When I pick up a new non-fiction book I can tell fairly quickly how valuable it's likely to be to me by how many notes I find myself making when I give it a first skim through. Thirty minutes into Local Food I had to abandon my usual back-of-an-envelope approach for a proper notepad and fluorescent page-markers for sections that would need special attention.

It's not necessarily that much of the material is new; it's simply that most of it has never been brought together before. And I have to say, there were a few Eureka moments for me, such as the notion of a 'virtual orchard'; real trees, you understand, but sold at cost for planting in back gardens all over Bristol.

In covering such a wide subject, by necessity Local Food paints with a wide brush. Tackling such diverse issues as reskilling, Community-Supported Agriculture, food co-operatives and community orchards, there really isn't space to deal with each in depth. Instead, Pinkerton and Hopkins provide a comprehensive introduction to each topic followed by case studies drawn from some of the many Transition projects in the UK, and conclude with some valuable hints and tips compiled from Pinkerton's careful questioning of the book's many contributors.

It is in the meticulously-prepared resources and reference sections, however, that the book's true value lies. Anyone wanting to get a local food project off the ground will find that much of the basic research has been done for them, and some of the common pitfalls laid out to avoid. As with all things Transition it is clear that many of the food projects featured in the book are highly dependent on human energy and enthusiasm, but that is the nature of preparing for the post-peak oil economy; when it comes, the change may be hard and fast.

Contrary to current Government rhetoric, the answers to true food security are likely to lean heavily towards the local, the organic, and the seasonal. You don't have to buy into the Transition ethos to get a lot from this book; you simply have to care about food.

Local Food: How to Make it Happen in Your Community by Tamzin Pinkerton & Rob Hopkins (Green Books £12.95)

- Copies of Local Food are also available to borrow from the Transition Library.

I'll be the Judge of That

2009-10-12T13:13:00.000+01:00

This Sunday was the annual 'harvest supper' and trading day of Dorchester & South Dorset LETS and I was pleased to get an e-mail inviting me to be one of three judges of the produce competition. The day was a great success and we made a ton of LETS points on our craft stand, and we met some new and interesting people too. We also bought some very crafty-looking physalis wreaths, some herbal toothpaste and we commissioned a felt wall-hanging; and we sold some cucumbers and eggs, a couple of surplus melons and one of my books. And then it was time for judging.

Yours truly, Mayor Susie Hosford and local therapist Tamara deBardi
(all LETS members)

My principle reason for agreeing to judge was that it would give me an excuse to sample a whole bunch of things that I wouldn't otherwise have got a sniff of, and I'm happy to report that the other judges felt the same way. We gave the first prizes to a plate of beautifully-ripe figs (for fruit and veg), a jar of honey (for preserves) which has to have been the finest I have ever tasted and to a pear and hazelnut one-crust pie (for baked goods). A tricky one, that last category. We were forced to eat several pieces of the pie just to be really sure.

Greener Than Thou

2009-10-08T00:54:00.000+01:00

A while ago, we put up two trainers for the Transition Network for the weekend, and it was something of a relief to find that they weren't Greener Than Thous - they watched a DVD and ate meat and took a drive to the seaside just like anyone else. In fact, in good light they'd pass for normal people. This is something I really like about Transition - it's just ordinary people.

The 'Greener Than Thou' mentality narks me off something terrible. These people have been about for ages, and sometimes aren't especially green when it comes down to it - but they're usually very fond of brand names.

"Oh, dah-ling," they say. "Are you still using those ghastly cloth nappies? They're so Age of Carbon... these days Nigel and I use Venezuelan jute disposables from EcoSnob dot com; when they're soiled you just put a little starter bran into them, and pop them straight into the Bokashi Bucket. You do have a Bokashi Bucket, don't you? So much nicer than that nasty old compost heap of yours..."

You may chortle, but being Greener Than Thou is something I have to be on my guard about because the family Hedge seems to be a bit further on as regards food than anyone else I've spoken to - with the notable exception of Mr Green, a friend of ours who makes us look very Age of Carbon indeed. But in a good way, or at least not in a calculated snobby way. No, Mr G just gets very cross about things.

"Olive oil?" he snorts. "Don't get me started about ******* olive oil! The problem with this country is that we all eat like we live in the Meditteranean. You want to ship onions in from Peru? Fine - just don't ******* pretend that you're being all green about it. Eat with the bloody seasons!"

I have a lot of time for Mr G, and he's given me quite a lot to think about as regards our diet. One thing is for sure; I have stared into the face of the abyss whose name is Canning, and lo! I really don't want to go there until I have to. I will be loath to give up my freezer. But I am thinking about it.

It's All About Food

2009-09-17T23:22:00.000+01:00

The Food Group had its first meeting on 8th September in Tom Brown's, and began with a quick run-through what Transition is all about. For anyone new to the concept, you can borrow a copy of The Transition Handbook from TTD's Transition Library – but in a nutshell, the age of cheap oil is coming to an end. Transition is all about anticipating what the world will be like in the years to come, and working towards it in a positive way. If you're concerned about peak oil or climate change but switch off when the doom-mongers get going, then Transition is for you. No hair shirts or sandals required!

The Food Group will be meeting on the second Tuesday of each month, and will rotate around the homes of various members (don't worry, you do have to volunteer... we're not going to ring your doorbell one night just because you're on a mailing list). We're all about food, and it seems only natural that we start off each time by sharing a meal, so the kick-off's at 7pm. The next meeting will be on October 13th, so get in touch if you'd like to come along (see below). It should be fun - otherwise why do it?

The Casterbridge Food Co-operative and Gardenshare scheme are already up and running, but we're collectively keen to get some new projects started. Since August's Food Market was so popular with the public, selling really local food right in the middle of town, we're beginning work to establish a regular one. A series of reskilling events seems like a given, so we're going to begin with a breadmaking workshop run by a local master baker, and there'll be a film night on the cards before too long as well. We're also looking into starting a Community Farm and a Community Orchard, because allotmenteering isn't for everyone!

Here in the Food Group we're always happy to hear from anyone with bright ideas or bags of enthusiasm, and we look forward to making the future of Dorchester tastier for everyone. If you'd like to come along contact food(at)transitiontowndorchester.org.

NFU Dorset

2009-09-14T20:27:00.000+01:00

Attention all farmers!

Dorset's own chapter of the National Farmers Union is having an open meeting on December 8th, at 7.30pm at Kingston Maurward College. The NFU states that it champions British farming and provides professional representation and services to its Farmer and Grower members; I wonder what sort of lead it's providing on the likely impact of increasing costs of fuel, agrochemicals and fertilizer? Agendas for open meetings are only fixed about a week in advance, but to get the scuttlebutt on matters you can join in the discussion at the free-to-join National Rural.

For more information you can e-mail the NFU or ring their South West Regional Office on 01392 440 700.

First Food Group meeting September 8th

2009-08-28T23:56:00.000+01:00

The makeup of the Food Group, and what it gets up to, is entirely in your hands. That's right – yours. Everyone who reads this is invited to get involved from the very start, and it really isn't hard to take that first step – we'll be meeting at 8pm on Tuesday 8^th September in Tom Brown's on High East Street so just drop in. Andy's hat will be on the table so you can find us.

So what's it to be? Would you like to see breadmaking or preserving workshops? More allotments, or a community farm? Cookery lessons? Publish a local food guide? Garden mentoring? Would you like to meet informally, in members' homes? Or in a local pub? Or have you got a brilliant idea, all of your very own that we could help you make reality? It's all up for grabs as the Food Group sets up so for heaven's sake...

MUCK IN!

Ourganics Threatened

2009-08-26T11:58:00.000+01:00

This time last year, TTD's Steering Group* spent an inspiring day at Ourganics in Litton Cheney. Run along permaculture lines, Ourganics started off as an organic market garden, but now it is as much about sustainable living as it is about fruit and vegetables. Every year upwards of a hundred volunteer workers (WWOOFers, as they’re known) pass through, trading six hours of work a day for their bed and board, and the chance to get some hands-on experience of off-grid existence. There are also the day-workers like us, herded into specific open days because they need so much attention from the owner (or custodian, as she prefers to say), Pat Bowcock. But Pat's existence is under threat, as you'll soon see.

Submit support for Pat here!

Pat’s a bit of an enigma. From a conventional background, Pat chucked her ‘normal’ life in the bin when her children left home, and went travelling around permaculture operations in Britain and Ireland instead, eventually buying a permanently flooded paddock near Dorchester. She shook hands with the seller, she told me, standing on a barn roof in the middle of a roaring gale – and this attitude to adversity (or ‘challenge’ as she calls it) is typical of Pat. Small, wiry and with hugs for everyone, Pat relishes every moment in her six-acre fiefdom.

In the winter, Pat lives in a prefab hut with power from solar panels and a small turbine. As of March she has hot water from a passive solar heater (home-made from some reclaimed copper piping and an old patio door), but in the summer she gives the hut over to the WWOOFers and goes to live in a little caravan on the other side of the stream. It isn’t watertight, so rather than keep re-proofing it she erected a wooden canopy over it, with a living roof. There's also rather a lot of work to do. Still, when Steve Atkins asked her what the hardest part of her life was, she didn't hesitate. "Doing the accounts," she said. "I've never been good with figures."

The core group were duly inspired and impressed. We admired the sluice gates that flood the vegetable beds; we coveted the chaotic Eden of the polytunnel; we marvelled at the solar shower; we even had a damned good gander at the composting loo. Even so, we still found time between lunch (organic, natch) and coffee breaks to muck in with the WWOOFers, and so worm bins were rebuilt, willow-heated bathtubs constructed, seedlings planted, ceilings painted and flapjacks, er, eaten. We came away tired, but more than ready to pitch in again another day.

When I closed my eyes that night, I was ready for my brain to replay the worm bin construction (after all, I'd learned a couple of refinements to the design), but no. Instead, as I drifted off I was taunted with the very real sensation that I was still wearing my bush hat, and I spent a fitful night waking at intervals to attempt to hang it up...

But now, Pat finds her way of life threatened - not by harlequin ladybirds or any such imported pests, but by planning regulations. The temporary approval given to her by WDDC planning officials in response to her last application is over, and she has to apply again - this time for keeps. We don't know how the Planning Department feels about her application at the moment, but we DO know that they take account of submissions made through their website. So...

Submit support for Pat here! It's easy!

Pat's project is vital to the future of Dorset not because of the seeds she plants in her gardens, but because of the ones she plants in the minds of everyone who visits the place, whether it's to attend a permaculture course, as a WWOOFer, or just to muck in at an open day (there's one this Sunday, 30th August). If you don't believe me, go along yourself this Sunday. You'll soon see what I mean.

How to reach Ourganics - if you're going on Sunday please leave a comment in case carpooling is possible!

*The core group are the bunch of people who try to keep tabs on what all subject groups - including the Food Group - are doing, and support them as much as they can by providing resources, liability insurance, help with funding and general sanity.

Dorchester's first local food market

2009-08-19T17:39:00.000+01:00

Dorchester is Dorset's county market town, but in recent years there has been no market for truly local food (the Wednesday market has few local traders). That struck a few of us as a pity, so we organised a pilot event to see what would happen and used it to mark the official launch of the Food Group. Thanks to funding provided by South West Co-operative Group Membership we were able to make the event free for the stallholders, and cost neutral to Transition Town Dorchester. Result!

Transition Towns have calculated that for every £1 spent in local businesses 80p stays in the local community whilst only 20p of every £1 spent in the big retailers and supermarkets stays local. That's four times as much money staying local - meaning more prosperity, more jobs and a higher standard of living in our local area. Do we really want to be handing our money over to supermarket shareholders?

Everything in the local food market came from within the immediate Dorchester area, and the event proved an enormous hit with the local people. Poor Steve, from Oxford's Bakery, was surrounded by shoppers even before he'd finished putting the loaves out, and Brett of Jurassic Fish had practically sold out by lunchtime. But the question on everybody's lips seemed to be 'Are you going to make it a regular event?' - so, are we?

Welcome

2009-08-19T16:22:00.000+01:00

Welcome everyone to Muck In! the new blog tool for the Food Group of Transition Town Dorchester. Over the next few months this blog will become an easy way to keep in touch with developments, see what events are coming up, and leave comments for others to see.

Transition Food has been formed to help the Dorchester area increase its food security in the face of Peak Oil and Climate Change. If that switches you off, don't worry; you could also say we're here to promote truly fresh local organic food – although there's more to it than that. We're going to send out a newsletter periodically* but here on the blog you'll see most of the content first, in more detail, and you can say your piece too. Don't be a stranger!

*Notice that? We're not committing ourselves to a regular schedule. Why not "muck in" yourself and make sure we've got plenty to tell people about? It couldn't be easier to get involved, and it's all very informal and friendly - just e-mail to food(at)transitiontowndorchester.org, and we'll let you know the time and place of the next "do". Our regular meetings take place on the second Tuesday of each month.