Archives for the month of: March, 2018

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BREADLINES is a new and very compelling internet publication exploring food justice in the UK.

“To unravel food justice in the UK – one of the world’s most impactful global empires – requires deep reflection, reconstruction of the systems that support injustice (with which we are complicit) and more shared conversation and collective action.  We hope that the content of this journal will focus on that awareness raising as it relates to the UK, but it will also draw connections with related issues and movements in other parts of the world.”

You can read the very first issue here with articles about food banks, the vulnerability of traditional public markets, land ownership, participatory work in practice, Nyeleni + 10, and much more.  It’s a deeply political and change oriented food journal, concerned with EVERYONE  having access to good food.

The work comes from an approach of “community centred knowledge” and activism. You can read about some of this, and access many resources, here.

 

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IMG_20180304_121548.jpgLots of people don’t like the straight shot of ferments just on their own.  Integrating them into salads is a great way to ensure the health benefit in your diet, with sour and salty flavours softened.  I made this wonderful salad yesterday, and thought to record it here.

  • Brown Rice (leftover)
  • Seaweed Kraut (white cabbage, dried kelp)
  • chopped coriander leaf (cilantro)
  • pumpkin seeds roasted in Garlic Turmeric Oil, inspired by delicious Burmese salads.

I’m not into recipes so much as approaches.  So in this there’s the template of grain plus ferment or pickle plus green or herb plus garnish.  The dressing is intrinsic really, the oily seeds and the brine of the ferment, but you could add other or additional. Possibilities are endless.

Have a look at similar approach to Root Vegetable Salads that include ferments.

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