Author Archives: Elaina

Local Food Challenge

Roll up your sleeves, switch your brain into ‘inventive cooking’ mode, and get ready to go crazy in the kitchen! After a break over the summer, we’re once again once again gearing up for our next food challenge. Your goal? … Continue reading

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Volunteering at FoodCycle

What do you when your primary raw ingredients are spuds and Brussels sprouts? You phone a friend who is, handily, a chef, then it’s ready steady cook! Zoë, of food community project FoodCycle tells me the results of the dilemma … Continue reading

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In Season Now: Kale

One of the great things about having a veg box delivered each week is that it introduces us to new foods.  One of those new foods is kale.  I must admit, when it first turned up I wasn’t really sure what … Continue reading

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In Season Now: Sweetcorn

Frozen sweetcorn was one of the first things we decided to stop buying after discovering it came all the way from Hungary.  We were worried how we’d survive without our freezer staple but little did we know that sweetcorn season … Continue reading

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The Sweet Delight of Mulberry Jam

Fellow British Isle dwellers…this country we live in is truly amazing – particularly when it comes to food! A recent obsession of mine is foraging, as there’s something so wonderful about food for free! So I want to ask you … Continue reading

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Making the most of meat

Ann Mitchell has written a fabulous article in the Sustainable Food section that CCF writes for Cambridge News. You can read the entire article here, but here’s a little teaser: ‘Eating meat is costly in terms of its carbon footprint, … Continue reading

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Local food that comes to us

We decided that the easiest way to ensure we got some local food into our diet was by signing up to a veg box scheme as that way the food would come to us. Then came the difficult part – deciding which one … Continue reading

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Smoky Sweet Potato Burgers with Roasted Garlic Sauce

One of the things I’m very conscious of as a vegan is being able to feed my omnivore friends tasty vegan meals. When I tell people I’m vegan the first question out of their mouth is normally a rather shocked: … Continue reading

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Flour-free Lemon & Blueberry Polenta Cake

As an Australian living in England I find I spend a lot of my time complaining rather bitterly about various aspects of English life that I don’t fancy all that much. These aspects are mostly weather-related but lately there’s not … Continue reading

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Making the food we eat more climate-friendly

  A weeks’ worth of food, not including the ‘store cupboard ingredients’ or meat we already had. Tackling low carbon food is something which has been on my to-do list for ages but has never quite made it to the … Continue reading

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Bring-and-Share and Tapas

Check out Bev’s latest contribution to the Cambridge News Sustainable Food blog. Read the entire article here, but in the meantime here is the enticing introduction… I was just browsing through Hugh Fernley-Whittingstall’s book River Cottage Veg Every Day recently … Continue reading

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Maia & Lindsey: Challenge Reflections

Our latest food challenge encouraged participants to Eat Well on a Budget of no more than £23 per week. Here are Maia and Lindsey’s reflections on their experiences, accompanied by some glorious photos by Lindsey.

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Food Bloggers Wanted!

Are you interested in sustainable food? We are in the process of expanding our sustainable food blog to include a large variety of different food-related issues and are looking for volunteers to contribute to the blog on a regular basis. … Continue reading

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Join our Eating Well on a Budget challenge

Did you know that the average UK students’ weekly food allowance is approximately £23? The Eating Well on a Budget challenge is designed to demonstrate that even on such a tight budget, anyone is still capable of eating good quality, … Continue reading

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Join our Eating Well on a Budget Challenge

Did you know that the average UK students’ weekly food allowance is approximately £23? This challenge is designed to demonstrate that even on such a tight budget, anyone is still capable of eating good quality, local food. Participants will have … Continue reading

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