Sarah L Bridle, “Food and Climate Change without the hot air” - book review

Although Sarah is a scientist, she wrote this book about education and carbon footprint emissions from food, for everyday people (mainly in a UK context). The language is not complex scientific data but instead uses simply explained examples, at times in amusing language, that is easily digested by any reader. Also, if you wish to check where she is getting the data from, you can easily refer to the detailed footnotes next to the text.

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Nearing the end of Veganuary; why we need to keep on keeping on!

One of the biggest joys of this trial period, aside from losing 5 kilos and generally feeling less tired, has been the discovery of a wide range of flavours from herbs and spices that I had only ever glimpsed at before. Living in West Dulwich, a trip to Khan’s in Peckham Rye is like sliding through the rabbit hole into a new world of pulses and cooking supplies.

Belly or cemetery?

Meats in curry have always seemed like a waste of time. Cauliflower and peas in a Madras provide the same texture and satiety without the weighty bloated feeling of ingesting chunks of dubious meat. I’m told it is more in line with original Indian recipes too. In fact, a few years ago, during a conference sailing to Casablanca, I interviewed the Indian Swami, and author, Agnivesh. His one really memorable quote was to not “make a cemetery of your stomach by eating dead animals.”

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Edible flowers & how to cook nasturtium leaves

We at InDulwich tend to do things at our own pace and if we are on trend it is more by accident than design. I did remember an article in the Guardian declaring edible flowers to be the “summer’s hottest food trend” but it was returning from a summer holiday to discover that nasturtiums had taken over the garden that stirred me to action. Add a comment

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