Friday Feed
14 December 2018
This week's selection of the best from Locavore
and our reading from around the web
We're keen to hear from you if you'd like to contribute a guest post:
a one-off, the occasional blog or a regular column.
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profiles | recipes | news
School of Artisan Food offers new Foundation
degree in artisan food
Nottingham Trent University and The School of Artisan Food have teamed up to offer a Foundation degree in artisan food production and business. The course, which can be studied either two years full time, or three years with a placement, will help to meet increasing demand for skilled producers of high-quality artisan food that is sustainably produced. Students will learn all the skills needed to work in the artisan food industry – developing practical expertise, producing a range of quality food products and understanding what is needed to establish an artisan food business.
The deadline for applications for October 2019 is Jan 15th 2019.
World hunger has risen for three straight years,
and climate change is a cause
World hunger has risen for a third consecutive year, according to the United Nations’ annual food security report. The total number of people who face chronic food deprivation has increased by 15 million since 2016. Some 821 million people now face food insecurity, raising numbers to the same level as almost a decade ago.
 The multi-billion-dollar seafood industry has come under scrutiny after investigations showed widespread slavery, human trafficking and violence on fishing boats and in onshore processing facilities.
Kerry Bowness’s love of foraging is borne from a lifelong passion for natural history, being outdoors, and gardening. While studying for her degree, she happened across some information regarding the edibility of ornamental plants. This triggered a desire to find out how many more wild plants and mushrooms she knew of were also edible.
Foraging recipes - a wild winter warmer
As deep winter approaches, the use of warming spices reminds us of sunnier, lighter days. This drink is best enjoyed with friends, by a bonfire; hands gloved, head hatted, breath clouded in chill air.
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events | offers | jobs | listings
Event: Oxford Real Farming Conference
January 3rd 2019 - January 4th 2019, £20 - £60
Now in its 10th anniversary year, ORFC brings together practising mud-on-the-boots farmers and growers, with scientists and economists, activists and lawyers, artists and campaigners and everyone else with a serious interest in food and agriculture. ORFC asks the really big questions – like what kind of farming do we really need and why; whilst also providing a wealth of knowledge about farming and growing. We promote and support those who are farming, marketing and cooking in ways that the world really needs, and others can emulate.
Event: RAW Wine London 2019
March 10th 2019 - March 11th 2019
Join us for a two-day celebration of some of the best wine talent in the world. Featuring over 150 growers, RAW WINE is one of the most exciting collections of fine, natural, organic and biodynamic wine artisans to come together in this fine capital. Their wines are pure, kind to the planet, very possibly better for your health and best of all they’re absolutely delicious.
Directory: One Mile Bakery, Hale
One Mile Bakery Hale is all about the joy of delivering delicious homemade, handmade food from my kitchen within my mile and teaching inspirational baking classes so you can bake amazing bread at home to share with the people you love.
Directory: Bridgefoot Organic Co-op
Organic vegetable box delivery scheme providing fruit, vegetables, mushrooms, locally farmed organic eggs and locally milled organic flour. Specialises in an extensive range of locally grown vegetables. Deliveries to Aberdeen and Aberdeenshire are on Wednesday, Thursday and Friday.
Job: Research Director, Energy, Environment, and Resources - Chatham House
The Energy, Environment and Resources (EER) department is Chatham House’s largest thematic research department and conducts creative research and convening on agendas critical to sustainable development and future prosperity. The department’s project portfolio is wide-ranging, with existing initiatives in the fields of the energy transition, sustainable finance, circular economy, resource security, extractive sector governance, climate risk, negative emissions, environmental crime, deforestation, land as a strategic resource, energy access and sustainable food systems. Projects are underway in multiple geographies among a mix of high-, middle- and low-income countries.
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what we're reading
'We live in a lobstocracy': Maine town in feeling the effects of climate change
via the Guardian
Coal for Christmas at the UN Climate Conference
via the New Yorker
A glimmer of hope for the world's coral reefs
via Science Daily
'We see its value': Ugandan communities benefitting from agroforestry
via Mongabay
Redefining 'farm to table' from the ocean
via HuffPost
The Arctic Ocean has lost 95 percent of its oldest ice - a startling sign of what's to come
via Washington Post
Scientists just discovered billions of previously undetected microorganisms. Right. Beneath. Us.
via Mother Jones
Shopping for Christmas - understanding meat labels
via Organic. Feed Your Happy
The great nutrient collapse
via Politico
A murder over a Monsanto chemical
via the New Republic
You could be eating CRISPR food in five years
via Ozy
52 of the world's most out-there myths about food
via Atlas Obscura
Angola's go-to app for delivering live goats to your door
via the Economist
Where does quinoa come from, and what's the cost?
via Sapiens
How to sustainably feed 10 billion people by 2050, in 21 charts
via World Resources Institute
Microplastic toxins leave shellfish at the mercy of predators
via the Guardian
Industry-funded pesticide data problematic, study shows
via GMWatch
Central American farmers face climate change without insurance
via IPS
Radical mycology is scaling up. Can it retain its open-source ethos?
via the New Food Economy
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