The British Library has recently launched a new interactive
resource entitled Food Stories, a website that examines the
revolutionary changes that have taken place in the production and
consumption of food in the UK over the last century. The website can
be found at:
Using recordings from the British Library Sound Archive, the
animated resource covers a range of subjects: from tradition and
ritual, cultural identity and migration to farming, technology, food
miles and Fairtrade.
Detailed transcripts and background contextual information are
provided for each recording. Teachers' Notes and Student Activities
also accompany the website.
The recordings featured on the website were selected from the
British Library Sound Archive life story collections focused on
food. This collection, titled 'Food: from source to sales point'
holds over 300 life story recordings of people who work in all
different aspects of food production in the UK – chefs,
manufacturers, farmers, food activists etc. The recordings cover the
period of time from the late 1880s to the present day and range from
4 hours to 30 hours in duration. The recordings have been archived
at the British Library and are available, subject to copyright, to
British Library users.
There is enough food in the world to more than sustain the hungry
while not disenfranchising the mobility and alertness of the rich
and the aspiring rich, enough food to feed the world. Enough food to
reach the hungry.
Cochon Ball: When Scrubs Fly
NEW ORLEANS-- the second annual extravaganza
incorporating human foosball, pig roasting, farmer's markets,
and the free/affordable health clinics here in New Orleans will
take place Saturday, February 27, at 450 Mandeville between
Chartres/Decatur, in the Marigny. The event will take place
between 1:00pm to 5:00 p.m.
Drawing from the mission of these community services, this
public arts performance features growers, volunteers,
organizers, healthcare specialists, artists, and residents.
This year's theme for Cochon Ball: When Scrubs Fly addresses
HEALTHCARE issues in New Orleans, creating a collaborative
atmosphere of community spirit. The event will involve several
NOLA's free/affordable clinics to be an informational presence-
raising public awareness of clinics throughout the NOLA area
who serve both artists, musicians, and non artist residents such
as ArtDocs, NOMC, Daughters
of Charity, Tulane Community Health Center at Covenant House,
Common Ground, and the Odyssey House.
Contributors include area urban farms and local farmer's markets
such as
HollyGrove Market & Farm, Blair Grocery, the Food and Farm
Network, and Market Umbrella.
Additional Key Collaborators NYC artist/chef Lars Kremer and several local chefs... Justin Pitts Farms
Glazer's - We will have a
very special cocktail celebrating this BBQ moment Fractured Atlas
PA Menard
Event Restroom Uniform Advantage
Together we can evolve this
DO-IT-YOURSELF idea into a passionate commitment for the needs
of healthcare preservation through fun and festivities. The
presence of these organizations offers a participatory
opportunity to see what healthcare services are available, what
urban farms mean for this city and where they are popping up,
where the farmer's markets are located, how you can start
growing your own garden, and basically to celebrate New Orleans
unique personality for offering contributions in public and open
art performances.
About Cochon Ball: A Pig
Field Folly, 2009
Last year, Cochon Ball was hosted by
KK Projects/Life is Art Foundation
held in Bywater's apocalyptic The Brickyard on the last day of
Prospect 1.
Cochon Ball is a game of human foosball with chefs roasting pigs
at the goalies. James Beard award winning chefs Donald Link and Stephen Stryjewski of Cochon/Herbsaint
and NYC artist/chef Lars Kremer
cooked while the two teams each
with tee shirts supplied by
American Apparel learned and played
foosball. One team represented the Boudin
Trail- the oral histories of
Louisiana boudin makers by Sara
Roahen and the other pigs in the
media- like Kevin Bacon, Miss Piggy, etc…Wholefoods
and local farmers Aloma and
Kenneth Savastano from Market
Umbrella gave local citrus, as well
as Maveric Heritage Ranch Co.
who raises endangered American hog breeds, the SlowFood,
and Southern Food and Beverage
Museum movement was present, and
friends of James Beard Foundation
and
Gourmet, and sponsors from several
generous local bars, Crescent City
Distributors, Republic Distributions, PA Menard, The Green
Project, Home Depot, and Lowes all
participated and helped out.
Admission is free. Suggested donations is $10.
Events will start at about 1:00pm ends at 5:00pm.
This event site is fully accessible to handicapped visitors.
For more information, call
Alisoun Meehan, 504-355-6722, alisounmeehan@gmail.com
Lars Kremer, 646-345-9394
Event/Info
Location: The Standard Coffee Companies 450 Mandeville
between Spain/Mandeville and Decatur/Chartres
Date: Saturday, February 27, 2010
Time: 1-5pm
Admission: Free. $10 donations suggested
Participants: Lars Kremer, and several local chefs...
Key Collaborators: Justin Pitts Farms
Glazer's
Uniform Advantage
PA Menard
Event Restroom
ArtDocs
New Orleans Musicians Clinic
Daughters of Charity Services of New Orleans
St. Anna's Mobile Medical Mission
Tulane Community Health Center at Covenant House
Common Ground Health Clinic
Odyssey House
HollyGrove Market & Farm
Blair Grocery
The Food and Farm Network
Market Umbrella
Calling Young Cooks
The Guild of Food Writers is inviting entries
for its annual children’s cookery competition
CookIt!, which is supported again this year
by Gold Top milk.
To
find out more go to
www.gfw.co.uk/campaign-details.cfm?ArticleID=49.
This year CBBC food adventurer and Gastronuts
presenter Stefan Gates (pictured right)
is challenging young cooks to ‘Create a dream
meal for you and your friends’. Stefan is
heading the panel of judges for the competition,
which is open to children who were aged from 10
to 14 on Monday 31 August 2009.
The challenge for children taking part in this
year’s competition is to let their imaginations
run wild as they plan a delicious two-course
meal designed to enchant and delight their
friends. From all these meals, six finalists
will be chosen to come to
London
to prepare their meals for a panel of judges
including Stefan.
This hotly contested competition is a
cornerstone of the Guild of Food Writers’
commitment to encouraging the younger generation
to have a greater connection with good food.
Stefan, who is a member of the Guild, says, ‘I’m
thrilled to be part of CookIt! this year. I love
making food that’s fun, interactive and
surprising. Mealtimes should be adventurous and
the Guild of Food Writers’ CookIt! competition
is a fantastic way to get children to explore
ingredients and to get creative with their food.
I cannot wait to see what the children cook up
for this year’s competition!’ The
winner of CookIt! 2009, 12-year-old Robbie Main
(pictured left) from Lincoln, says
‘Travelling to London last June to take part in
the final of the CookIt! competition was very
exciting. Hearing my name called out as the
winner came as a total surprise! I won a
five-day-holiday for my family at a working
Jersey dairy farm which included a brilliant
cookery course. I was even invited onto Blue
Peter for a cooking challenge with Ainsley
Harriott!’
CookIt! is supported by Gold Top milk, which is
produced by a cooperative of 400 British Jersey
and
Guernsey
farmers.
The competition is open to children who were
aged from 10 to 14 on Monday 31 August 2009.
Their challenge is to create two dishes - a main
meal that shows their imagination and
originality and a scrummy dessert, ideally
incorporating some milk.
The six finalists will be invited to
London,
with all expenses paid, on Thursday10 June2010, where in the kitchens of the BBC
Good Food Magazine, they will prepare their
meals for a panel of judges including Stefan
Gates.
The closing date for entries is Friday 30
April 2010.
Prizes
First Prize A four-night stay for a
family of four at a working farm in
Cornwall.
The trip will include a guided tour of the farm,
which produces
Guernsey milk, cheese and veal.
Second Prize A Gastronuts workshop
with Stefan Gates for the winner and three
friends.
Third Prize To be confirmed
Runners up Each runner up will receive
Lakeland’s new My Kitchen
stick blender: great for whisking, whipping and
blending, it comes with a balloon whisk
attachment, 500ml chopping bowl and 500ml mixing beaker with lid.
Notes to Editors
The Guild of Food Writers
The Guild of Food Writers, a professional
association of food writers and broadcasters in
the
UK,
has over 380 authors, columnists, freelance
journalists and broadcasters amongst its
members.
For more information about the Guild of Food
Writers or the competition please contact the
administrator of the Guild of Food Writers,
Jonathan Woods,
jonathan@gfw.co.uk.
www.gfw.co.uk
Artists have a unique touch in the kitchen due to their eye
for form and color, or their sensitivity to the smells and
memories associated with food.
Author and Former Editor of ArtNews, Donald
Goddard, wrote:
"Some artists hardly go into their kitchens... except for a
glass of water or to scramble some eggs. Others go into
their kitchens quite a bit. They make things they think are
good for themselves and other people. They have fun, they
really get into it.
Sometimes it's really good what they do, I mean
extraordinary and good to look at. It means something. It
has meaning. It's simple. It tastes like nothing you have
ever had before, like some great quintessence of food,
especially with a glass of wine. "
If you are a working artist (including all creative
disciplines from filmmakers to dancers to architects) who
loves to cook, please join our list of recipes by creative
people. To join the list, visit the following page on the 'Art
and Hunger website,' and follow the
instructions :
1. One original recipe (please do not send a recipe you
borrowed from others)
2. A short Bio paragraph about yourself or your artistic
interest
Budding chefs and
food lovers are being urged to put their money where their mouths
are and hold a dinner party – while raising cash for people living
in poverty overseas. Brand new initiative Food for Good
is being spearheaded by Practical Action,
a charity which runs food projects with some of the poorest
communities across the world.
Whether a formal
dinner party, an informal coffee morning or a barbeque, guests are
asked to make a donation so the charity can continue its vital work.
Or why not follow the ‘Come Dine With Me’ route and get together
with friends to do a week of dinner parties and score each other?
Practical Action
works in 13 countries across the world; and many of its projects
focus on helping people grow and sell food. From working with
Bangladeshi communities to grow pumpkins
on barren land, helping farmers to grow and sell crops, to
introducing fuel efficient stoves, the charity has a number of
exciting and innovative projects which improve people’s access to
food across the world.
To host your own
Food for Good event please contract Practical Action on 01926
634400.
“Fat is a class issue. Healthier
diets cost more, so policies that tackle obesity must also address
economic inequality.” That is the opinion of Professor Adam
Drewnowski, a leading US academic working on food poverty. Along
with the United Nations Special Rapporteur on the Right to Food,
best-selling writer Raj Patel and many others, he has given evidence
to a major independent inquiry into food and fairness run by the
Food Ethics Council. The inquiry committee brings together leading
figures from across the food sector including Fairtrade Foundation
CEO Harriet Lamb, Andrew Opie from the British Retail Consortium,
Paul Whitehouse, chair of the Gangmasters Licensing Authority, and
Jeanette Longfield who runs the campaign group Sustain.
The committee has launched an online
public debate at theFood
Ethics Councilwebsite
to gather as many views as possible about what’s working and what
isn’t in our food system. The committee will talk about those views
at their meetings in the autumn. Please let the committee know your
opinions and own experience – what issues should be on the Inquiry’s
radar? Can you recommend evidence they should look at? You can
comment as briefly or as fully as you like!
In addition to the online forum, the
committee is accepting formal and informal submissions of evidence
by directly email or post. Contact researcher Santi Ripoll at
Santiago.Ripoll@foodethicscouncil.org, to submit evidence on how
fair the global food system is, who the winners and losers are, and
who should take responsibility for making it fair.
P.S: Did you know
that the Food Ethics Council offer a range of services as part of
their work to provide independent advice for a fairer food system?
Mediation – they
help find a way through controversial issues through stakeholder
dialogue.
Decision-making –
their ethical tools are designed to help you make value-based
decisions clearly, fairly and effectively.
Analysis – they
are practiced at identifying the critical issues and opportunities
for action within complex problems.
The Co-operative,
Sustain, WWF, the Institute for Public Policy Research and the Rural
Economic and Land Use Programme are among those who have
commissioned work from the Food Ethics Council. Please contact Tom
MacMillan (tom@foodethicscouncil.org)
if would like to explore working with them. Collaborative
partnerships are at the discretion of their board, who operate a
policy designed to protect our independence.
A growing number
of consultants provide related services, such as research on
sustainability, fair trade, community and animal welfare aspects of
food and farming. Because the magazine of the Food Ethics Council,
Food Ethics, reaches the people in government, business and NGOs
faced with decisions on such issues, they are launching a new food
ethics research directory, starting in the Winter edition. They
expect this to be the definitive list of people who provide work
across this field.
Are you on Twitter or
Facebook? So are we! For all of the very
latest news, campaign updates, competitions,
breakfast facts and the latest events, you can
follow us on Twitter @breakfastweek
or
www.facebook.com/farmhousebreakfastweek.
We look forward to finding out more about your
favourite breakfasts and of course what you’ll be
doing to celebrate Farmhouse Breakfast Week.
Did you have a ‘Breakfast with A
View’ today?
Event tips
For your free guide to planning great
events and activities click here.
From farmers’ markets to hotels and B&B’s, to retailers and
farm shops, foodservice and caterers, and restaurants and
cafes, there are great event ideas for everyone!
If you are planning to organise an event
to celebrate the Week itself, why not…
Offer an all-day breakfast
Highlight the suppliers of breakfast
produce from your area on your menu
Link up with a local school or
breakfast club and supply them with breakfast
Invite a local chef to give a
cookery demonstration with breakfast produce
Most importantly
don’t forget to register your event. Simply visit
www.farmhousebreakfast.com
and register nowor call 0247 647 8735 to
ensure everyone knows where and when to find your event.
How HGCA Can Help You?
The Farmhouse Breakfast Week 2010 campaign can provide:
A comprehensive guide on how to get
involved including event ideas and how to publicise your
event
Deliciously quick, easy and healthy
breakfast ideas with high resolution images
Recipe booklets for giveaways
Breakfast facts & figures
Media packs
A selection of free
promotional material is available from HGCA including
posters, recipe booklets, stickers and information on
arranging events. Copies are available on request from HGCA,
please see contact details below or visit www.farmhousebreakfast.com.
Breakfast of the
Month
Breakfast should not only
provide many benefits but taste good too. There is a
wealth of wonderful breakfast produce around the
country to choose from; so make the most of breads,
cereals, sausages and bacon. Choosing these can also
benefit businesses such as retailers, farmers and
producers. Our Breakfast Stack
is a truly scrumptious way to start the day, sure to
stave off the mid morning munchies!
For more delicious recipe
tips, to give you the best possible start to the
day, visit www.farmhousebreakfast.com.
Contact Details
For further
information on Farmhouse Breakfast Week please contact:
Emily Gudgeon, HGCA – AHDB, Stoneleigh Park, Kenilworth,
Warwickshire CV8 2TL
The
WFP says food shortages are having a devastating impact
on North Korea's children [EPA]
Millions of North Korean women and children are
facing a critical shortage of food as aid supplies to the isolated
communist nation dry up, the United Nations' food agency has warned.
With sanctions against North Korea tightening
and the North Korean government itself stepping up restrictions on
aid groups, the World Food Program (WFP) says it has received just
15 per cent of the $504m it needs.
Without that aid, it says, some 6.2 million
vulnerable North Koreans are at risk.
The warning comes during a lean growing season,
with food shortages in cash-strapped North Korea worsening ahead of
the November harvest.
Food aid to North Korea has dried up following the May nuclear test.
"We have a situation where a
very large part of the population has been undernourished
for 15 or 20 years"
Torben Due,
World Food Program
The UN estimates that overall 8.7 million North Koreans depend on
regular food aid.
The WFP had planned a relief operation to target
6.2 million, but with only a fraction of the contributions it needs
it has had to scale that back to 2 million.
Compounding the difficulties, Due said the North
Korean government has also ordered to the WFP to scale back its
operations and to get rid of its Korean-speaking staff.
Poets, writers, artists Wherever you are in the
world, protect and promote your current theatre, art, poetry,
music campaigns We want to emphasise real links between the
arts and food economics and to help fair trading and direct online
access for small food producers.
Over the past eight years Food in the Arts has begun a dialogue
between artists, musicians, authors, filmmakers and poets and also
with representatives of the food industry from over 30 countries, as
a consequence of the very active website. Essential world regions
where ‘artistic transactions’ might beneficially occur are being
studied and explored.
We wish to identify artists and arts
organisations that might be able to contribute to the growth of this
website. In particular, we want to initiate contact between artists
and relevant local food growers or suppliers.
We believe that much
talent is unexplored or inhibited, simply because someone happens to
live in the ‘wrong’ country. Our target is to bring together the
artistic element for the proposed mainstream event, to be held in
London.
Food is something that crosses all generations
and international communities. It is socially inclusive and
cohesive, it is necessary to our survival and, in an aesthetic
context, has unlimited appeal. The wealth of the planet is becoming
increasingly polarised in the global market. Market growth is at the
expense of the freely given, the non-monetary transactions of human
communication. Everything that springs from affection and creative
expression is an action that does not exploit the poor.
All usefulness has one thing in common - an obsession with wealth.
The real problem in the world is not the poor, but the rich. The
opposite of poverty is not wealth, but sufficiency. Poor people want
enough for their sustenance. They want to be relieved from
insecurity, which threatens them with constant eviction and hunger.
They want a period of security, peace and stability to bring up a
new generation and nurture creative talent.
Support
Food in the Arts and London Food Film Fiesta!