Info, news & debate
Breadmaking
How to make wild garlic, nettle and cheese savoury muffins
Here’s a recipe for savoury muffins using wild garlic and nettle tops that can be foraged in many places at this time of year.
How to make wood fire baked sweet chestnut bread
As autumn draws in, sweet chestnut season is soon approaching. Bushcraft teacher David Willis shares how he bakes tasty roasted sweet chestnut bread on an open fire in a cast iron Dutch oven.
Join our new online community Living Low Impact
We’re excited to introduce our new Facebook group Living Low Impact – and you’re invited!
Wood-fired pizza van: free to a good home
I’ve had six years of self-employed catering with Proved Wood-fired Pizza, alongside working full-time in the housing and homeless sector. I originally wanted to sell the van/business to help fund going back to university as a full-time student.
Custard creams and the ‘network of global corporate control’
I bought a packet of custard creams the other day, and saw that they were made by a company called Crawfords. I wondered who Crawfords were and who ultimately owns custard creams. I have a general feeling that a small cartel of giant corporations owns more-or-less everything branded
Join the people who are fighting back against corporate control of global food production
There’s something seriously wrong with the way most of our food is produced and sold. The corporate sector is gaining control of more and more of global food production, shifting the focus from nutrition, flavour and nature towards profit and profit only.
How much should a loaf of bread cost?
You can now get white sliced bread in supermarkets for around 50p a loaf; or you can get hand-baked, organic loaves from independent bakers for around £3.50. We can also bake our own bread. What’s the best option, do you think?
Low-impact & the city 1: introduction – how possible is it to live in a sustainable, non-corporate way in a city?
I lived at Redfield Community for 13 years – it’s where Lowimpact.org was born – but now I live in London, and so I’m assessing my options for living as low-impact a life as I can.
Restoring a Victorian water wheel to generate hydro-electricity and produce local organic flour
When building works were completed on the Queen’s Mill in 1888, it became the world’s largest water powered stone grinding flour mill. The water wheel was a 20 foot diameter piece of iron and timber Victorian engineering, large for its type and with high efficiency features.
Making bread, butter & cheese
We’ve just had a fantastic course here this weekend – how to make bread, butter and cheese. The breadmaking part of the course was provided by Katherine Hallewell (above). She and a friend have a small bakery in Stroud, and they make bread for local people.