Tuesday, 25 February 2014

STUDENTS, STEWS, COMPOST LOOS AND BOYSONBERRIES

As part of Student Volunteer Week, a dozen students supported by Brighton University and Santander staff  turned a chalk wasteland into a fruit growing area on a beautiful spring day.

First they had to finish pickaxing out the chalk and subsoil.

Then they went behind the compost loo to collect the bags of humanure that have been composting away.


They added it to the hole and shoveled some of the topsoil back in, then pushed up wheelbarrows of compost up our steep slope to help feed the new plants.

After a bushcraft beef stew lunch...

... everyone helped plant 3 boysenberry plants (boysenberries are a bigger, sweeter version of blackcurrents and the bushes were 2 year old cuttings from one of the forest garden plants).



Other students dug the first potato trench of the year and checked out the croaking frogs who've been busy spawning (while the newts have been busy eating the spawn)

A great bunch of volunteers who we'd welcome back anytime. Cheers!

Friday, 14 February 2014

TRAILER TRASHED COOKING COURSE


Participants were today given their level 2 certificates for food safety after a successful 10 week vegetarian cooking course. The course run by youth group Trailer Trashed taught a range of vegetarian cooking recipes and techniques. The 11 participants were supported by youth volunteers from Trailer Trashed, volunteer nutritionist Louise Comerford, volunteer cook Jo Pearson and founder Carly North.

Each week young people split into smaller groups facilitated by a youth member of Trailer Trashed to prepare and cook a recipe. A variety of food related topics were discussed including food waste, portion sizes and nutrition. At the end of each session everyone got to sit and share the meal together.

Evan Beesley (18) said that the course has “helped me at work because I have learnt new techniques”.  Rhiannon Atrell (15) who wants to be a chef enjoyed being able “to make food which people have liked.” Many of the participants have also reported eating more fruit and vegetables and cooking more varied meals as a result of attending the course.
The course was made possible due to funding from Brighton and Hove Food Partnership and Sussex Community Foundation with the donation of the training kitchen at Brighton Aldridge Community Academy (BACA).
Carly North said “This has been a really positive and enjoyable experience for all and I am so proud of everyone involved. We hope to be able to secure funding for further courses in the near future.”




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