A sense of living

On Wednesday 24th October, I flew to Turin, Italy- to partcipate in Slow Food's International Conference.  I was delighted to have been invited to represent the UK as an official delegate.

Every two years, Slow Food holds Terra Madre, which translates as Mother Earth.  This year, Terra Madre also combined with Salone del Gusto, which is a massive food trades fair show-casing incredible Italian producers, as well as dozens of small artisan food producers or co-operatives from all over the world. 

Salone del Gusto included fresh dates from Libya, several African coffees, Native American rice and Spanish ham- to just name a few of the food and drinks available to taste.

There was an incredible spirit to the proceedings- which began with the official opening ceremony on Wednesday evening.  This took palce in the Palasport Olimpico, one of Italy's largest indoor arenas with a capacity of over 12,000 people.  Each nation selected a representative to carry their flag through the arena and there was even an official song!

Over the next five days, I attended many conferences on international food issues from weaning infants, to food sovreignty for indigenous peoples. 

One of my most vivid memories are listening to Slow Food's founder Carlo Petrini, talk passionately about the advancement of a Western idea of progression.  He likened this march forward, to a "mighty army...which has left behind our women, our children and our elderly...".  There will come a time, when we will look back towards these marginalized, forgotten groups of people and it is them that will help us!

There is so much happening at an international level. Slow Food is not just an organisation for those who care deeply about the food we share (or don't share), it is also beginning to exemplify how we can make the world a better place, through sustainable living.

A sense of living, that within the modern rush of life, begins by slowing down...

Sourdough

I have enjoyed eating sourdough for some time. Ever since I worked as a Head Chef, near the popular organic Judges Bakery in Hastings- I have been familiar with this rather unusual process of making bread.

There was a time, when all bread had more substance, was slightly heavier in texture. Many breads, today, are almost too light and have so many unnecessary ingredients added to them. We could get technical about this and discuss the Chorley Wood process- however, I am not a baker and will leave that for some-one else to explain.

My understanding is still limited.

Initially, I was a little nervous about how to go about creating a starter, often referred to as a mother or chef. Sometime ago I was first introduced to Emanuel Hadjiandreou, when he was the Head Baker at Judges Bakery. He now works for the School of Artisan Food, Nottinghamshire and recently published a book- How to make Bread.

His explanation of how to make a starter was so straight forward and avoided so many of the off-putting terminology that I had found on other websites and books- that yesterday, I finally began.

Emanuel instructs to place 1 tsp of flour in a clean clear jam jar with 2 tsp of flour and stir. Fix the lid and leave out at room temperature.

Repeat this process- adding 1 tsp of flour and 2 tsp of water every-day for 5 days.

On the fifth day, you should notice bubbles of CO2 appearing on the surface. This is what will help your bread rise.

At this point you will be ready to use your starter to bake your first loaf of bread. Why not join me? Today is Day 2. Early next week, I will up-date this with how I am getting on, accompanied with the full recipe for White Sourdough.

You may also be interested to look at the following blog (they have been lucky enough to attend several days training with Emanuel at the School of Artisan Food)-

http://rhubarbfool.co.uk/2010/12/09/artisan-baking-part-3-white-sourdough/

Note: I am using Doves Farm organic White Flour. Emanuel uses Shipton Mill organic flour. You could use any flour I think. However, I believe that it is worth sometimes seeking the best ingredients and investing in producers who care for the Earth and the food that they source.

Life in the Cotswolds

In May last year, I moved to Gloucestershire and have been working as a Chef de Partie at a great village pub! Earlier this week, I left the pub to return to Sussex.

However, I enjoyed the temporary re-location and being able to live in the countryside. It was not until my arrival in the village of Southrop, that I realised that until then- I have always lived in urban England. There are many things I had taken for granted and others that I simply had never experienced. When not at work, life moved at a much slower pace and without many of the distractions of the town and city. The village is small, with a population of around 300 people- with no permanent shop. It was a real change of life-style, probably increased by the fact that I did not own a car whilst I was there.

I can reflect on some great experiences. I loved to observe nature and the changing seasons. These changes are sometimes less obvious in many towns (I recognise that London is famous for it's parks). A whole physical landscape changes between spring and winter. This is evident when you are surrounded by green spaces.

I spent a great deal of time outdoors- on walks, cycling or gardening. I will post more about some of these experiences soon.