Rapid response: social enterprise shows the way

Nurses and doctors working flat out in intensive care units do not have time to plan or cook healthy meals.  They barely have time to eat.

It’s one of the startling facts galvanising an extraordinary social enterprise. National governments could learn from grassroots innovation. At local community levels there is a rapid response to the urgent needs not just created but also exposed by Covid19. 

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Cooking, eating and sharing food – a virtual feast from a safe distance

Onions sizzle in the pan. When Rana adds her mix of whole spices a tantalising aroma fills the hall and a small crowd gathers round the table.

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Making and breaking bread (without Bake Off)

How to make bread? Here’s a long overdue Friday food story to share a basic recipe which produces good tasty loaves. But first a confession: Continue reading “Making and breaking bread (without Bake Off)”

Feeding community spirit in Leith

These are women who have volunteered their lives away, now they are finding that skills they take for granted could actually be used to get a job. Trishna Singh, Sikh Sanjog

Food features in many of the stories on the Wall of Success. But this week we pay tribute to two local enterprises that combine home cooking with great community spirit – and more than a pinch of entrepreneurial spice. Welcome to Punjabi Junction and the World Kitchen in Leith. Continue reading “Feeding community spirit in Leith”

A plate full of memories

Alice had never eaten lamb before she came to Scotland. In the eastern highlands of Zimbabwe she had grown up learning that it was a forbidden food, ‘I think it comes down to the ‘lamb of God’’ she says, ‘But then in Scotland everyone around me was eating lamb… and I ended up eating it too!’

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Faith and food taboos: what can we cook?

How does converting from one religious faith to another (or none) change family relationships? What happens to individual sense of identity and belonging? And how does that affect simple choices in everyday life?  Continue reading “Faith and food taboos: what can we cook?”

Share your secrets of success at The Gathering

What does success look like? How does it feel and taste? Who makes it happen? How long does it last? Maybe you have some or all of the answers. If so we’d love you to come and share the secrets of success at The Gathering. Continue reading “Share your secrets of success at The Gathering”

Lets Eat This: a tasty ‘foodwaste’ challenge

What have you got left over in your fridge? No, we’re not just being nosey, this is a creative question for the Lets Eat This ‘food waste extravaganza’ challenge, a really imaginative and generous event organised by the Himalayan Centre for Arts and Culture with our equally enterprising colleagues at the World Kitchen in Leith. Continue reading “Lets Eat This: a tasty ‘foodwaste’ challenge”

Hot potatoes and cool science in the Scottish Parliament

Team picture of World Kitchen in Leith with Glenn Bryan
No couch potatoes here

We promised surprises at our food and science event in the Festival of Politics but we weren’t expecting to be quite so surprised ourselves.  Who knew China is the biggest producer of potatoes in the world? Continue reading “Hot potatoes and cool science in the Scottish Parliament”