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.
Continue reading “Rapid response: social enterprise shows the way”
The heat is on. Menu
written. Recipes ready. Shopping done. Cooking starts tomorrow. World Kitchen
in Leith is preparing for a tenth anniversary celebration at Saturday’s Gala
Day on Leith Links. And memories are
Continue reading “World Kitchen in Leith celebrates a Gala Day birthday with food for thought”
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)”
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!’
Continue reading “A plate full of memories”
What to cook for the Being Human Festival event? Treading softly through food taboos, World Kitchen in Leith has drawn up a tempting menu with dishes sending aromas sizzling through cyberspace in a rapid exchange of emails between the cooks. Continue reading “Taboos, temptations – and a little Eve’s pudding”
It’s a sunny autumn morning with just a hint of challenge in the air. Today’s the day for Lets Eat This Food Extravaganza, a bold experiment aiming to show that leftover food needn’t be chucked in the bin but can be turned into tasty meals instead.
Continue reading “Lets Eat This: the movie live from Leith”
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”
Make room in your diary for our Festival of Politics event. History of the Potato on Sunday 16 August is not just a highly topical talk by a cutting-edge scientist, but also a multicultural mash-up of potato dishes from around the world. Come hungry and be prepared for surprises as we conjure up sweet, savoury and spicy foods, all made with potatoes. You’ll have had your chips! Continue reading “The great potato story: food for thought at the Festival of Politics”
We’re getting ready for the Big Tent. The menu is prepared, the tents are booked, the wellies are in the bag. Mark has designed and ordered some very smart new aprons for the occasion – and with any luck Ian has booked a sudden spell of sunshine. Continue reading “Calling Mr Sunshine to The Big Tent”
A treat in the post. Meena Bhana has sent a recipe for her Indian twist on Eton Mess which she calls Leith mess. Meena, who is a very talented member of World Kitchen in Leith, came up with the idea for this variation on an old theme when she was planning the menu for one of her Chai Lounge Supper Club nights.
Continue reading “Meena’s recipe for Leith Mess”