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.
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
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!’
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”
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.