Made in Scotland
A Taste of Summer from the Shielings By Wendy Barrie
Scottish Thistle Award Regional Ambassador (2018/19) for Central, Tayside & Fife Director of Scottish Food Guide Scotland’s land use has been a particularly hot topic recently as the fragility of world trade in grain, energy and fertiliser has raised questions about food security and agriculture. Interesting times ahead and an opportunity to rethink parts of our food system?
Sweeny’s hebrideans
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For some, only the newest, brightest and most technologically advanced methodology will do. For others, working around low-tech solutions gives great satisfaction with minimal outlay. I recall a few years ago when we had ordered a log cooker for our studio, I was chatting with
colleagues at a meeting break and showed them the stove on my phone (as you do) whereupon another attendee, who had not been privy to the conversation, glanced at the photo and said, “You can get those converted to oil, you know.” I think it fair to say he is of the former camp and
Mull shieling ruins
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I of the latter! Incidentally, the stove works a treat and bakes beautifully on free driftwood. Much of world food production today involves more inputs than the outputs achieved – and at great cost to both farmer and planet. Food is often seen as a commodity rather than a nutritious
