Beasley JOURNAL
24 HOURS IN
NATURAL ORDER
RUNNING WILD
PEAS & LOVE
BONDI, SYDNEY
with
with
ROD LAMBORN
SEBASTIAN COX
CHARLIE HARPUR
P. 9
P. 1 6
The benefits of Agroforestry and why we should celebrate our wild, untamed spaces
How nature influences the mind and body of a long-distance runner.
P. 4
RAISE THE BAR SALINITY
P. 1 8
FROM THE SEA HAECKELS P. 2 7
P. 7
S P R I N G
2 02 0
N AT U R E N E W S PA P E R
The Beasley Journal is published four times a year by Seedlip Ltd.
01
B E A S L E Y J O U R NA L
®
THE
WORLD’ S ‘ W HAT
TO
F I RST D R I N K
D I ST I L L E D W H E N
N O N -A LCOHOLIC
YO U ’ R E
WWW.SEEDLIPDRINKS.COM
N OT
SPIR ITS
DR INK ING
@SEEDLIPDRINKS
®
’
SPRING
E D I TO R ’ S
L E T T E R
with A LYS H U R N
W
elcome to the spring issue of Beasley Journal, in which photographers Haarkon explore the beauty found in unpredictable weather [page 23], Tom Harfleet, looks into why this could be the most memorable spring ever [page 33], and Claire Warner, founder of Æcorn Drinks dives into the world of salinity – the taste of salt that we’re all a little obsessed with [page 07]. In the second part of his series on British woodlands on page 09, environmentalist and furniture-maker Sebastian Cox celebrates untamed nature, the new energy that spring brings to the woods, and the emergence of this season’s wildflowers. On page 15, self-confessed botanical runner and endurance horticulturalist Charlie Harpur charts the relationship he and his body has with nature when running, and on page 27 Dom Bridges, founder of natural skincare company Haeckels, champions the use of seaweed, and reminds us why it’s so important to protect our oceans. Finally, I had the privilege of talking to Rod Lamborn who is continuing the legacy of Calvin’s Peas, a family-run seed company in Idaho, USA, named after Calvin Lamborn, Rod’s late father and inventor of the sugar snap pea, page 19. Covid-19 has demanded that we remain in the world of digital publishing for now, but we hope to return to printed editions as soon as we’re able to. I hope you enjoy the issue. {beasley}
02
B E A S L E Y J O U R NA L
Contents
03
02
EDITOR’S LETTER
04
24 HOURS IN
07
RAISE THE BAR
NATUR AL ORDER
09
RUNNING WILD
15
PEAS & LOVE
19 23
NO SUCH THING A S BAD WE ATHER
27
FROM THE SEA
33
A SPRING TO REMEMBER
SPRING
24
H O U R S
I N
BONDI, SYDNEY
A 24-hour guide to some of our favourite places on the planet. In this issue we head to the home of Seedlip’s team in Australia, Bondi.
Photography: Kevin Bosc
04
B E A S L E Y J O U R NA L
24
HOURS IN
03
04
SHOP
DRINK
Photography: Jos Sciascia Styled by: Jason Grant
Photography: Nik Kito
Shop for local fashion and sustainable wares such as Bondi Wash on Gould St. Bondi’s unofficial uniform is activewear and if you’re on the lookout for some new kit, you can find lots of local designers – including Nimble who make their leggings from recycled plastic – in and around Bondi.
Rocker Bondi is a causal neighbourhood bar with a lively atmosphere. In the day it serves great coffee and is a hotspot for co-working, then later the menu extends to a carefully curated selection of drinks and cocktails. The food is spot on too.
Bondi, Sydney
Bondi Beach is a mecca for all things’ wellness in Australia. The name ‘Bondi’ is an Aboriginal word meaning ‘water breaking over rocks.’ Only 20 minutes from Sydney’s Central Business District, Bondi has a permanent holiday atmosphere for the locals who live here, and with a constant influx of tourists the energy is buzzing. If you’re visiting Sydney, it’s worth blocking out a day in your trip to visit, and we’ve included a few recommendations and tips for what to see and do.
01 WA L K
05
02 SWIM
www.rockerbondi.com.au
05 DO
Photography: Taine Noble
Icebergs.com.au
Bondi Icebergs swimming pool. This is one of Australia’s most Instagrammable sites and it’s easy to see why. Open all-yearround, the lido juts out into the sea with views across Bondi to Ben Buckler Point. The pool has been a part of Bondi Beach for over a hundred years, originally opened in 1929 to give lifeguards somewhere to train during the winter months. Make like a local and grab a sauna followed by a refreshing plunge in the ocean pool. All for under $5.
Photography: Laura Cros
Illustration: Ed Collins
Bondi to Bronte cliff walk. Stunning walk with mega views that takes you past multiple beaches along sandstone cliffs. Our local tip is to start out on the track early to beat the crowds.
Go surfing! Whether you’re a beginner or experienced surfer, Bondi caters for you. The North end of the beach has the Let’s Go Surfing Surf School, which is perfect for learners or those on ‘foamies’. The South end of the beach is for more experienced surfers. A note for anyone swimming at Bondi Beach, make sure to swim between the red and yellow flags for safety.
@eddyc_design
SPRING
06 VISIT
08
The name ‘Bondi’ is an Aboriginal word meaning ‘water breaking over rocks.’
EXPERIENCE
Illustration: Ed Collins
www.bondimarkets.com/au
If you’re visiting on a weekend, the Bondi Farmer’s Market takes place every Saturday. Take home organic veggies, speciality goods or eat your way around the delicious food stalls. Bondi Market is more craft-led and takes place every Sunday. There you’ll find a treasure trove of handmade jewellery, art and vintage pieces.
Photography: Eugene Tan
www.aquabumps.com
Sunrise at Bondi. Locals often wake up early to go surfing, soft sand running, yoga and even beach boot camp. If you love a sunrise but perhaps can’t quite manage the early start, head to Aqua Bumps gallery for incredible sunrise photography of Bondi Beach. Uge is a Bondi local and has been capturing the moment the sun rises over Bondi every day, for more than 10 years. The gallery is on Curlewis Street.
07 E AT Bondi brunches are famous and none more so than at Porch & Parlour. You can see the sea from the front door and the menu is full of delicious and nutritious options built around the eatery’s desire to serve fresh, wholesome flavours. Grab the green pea pancake, a combination of egg, whipped feta, avocado, courgette and mint, made famous by Will Smith. For dinner, head to Italian restaurant Bar Totti’s for homemade antipasti, grilled snacks and wood-fired bread. Photography: Porch & Parlour
Photography: Steven Woodburn
06
B E A S L E Y J O U R NA L
R A I S E
T H E
BA R
with C L A I R E WA R N E R
What is it about salt that is so addictive and why has it become a staple ingredient in not only our food, but our drinks too? To find out more we asked Claire Warner, the co-founder of Æcorn Drinks to explain the importance of salt and the part it plays in the make-up of Æcorn Dry White.
T
here is something elemental and almost magical about sea salt. In creating Æcorn, the experience of bracing sea walks was a source of inspiration. Wanting to create something brisk and bright with a verdant herbaceousness that felt windswept and refreshing, we considered what we loved most about other drinks that made us feel that way; the salinity found in some sherries, the greenness of certain vermouths and a flinty minerality found in particular white wines. Gathering British green and bitter botanicals, as well as some ingredients from further afield, we set to work. English Chardonnay, Pinot Noir and Meunier grapes gave us our base, fragrant chamomile and grassy clary sage formed the heart, while quassia, black tea and English acorns provided a bitter backbone. But what of the taste of the sea? Sea salt and seaweed were the answer. Sea salt heightened the perception of the other ingredients providing a briny top note, while the seaweed reinforced them, bringing a savoury, umami quality which enriched the zesty, green and razor-
07
sharp ingredients. Æcorn Dry White was the result. But what is it about salt in particular that sets our taste buds alight? Ever since we crawled out of the primordial soup millions of years ago, we’ve craved chips. Well okay, not chips exactly, but certainly the seasoning that makes chips or popcorn or any other snack truly addictive, and food in general even more delicious – salt.
“The cure for anything is saltwater; sweat, tears or the sea.” Isak Dinesen, novelist
The condiment we crave is critical for our bodies to be able do their thing and as such, our brain is hardwired to seek it out. Humans are unable to produce this mineral naturally and cannot store what we consume to use later. This means that we’re biologically preprogrammed to want to eat an entire familysized bag of crisps rather than just one or two. Honest. Salt, or more specifically the sodium and potassium that make up salt, are essential for the body to maintain its overall fluid balance, transport oxygen and nutrients, and allow our nerves to pulse with electricity. Yet despite
Photography: Beth Evans
SPRING
SPIC ED GL A ZED WA LNUTS by Lawrence Keogh, Head Chef, The Wolseley
INGREDIENTS Drizzle of O L I V E O I L 20g B U T T E R 200g W A L N U T H A L V E S 2tsp B R O W N S U G A R 1tsp C A Y E N N E P E P P E R 3 sprigs of R O S E M A R Y F I N E L Y C H O P P E D 1tsp M A L D O N S E A S A L T BLACK PEPPER
METHOD Heat the olive oil in a large pan over a medium heat. Add the walnut halves and the brown sugar and toss them together for a few minutes until caramelised. Stir in the cayenne pepper and rosemary, and season with black pepper and Maldon sea salt. Stir everything together gently over a medium heat for a further one to two minutes, then tip into a bowl and serve. Pair with a chilled glass of Æcorn Dry White. Photography: Beth Evans
our planet being mainly made up of salty water in the form of seas and oceans, accessing salt on land can be tricky. When we do find it, we will eat it, reinforcing primal reward pathways in the brain designed to keep us alive. This is why food seasoned with salt is more delicious than without it, and salt’s ability to act as a ‘flavour enhancer’ for food is well documented. Salt is food’s best friend because of the way we are built to taste. There are five fundamentals of human taste. The first two, sweet and umami – a Japanese word meaning ‘savoury’ or ‘meaty’ – are appetitive, meaning they increase our appetites for calorie-rich foods, such as sugary fruit and savoury meats. The other two, bitter and sour, are generally aversive and keep us from eating poisonous plants and animals. Salt is the unique, fifth addition that can trigger both appetitive and aversive behavioural responses depending on how much you eat. When you eat too much salt, the body responds accordingly by registering it as a sour taste to create an aversive reaction; meaning we will find the taste unpleasant and struggle to consume too much of it. Our bodies are really very clever.
Of course, modern food manufacturing and the proliferation of fast food has skewed our body’s natural ability to self-regulate, but that’s a whole other story. While table salt shares the same chemical basis – sodium chloride – as sea salt, it cannot compete with the finesse, elegance and flavour of it. It tastes of more than just salt, which is why chefs all over the world will reach for a pinch of the sparkly pyramids over the dull powdered stuff. Sea salt tastes of the sea. This brings us neatly back to the beauty of this ingredient. Seas and oceans are much more than just water and sodium chloride, they are full to the brim of many other elements such as magnesium, selenium, zinc, and calcium and the very best sea salt will have what is called ‘merroir’. A wonderful word referring to a combination of environmental influences that contribute to the flavour of the sea, and thus the salt derived from that sea. Different seas produce different tasting sea salts. We love the taste of Maldon sea salt which is why we chose it for Æcorn Dry White.
While commercial salt is salt in its most chemically pure form, it is also stripped back and reduced. Table salt is stark, narrow and ruthless. A keening flavour that delivers a brutal blow. In comparison, Maldon and all other sea salts are seas made solid. An ocean between your fingers. The tactile taste of brine, of sea air and sand in your toes. The crunch of the shore, the tang on your lips, and the crystalline nature of the most primal of flavours. The virtue of sea salt lies in its imperfection. That the sea, and all that it contains; its vastness and variety is caught in a net, shaped like a tiny pyramid, until the moment you grab, pinch and sprinkle a dusting of the ocean across your chips. And, thanks to millions of years of human evolution, you will eat the whole bag and lick your fingers clean once you’re finished. May I recommend a glass of chilled Æcorn Dry White as the perfect accompaniment? {beasley}
08
B E A S L E Y J O U R NA L
N AT U R A L
O R D E R
with SEBASTIAN COX
Spring is about celebrating the vivacity of nature and in the second part of his year-long series championing British woodland, Seb Cox promotes the benefits of untamed, wild spaces and Agroforestry, a type of agriculture that uses trees to improve crop production.
09
All photography by Stefan Paiu of Pixel Pro Media.
N
oticing wildflowers is something we no longer know how to do. Too many of them have been re-classified as ‘weeds’ and their benefit to insects, animals and humans, has been forgotten. But what started as a light observation of some familiar wildflowers has become a near-obsession for me. Before work each morning, I walk our terrier through a local park in South East London. During February, I scan the ground for lesser celandine and sweet violet in the patches they occupied last year. Seeing them confirms that spring is here. The flowers pop-up early, exploiting the shortness of winter grass before the engulfing grass party gets going later in the year. These early blooms do well in parks because they flower and retreat before, not just the grass party, but the associated council regime of relentless mowing, which slashes any flower that has adapted to grow with or above grass. Last year, I wrote to my local parks’ trust attempting to persuade the council not to mow until June, to give everything a chance to grow, flower and seed. Either by accident – perhaps due to funding constraints – or by encouragement, the mowers didn’t arrive until late May. Although still too early, it was a real boost to insect and floral life and was measurable by the insect bombination reaching decibel parity with the distant road in the days preceding the first council clip. With a little tuning-in, you could pacify the road and the above air traffic. Simply by letting go a little bit, the council had made our park a wilder space, and one that’s still good for picnics. Public meadows, anyone? Perhaps not. There was some grumbling in the park from fellow dogwalkers about the scruffy appearance of the ‘out of control’ grass. Back in our woodland in Kent, the wildflowers are enjoying the intervention we made this winter in the small coppice where we cut a rough strip of trees to let light in and give us wood for making furniture. Although we manage our woodland for a few weeks in winter, we stand back in spring. Once the sap starts rising, we scabbard our saws and allow anything that has been waiting in the seed bank of our ancient woodland to live out its life cycle. First come the primroses in a low, hazel-dominated spot that was once a meadow. Then, the anemone flowers on a west-facing bank under field maple coppice stools, along with the postcard-perfect blanket of bluebells that bloom throughout. Rarest of all, early purple orchids emerge in a small cluster by some mature ash trees on a steep slope. They’ve appeared in the same spot every year for as long as I can remember – at least 20 years. I wish they’d spread, but they don’t. It shows how fragile the ecosystem we tenant is.
10
B E A S L E Y J O U R NA L
A coppiced stump bathed in spring light.
“Once the sap starts rising, we scabbard our saws and allow anything that has been waiting in the seed bank of our ancient woodland to live out its life cycle.�
11
SPRING
Common bluebell.
12
B E A S L E Y J O U R NA L
In the woods, primroses arrive early.
A worm going quietly about its business .
13
SPRING
Archangel appears near the primroses, while campion, cuckooflower and bugle flush flower through the former meadow-turned-plat – a plat is a hazel plantation. The list goes on, growing each week from March to June as the wood changes, bringing with it exciting and colourful floral additions. I take great pleasure in becoming a small part of this life cycle, eating edible young leaves and tapping birch sap during this season of new growth, anticipating hazelnuts and abundant blackberries in the autumn. When both the local park and the wood are in their wilder states, the two places feel less categorised and closer together by virtue of being more similar to how they originally evolved. My woodland neighbour doesn’t share my enthusiasm for our patchwork wood; over the fence is a closed canopy and few flowers, other than bluebells. Late last year I wrote a manifesto of land use. In it, I propose that we need to draw resources from wilder spaces. Both our – intentionally – scruffily managed wood, and the accidentally unmown park give a boost to wildlife, but I argue they could benefit human life too. It helps us to develop stronger connections to a wilder world, and there’s a bounty of food and materials to be found. In the manifesto, I suggest we obtain some of our dietary calories from foraged food and increase our wild land accordingly to do so. I encourage scruffy parks and ‘mosaic’ woodland but advocate the ‘letting go’ of our agricultural land too, which makes up the vast majority of our tamed landscapes. Agroforestry is the perfect example of how to coordinate human needs with natural systems. Although the obsessive organisation of our landscape sharply divides woodland and ploughland; trees and crops can grow together well. A pioneering farm in Suffolk called Wakelyns, illustrates this perfectly with lines of trees, 22m apart, with strips of arable crops growing in between. The basic idea is that the trees can benefit the crops as windbreaks and create habitats for insects and birds that either pollinate the crops or predate on pests. What’s impressive is
that this system seems to come at no compromise to crop yields when counted over the long term. It also offers stability at a time when the weather is increasingly uncertain. Agroforestry allows wildlife back on to the farm and can introduce the added benefit of income from fruit tree production alongside arable crops. The farmers at Wakelyns have loosened the reins on their land, trusting the natural order to provide. This is rare bravery on valuable food-producing land, but if it can be done here, we can see wildness return to any of our over-manicured landscapes. We need a wilder Britain; our wildlife is under threat. We need a change in mindset and a reappraisal of what we expect from our land, particularly how it looks. Whether it’s accepting unmown verges or creating an area of cut woodland, we need to educate ourselves about what nature needs to be allowed to do to survive and make that our priority over our visual preferences. I think this perception is gradually changing and hope that this year my fellow dog walkers see the park as a meadow and not a lawn. Spring is best untamed and abundant, and I can’t wait to see more wild land this season. {beasley}
U S E F U L I N F O R M AT I O N Sebastian Cox is a furniture-maker and environmentalist. You can find out more about his work and manifesto by following him on Instagram @sebastiancoxltd or visit the website, sebastiancox.co.uk To find out more about Wakelyns Farm in Suffolk, visit wakelyns.co.uk
14
B E A S L E Y J O U R NA L
15
Photography: Running is Dead [Southern Sweden].
SPRING
RU N N I N G
W I L D
with CHARLIE HARPUR
An endurance horticulturist and botanical runner is how Charlie Harpur describes himself in his Instagram bio. When he’s not working at Royal Botanic Gardens, Kew, he runs competitively in races through challenging landscapes, but as he explains here, the nature around him feeds his body and mind, propelling him forward toward the finish line.
T
he trees and I have come to a working agreement. We’ve struck a deal. It’s our little secret, but it’s quite simple. I am a runner; a life form moving through the landscape. I am also a gardener; a custodian of our planet. The metronomic state of my legs, and rhythmic pumping of my heart, is in tune with the cycle of the natural world. The trees make the oxygen, and with every breath I feel it feed my muscles and brain. They also make the sugars, which burn away in the furnace of my stomach from my pre-race porridge. When I run, I look forward through the forest and smile. I look down at my legs, and they move all by themselves. Kindness is all the trees ask for in return. It is midsummer, and today I need all the daylight I can get. I am running one hundred miles along the chalky ridge of the South Downs, until I reach the sea. Before the race begins, the familiar waves of anxiety set in. I enjoy running long distances but have never attempted this many miles before. Somehow though, I know that I will just get carried along. The trees are on my side you see. Photography: Charlie Harpur [Kew Gardens]
16
B E A S L E Y J O U R NA L
17
Illustration: Nicole Heidaripour
www.nicoleheidaripour.com
SPRING
Months of joyful trail-running and preparation have brought me to the starting line, but there have been tough moments. Winter was difficult and the trees were more silent. My deciduous partners tend to clockoff for a few months, but I don’t have that luxury. I am not dormant. I am evergreen. Even so, like a bulb or corm, I harness and store the spring and summer energy to tide-me-over, but by February my levels run low. The commute, running across the dark city, becomes a chore – a utilitarian means of getting about. Pavements are pounded with each stride. The cold air tastes different here and catches in my throat. I hear my breath, but I scarcely look up from my feet. My smile is fading and the worries of the day downward spiral in my head. I need light and I need trees. When I get to work at Kew, however, I begin to garden – repaying the debt to the natural world in preparation for the spring. On race day, my fellow runners bolt from the start, disappearing from view. I bide my time. Adrenalin heightens my senses, but my mind is all over the place. The soft limestone that meets each strike of my foot propels my elastic legs, while the sweet smell of the early morning dew on barley fills my nostrils. The first hills are a shock however – have I prepared for this? Will I fall apart? I distract myself by paying attention to my surroundings, by counting species and examining leaves, needles and trunks of the silent woodland constituents that I pass. Legs still moving. It’s just what they do.
A few hours in, I begin to relax. The midday sun is warm and I feel solar powered. I’m at ease and in a good rhythm. Time ticks by and somehow, I find myself at the front of the race. It’s just me and the trees again, with the red kites overhead following me like noiseless drones, watching my every step. I carry the momentum over Firle Beacon, waving to Charleston in the valley below. I see dusk approaching from across the sea as I glide past the Long Man of Wilmington. One final climb before the descent back through the canopy to the finish, emerging at the coast to cross the line with arms raised. The trees have done their bit for me today. I return to the garden tomorrow, with kindness in every hobble. {beasley}
U S E F U L I N F O R M AT I O N Charlie Harpur is a botanical horticulturalist at Royal Botanic Gardens, Kew. Follow Charlie on Instagram @charlie.harpur
18
B E A S L E Y J O U R NA L
P E A S
&
LOV E
with ROD LAMBORN
Dr Calvin Lamborn is known as the father of the Sugar Snap Pea. Following his death in 2017, his son Rod is continuing the family’s pea breeding legacy by, quite literally, bringing Calvin’s unfinished work to life.
19
Portrait of Dr Calvin Lamborn. All photography by Rod Lamborn.
S
eeing him sitting in a small greenhouse surrounded by pea plants, it’s hard to believe Rod Lamborn when he tells me he never intended to take on the family legacy and breed peas; ‘I grew up with the attitude of: I don’t want my father telling me what to do’ he says with a smile. ‘When people would hint to – you might want to follow your father’s footsteps – I was like no, I’m going to do camera work. I’m not interested.’ Rod’s father is Calvin Lamborn [pictured left]. The man who, by accident, created the Sugar Snap Pea. I say by accident because as Rod tells me, Calvin never intended to invent a new variety of pea. Instead he was tasked with the responsibility of removing a dent in the pod wall of a Mammouth Sugar Snow Pea – a mangetout-like pea that would develop a dimple as it grew. Calvin, who was working as an apprentice at the time for a large seed company, decided he could remove the dent by crossing the snow pea with a thick-walled variety that was similar in appearance to an English pea. It didn’t work, but an entirely new variety of pea came into production, the Sugar Snap Pea. Calvin continued to breed peas for other seed companies until he was asked to take early retirement at 63 years old. Feeling as though he wasn’t quite done with pea breeding, Calvin started his own, self-funded project as a hobby. The hobby became a seed company, now called Calvin’s Peas, with over 1000 varieties of snap peas and snow peas in its collection. While Calvin was establishing his own seed company, Rod had been working as a cinematographer. He’d visit his father in Idaho and help out, at one point even asking Calvin if he’d teach him to plant breed, but the pair had very different ideas of how that could work, ‘I wanted to do new school and he wanted to do old school’ Rod admits, but explains that despite their differences the pair still spoke at length about genetics and although Rod didn’t realise at the time, Calvin was teaching his son how to think and analyse data in the way that he did. When film lost its appeal, Rod started to look at pea breeding more seriously, ‘the film industry started taking a weird turn, where budgets became less, expectations became higher. I didn’t feel like I was being creatively fulfilled’ he explains. ‘I started seeing that I had a passion for the peas beyond what I had before, so my father and I deepened our collaboration together.’ Rod didn’t have any formal education in breeding or genetics. He learned everything from Calvin by studying his thought process, so now when Rod looks at his father’s breeding notes he understands what’s written down beyond just numbers and letters on a page, ‘my father has passed for three years but when I’m able to see his thinking, it becomes like a gift. He’s still there.’ This gut instinct Rod has for pea breeding is testament to the ongoing success of the family seed company. The impressive variety and versatility of peas bred by Calvin’s Peas has attracted world-class chefs looking for quality ingredients that offer exciting, new possibilities when it comes to flavour. The provenance of the
20
B E A S L E Y J O U R NA L
plant and knowing who the grower is interests them much more than it did 20 years ago. The conversation has changed from ‘when can I get it and how much can I get’ to a collaborative, more detailed discussion around the ingredient itself; from field advantages to flavour advantages, and ‘how long will it stand the cooler’. When I ask if the increased interest in farm-to-table is partly to blame, he disagrees and tells me why. ‘Farm-to-table is more of a buzz word I think, and it’s so cliché that it doesn’t resound to the reality of what it
is, because now it’s more about partnerships and enlightenment. We work with the chefs and we’re all having that conversation of what works well for you, what’s good for us.’ Listening to what chefs are looking for helps Rod and his team realise the potential of the pea varieties they grow with ‘pea green’ flavour being particularly in demand. ‘The pea green flavour varies much more than the pea pods’ explains Rod. ‘We have pea greens that have the umami flavour or are sweet, pea
greens that are grassy, pea greens that are a little peppery. It’s limitless really.’ This impressive range of pea knowledge is what brought Seedlip’s founder Ben Branson to Calvin’s Peas when Seedlip wanted to build a pea garden at the RHS Chelsea Flower show in 2018. The garden consisted of a pea-inspired pavilion surrounded by plants all from the Fabaceae or pea family, designed by Catherine MacDonald. The garden won a gold medal and acted as a worldwide debut
Pea flowers in bloom on the family farm.
21 Calvin in his pea fields in Idaho.
Calvin [ left] is joined by sales partner Albers [right] and Mike [kneeling]
SPRING
of some new varieties of Calvin’s Peas. The real highlight for Rod, however, was the tie-in with his father. He felt it was a memorial of sorts, celebrating Calvin’s achievements and the journey taken from being a pea farmer in Idaho to winning a gold-medal at a worldclass garden show. ‘It was so nice to see my father honoured this way even though he had passed at this point. To be in the pea pavilion, talking about the future of peas in a closed set was an incredible, not to be repeated moment’ says Rod.
Two years on Rod is working on bringing his father’s unfinished work, quite literally, to life and since taking the leap from film to farming Rod hasn’t looked back. He’s still amazed at being able to create varieties of peas that didn’t exist in nature before and he can’t get enough of the creativity and reward that pea breeding brings to his day-to-day. ‘It’s so full of surprises. I’ve not walked into academic thinking of this is how it’s meant to be. I’m more like, let’s just put a bomb in it and let’s make it explode and see what happens.’ {beasley}
22 who is a grower.
B E A S L E Y J O U R NA L
23
Lealt Falls, Isle of Skye, Scotland. All photography by Haarkon.
SPRING
N O SU C H T H I N G A S BA D W E AT H E R with HAARKON
Photographers India Hobson and Magnus Edmondson started Haarkon Adventures to share the incredible journeys they found themselves on; celebrating travel, nature and everyday details. Here they explore the beauty of bad weather and the joy found in braving the elements
I
t’s true: there are hot days, cold days and near-apocalyptic-everyweather-at-once days, foggy days, glaringly bright days and every once in a while there are those days when we swear the sun didn’t bother to rise at all. But we believe that there is no such thing as bad weather. Okay, that’s not strictly true but we do think that there’s more to life than blue skies and sunshine, and that there’s an underdog kind of beauty to be found by wrapping up and heading outside to face whatever elements are waiting for us. Whilst we wouldn’t describe ourselves as ‘outdoorsy’ people, we do like to be surrounded by moor, forest or sea as often as we can, and in the summer months we can aimlessly, carelessly wander (without coats) as long as the daylight hours allow us to. We will often go for a walk after we have downed tools for the day, meandering the streets, or sitting for a while in the park just to enjoy ‘being’ in the blissful rays of the warm sun. Summer in the UK however, is a fairly short and sporadic affair and for the other 325 days of the year – at least it feels that way sometimes – we have learned to make the best of it. We’ve laughed hysterically whilst attempting to stay upright in the howling wind on a beach that has now become synonymous with Dornoch Beach, Scotland.
24
B E A S L E Y J O U R NA L
Dornoch Beach, Scotland.
“There’s an air of magic in the way the wind whips across a beach or a field, leaving traces of its movement behind in a pattern of lines and ridges...” 25 Snowdonia, Wales.
SPRING
wild weather. In fact, there’s a waterfall there that spends more days flowing up, rather than down. Stinging hailstones have somehow found their way into our pockets after a storm that seemed to come and go within a few minutes. Once it had its wild way with us, we marvelled at how it continued on, moving across the sea like a shining torchlight, bursting from the clouds as if the sky was showing us where to look. There’s an air of magic in the way the wind whips across a beach or a field, leaving traces of its movement behind in a pattern of lines and ridges in the sand and grass – a deposit of the wider world in miniature form. We’ve also enjoyed seeing rainbow after rainbow shine in a heavy purple-grey sky. Our reward for braving the rain. Moments that are exactly what we would call a silver lining. That, and the tingle in our fingers as we retreat back inside to warm up.
Linn Botanic Gardens, Helensburgh, Scotland.
Taking yourself on a walk shortly after a rainshower is the ideal time to drink in your surroundings, as the recent precipitation somehow brings colours and textures to life, making everything sparkle and glimmer with a richness and vibrancy that couldn’t be seen before. It’s a well-known trick in film production to create a ‘wetdown’, to make the scene ‘pop’ and we consider ourselves quite fortunate to have the sky do it for us at no cost. {beasley}
USEFUL I N F O R M AT I O N India Hobson and Magnus Edmondson are two UK-based photographers currently working on their series of self-published books, which document their travels and include photographs, personal recommendations and practical information. Find out more at Haarkon.co.uk or give them a follow on Instagram @haarkon_
26 Por thleven, Cornwall.
B E A S L E Y J O U R NA L
F RO M
T H E
S E A
with DOM BRIDGES
Dom Bridges, founder of Haeckels, is making waves in the skincare world with his natural products and innovative packaging. He talks to Beasley Journal about why we need to value our oceans, and how nature and a passion for social connectivity influences the brand.
27
Haeckels founder Dom Bridges
C
onnection to the ocean is at the heart of Haeckels handmade, natural skincare and seaweed is the hero ingredient, collected by hand from the beach just around the corner from their shop in Margate, Kent. In each product, from facial cleanser to home fragrance and candles, the essence of the ocean is paired with other natural ingredients, such as rosehip, sea buckthorn and pumpkin seed, to nourish the body and the mind. Community also plays a part in the ethos of Haeckels, and last year Dom introduced his bathing machine to Margate. Free to use, the beautifully designed cart houses a sauna – the idea being that after a cold plunge in the sea, you can sprint to the machine and warm up again – so a winter economy could be introduced to the beach. We caught up with Dom to find out more about why Haeckels uses seaweed in so many of its products, and why he strives to connect people through nature and the sea. Tell me how Haeckels started out. What gave you the idea to make skincare products using seaweed? Haeckels started because I felt disillusioned and disconnected by the way larger skincare companies create their products. I was living in Margate, working as a beach warden, and whilst cleaning the beaches I noticed this abundance of seaweed washing up on the shoreline. Many viewed the seaweed as a nuisance, but I began to wonder if there was something that could be done to change people’s perception of it. That curiosity and desire for change was how the very first Haeckels product was born. Why is seaweed so good for your skin? Seaweed has an abundance of benefits, both topically when used in a skincare product, and nutritionally when consumed within food. It’s anti-bacterial, anti-inflammatory and helps rebuild the skin. We have many emails from our customers who tell us it has had a dramatically positive effect on skincare conditions such as eczema and psoriasis. How do you go about harvesting the seaweed? When is the best time to harvest it? It’s actually a very simple process, once you have obtained a license from the council of course! We ride our electric bikes down to the collection location, which is about 10 minutes from our shop in Cliftonville, and cut the seaweed from the rocks. It’s then taken back to our Making Space and dried, so it can be used in our products. Seaweed can be harvested all-year-round as long as the tide is low. Tell us an amazing fact about seaweed, not related to skincare. There is oxygen from the sea in every breath we take. About 70% of the world’s oxygen comes from seaweed and algaes.
28
B E A S L E Y J O U R NA L
Champion another ingredient in your skincare range.
Do you think the importance of our oceans is overlooked?
We love Rosehip as it has so many hydrating and anti-inflammatory properties, and it’s great for targeting pigmentation issues. We’ve blended it into our unique seaweed extract to make our Rosehip & Seaweed Suspension 3.5%, which has been extremely popular with customers who struggle with skin conditions.
I don’t think people understand just how important ocean health is. I’ve already mentioned that the majority of the oxygen on the planet is created in our oceans, so the huge contamination we’re seeing in the form of plastic is very problematic, and more needs to be done to counteract the damage.
Do you have a favourite Haeckels product?
Is there something each of us could be doing on a domestic level to actively help the situation?
It’s not technically a product, it’s a brand-new packaging innovation we have championed. Our Mycelium and Seed Paper packaging is made from the root system of mushrooms. As it breaks down, it brings new life to the soil in the form of wild flowers. We have just won a Wallpaper Magazine Design Award for it, so it makes the three years of planning and formulating all worthwhile! So far, we have our candles, and hair, and skincare sets housed in it, with a view to integrate it into many more of our products in the near future.
What is it about the sea that you find so inspiring? We are very lucky to be based where we are in Margate. There is something incredible about sitting quietly next to the sea, letting the gentle lull and movement of the waves wash over you; it allows you to empty your mind of unnecessary thoughts, leaving room for fresh ideas to form. Similarly, when the waves are rough, it is a great reminder of the power of nature, and how small and insignificant some of our worries and stresses are. There are bigger forces at work that we cannot, and do not need to, control.
Seaweed is used in Haeckels spa in Margate and it’s the hero ingredient in their natural skincare range.
29
Any action is better than no action at all. We would encourage people to reach out to their favourite brands and ask them to do better in terms of the packaging they produce. Brands should not make it your problem to dispose of waste they have created. This is why packaging innovation is so important to us and why we created our Mycelium and Seed Paper packaging. You could literally throw it out of a window, and it would only bring something positive to the earth. You use the phrase Biocontribution to represent the environmental work you do. Why is it important to you to give back to nature? Our entire brand is inspired and created by nature, it would be wrong if we weren’t giving back to it. Taking only leads to depletion, extinction, climate change and ultimately the end of existence as we know it.
SPRING
The Haeckels team harvest seaweed from a local beach in Margate.
Haeckels continues to experiment with ingredients and carry out research. Tell me about something you’re working on.
U S E F U L I N F O R M AT I O N
Our next project is our body cleanser subscription service. They are dissolvable pouches, which we send to you in the post each month. The pouches look similar to those you would put in your washing machine or dishwasher, but the contents are 100 per cent natural and won’t cause any harm to aquatic life.
Haeckels have a shop in Margate, and have opened a new store in London that can be found at 16 Broadway Market. To find out more about Haeckels skincare range, visit haeckels.co.uk.
Haeckels is six years old. What has been your proudest moment so far? There have been so many over the years, so many experiences with our team that I never imagined we would get to share together. Finally getting our bathing machine on Margate’s Main Sands after a five-year battle, and seeing a community of over 1,200 people use it on a daily basis was a big moment for me. I always wanted to find a way to bring a winter economy to the beach. Something that also gave physical and mental wellbeing to the residents of the town, and it has finally happened. Also, winning a Wallpaper Magazine Design Award for our Mycelium and Seed Paper packaging is also pretty high up on the list. I have been a fan and admirer of the magazine for so many years, so to see something we created be acknowledged in this way is incredible. {beasley}
30
B E A S L E Y J O U R NA L
TO M
H A R F L E E T
Head of Nature
S
pring 2020 will live long in the memory.
With the Beasley build on pause, life, as for many of us, has been limited to the walls of the house. This makes the few opportunities to be outside each day feel even more precious. More than ever, spring has captured our hearts and imaginations with its promise of hope and new life. As the world went into lockdown, I found that every window became an episode of Springwatch, and each ‘daily walk’ an opportunity to get out into nature and observe the changes to the landscape. Whilst human life slowed down, nature continued on its transformation into spring. Following a few days of sunshine, the tight buds of the garden hedge unfurled into fresh, green leaves. The flowers sprung into life from their shelter under the ground. The birds built their nests. Events in nature remind us of a world less instant, less on demand. You can’t binge watch the woodland floor transform from a mat of green into a sea of bluebells and it doesn’t get more dramatic than watching a clattering of jackdaws defend their nests against a red kite. At home we are lucky to have a modest garden but this spring we’ve been even luckier. A pair of blue tits have decided to take up residence in a dormant nest box. As a family we gather around the kitchen window to watch the comings and goings, often waiting with anticipation as the time ticks by without a sighting. With the month coming to an end, we eagerly await the first fledgling. As we head towards discussions of how to lift the lockdown, I hope once we establish our new normal that we do not forget the benefits of taking it slow. Spending less time rushing around and more time observing, walking and connecting with nature. {beasley}
31
SPRING
GREAT FOOD – GREAT DRINKS
@AECORN_DRINKS
32
E D I TO R
H E A D
O F
N AT U R E
D E S I G N E R
alys.hurn@seedlipdrinks.com
tom.harfleet@seedlipdrinks.com
ed.collins@seedlipdrinks.com
A LY S H U R N
TOM HARFLEET
ED COLLINS
Printed by Newspaper Club on recycled paper. Please recycle responsibly.