city food Issue 27 | Summer 2013
Food and Families special picnic tips
Cooking with your kids Satish Kumar on the pleasures of gardening Good food habits for your toddler
w w w . b hnear f o o dyou .org.uk See inside for more news, issues and events
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Seasonal menu Food Partnership news and reviews p4-8 Plan the perfect picnic p9 Cheesy carrot squares recipe p11
Cooking with children p12-13 Satish Kumar on food & families p14-15 Top plots to visit this summer p16-17 Growing with children p18 Food poverty p22-23 Community nutrition p24-27
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Food Partnership News
Welcome What better time to have a food and family special of City Food News as two of our staff team are starting maternity leave? All the best Rachel and Roberta! Newly released census figures for 2011 show that families make up a quarter of our households with just under 30,000 households having dependent children – so this edition is for all of you. Weaning lessons, support for nurseries with menu planning, sessions about toddlers and fussy eating, growing projects for children, cookery groups for teenagers – as you will see there are so many ways that the Food Partnership works with families.
Looking back, looking forward The last few months have been a time of reflection with both the Harvest project and Community Nutrition Service taking time to undertake some indepth evaluation. For Harvest the independent evaluation has included interviews with partners, beneficiaries and policy makers, questionnaires with passersby at the Demo Garden in Preston Park and 350 residents responding to an online survey. Thank you to everyone who has given time to tell us what they
think – the report will be available from July and all of this work will inform our plans for the years ahead. Some good news from our partners: Food Matters, along with Sustain and the Soil Association, have been awarded significant funding from the Esmee Fairbairn Foundation for a project called Sustainable Food Cities. This will help towns and cities across the UK to take a strategic approach to food work including encouraging them to set up a Food Partnership. For Brighton & Hove this is a moment to be proud. The approach that they are going to roll out is largely based around what we have been doing here for the last 10 years: working in crosssector partnership, taking a community based approach, linking the health and environment agenda and using food work to bring about a better place to live with healthier citizens. Enjoy this Food News. Optimistically there are lots of articles about summer gardening and picnics so let’s hope by the time this reaches you the sun is shining. w w w. b h fo o d . o rg . u k 3
Save the Date The Food Partnership is 10 years old this year and we’re inviting you to celebrate with us. We’re planning a two day birthday extravaganza called Eat-Cook-Grow with the Brighton & Hove Food Partnership as part of the Autumn Food and Drink Festival on Hove Lawns, 14th and 15th September. We’ll be announcing more details soon. We’re also throwing a party on 26th October at the Old Market, Hove to raise money for the Harvest Schools Project. Pollito Boogaloo are headlining the show. Tickets will go on sale soon. We’ll keep you up to date with both events via our E-newsletter. If you don’t receive our email updates, go to www.bhfood.org.uk/join
What one change will you make to save our seas? Have you made the pledge yet? We want you to take one of six actions: Eat Less of the Big 5, Eat More Oily Fish, Buy Marine Stewardship Council Fish, Ask Where Your Fish is Caught, Improve your Fish Cookery Skills and to Eat Local. All the tips and help you’ll need can be found on our website www.bhfood.org.uk/fish-pledge
One Planet City Brighton & Hove recently became the first One Planet City in the world, committed to working towards reducing its ecological footprint. One Planet Living is a clear set of ten principles that incorporates Sustainable Transport, Water, Waste, Equity and Local Economy, and of course Local and Sustainable Food. The Food Partnership is the lead on delivering the plan’s food section and we are working with the City Council to devise the campaign. The Sustainability Action Plan can be found on the City Council website www.brighton-hove.gov.uk
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Food Partnership News
City throws away £60m of food a year On 5th April, the Argus published a front page story on food waste in Brighton & Hove, a city that wastes a total of £60 million a year on food waste from households and businesses. The article featured 4 households, including a local councillor, who kept food waste diaries for a week, as well as advice on reducing food waste at home from the Food Partnership’s Love Food Hate Waste Project Coordinator Vera Zakharov. The article also featured FareShare, who work with local businesses and retailers to reduce food waste and help feed vulnerable families in the city. 30 households in total filled out diaries as part of the project, and we would like to thank all of them for their participation. Find out more www.bhfood.org.uk/love-food-hate-waste
A cone with a cause Want to help feed the hungry this summer? Then eat ice cream! Yes you heard right. The team at Boho Gelato, the Italian ice cream parlour in Pool Valley, is whipping up a weekly FareShare Flavour and donating a percentage of profit to help FareShare Brighton & Hove continue delivering food to vulnerable people. If there ever was guilt-free ice cream, this is it. If you’re inspired to run a sponsored appeal or put on an event to raise funds for FareShare, visit www.faresharebrightonandhove.org.uk for a free fundraising pack.
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Young people make dough in Moulsecoomb The Friday Cookery Group, funded by a council sustainability grant, runs alongside the growing activities already offered at Moulsecoomb Forest Garden. It provides a chance for young people to cook using fresh, local ingredients. Each week different young people aged 12-16, who have been referred by local schools, get to work with community cookery worker Carly North. The pizzas and garlic bread from the outdoor clay oven give the pupils an opportunity to make their own dough and experiment with different toppings (including herbs picked from around the site). This type of activity also counts towards Open College Network accreditation and youth awards. The young people serve the food they have prepared and sit and eat as a group with the volunteers at the project. At the Forest Garden they will be meeting, talking and eating with people from a range of backgrounds including local residents, students, refugees and older people. Carly says she has noticed progress with the young people she worked with, they are more willing to try different ingredients and more confident in their work. A particular highlight for the group was helping to cook and serve the Forest Garden’s Christmas meal – local people, 6 city food news
supporters of the project and local Councillors were invited to share the roast pork, potatoes and stuffing that had all been cooked in the clay oven. Adam, who has autism and doesn’t speak, has been volunteering at the project for over two years and has slowly got more involved. Carly found out he loves cooking so during half term she asked him what his favourite food is and then worked with him to make lasagne for everyone working at the project that day. Eloise, another participant, said: “I like cooking with Carly – it teaches me a new skill every week and we make good food. Coming to allotments and cooking also keeps me out of trouble.”
Food Partnership News
500 households now community composting Brighton & Hove celebrated International Compost Awareness Week in May with the launch of two new community compost schemes initiated by local residents. The first was launched for residents of Ingram Crescent in Hove and 30 households have already signed up. The second scheme was launched on the same day for residents of Vernon Terrace, bringing the total number of households now involved in community composting to over 500. Over the course of a year this equates to three double decker buses full of food waste being diverted from landfill or incineration and turning it into useful compost that can be used by local residents, parks and community gardens. Over the summer new community compost schemes will be launched for residents of Wick Hall and Marine Square and
two more will open to the public in William Clarke Park and Preston Park. To find out how to join an existing scheme or to get composting in your area contact jo@bhfood.org.uk or have a look at the map of compost sites www.bhfood.org.uk/communitycomposting w w w. b h fo o d . o rg . u k 7
Reviews Building Local Food Systems: A Handbook Food Matters, 2013 The Building Local Food Systems Handbook has been produced to inspire, encourage, and enthuse you to explore, discover and act. The idea of the handbook is to unpick some of the key global food issues – climate change, GMO, peak oil, meat consumption – and present some of the very practical actions that are happening around the country to mitigate these problems at a local level and how you can get involved – as an individual, as a community or perhaps as part of a wider national campaign. Food Matters is a national organisation based in Brighton and Hove. Many of the case studies used in the handbook are based on some of the wonderful local projects in the city such as Fork and Dig It, Seedy Sunday, the University of Brighton Food Co-op and The Food Partnership’s Cookability project. You can preview pages and order the handbook directly from their website. Cost: £10 www.foodmatters.org/ projects/building-local-food-systems 8 city food news
Street Diner – Food Market Brighthelm Garden, Queens Road, Brighton, every Friday, 11am-3pm The Food Partnership team love the new street food market, which serves up hot lunches every Friday in the Brighthelm garden. It couldn’t be any closer to our office! Street Diner launched in April and now provides a weekly space for scrumptious lunch al fresco. Stalls include Sultans Delight who dish up vegan baklava, courgette fritters, flatbreads and other delicious middle eastern treats; Gluten Free Goodness; Dead Good Mexican; Jina Jam Pad Thai and Crocus Paella. Last week there was a guest appearance from Habisha who served vegetarian Ethiopian cuisine. For the meat eaters there’s Bratwurst, pork belly buns, beef burritos and chorizo burgers. Dishes from £5. www.facebook.com/ streetdinerbrighton
Community Cookery
Your family picnic success Whether it’s a day at the beach, a local park or your own backyard, picnics are a great way to celebrate the summer sunshine. Making your picnic fun for children is an important step in having a successful family outing. Let’s face it – if your kids aren’t happy, they won’t let you be either. Plan ahead to make sure they will enjoy the experience. Set aside some time the day before to prepare your picnic. Get the whole family involved in thinking about ways to make it special rather than just another packed lunch. Where possible, try to make your own rather than settle for shop-bought alternatives which can be high in fat and calories.
they can do to make it more fun. Providing mini pittas or blinis for them to put their own fillings in can be more rewarding than a plain old sandwich. Children are more likely to try foods they have prepared themselves, so get them involved in making the dips and cutting the raw veggies. Fresh fruit such as grapes or melon with wholegrain crackers and low-fat cheese are a great option too. You could make a quick tray of sweet or savoury flapjacks to cut into bite size chunks for little mouths to snack on in the afternoon. The cheesy carrot square recipe on page 11 is an easy and delicious one for kids to help with.
Food is Fun Finger foods are where it’s at when it comes to picnics. Having colourful items for little fingers to assemble and taste makes it a more interesting experience and can encourage them to try new foods and flavour combinations. Spend some time with your kids choosing what foods they like and what w w w. b h fo o d . o rg . u k 9
Hummous Ingredients
Tips
l 200g canned chickpeas (half a tin) l Juice of half a lemon (or more) l 2 garlic cloves l 1 level teaspoon ground cumin l 2 tablespoons tahini (sesame seed paste) l 4 tablespoons water (approx) l 2 tablespoons olive oil l Black pepper and salt to taste
l If using dried chickpeas, you will need 150g or 5 oz chickpeas. l Soak them in a pan of cold water for several hours (overnight ideally), then add a clove of garlic to the water and bring to the boil. l Test for done-ness after about 1 hour: the peas should be soft enough to crush easily between finger and thumb. Cook a little longer if necessary. l Allow them to cool in their cooking water. Remove the garlic and discard. l Strain the chickpeas over a bowl, keeping the water to loosen the hummous. l Don’t add any salt while they are cooking as this hardens the skins, which is the opposite of what you want! l Hummous can be stored in the fridge in a covered container for a few days, but is not suitable for freezing.
Method 1 Drain the chickpeas and rinse thoroughly. 2 Combine the chickpeas, lemon juice, garlic, cumin, black pepper, and tahini in a food processor, and blend to a creamy purĂŠe. 3 Add the oil and a little of the water and blend again. 4 If the mixture is still too stiff, add a little more water until you have the desired consistency. 5 Taste, and add more lemon juice or salt to your liking. 10 city food news
Community Cookery
Cheesy carrot squares From The Parents’ Cook Book, by the Sure Start Parents’ Network Ingredients:
Method:
l Drizzle of olive oil l 1 onion, finely chopped l 175g/6 oz grated carrot (approx 2 medium carrots) l 150g/5 oz oats l 150g/5 oz grated cheese (of choice) l 1 egg l 1 teaspoon marmite or soy sauce l 1 tablespoon tomato puree l 1 tablespoon sesame seeds (optional) l Other optional additions: pinch of black or chilli pepper/1 clove chopped garlic/fresh or dried chopped herbs or peppers
1 Pre-heat oven to 170°C/325°F/gas 3. 2 Line an oven tray with baking parchment, or brush it with olive oil. 3 Fry onions/garlic in oil over low heat till soft. 4 Mix cheese, carrots + oats and add the onions. 5 Beat egg with marmite/soy sauce and tomato puree, and mix well with the oats mixture. 6 Press into a greased baking tin and sprinkle with sesame seeds, if using. 7 Bake for 20-30 minutes, until browned. 8 Cut into squares. Good hot or cold!
At Charley’s Little Kitchen in Hove, children get to taste, touch, smell and cook loads of different foods. Workshops run over the summer holidays where little chefs make their own lunch, try loads of flavours from all over the world and take home at least one creation to share with family and friends. Cost: £38 with discounts available for multiple bookings, 10am – 3pm. Check the website for dates: www.charleyslittlekitchen.co.uk w w w . b h f o o d . o r g . u k 11
Parents and children cooking together Anna Schwarz, Community Cookery worker Hertford Infant School cookery club was started by Sarah in 2011 and is now run by Hilary and Sandie – all of them Cookability graduates. They run the club weekly in a small classroom with parents and children, aged 5-7.
What do you cook? Sarah: Smoothies, granola, pizza, muffins. We try to use healthy versions of popular foods so that families can see that ingredients could be easily subsituted to make a healthier dish. Hilary: We make soup with croutons as well and toasted seeds with tamari – the kids love them. Sandie: Year 2 kids loved the ‘green
smoothie’ we made with avocado. It’s important to give children recognition when they try new things.
What are the benefits of parents and children cooking together? Sandie: A lot of parents wouldn’t think they could use the time when they’re cooking as special one to one time.
“So far we’ve made granola – it’s sort of like crunchy stuff you can eat it for breakfast. I loved it. We had it for breakfast, I had half and my dad had the other half” Bobby, Year 1 12 city food news
Community Cookery
“It’s really good – he loves it – it’s the most enthusiastic he’s got about any after school club”, Parent When parents are cooking and say “come over and help”, kids just love it. With larger families, I think it makes all the difference. Hilary: We have a crèche which is run by 2 nursery teachers. It’s quite a big cost in setting up the group but it means that the parent or carer has one on one time with their child which can be a very rare thing to find. The course this time has been three dads and their boys. Often dads don’t have much of a presence or a network within the school, so I feel the group really supports that. Sarah: Ultimately you want the parents to learn the skills so they go home and cook with and for their family.
Can you give us some tips for running a cookery club like this? Sarah: Establish some group rules with the families in the first session. Then if you have to discipline a child you are able to refer back to the rules and it feels less like you are telling the child off. I wouldn’t recommend mixing the ages too much. It helps if they are the same age. Older ones like to rush ahead. Hilary: Your recipes need to be foolproof and sometimes you need to cook in advance. We made muffins last week and I wanted them to have a chance to ice, so I made a batch at home that would be cool in time. The children got to use an icing bag – a favourite bit for some of them – and they also got to make some from scratch. Sandie: I think the kids enjoy it more if it’s something that’s simple and fun and doesn’t involve loads of chopping and cooking. w w w . b h f o o d . o r g . u k 13
Food and families by Satish Kumar Satish Kumar is a former monk and a veteran environmental activist. He is the Editor-in-Chief of Resurgence and Ecologist magazine and the founder of the Schumacher College. Food brings families together. In fact food is the backbone of family life. Growing, cooking and eating with children, with parents and with spouses is a way of deep bonding and strengthening the relationship in an informal but effective manner. My pleasure of working in the garden or cooking in the kitchen is greatly enhanced when I do so with my wife, June. Sometimes she likes to send me in a different part of the garden to carry out a job but, I do that only reluctantly, “One of my joys is to be with you and near you in the garden”, I say. When our children were young and at home we as a family baked bread, made pizzas, laid the table, shared the meal and even did the washing up together with immense joy.
We always considered washing up as an integral part of the family meal. Beyond the cooking and eating time one is either at school or in the office or in front of a computer. But when it is time to cook and eat everyone naturally gravitates towards the kitchen which, in our case, is the heart of our home. While preparing meals we not only catch up with the news and events of each other’s day but also we talk about philosophy, spirituality, poetry and even politics. Food provides us with physical nutrition as well as nourishment for the soul. Over lunch or dinner it is much easier to sort out any misunderstanding or tension. As we appreciate food we appreciate each other and as we express our gratitude to the sun, the rain and the soil which made the food on our table possible we also give thanks to each other for mutual support.
“food provides us with physical nutrition as well as nourishment for the soul”
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Special feature
Either being a guest or being a host is a great source of delight for me. Hospitality, where the recycling or offering is a perfect way of deepening the friendship, exchanging ideas, conceiving plans and thinking of new projects. For example, many articles in Resurgence & Ecologist magazine have emerged out of conversations with friends over lunch or dinner. While enjoying the meal one is more relaxed and generous to offer help and give support. My wife and I have been together for the past 40 years and we get on with our children affectionately. I have been blessed with the kindness of many friends. All this friendship and family bond has been built on the foundation of good food lovingly shared.
Special Food Partnership offer The Resurgence Trust are offering our members £5 off annual membership This means you will get six copies of Resurgence & Ecologist magazine for just £25 a year instead of £30. To take advantage of this special offer, please visit www.resurgence.org and register online. Enter promotional code Q8987. Alternatively, please telephone The Resurgence Trust membership department (Mon – Thurs) on 01208 841824.
Welcome back Ashurst Organics Ashurst Organics have re-launched their much loved box scheme providing fruit and vegetables across Sussex. They have a new website and easy online ordering system. Ashurst are 20 years old this year, and one of the original organic box schemes. The family grow more than 40 different varieties on 15 acres in Plumpton, East Sussex. They lost their entire crop last summer due to ‘apocalyptic’ weather but haven’t lost heart; their polytunnels are full of seedlings, readying for your table. www.ashurst-organics.com w w w . b h f o o d . o r g . u k 15
Top plots to visit this summer Families flock to Bevendean Community Garden By volunteer Jeanette Sometimes children bring parents; a very excited 3 year old wants to stop at the garden on the way home from school. Mum is in a hurry but is persuaded to take a detour via the pond to see the tadpoles. On the way out they pass a seed sowing activity and mum is persuaded to stay but keeps pleading with her daughter to leave. Mum finds herself engrossed in a conversation with another garden member. The girl returns to her seeds. At other times, parents bring children; we have lots of tricks up our sleeves: a kid’s corner with sea saws, vegetable beds, swings and a hammock; there is the pond and the forest school. Older children take a bit more time to bond with the garden but once they do, they keep coming. The garden is a place for single people too. A man might bring home a caddy for the compostables, talk about the garden around the dinner table or cook up some produce. Curious, his friends might come along one day to see what all the fuss is about. It’s a slow revolution. The garden itself becomes a family, growing in its own way. Like our plants, 16 city food news
all that is needed is water, warmth, good soil, love, good food, listening and big smiles. The next work day is 20th June. See www.bevendeancommunitygarden. blogspot.co.uk
Family Friendly Sundays at Plot 22 By volunteer Amanda The Weald Allotment site just off the Old Shoreham Road is home to community garden project Plot 22. This ‘Little Oasis in Brighton and Hove’ offers regular events that emphasise our communal connection with nature. One Sunday a month gardeners of all ages and abilities are welcome to contribute to the work needed in the garden and feast together on a meal
Harvest
cooked with home grown produce. These Sundays are particularly popular with families; small visitors revel in the opportunity to plant, pick and make pizza in the purpose-built clay oven. Summer brings the added allure of fragrant sweet peas, baby frogs, and prising delicious broad beans from their pods. June is the month for hunting out the first strawberries, tending the potato patch and sowing winter veg. Safety and sense underpin the welcoming atmosphere at Plot 22, with the request that children are accompanied and supervised at all times. Feedback has been uniformly positive: “We love the magic garden!” and “We would be here every week if we could.” The next Garden Sunday is on 23 June. If you’d like to join in get in touch: info@plot22.org | www.plot22.org | 07717 467 862
Water – young children enjoy watering the most. We have watering cans in lots of sizes and a large amount of seedlings in need of regular care. We also have a wildlife pond. Fire – all children remember the enormous fire we built for Halloween; roasted marshmallows on spits eaten between two chocolate biscuits, such a treat. Earth – our soil in Mile Oak is full of stones which the children help collect in buckets. There are also mud pies to make & holes to dig. Finding potatoes in the soil is always amazing. Then there is the wildlife: frogs, slow worms and lizards. Air – the wind, the rain, the sun – they are closer to you at the plot than in the city. If the wind comes from the north we can hear the cars on the bypass, but usually it blows from the south west. Kids shelter from the sun in our willow dome, which has a very low entrance and tiny chairs in it. If it gets too rainy or blowy, the poly tunnel is the place to be. All winter it was like March in there, now it is tropical. To visit the North Portslade Community Allotment, contact Saskia on 01273 430372 or email her on saskiaww@culturebase.org.
Meet the Four Elements at the North Portslade Community Allotment Plot. By volunteer Saskia Most children who come to visit soon meet with the four elements: w w w . b h f o o d . o r g . u k 17
Growing with children By Mara Crippa Children love to use their hands and gardening is the perfect opportunity to get them outdoors doing something active. Here’s how to get them involved in your growing space: l Give kids their own mini patch; get them to think what fruit and veg they like most or what’s their favourite colour; l Start small – even a few small pots will be enough to get them excited about growing; l Encourage your children to grow plants and flowers that are good to smell, touch and taste. Herbs such as parsley, dill and sage are all good candidates, as well as peas and small colourful cherry tomatoes, which can both be picked and eaten straight away; l Choose interesting looking
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vegetables such as rounded carrots, cylinder shaped beetroots and colourful chards as well as fast growing plants like radishes, lettuces and climbing beans – this will keep them engaged and eager to check their plant’s progress; l Gardening is the kids’ chance to get dirty, so make sure they wear old clothes; l Combine food-growing with art and get your kids to decorate their growing space – paint raised beds or pots with a variety of colours or making veggie-shaped labels to identify what’s growing; create interesting looking wigwams to grow their climbing beans; l Create spaces for wildlife in the garden – make minibeasthomes such as solitary-bee and lady-bird hotels, create a log pile for beetles and invertebrates, make a stag-beetle shaped sculpture with willow and plant a mini-meadow in a large pot.
Harvest
New projects Hove’s Secret Garden party By Robert Nemeth, garden volunteer When we mention our ‘Secret Garden’, people immediately want to know more. They want to know where it is, what it’s for, and how they can get involved. Our little oasis is tucked away off New Church Road in Hove, behind St Leonard’s Church. We took it on as a jungle and we’re turning it into a community allotment – with family participation firmly in mind. The idea of a hidden garden is particularly appealing to children; especially when it contains toads, slow worms and inquisitive robins. The sense of adventure is heightened by surrounding trees and spooky gravestones. Aspiring gardeners of every age have been digging away over the past few months. Ivy, nettles and bindweed have been ripped out so that raised beds can be installed around a memorial bench. It’s been a bit like Time Team recently. We’ve uncovered old paths and unearthed a commemorative tablet. We are actively looking for others to help out – Please e-mail Joi Jones on secretgarden730@ gmail.com to get muddy.
A taste for gardening at The Greenhouse Emmaus is a national charity which provides a home and work for men and women, many of whom have been previously homeless or unemployed. Opened in March 2013, the Greenhouse is a garden centre with a difference; it offers a selection of quality second-hand gardening books and tools, garden furniture, plants, vegetable seedlings and nursery shrubs. And you can get a real taste for growing your own food with a visit to their community garden, created by a team of Emmaus companions and volunteers. Open Monday-Saturday, 10am-5pm. Join the greenhouse community at www.facebook.com/thegreenhouseate mmausbrighton
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The family veg box By Jack Cregan Hannah, Shane, Nula and Poppy get a veg box from Barcombe Nurseries delivered to their door every Friday. The contents of the box change with the seasons and both parents like the educational aspect of this for the children, as well as the feeling of being a little more in tune with the natural way of things. Nula, 10, who’s been eating this locally grown produce for the last 4 years, says what she likes most about the “yummy” veg deliveries is that it means she tries things that she’d never even heard of before. Hannah & Shane enjoy the way that trying new things brings the family together by creating a shared experience for discussion. With flavours that the kids are not initially keen on, a little perseverance and creativity is key; cheese sauces, tomato sauces, soups and stews all go down well. However, they decided to draw the line with Jerusalem artichokes and Kohlrabi, and Barcombe Nurseries happily substituted these items with other veg. Both parents agree that another big positive of being a part of the veg box scheme is that it gives them an 20 city food news
extra push to get the kids eating what’s good for them. “If there wasn’t a varied bunch of veg already sat in the kitchen, when you’re tired and a bit stressed after work, it would be really easy to make them less varied and less healthy food – but as it is we feel we need to use it up and then we’re really glad once we do.” “It feels good as a family to eat as seasonally and locally as possible, knowing it came out of the ground a few miles up the road”
Local veg box schemes Veg boxes vary in size and price and are a more affordable way to buy organic produce. Visit www.harvestbh.org.uk/eat-local for a list of local suppliers.
love food hate waste
Compost Critters There are lots of animals that use the compost heap as a home. Can you find them all? Once you’re done, see how many you can find in a real-life compost bin.
ANT BEETLE CENTIPEDE FLY FROG MOUSE NEWT SLOWWORM SLUG SNAIL SPIDER TIGERWORM TOAD WOODLOUSE
Need a bin? Order one for £5 at: www.brighton-hove.gov.uk/composting w w w . b h f o o d . o r g . u k 21
Food poverty affecting many more families By Emily O’Brien In the last year, food poverty has become a national news story, and in Brighton & Hove we have seen a rise in people turning to food banks and other emergency help. Food banks are With fast rising food and fuel prices, of course just the alongside reductions in many people’s tip of the iceberg as real wage and benefit levels, we are for most people in need they are a last seeing a disturbing increase in food resort. Many more turn to family and poverty right across the country. And on friends for help, and never show up on a local level, with our unusually high official figures. housing costs, we could be about to hit According to the consumer group ‘the perfect storm’. Which? that tracks the spending People have been affected by the behaviours of consumers each month, recent changes to welfare benefits, one in five UK households borrowed with over 1,000 people already locally money or used savings to cover food effected by the costs in April. Of new ‘bedroom tax’; the one in five and even more households “Food Poverty is the inability to secure likely to lose out in borrowing or an adequate variety of foods because the next round of dipping into savings of a lack of money, lack of access e.g. benefit changes. to pay for food, access to shops, transport Food banks in most were low storage/cooking facilities, inadequate the city say that income families – information or skills or a combination there has been a half of whom of these things” noticeable change earned less than in the type of £21,000 a year. people they see coming through the We are also hearing much more door, with a lot more families – many of about people who are simply going them working families –approaching without – with research from Age them. Concern showing that one in five 22 city food news
Food poverty
people over 60 regularly skip meals to cut down on food costs. The consequences of food poverty – especially for those who are surviving long-term on a very low income, rather than facing a temporary crisis – mean we could see a worrying rise in malnutrition. Conversely we are also seeing an increase in obesity. Food poverty isn’t just about being able to eat, but about being able to eat healthily – without depending on very cheap packaged food which is high in all the wrong ingredients. And it is not just families and households right on the breadline who have been affected. Many previously ‘comfortable’ households are feeling the pinch and would like to find out more about how they can cut costs but still eat healthily. At the Food Partnership, we are concerned that we are building up to a public health crisis. Whilst all food prices have gone up way beyond inflation, the cost of ‘healthy’ food such as fruit and vegetables have gone up even more. And it is not always about cost. We would like to see everybody in the city have basic cooking skills; plus access to food cooking and storage facilities, as it is very hard to eat economically if you don’t have a cooker, fridge or freezer and are dependent on ready meals. We would also like to see an end to ‘food deserts’ where people – especially those who can’t get about easily – are dependent on local convenience stores with limited healthy
or affordable options. As well as campaigning for wider recognition of these issues, the Food Partnership have put together fact sheets which can be downloaded from our website including tips on eating healthily on a budget. There is also information on support available locally for people in food poverty. We can also offer local organisations training on Food Poverty Awareness – with free places for community and voluntary groups. For the latest on our food poverty work see www.bhfood.org.uk/foodpoverty. And please get in touch if you have stories or information you can share which will help us to update our picture of food poverty locally. w w w . b h f o o d . o r g . u k 23
Waste-free mealtimes Know your petite portions Don’t overcook or overserve.
Divide and conquer Cut foods like fruit, rolls and Babybels into smaller portions, and let kids finish them before you serve more.
Let them play with food Get your kids involved in meal planning, growing, and cooking if you can.
Containers are your saviors Use small containers and jars to save any mini leftovers. Leftover cooked food only stores for 2-3 days, so build your next meal around them.
“Mini-Mystery Soup” Keep a container in the freezer for mini-leftovers like veg and meat. When you save enough, defrost, cook into a soup and puree. Can they guess what’s in it?
If kids won’t eat it, the worms will Half-chewed fruit and veg snacks, and steamed veg without sauce can be composted. Get a wormery and your meat-free leftovers and bread scraps can go in too. 24 city food news
Health Bite By Vicky Veevers, Community Nutritionist Pack a ‘healthy punch’ this summer with our quick guide to family packed lunches and picnics. Here are some key things to consider when planning and preparing for your day out: l Think seasonal – Sussex summertime offers a great selection of locally grown fruits and vegetables which can add colour and crunch to salads, sandwiches & desserts as well as providing those essential vitamins, minerals and antioxidants. l Base your meal around starchy foods – Carbohydrates such as bread and pasta provide energy. Choose wholegrain varieties for extra fibre to keep you fuller for longer and aid a healthy digestive system. l Pack some protein – Hard boiled eggs and bean salads are great foods for on the go. Always remember the cool bag if you are taking meats or other perishable foods. l Get active – Pack a football, go for a walk or try a game of tag. l Keep hydrated – Freeze a bottle of water in advance to use instead of an ice pack. It will be less to carry and when the water defrosts, you’ll have cold water to drink.
Community Nutrition
Good food habits for your toddler
by Rachel Hollingdale, Dietitian
The Community Nutrition Team is appetite changes from day to day and spreading the healthy lifestyle week to week. The latest workshop at message to parents and carers of Bevendean Children’s Centre has toddlers in Brighton & Hove. allowed parents to come together, Our ‘Food for your Toddler’ discuss challenges, share ideas and workshops offer advice on healthy feel they are not alone. nutritious food The and portion workshops are sizes for the Correct portion sizes for young run through children can be found at under 5’s, that children’s www.infantandtoddlerforum.org/ centres so if meet their little-peoples-plates energy and you are nutritional interested needs. The speak to your session also focuses on good habits local children’s such as sleeping patterns, regular centre, or call eating and meal planning for the whole us on 01273 family and how to cope with 431700 for food refusal, more info. fussy eating and temper tantrums around food. It can be very frustrating as a parent not to know what and how much to feed your growing child especially as their w w w . b h f o o d . o r g . u k 25
The Mizerova’s family story We all know that eating a well balanced diet and keeping physically active is good for our health but leading a busy family life can sometimes make it difficult to make healthy choices when it comes to food and exercise. MEND is a fun and free programme which empowers families to lead a fitter and healthier life. Jana Mizerova and her daughter Sophie (aged 7) joined MEND in January 2013. Jana has also attended Shape Up; a healthy lifestyle programme designed for adults. Susan Morgan, Community Dietitian caught up with them both to discuss their experience of the programmes:
How did MEND and Shape Up benefit your family? Sophie: It helped us to be healthier! Jana: We’ve managed to implement many healthy changes so far and are planning to do much more. Sophie helps me make healthy food choices. She’s really learnt a lot. I feel proud of us both, especially of Sophie. She has 26 city food news
managed to achieve and maintain her goals. I was empowered to lose weight and increase my physical activity levels. It’s also helped me to recognise bad habits in order to eliminate them.
What was good about being part of MEND and Shape Up? Sophie: It was a serious topic but really fun as well. The games were really fun, for example castle walls and dodge ball. Jana: Shape up was very supportive and the dietitians were approachable.
What are the biggest changes you’ve made since attending these programmes? Sophie: I eat more vegetables now and I really love peas. I’m healthier and I cycle for longer periods. Since attending MEND I cycle almost every day. Jana: Our plates are well balanced. We’re allowed to eat everything but are keeping an eye on fat and sugar intake. I’ve reduced my sugar intake in tea and coffee. I’m now eating breakfast which I
Community Nutrition
didn’t always do in the past. I never go shopping hungry! I’ve bought a bike and cycle with Sophie.
activity levels are impacted by my physical health but I am determined to maintain a degree of activity as much as possible.
Have you noticed any health improvements since attending MEND/Shape up?
Would you recommend “I eat more MEND to other across vegetables now families Brighton & and I really love Hove? Sophie: Of course, Sophie: Yes because I’m cycling more peas. I’m healthier it makes people and reading food healthier and its labels. and I cycle for fun! Jana: I feel more Jana: Definitely yes. energetic and active longer periods” Apart from eating now. Also my ability healthier and losing to deal with stress is better as I am relieving negative energy through sports activities.
Has your family tried any new activity or found time to be more active? Sophie: I spend more time with mummy; walking or cycling and we use the car less. Jana: Yes, we played cricket. It was really fun. I do brisk walking and have made a few attempts at jogging. My
weight, Sophie and I have improved our relationship. We feel happier as we do more fun activities together. I cannot think of a better activity to grow closer as a family than to do a MEND course. Both MEND and Shape Up are free to attend. Please contact our healthy weight team on 01273 431703 or email healthyweight@bhfood.org.uk for more information
w w w . b h f o o d . o r g . u k 27
Events Summer 2013 Family friendly Events People’s Day, Brighton & Hove Sat 15th June www.brighton-hove.gov.uk/ index.cfm?request=c1245574 Summer Picnic at Racehill Community Orchard Sat 15th June; 11:00am-5:00pm www.harvest-bh.org.uk/events-training Whitehawk Festival, Crew Club, Whitehawk Sat 13th July; 1:00-5:00pm Including an Environment Zone, outdoor music & children’s activities. Rural Day at Brunswick Festival, St Ann’s Well Gardens Sun 11th August; 1:00-6:00pm www.childfriendlybrighton.co.uk/ event/rural-day-part-of-brunswickfestival-2012
“Monthly Munch” at Dyke Road Community Garden 15th June, 20th July & 17th August; 12:00pm-2:00pm www.dykeroadpark.wordpress.com/ events Garden Sundays at Plot 22, Weald Allotments, Hove Sun 23rd June, 14th July & 11th August; 11:00am-3:00pm hwww.plot22.org/whats-on Withdean Park Conservation Sundays Sun 30th June, 28th July & Sun 25th August; 10:00am-1:00pm www.friendsofwithdeanpark.org.uk/ho me4.html
Cookery Classes
Garden, Allotment & Park Activities
Cookery Doodle Doo, Portslade Mon 3rd, 10th, 17th, 24th June & 1st July; 10:30am-12:00pm www.cookerydoodledoo.com/ cooking-courses-classes
Bevendean Forest School Every Sunday; 2:30-4:00pm E-mail bcg@generalimprovement.co.uk for more info and to check if there are free spaces.
Cookery Doodle Doo, Hove Sat 8th & 22nd June; 11:00-12:30pm www.cookerydoodledoo.com/ cooking-courses-classes
Markets George Street Farmers Market, every Saturday of every month, 10am-3pm Brighton Farmers Market, Old Steine, third Saturday of every month, 10am-4pm
Churchill Square Farmers Market, every Wednesday, 10am-4pm Upper Gardner Street Market, every Saturday, 8am-5pm Farm Market, 73 North Road, every Saturday, 9:30am-3:30pm