Wed - September 12, 2007

Fresh local produce for sale

Appearing live (or at least freshly picked or dug) every Thursday at The Volunteer skittle alley, 6pm - 8pm.

Featuring tomatoes, cabbage, courgettes, onions, potatoes, aubergines, free range eggs, chard, spinach, carrots, cucumber, lettuce, runner beans, french beans, spring onions, rocket, cauliflower, broccoli, peppers, chillies and squashes. Don’t be shy, come and buy!

Posted at 09:38 PM     Top  

Thu - September 6, 2007

Abergavenny Food Festival - Saturday 15 & Sunday 16 September

The full Festival programme can be viewed on General Entry wristbands can be purchased on-line until Monday 10 September. All tickets can be purchased from The Borough Theatre on 01873 850805
SATURDAY - 12.30pm - Borough Theatre. Entrepreneurs and Artisans. Tickets: £5.00
 Is small always beautiful? Is bigger always worse?  Will tomorrow's 'artisan food hero' inevitably become tomorrow's corporate demon?  Three entrepreneurs who have ridden the wave from small beginnings, talk about the pressures and the challenges that come with growth.  Rufus Carter is Director of The Patchwork Traditional Food Company, the renowned pate-making company founded on his mother's kitchen stove.  William Chase is the potato farmer who invented brand-leader Tyrrells Potato Chips.  Mitch Tonks started the first FishWorks to create a 'fishmonger's with tables'.  There are now twelve.  Matthew Fort is The Guardian Food and Drink Editor.
SATURDAY -  2.00pm - Borough Theatre. Who Killed Healthy Eating? Tickets: £5.00
 Britain emerged from the war with its population better fed than ever before.  New technologies in agriculture and food science promised to banish the spectre of dietary disease for ever.  Today it is back on the agenda.  What happened to healthy eating?  James Fergusson is the author of The Vitamin Murders - an investigation into the post-war agro-chemical industry.  Andrew Whitley is an artisan baker and campaigner for real bread.  His book Bread Matters won this year's Andre Simon Award.  Jonathan Harrington is an agricultural biologist who has worked in Africa and as a crop consultant in the UK.  Joanna Blythman is Britain's leading investigative food journalist and author of several award-winning books.  Her most recent book is Bad Food Britain.

SUNDAY - 11.00am. People, Plants & Genes. Tickets: £5.00
Why is it that out of tens of thousands of edible plants in the world, humankind has only gone on to domesticate a few dozen?  Denis Murphy applies the latest advances in modern genetics to answer questions of how, when and where crops came to be domesticated and explores the symbiotic relationshsip between people and food plants over 50,000 years of evolution.  Denis Murphy is Professor of Biotechnology at Glamorgan University and author of Plants, People and Genes: The story of crops and humanity. Jonathan Harrington is a crop biologist who has worked in Africa and the UK.
"The most democratic of festivals, the most easygoing, the most celebratory" (Matthew Fort, The Guardian, Nov 2006)

Posted at 07:42 PM     Top  

Thu - March 15, 2007

Get in the mood for Easter - its Eggsactly what you need!

Hop Pocket Craft Centre, Bishops Frome, Wed 4 April 2007, 6.30pm for a prompt 7pm start

Everything you ever wanted to know about eggs and a chance to buy your Easter presents.
Scotch Egg, cider and beer tasting as well as a scotch egg making demonstration - try making one yourself.
Bring your own food to share (salad and simple sweet), plates and cutlery provided.

Cost: £8 Slow Food members £10 non members. Book early as places are limited, closing date for bookings : Thursday 29th March

Places are limited so please book by return by emailing: Kate Tudge or call 01432 260639
Please send a cheque made payable to Slow Food Herefordshire to: Kate Tudge, Slow Food, c/o Visit Herefordshire, PO Box 4, Plough Lane, Hereford HR4 0XH

Posted at 08:41 PM     Top  

Tue - July 25, 2006

Wye Valley Veggies

WVV is a new group for vegetarians in Herefordshire. We are looking for new members who are interested in social events as well as members to help organise and run the group. WVV is affiliated to the Vegetarian Society but you do not have to be a member of the Society to join us. We welcome anyone who is vegetarian, vegan or aspiring to become veggie. The first meeting is on 8 August and these will continue on the 2nd Tuesday of each month. Contact Alex Frost (07733-112904) for more information, or visit

Posted at 11:27 PM     Top  

Tue - November 1, 2005

Fodder - The Movie!

Sometimes it seems that TV consists of little more than makeover programs and food programs. Now the BBC in their search for yet another winning formula, have come up with a new offering, the makeover food program, or to be precise, the makeover healthfood store program. On 28 June, BBC1 spent the day at Fodder the health store in Church Street, filming a half hour episode of ‘Mind Your Own Business'. The programme takes the owners of a failing shop to visit a flourishing one and aims to show them how they can better their business. While they are away, a BBC team gives their shop premises a secret makeover, which of course comes as a great surprise to the owners when they return. Read more ...

Successful retail chain owner Theo Paphitis presented the program in which he brought Birmingham shop owners Tina Richards and John Beddowes to Fodder to learn how to run a thriving natural food shop. Unfortunately that meant that it was not Fodder which was given a lick of paint at the expense of the BBC, we had to do that ourselves.

OK, you may be forgiven for not having seen the previous episodes in this major groundbreaking series as they have gone out at 11am, a time when most people are living real life rather than watching reality TV.

I guess our customers were somewhat surprised to find the shop full of television crew and lights but no one seem to mind the disruption. Andy Warhol said that in the future everyone will be famous for 15 minutes. Well the Fodder staff and some of their customers will soon be famous for 30 minutes. So if you want to see Robbie and Chris packing endless figs plus fascinating views of our basement store room, don’t miss Mind Your Own Business which will be going out later in the year. ‘’I’m delighted that Fodder been selected as a ‘centre of excellence’ by the BBC and that we have been able to help Tina and John improve their business,’’ said Fodder owner, Jonathan Seddon-Harvey, ‘’and honestly, fame won’t change me, though I’m expecting a call from Celebrity Big Brother any day now’’.

Posted at 07:25 PM     Top  

Sat - September 17, 2005

Jaba Food Co-op

Fed up of supermarkets? Read more ...

- creating traffic congestion...
- adding food miles as food travels longer and longer distances to get to us...
- litter and unnecessary packaging...
- overuse of energy...
- over-processed food...
- cheap 'loss-leaders' e.g. milk meaning local farmers being cheated...
- over-priced 'proper' food...
- loss of more interesting local jobs as smaller, labour-intensive shops forced to close

What can you do?

Support your...

- smaller local shops
- local farms
- farmers markets
- vegetable box schemes


- show your interest in a new

'JABA FOOD CO-OP' for 'staples' such as rice, tins, pasta, cereals, eco-cleaning products etc

This would purchase healthy, fairtrade, organic and vegetarian produce in bulk resulting in affordable prices

You would order what you want from a catalogue and leave your cheque. When it arrives, you pick it from a central location (possibly in Park Street), and have a cuppa with other residents before departing!

Interested? Rob or Carolyn on 378407 or email JABA ( to find out more.

Posted at 11:53 PM     Top  

Cookery - Butter bean and barley soup

Ideal for those cold winter evenings - serves 4. Read more ...

8oz/225g cooked butter beans
8oz/225g sliced leeks
8oz/225g diced potato
40z/100g diced carrot
2oz/50g pot barley
1 clove of garlic, crushed
1 tbs olive oil
1 tsp dried thyme
1 tsp dried mint
1 bay leaf
Black pepper
Fresh parsley, chopped

Put the barley into a saucepan, cover with boiling water and leave to soak for 1 hour, then put the pan onto the heat and bring to boil.
Cover and simmer briskly for thirty minutes.
Drain over a bowl and make the cooking liquid up to 24 fl. Oz/725ml with water.
Heat the oil and fry the garlic for 5 minutes.
Add the liquid, barley and remaining ingredients (apart from the butter beans and fresh parsley), stir well and bring to the boil.
Cover and simmer for 25 minutes.

Posted at 06:03 PM     Top  

Cookery - Rhubarb crumble - by Emily Price

This is easy to make because you don't need to cook the fruit first. Serves 6 - 8. Read more ...


900g/2lb rhubarb, cut into 2.5cm/1 inch pieces
75g/3oz sugar
For the crumble topping:
250g/9 oz whole-wheat self-raising flour or half whole-wheat, half white flour
175g/6oz margarine
175g/6oz Demerara (course light brown) sugar


1. Preheat the oven to 200 degrees C/400 degrees Fahrenheit/gas 6.

2. Put the rhubarb into a lightly greased, large, shallow heatproof dish. Mix in the sugar, then make sure that the fruit forms an even layer.

3. To make the crumble topping, put the flour into a mixing bowl and rub (cut) into the margarine with your fingertips until the mixture looks like fine breadcrumbs and there are no visible lumps of margarine. Add the sugar and mix gently.

4. Spoon the topping over the rhubarb, smoothing the top and ensuring the fruit is covered.

5. Bake in the preheated oven for 30-40 minutes, until the top is crisp and has browned lightly and the fruit feels tender when pierced with a skewer. Serve hot.

Posted at 05:51 PM     Top