If you have an article you would like us to publish.. Please let us know in 'The Suggestion Box ' forum.
Are you a fish lover?
To start our new series of local fish recipes we have started with a
simple Bass Dish.
If you love a bit of fish then check
the articles page
Cooking at Avebury during Sabbats
Hi, sarah here folks.
We all say quite loudly how much we care for our beloved planet! We worship the Earth Mother and delight in all that She provides. Yet while we are publicly declaring our love and devotion, we are also doing a damn good job helping to screw it up by constantly using gas bottles/cylinders to cook our meals on! WHY??
You have all seen the "Rocket Stove" we use on site. No, it doesn't come from a Millett's catalogue and yes it may look a tad scruffy to most. However, and surely this IS the singularly most important bit, cooking anything on this stove - and I do mean anything can be cooked on it does NOT condone the use of an unsustainable source of fuel - GAS!!!!!
You simply need a piece of newspaper and some twigs. Sizes can be varied and they can be sited on a stone/piece of tin sheet to prevent scorching of the ground. We have cooked for 60 people at a "Radical Routes" gathering on one twice the size of ours. No! it may not be the most aesthetically pleasing cooking stove but is that what should really be of primary importance to us?
I urge you all to give this issue some consideration as if even half of us used this method of cooking instead of a gas camping stove - how much gas would that be saving - just think about the message we give out - we love the Earth, we really do until it involves cooking on an ugly stove?????
If people are interested in making a rocket stove out recycled food oil drums - paint it pretty if your really bothered what people will think of you.
I will be only too grateful to share the information of how to build this amazingly low impact stove!!! Not only severely reducing your gas consumption but also recycling metal drums that usually end up in landfill, we really can do our planet a great service on many counts by converting to this method.
Sorry about the rant guys - Love & Light always
Sarah x
If you want to know more please add a post to the green Room forum..
Author: Piers Storey Posted 25/07/2009
Mad About Mead!
This is an ale strength mead that is just fine for a medieval feast or Lammas.
Ingredients:
• 2 to 2.5 lbs raw honey (any kind is OK)
• 1 quartered orange
• 1 Tbsp. fresh grated ginger
• 1/4 tsp. acid blend
• ale yeast
• 1 gallon of water
Method:
Combine honey, water, quartered orange, grated ginger in brew pot and bring to boil. Skim froth from surface. Remove orange and ginger with a sanitized strainer after 30 minutes. Cool and pour into fermentation bucket. Pitch yeast when must is 70-75 degrees F. Rack the mead when fermentation slows (after about 1 week) to secondary. Additional racking may be necessary .The mead is drinkable when cleared, but improves with aging. Total time until drinkable is about 2.5 months, hence the name Quick Mead).
You can also ferment this one with a wine yeast or Mead yeast if you choose. I have found that it is fairly dry and gingery. Quite tasty infact.
Written by: Kurt Schilling
Submitted by: Bear
Author: Piers Storey Posted 25/07/2009
Looking for the Others
This page is dedicated to providing information on ways to connect with like minded others and projects that are happening right now.
I was fortunate enough to be at Sunrise festival this year and so ran into a number of interesting people, talks and ideas…
Simon Fairlie of Chapter 7 gave a talk on the planning rights and problems facing sustainable and environmentally friendly developers. Chapter 7 www.tlio.org.uk/chapter7 is the planning department of “The Land is Ours” organisation who campaign peacefully for access to land, resources and the decision making process that decided how and where we can live.
Chapter 7 provide free planning advice to smallholders, low impact builders, caravan and shack dwellers and other low income rural people experiencing problems with the planning authorities. They also publish a bi-annual magazine for people who believe that the roots of justice, freedom, social security and democracy lie not so much in access to money, or to the ballot box, as in access to land and its resources.
Simon advised those with a vested interest to keep an eye on The Lammas Project mentioned in our last issue. The decisions made in this land mark case will indicate whether there is true intention to support sustainable development within the current planning system. If it doesn’t go through, a clear message will be sent to the green public that they will have to consider other options than the 100% legitimate ones if they want to build alternative communities.
The final outcome of the Lammas project will be decided soon. A hearing will be held at 10am on 28th July at Preseli School in Crymych, Pembrokeshire.It will be open to the public and presided over by a Planning Inspector from the Welsh Assembly. Watch this space and we’ll let you know what happens.
Patrick Whitefield, author of the fantastic ‘The Earth Care Manual’, gave a talk on permaculture and Transition towns (see below) www.patrickwhitefield.co.uk. “Permaculture is about creating sustainable human habitats by following nature's patterns." It uses the diversity, stability and resilience of natural ecosystems to provide a framework and guidance for people to develop their own sustainable solutions to the problems facing their world, on a local, national or global scale.
It is based on the philosophy of co-operation with nature and caring for the earth and its people. www.permaculture.org.uk.There are lots of courses, books and websites out there on this amazing, holistic philosophy.
Transition Towns (http://www.transitiontowns.org/) is an initiative encouraging people to face the opportunities and challenges provided by Peak Oil and climate change. Groups are popping up everywhere and coming up with wide ranging, creative plans to adapt our way of living. A network is being created, we can all be a part of it. Hurrah!
Janis
Author: Piers Storey Posted 25/07/2009
Tried a bit of Bass recently?
For the Pagan fish lovers, we thought we would add a tasty recipe to enjoy over the celebrations.
It is all too easy to buy the more commonly enjoyed fish varieties available in shops today forgetting about the locally available breeds which are as full of taste and sourced from our waters.
So to start the new series of fish recipes, we thought we'd start with Bass.
Sea bass is a fish which can easily be called seasonal at this time of year so here is a simple easy way to cook this beautiful fish which can be used in any indoor or outdoor kitchen.
Heat a small amount of olive oil in a large frying pan and place a filleted side of Bass skin side down into the hot oil.
Then just watch as the flesh changes colour going pinkish to a bright white. When all the flesh has turned white dish the fish up and you will have a fantastic tasting fish with a delicious crispy skin.
You can have this fish with any thing you choose salad, vegetables, chips etc or just crusty bread.
Submitted by: Bear
Author: Piers Storey Posted 25/07/2009
Cooking at Avebury during Sabbats
Is your conscience clear with using gas cookers in Avebury or is there a better way?
