A global human society, characterised by islands of wealth, surrounded by a sea of poverty, is unsustainable.
The food group in transition buxton is looking at a variety of possibilities that aim at reducing our dependence on food supplies from outside of Buxton or the surrounding areas.
With that in mind, we're currently looking at sites which might be able to be used for allotments, community orchards, community supported agriculture, either with the support of the local councils, or guerilla planting. The more local food we have, the more likely we'll be able to cope without the intensive energy requirements of large-scale agribusiness and the massive reliance on the import and transportation of food.
We're also interested in increasing the skills of people in Buxton at growing food. This translates to skill shares (bee-keeping, allotment gardening skills, permaculture techniques).
See the forum http://transitionbuxton.co.uk/forum/5 for more detail.
And check out the attached slide show - it's a presentation that was done for a meeting with Buxton Civic Association, but includes a lot of more general information as well. Remember you have to be registered and logged in to see the attachments.
Our first apples ripening in the autumn sun!
The Ellison's Orange Pippin has 4 nice fruits.
Hessel pears are supposed to be small, but I was hoping for something a bit more substantial!
IS THIS BUXTON'S FUTURE FOOD EDUCATION CENTRE?
After years of discussion between Transition Buxton and High Peak Borough Council, the dream is finally getting close to becoming a reality. Buxton Town Team have taken on chairing the planning meetings, Buxton and Leek College are looking at incorporating it into their teaching syllabus, and there is a ground swell of support in the town for the project to succeed.
Another healthy turnout for the March edition of our 'How to Grow Food in SK17' workshop series on Sunday. People went away happily loaded up with pots of fruit-bush cuttings. We spent a good hour or more talking about hardwood cuttings - and chopped up blackcurrant, gooseberry, jostaberry & worcesterberry stems. Some were stuck directly in our new demonstration patch at the URC, but most went into pots of (peat-free!) compost to be taken home by participants.
Sourdough recipe used in the workshop 17th March, taken from Hugh Fearnley-Whittingstall: http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/...
The baker at River Cottage wrote this book with a similar but slightly more developed sourdough method, which I suspect Hugh tweaked http://www.rivercottage.net/users/River%20Cottage%20Bread%20Handbook/
It's well-worth looking at for straightforward instructions and bready recipes.