Forest Food Garden
Since 2020 the Trust has been part of a Forest Food Garden Elective at the University of Sussex which aims to foster social and ecological resistance.
In the face of climate change Forest Food Gardening moves the mindset of a food consumer to one of food citizen, someone actively engaged in or supporting the local growing and preserving of nourishing, minimally-packaged food. A Forest Food Garden is one solution towards creating food resilience.
It is an inspiring initiative that gives the Trust an opportunity to share food & nutrition research and practical skills.
British Educational Research Association (BERA) Blog Post
Creating a forest food garden: Higher education that is disruptive by design
A future vision for the Sussex University Forest Garden by 2nd year student Rebekah Fleming
To be back,
Is a wonderful thing.
The seagulls are still calling
And the leaves are just as fallen as they lay
Damp and quiet
All of those 10 years ago
Walking through the reds and browns of campus, those bricks
The walls which hold so much learning
But past them, to the classroom of wild grass, of moss, of fruits and wonky veg, Of messy shrubs and messy learning
Where structures were fluid
Where ideology mingled with the seeds we sowed,
No ivory towers, just the path to our forest garden.
Our forest garden, passed through gentle hands, year after year.
Our proud creation, constantly in motion.
Between 2017 - 2021 the Trust was funded to make a series of videos.
Hemp - the planet friendly plant
Wheat - the staff of life??
Autumn foods and herbs for wellbeing
How well do you know your milk?
The culinary art of fermentation
Support your gut health
Summer herbs for wellbeing
Spring foods and herbs
Life on the pulse
You can view them here
In collaboration with Miche Fabre Lewin & Flora Gathorne Hardy of studio fabre hardy Soil Conscious is an on-going engagement with the living matter of soil.
We are honoured to be collaborating with Richard Scott (National Wildflower Centre at the Eden Project) and Polly Moseley (Scouse Flowerhouse) to launch the Cultural Charter for Soils and Substrates and the 22nd World Congress of Soil Science in Glasgow, UK.
The Cultural Charter has emerged through collaboration with a growing circle of organisations all dedicated to soil as the source of life. The large-scale banner displayed at the Congress includes artworks by Jamie Reid, writings by Gerry Potter and our poetic for the 2015 UN International Year of Soils ‘The future is in our hands, the future is in the soils’.
Please download a copy of the Cultural Charter for Soil and Substrates and share with others. Please share your inspirations, thoughts, ideas, images and words with Richard Scott. email@example.com
Through immersive experiences Mookaite amplifies Touchstone EARTH & Greencuisine Trust methodology & pedagogy of training and teaching.
Miche, Flora & Daphne artfully weave together indigenous, ecological and ritual practices to enliven the care and healing of people and place.
For over 15 years Daphne Lambert and Miche Fabre Lewin have been flourishing as Soil Sisters. Their pioneering collaboration cultivates whole health with convivial food encounters which manifest within art galleries, food festivals, environmental gatherings, film screenings and cultural happenings.
Soil Sisters’ ecological gastronomy is a feast for belly, mind, soul & soil.
In 2022, Miche, Daphne and Flora launched Revive as a series of happenings to share experiences of life-sustaining food. The initiative brings farmers, growers, researchers, educators and producers together to inter-weave new and traditional stories to live by. Revive takes its inspiration from the Mookaite crystal stone, vibrant in mustard, blood red and chalk colouring, and traditionally used for its powers to promote energy and strengthen our immunity.
Grow Cook Share is a children's food project that promotes health & well-being through the practical experience of growing, preparing & sharing food. Each project culminates in a community feast that provides a unique opportunity to celebrate the understanding learnt through the year long project of growing and cooking.
If you would like more information please contact us by filling in our form below.
GROW COOK SHARE
'The feast was delicious and so well prepared by all involved. It was the kind of food that I would like to eat everyday but often need imagination and time to create. You have inspired me to up my game in the production of my own meals and you have helped to inspiraea generation throughout the school of individuals who know about food. What a great gift to give them.'
Feast guest: Devon
'Daphne works closely with children, parents and the community on fantastic food projects providing excellent opportunities for children beyond the normal curriculum.
We feel very privileged to have worked with Greencuisine Trust an organisation that has real vision and enables children to understand the landscape and their natural surroundings.'
Head Teacher: Herefordshire
Anni Townend in conversation with Daphne Lambert
sharing tastings, stories & ways forward
13th May 2017 Living Food
30th September 2017 Fermenting Ideas
23rd June 2018 Our food choices - Making Food Choices. Why do we eat the foods we eat?
Small personal commitments towards change from Fermenting Ideas
Start to develop a creativiy for wellbeing retreat or course that involves many different art forms so that wellbeing can be fermented out of a rich mix.
Think about how to make food inclusive
I'm going to start fermenting! (not myself!) cabbage (red) + fennel
Organise a vegan pot luck & bring fermented food to it.
Make sauerkraut and give it to friends! Promote community health and suggest they make their own.
Explore & develop fermented aromatics into drinks.
Create a labyrinth
Discuss the ideas and recipes I've learnt this afternoon with my family
Begin a conversation about a community space to start the process of fermenting
Share my kefir culture ( and 'cultural'know-how) with my immediate community
Pickle some vegetables from my veg box and then write what I've done and share it with 6 people and ask them to pass it on to another 6 people.
Develop my kombucha & make a greater variety & donate scobys and stater tea to friends. And make yewberry ice-cream!!
Encourage some close friends to consider diet that's if they are interested in discussion
To become more active in understanding the background of foods; also introduce to Barbados!!
Preparing more fermented foods. Spreading the word.
To keep making sourdough bread and to share the pleasure and taste with others.
To find a way to promote Organic food at the Friday Food Market in Lewes
A dinner party in St Leonards for people who do not ferment with recipes from Living Food
I am going to make kimchi and show all my family, friends and patients how to make it too.
Grow more herbs and ferment more to share out to my family and friends.