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OUR PROJECTS

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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

https://www.bera.ac.uk/blog/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.
The baton.
Our proud creation, constantly in motion.


Further information:

Dr John Parry MBE jmparry@btinternet.com Daphne Lambert daphne@greencuisinetrust.org Dr Perpetua Kirby p.kirby@sussex.ac.uk


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VIDEOS

Between 2017 - 2021 the Trust was funded to make a series of videos.

Nature’s Pharmacy

Hemp - the planet friendly plant

Wheat - the staff of life??

Autumn foods and herbs for wellbeing

How well do you know your milk?

Bokashi composting?

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

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MOOKAITE

Mookaite is a collaboration between Miche Fabre Lewin and Flora Hardy of Touchstones EARTH & Daphne Lambert of Greencuisine Trust.

Miche, Flora & Daphne artfully weave together indigenous, ecological and ritual practices to enliven the care and healing of people and place. 

 

Through immersive experiences Mookaite amplifies Touchstone EARTH & Greencuisine Trust methodology & pedagogy of training and teaching 

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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

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SOIL SISTERS

Soil Sisters is a collaboration between Miche Fabre Lewin & Daphne Lambert.

 

For over 15 years Soil Sisters have inspired through convivial encounters conversations for new stories to live by, stories which enliven and enrich relationships between ourselves, our cultures and the ecologies of the Earth.

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CONVERSATIONS

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

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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.

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