Street Food: Urban foraging and world food by Ceri Buckmaster

PRESS RELEASE

Twelve months, twelve geographical regions; a year-long celebration of urban foraging, community feasting and world food

Street Food: Urban foraging and world food by Ceridwen Buckmaster will be available from Wednesday 18th December 2013.

£15 Full colour photos and illustrations 124pp

Street Food: Urban foraging and world food shines a spotlight on wild food as ‘the new street food’ in a collection of recipes inspired by the wild plants that grow in urban areas, as well as by the people and the diverse food traditions present in the city. ‘Street Food refers to both the wild food found on the urban streets, and also to the urban culture of eating food on the go’ says author Ceridwen Buckmaster.

In the book, you will learn how to forage safely in urban areas, and find over 60 world food recipes made with wild food, including Vietnamese rice wraps with wild herbs, Polish pierogi with nettle and thistle shoots, South Asian chestnut and fig biryani, Caribbean blackberry smoothies, and East African yarrow honey wine.

Since 2008, Ceridwen has led walks in London’s green spaces to learn about edible wild plants and is passionate about bringing communities together through food. She says, “We’ve gone walking together in parks and green spaces finding plants that are edible and safe to pick; and we’ve experimented with each other’s cooking traditions. In the city, you can travel round the world, just by connecting to your neighbour.”

Street Food: Urban Foraging and World food by Ceridwen Buckmaster, with photography by Nemo Roberts and design by Dorothea Bohlius will be published by Invisible Press on Wednesday 18th December 2013.

Street Food: Urban foraging and world food

For orders and press enquiries, and wild food workshops please contact:

invisiblefood@gmail.com or 07963446605

 

The things they’d never had – collection of short stories!!

The things they’d never had – collection of short stories!!

I’ve just put together a collection of the stories that I wrote between January and December 2012. Some of them need a bit of work and some of them I’m happy to leave them be and move on to the next stories. I thought you might be the kind of reader I want; the kind of reader who reads for the connection to be gained to oneself in the reading and writing of stories, the kind of reader who attends to their own pleasure without judgement. Get in touch if you want to read the stories and I’ll send you a copy.

I’ve called the collection The things they’d never had,  to honour the pleasure of invention and creation to be had in writing short stories, these stories are all ‘things I’ve never had.’, or certainly never had quite the way they are written in the story. … I feel like my journey with short stories is just beginning and I hope to dedicate more time to writing them next year. I have a lot to learn around getting to the essence of the story, in a couple of stories I’m still not quite sure what the point is or what this story means to me, dare I confess to you without fear of putting you off reading them?  I wonder if you can guess which ones.

Finally. I’d just like to send some loving energy to Andrew Morrish who is recovering from a heart attack and bypass operation in Melbourne, Australia. Andrew is an improvisation teacher I’ve known for 4 years and who nurtures creativity in wonderful ways. He has a brilliant three-pronged mantra which I use all the time when I write, you can use it too for whichever creative pursuit you are engaged in.

I’m a ****ing great (writer)

People love me when I (write)

I’m not arrogant.

Festive love to you all

 

Street Food by Ceri Buckmaster and Invisible Food

Street Food

 

World food with wild food

 

Street Food is a series of recipes inspired by the wild plants that grow abundantly in London as well as by the people who live here, and the culinary traditions they have brought with them from all over the planet.

Street Food is wild food, found literally on the urban streets, although always collected in safe spaces – parks, commons, away from roads, away from dog walked areas, not on old industrial sites – and Street Food also refers to the urban culture of eating food on the go, on the streets, without cutlery, with your hands, surrounded by passersby, prepared by people from around the world who are cooking to make a living. Street Food fills you up and nourishes you on a busy day. The culture of Street Food contributes to the atmosphere, safety and conviviality of the urban centres.  In this book, the vision of the urban includes the green spaces. We’ve moved from the tarmac streets into the parks and recreation grounds, into places where we can actually pick some wild food and cook it up, there and then, in the open air. With large groups of people we’ve experimented with each other’s cooking traditions and with the new-old ingredients of nettle, chickweed, plantain, dandelion, shepherd’s purse, thistle, elder, blackberry, dock, bittercress, rose petal, hawthorn, goosegrass, hogweed, fennel.

Street Food is a project developed by the organisation Invisible Food. For us, Invisible Food refers to everything that sustains us that isn’t ordinarily visible or easy to define. The ‘food’ has a literal and practical interpretation; the ‘food’ is the wild foods such as nettle, or elderflower that we can harvest and learn how to use. There is also a deeper, more soulful interpretation of Invisible ‘food’ as that which sustains us emotionally and spiritually, that which creates a strong community, friendship and support, a connection with the earth, and a commitment to social justice.  The project of monthly gathering plants and preparing a feast has become an accessible ritual, enticing to all regardless of cultural and religious background.

Throughout the project we have cooked dumplings, stews, pickles, fermented vegetables, and breads, dishes which are common around the world, each with a slightly different seasoning and spice mix. Many dishes have been adapted and taken root in cultures far away from where they originated, as people have moved and been moved around the globe. We explore the Vietnamese Bánh Mì, which is a product of the French introducing bread and paté to Vietnam in the colonial period. There are also wild food versions of dishes which are a symbol of diversity themselves, for example the Venezuelan Christmas dish, Hallaca, is a coming together of European, Indigenous and African traditions.  There are many ingredients in the recipes that follow that aren’t wild, they may need to be bought in a shop. There are many spices I’ve included that aren’t grown in this country. This isn’t a venture in trying to sustain only with wild food. The other ingredients are included, as while the main premise is how to cook wild plants in exciting ways, it’s also about how to prepare food that connects you, to a wise community of people with diverse backgrounds who happen to be living in the same place, at the same time, breathing with the same plants, sharing the same resources.

What we eat is one way to directly connect to the life forces of the planet. The more we engage with the processes of food harvesting and preparation, the more power we add to the energy we put into our mouths to nourish us.  We can take in various ways from nature. We can collect seeds, leaves, berries. We can dig up roots. It can be helpful to adopt an intention for the wild food we gather. For example, “This is the seed (or leaf, flower, root) that I have gathered with my own hands, and with it I prepare a dish that connects me to the abundance that this earth provides me with so effortlessly, so I may live and thrive.”  This intention is a very powerful thing as there is something in having an intention which acts as a safeguard against overtaking. While there are some glorious built-in safeguards in nature to ensure equal distribution, for example holly berries are toxic to humans but not to birds, we humans have to learn how take consciously, to take only what we need, to learn how much is enough, to leave what other creatures need more than us. This connection with knowing our true needs counters the tendency to being mechanical in our interactions with nature. And this is not just relevant at the harvesting stage. I try to look after seeds once I’ve collected them, to put them in a suitable bag in a suitable container, to shake them regularly, to check on them and look out for signs that they might need some other form of care. This intention that we nurture our actions with comes from the knowledge that once taking becomes mechanical, abuse and exploitation can easily occur, mining great big gash holes in the earth’s surface, cutting down the rainforest, cutting out our own lung.

There is a popular expression of large cities being inspiring places where people from many cultures live. London is a great example of this. Most Londoners enjoy being part of the diversity of this city, sometimes even those who have experienced racism along with it. What every Londoner will also experience in some form, are the shockwaves sent through society as a whole from the unseen dimensions of social systems that generate conflict, anger, bitterness, self-hate, destruction of the environment, physical abuse and violent communication. It seems a relevant issue to tackle for a project like Invisible Food – it’s the other side of that which feeds us –  which we tackle by bringing people together and creating a space to experience feelings of belonging and connection that transcends nation, race and class. These feelings of belonging will build stronger community networks in London and other cities.  I hope this book will be part of a process that strengthens and connects.

 

South American Street Food October 2012

http://www.facebook.com/media/set/?set=a.10151242670951488.511294.531241487&type=1#!/photo.php?fbid=10151242629076488&set=a.10151242628876488.511285.531241487&type=1&theater (see photos here)

On Saturday, we held the South American Street Food event. The intention was to keep warm as we enter the darker months together. The intention was for fun and enjoyment and for me personally, to keep connecting to my energies and resources, to notice when I’m feeling over stretched during the workshop and to co create with everyone the whole event. I’m noticing the incongruence between how sometimes I want to be leading (and invoke for the event the qualities of fun, connection, safety &  inclusion that I’ve experienced are nourishing for people) and sometimes I want to step back and not be the focus. I’m learning how to manage this flow of my presence so it’s clear for people.

I particularly want to celebrate:

a gorgeous group of people who were inspired to come on Saturday. Everyone one of you brought something unique and I felt such willingness to participate and be a community together!

The wholesomeness of the rice and beans and comfort of the pao de queijo, the subtle power of the wild herbs and seeds.

The peace and ease of the children.

The capoeira music, the rhythm, the energy of capoeira, Thank you Goia and Ramya!

Marga’s books finding a welcoming home in Lana who wants to do poetry workshops

The fiery fun of the pimenta malagueta

and a special celebration of Magali, who came to share her culture with us, of the learning that I received from her, of her peace and depth and love.

Wild herb Pao de Queijo

Makes around 60 balls

2 lbs tapioca starch flour

3 cups milk

1 cup oil

3 eggs

1 lb grated cheese

1 tsp salt

Finely chopped wild herbs (yarrow, nettle, salad burnet, chickweed)

Heat milk and oil and pour onto the flour and let cool. Add the other ingredients and knead the dough. It should be smooth and silky to touch. If it’s too sticky add more flour, if too dry, add more liquid, in tiny amounts to get the consistency right. Roll into small balls 2cm diameter. Smooth the balls by rolling around in the palm of your hand for a few seconds. Bake at 200C for around 15 mins or until golden.

Tutu a mineira

3 cups of carioca beans, cooked

1 onion, finely chopped

5 cloves garlic, finely chopped

1 cup of wild herbs, finely chopped (yarrow, nettle, salad burnet)

1 cup of plantain seeds, ground

2 bay leaves

Salt to taste

Hard boiled eggs for decoration (optional)

To cook the beans, soak overnight, then simmer for about an hour until soft. In a frying pan, fry the onion and garlic. Add the beans in the cooking liquid, salt and bay leaves and allow to simmer for 10 minutes Add the wild herbs and cook for another 5 minutes. Add the plantain seed flour to soak up the bean juice. Stir. Arrange the eggs on top of the dish to decorate and serve with rice.

 

It’s scary stepping out to connect: South London experiments in community

It’s been around 6-9 months since I first decided to run this event at this moment of Harvest time. 6-9 months of holding in my being, the possibility of working with S and R, my desire for connection around the cultures of South Asia, my desire for rooting this within the wild plants of South London.  And I spent the 2 weeks prior to the event intensively planning and checking in with Ramya, our playworker, about how we would hold the space for children. I met N and her family at the Lambeth Country Show at the Incredible Edible stall and we discovered a shared interest and excitement around the Bangladeshi street food dish, Fuska. N knew how to do it. She was up for coming to the Street Food event and cooking it for us. We connected a couple of times during the week to check what she would need and to check the recipe that I would share with participants in the spirit of learning and dissemination, of making a dish ‘visible’, in the spirit of “Eat it and try to cook it at home. Feel inspired to do something different. Feel a shift in your habits. Eat something you don’t normally eat. Nourish your body in a different way. See how it makes you feel. Identify where the nourishing happens, is it the combination of flavours? Is it the smell? Is it the newness? Is it the surprise?”

 

Similarly, S and I connected in a slightly different way.  We had a couple of talks on skype to check in, about our lives in general and specifically, around food. We set ourselves each 5 minutes to talk about South Asian food. I shared first my intention behind doing this workshop, which was to create an enjoyable space for connection across cultural barriers that sometimes we get stuck behind. My intention was for connection, for community, for inclusion where there is a history of exclusion, my intention was for contribution, for allowing a space for contribution. My intention was for fun.

We were inspired to cook biryani, with S leading on this. She’d never cooked it before. She’d seen her mother cook it as a child and shared with me how biryani is a dish fit for the queens and kings, it’s an honour to prepare and eat. It takes hours to prepare. We would do a one pot version, camping style, outdoors, in the park.

I felt inspired by the connection with S and N, the flow, the ease with which we were connecting and agreeing to create something together. With R, who’d agreed to come and cook pakora, it had been a similar experience. I felt very connected and humbled by the flow of these women agreeing to come along.

 

I spoke to S on Friday. We had an amazing connection. She wasn’t feeling very well and we spoke about not overriding the  body’s needs. She was silent for a long while as she connected to her deepest needs. I witnessed her self-connection in silence. She said she really needed rest. She said she was worried about letting me down. She asked how this was for me.  I said I was really happy that she was connected to her needs for rest. I said I was really inspired by the transparency of our conversation. I said I was sad we wouldn’t connect and do this project together. But most of all, I felt nourished by the strength of our connection, that we were processing this together. I felt included in her decision. I felt I was supporting her to connect to her needs. I felt supported in dealing with my sadness that she wouldn’t be participating in the event. I’m connecting to the power of this connection as I write and can feel it inside my body.

 

Then later on Friday, N got in touch. Her daughter was ill, she wouldn’t be able to come on Saturday. I felt a numbness of disappointment that I recognise as a recurring emotion in my life. I took a while to connect with myself around this feeling. It was only the following day, before I set about packing my things for the event, that I spoke to someone in my support network and I realised some things about this work and what I’m trying to do in Invisible Food. Somehow this shed light on the Street Food project and it may be that this is the missing ingredient as I go about structuring the book of monthly recipes.

This is what it is.  I connected to a need for safety in this work connecting to people across cultures. I feel anxious about the precariousness of the connections I have with people from different cultures.  I want to feel a greater sense of security and trust in my relationships with people with different cultural backgrounds. Community is so fragmented in London, people tend to connect and deeply connect with people from the same cultural and class background. Everytime I struggle to reach out to someone, to make a connection with a family at my son’s school who we want to play with for example, or on an Invisible Food activity, everytime I feel a fear, a pain that there are so many barriers between us, so much history of being separate, I have so much fear that we won’t connect, I’m afraid of hearing a no, it’s scary stepping out and saying I want to connect with you.

 

I’m connecting to a need to make this process more visible. To write about the struggle to create more community across cultural and class boundaries in London. I’m wondering how it will be to make visible all the work of connecting that I do, that is always invisible and there is sometimes nothing to show for it, as in the case of S and N not being able to come, there wasn’t the outcome of having their presence at the event.

On Saturday, at the event, as we began I talked about how S and N couldn’t be there as they were listening to their needs for rest and for the well being of family and I celebrated this self-connection, while also being sad that we couldn’t enjoy their presence. I guess this was one way of making visible this energy of reaching out and connecting that had been taking place over the previous two weeks and I guess that writing this now is another way. It’s a way of honouring in me, this desire for community, for inclusion, for connection, and to acknowledge that this work isn’t always visible and isn’t very often valued or celebrated.

I’m wondering where this lands in you, reading this now.

 

Ayanna workshops to nourish people involved in social change

In May and June, Invisible Food and AYANNA – the network for people involved in community and social change work hosted a series of  workshops to nourish and inspire people involved in community work and social change. Workshops included

Wild herb meditations

Learn to identify wild herbs and flowers, spend some time in nature. No prior experience required,

just a willingness to spend some moments in silence as part of an otherwise social experience

 

                        

 

 

Time to Get Messy Art Workshop

Paint. Big paper. Material. Glue. Time to create something beautiful together

 

Karibu song time

Songs of celebration, songs of struggle, songs of energy, songs of joy. No prior experience  required.

Come and let your voice soar.

 

Street Food workshop

World food with Wild food. Foraging and feasting.

 

Film showing: Budrus (2009)

Follows a Palestinian leader who unites Fatah, Hamas and Israelis in an unarmed movement to

save his village from destruction.

 

 

We also recommend this:

A Song for our Time

Come together and co-create a song for our time that will strengthen and sustain you each time you sing it for years to come.

A one-day workshop co-led by Bridget Belgrave and Jane Wheeler

Saturday June 30, 10am-4.30pm, Golders Green, North London

This day is for everyone!

No previous writing or singing experience needed. Discover the experience of co-creating a song that encodes what matters to you in this magical, musical form that will live in your heart so you can share it you can affirm playfully deeply creatively passionately your heart and soul your dreams and hopes  your struggles and suffering a b o u t the big issues of our time Bridget and Jane will facilitate you to connect deeply and co-create freely. You’ll be astonished by how easily the song emerges.

What will happen on the day?

We’ll bring attention to what is really important to you and to others in the group, in the collective field we share – the big issues of our time. We’ll connect with these issues, using NVC-based processes, and creative modalities. We’ll transition into song-writing and Jane will guide us through the co-creation of our song(s), with her tried and tested process for collaborative song-writing.

We’ll sing and record the song(s), before the end of the day, and transfer the recording as an mp3 file to you, for your continuing connection with the soulful song(s) we create.

Facilitators

Bridget Belgrave and Jane Wheeler bring together their passion for song, creativity, empathy, compassion, meditation, mindfulness, and the insights of Nonviolent Communication (NVC) to provide a context for people to find connection with their deepest values through engaging in ‘Living Song’.

Jane is a published song-writer and has huge experience in music education and directing youth choirs. She has a gift for midwife-ing the birth of people’s heart-songs, and a long term personal practice in non-judgmental living. Jane’s website: www.livingsong.co.uk

Contributions: Between £15 and £55 (or more if you wish!)

 

Ayanna is grassroots Ayanna is social change Ayanna is community Ayanna is eternally blossoming

 

South Asian Street Food with Ceri Buckmaster

 

South Asian Street Food at Myatts Fields Harvest Festival with Ceri Buckmaster

 

Lots of things to celebrate from the Street Food workshop at Myatts fields harvest festival. The collective spirit of those who hung out with us all afternoon, the amazing salsa, dancing in the nature garden with Mary, Marion … and Hamid! Ramya’s creativity and focus in doing the henna designs, Simon’s fun spirit in doing the nails and the henna also, the rug full of gorgeous children, Zeca’s school mate and f…

amily coming along, soul family Rashda and Hamid’s generous contribution, Ramya’s solid friendship and community spirit, Nikki’s time and peaceful energy, John’s friendship and practical skills, Segen, Mary, Ellen, Mitzi, as ever, friendly faces, willing spirits, Malin and Una, herbs, love and grounded spirits, Fan – a lovely catch up and chat about our commitment to the community and to ourselves as part of that community (Brixton People’s Kitchen next Sunday 12 – 5pm), the food, the abundance, the delicious tomatoes from the greenhouses, pakora, biryani, wonderful contribution of South Asian culture to our contemporary London, Suneil’s bbq corn, Barnaby, Stefan and the bees in London, Tori, Ola and Kasia and all the wonderful people who make Myatts Fields what it is. Katy, Aga, friends, friends, friends.

 

Wild herb Pakora

1 cup gram (chick pea) flour 3 tablespoons rice flour (optional) 1 tablespoon of coarsely ground coriander powder (dhania) 1 teaspoon cumin seeds (jeera) 2 chopped green chilies 2 tablespoons chopped coriander leaves (hara dhania) 1 teaspoon salt adjust to taste 3/4 cup of water (Use water as needed) Burdock root, plantain leaves (finely chopped), nettle leaves Oil to fry

1. Mix all the dry ingredients together: gram, rice flour, coriander powder, and salt. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter) 2. Next, add the wild herbs and roots, green chilies and coriander leaves. Mix well. 3. Heat the oil in a frying pan on medium high heat.(To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away). 4. Add a spoonful of the batter and vegetable mix to the oil. 5. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook. 6. Turn them occasionally. Fry the pakoras until both sides are golden-brown.

 

Chestnut and fig biryani – one pot version

 2 cups basmati rice  3 tbsp oil (or 5 tbsp if you don’t have ghee)  2 tbsp ghee [clarified butter]  1 large red onion,sliced  2 tsp each garlic & ginger, finely chopped  3 finely chopped tomatoes  Chopped fresh coriander, fried brown onions for garnish  2 bay leaves  2-3 fresh green chillies  3 cloves,3 green cardamom pods, 5 black peppercorns, crushed  1 stick cinnamon  1 tsp turmeric powder  1 tsp crushed coriander seeds  1/2 tsp garam masala  1 cup boiled and peeled chestnuts   1/2 cup hazelnuts  3 or 4 figs

1. Soak the rice for at least 15 mins before cooking. 2. Heat the oil for about 2 minutes.Add the ghee to the pan followed by onions. Fry onions until golden brown. 3. Add the ginger and garlic and cook for about 2 minutes. 4. Next tip in the chopped tomatoes, and all the spices. Cook for a few minutes. 6. Next, add the nuts and figs. 7. Add the rice and 1.5 cups of water for each cup of rice. 8. Add salt and cook for 10 minutes. 9. Serve with torn coriander and salad burnet leaves.

 

One day Foraging course on Sunday 8th July, BEDZED pavilion, Carshalton

Aims: To identify native wild plants which are growing locally and cook them up into lunch.

Cost: £30

Book with Poppy: 020 8404 1520

You will eat a lunch with various wild food ingredients and you will take home wild medicine (a dream bag, a macerated oil and a tincture)

We will gather at 10am. Please arrive from 9.50am so we can start at 10am for an all-important introduction so we can all integrate into the day and I can find out about any requests you may have that will make the day more enjoyable for you.

At 10.30 we will go out into the wild and forage for out lunch, identifying around 20 species as we do so. We will be cooking on a Middle Eastern / North African theme to link into the greater project of Invisible Food Street Food which is to cook world food with wild food, tapping into the wonderful, intrinsic, peacemaking skills of wild plants … they don’t judge, they do what they do and they adapt.

Plants to be discovered are:

Cleavers, nettle, wild rose, mallow, poppy, mugwort, lime leaf, garlic mustard, chickweed, clover, horseradish, elder, hawthorn, wood avens, dandelion, hogweed

Between 12.30 and 2.30 we will be cooking and eating

Dishes to be cooked are:

Melokhia / Mallow soup

Bekkoula

Stuffed lime leaves

Poppy seed, hogweed seed and mallow flower cake

Cleavers coffee

PLEASE LET ME KNOW OF DIETARY REQUIREMENTS EG GLUTEN AND DAIRY REQUIREMENTS. All dishes are vegetarian and the majority are vegan. For my ease in leaving at the end of the day, I have a request that we all tidy up as we go during this time.

Between 2.30 and 3.30, we will talk more about the plants as we prepare a preserve and some wild medicine remedies. PLEASE BRING A STERILISED SMALL JAM JAR FOR THE PRESERVE. To sterilise the jar, put a clean jar in the oven on its lowest setting for 10/15 mins. If you can manage to do this beforehand we can do it on the day. Please also bring a tiny jam jar if you have one for the wild medicine preparation, the kind you get in hotels or as samples. Please also sterilise if possible. If you have extras please consider bringing for other people to use. If in doubt about sizes, bring what you have. But do ask friends if you don’t have any, many people collect jam jars. Recycling jam jars is an important part of foraging and preserving!

Between 3.30 and 4 we will have a feedback and plenary as a space for you to express what experiences you are taking away from the day.

To bring:

An open mind and heart

A notebook/ camera

A sterilised small jam jar (or two)

A sterilised tiny jam jar (or two)

How to get to venue:

Our address:

BedZED Pavilion is at 24 Sandmartin Way, Hackbridge, Surrey SM6 7DF.

Directions:

Walking:

From London Road turn into Helios Road and then left into Sandmartin Way. Walk along the pavement by the field to the double glass doors at the end, into the reception/coffee bar area.

By bus: No. 127 from Purley to Tooting (stops on either side of London road near BedZED), No. 151 from Sutton to Wallington (stops near Hackbridge Station at Hackbridge Rd. and London Rd., then walk five minutes north on London Rd.)

By rail: Direct trains to Hackbridge station from Victoria ( 20 mins) or Kings Cross Thameslink ( 35 mins). Turn right out of station. BedZED is 5 minutes walk down London Road ( A237).

Underground/bus: From Morden Station of Northern Line Underground, No. 80 bus, 12 minute ride to Culvers Road / Reynolds Close, then five minute walk east to London Road.

By tram: Tramlink from Croydon or Wimbledon to Mitcham Junction station. Turn left out of station. BedZED is 15 minutes walk down London Road ( A237)

By car: Site is on the east side of Carshalton Road/London Road (A237), opposite New Road, ½ mile north of Hackbridge station. Please note: There is wheel-clamping onsite so please do not park anywhere at BedZED without a permit. If you are a disabled driver then please contact us to reserve a parking permit.

 

Street food workshops (North African and Middle Eastern world food with wild food) at Sutton Ecology Gardens 7/7

This month we are cooking our world food with wild food with a North African and Middle Eastern theme. Menu will include:

Stuffed lime leaves

Melokhia (mallow leaf soup)

poppy seed and mallow flower cake

Rose petal and red clover syrup

Cleavers coffee

 

There will be a guided forage of the Sutton Ecology Gardens around 12pm and 3.30pm with cooking in the middle. Please get in touch for exact timings.

 

Street Food by Invisible Food is a month by month calendar for foraging in an urban environment including what you can find and way of cooking that reflect cultural diversity in London.

It’s about world food, community building, and imaginative, holistic connective work.  Come and be part of the creation of the book which connects both urban spatial awareness and nature awareness and new recipe creation of world-wild food.