The most recent free webinar in the #BristolFoodKind campaign looked at practical ways to “make the most of our food” such as ways to store and use it. The webinar was organised by Katie Powell and Sarah Hargreaves of Resource Futures, coordinators of the Food Waste area of excellence of Bristol’s Going for Gold. They were joined by Manu Maunganidze as Chair, and panellists Gemma Annan, Reena Anderson-Bickley, and the team from Bristol Junk Food Cafe who shared lots of tips and tricks to prevent food from going to waste.
Earlier this month Negat Hussain, community cook and Refugee Women of Bristol outreach worker, hosted a #BristolFoodKind webinar giving practical tips about cooking from scratch. Negat’s webinar was all about giving people the confidence to try something new and not to worry about making mistakes. Try her recipe for Alicha, an Eritrean vegetable recipe, and watch the recording of her cookery demo.
Going for Gold Public Engagement Coordinator and the founder of Bristol-based start-up grOWN IT, Florence Pardoe, reports on the webinar she hosted as part of #BristolFoodKind. The webinar explored the idea of who owns our food and asked how we can create a system that works for the people who produce our food, and the people who eat it.
Migrateful runs cookery classes led by migrant chefs struggling to integrate and access employment in the UK due to legal and linguistic barriers. The charity is now streaming live online cookery classes to help people get inspired in the kitchen during the COVID-19 pandemic. Founder Jess Thompson explains.