IAh, last week's business course with SaGE and The Business Kitchen has done the trick and spurred me on to register with Twitter again and update my Linked-In profile ( must change the photo! ). Now I don't find this sort of thing easy and it could end up taking over my day, which is why it is so time consuming for small businesses like mine to run every part of their little business and difficulty to find the time to "do the thing" that they are best at. Or you hire someone to do it, but when you are starting off it's hard to find the funds. It's raining today, so it's a no brainer to stay in the warm and dry to get this done.
Anyway, another outcome of the SaGE workshop was connecting with the University of Gloucestershire to see if I can link up with a student and we can help each other out. I'm just waiting to hear back.
So I'm looking forward to connecting with my community and local businesses in a dynamic way and get these classes going. If you'd like to connect, it'll be great to hear from you!
After finally getting my laptop back ( in a state that means I can finally use to write my workshops ) I've been able to book event dates out there!
It's surprising just how limiting it is to not have your laptop working properly since the beginning of February, yes it's been nearly 3 months. That, together with the wintery Spring that's going on, has been a time to practice patience and attending a 2-day Business Course sponsored by the EU ( yes the European Union ) through SaGE at Gloucestershire University and delivered by The Business Kitchen
( Nigel Knowlman and Gill Smith ). I met some really lovely people, others running their own business and we had a lot to share, exchanging ideas. I'd definitely recommend this course and The Business Kitchen for their content, structure and delivery of the workshops.
I also got a chance to book time with other wellness practitioners and it's exciting getting our heads together chatting about some Retreat and Education Days in the months ahead, in a time beyond these chilly temperatures.
So dates are being set in the diary for the following classes in May and June.
Wednesday 23 May - Cooking for Cancer - Nutrition and Cooking Class
Wednesday 30 May - Cooking for Diabetes - Nutrition and Cooking Class
Wednesday 6 June - Healthy Lunches & Summer Salads - Nutrition and Cooking Class
Wednesday 13 June - Sumptuous Smoothies and Yummy Desserts - Nutrition and Cooking Class
Early Bird Booking is £17.00, Regular Booking is £25.00
I'm up for suggestions on venues, doing group talks and demonstrations. I'd love to hear from you!
What a breathtaking venue at the historic Blackfriars with it's ancient buildings and open courtyard for our Christmas Market yesterday. There were so many amazing and diverse suppliers of vegan products. I met some wonderful people who visited my stall and not only bought products, but were also interested in gaining knowledge food education through cooking classes. Big "Thank you" to Linda Barton for being there for me as my helping hands ( and brain ) for the day!
With temperatures in the 100's, work starts here at the Community Supported Agriculture Farm On West Sacramento Avenue at 6.30am, weeding the beets and carrot seedlings with simply designed and perfectly efficient hoes. The slimline lightweight irrigation hoses lie completely flat when empty and can be lifted by hand from each end of the crop row for weeding. Care is taken to just weed between the rows this morning, then in a few days the "Peedy Weedy" weeding between each plant will take place.
The 5 of us spend about an hour and a half weeding and then Lee hands me a secateurs and we're off to and area next to the poly tunnel in the shade. I'm tasked with selecting the long green and red sweet peppers. The perfect ones to pick are firm with a glossy finish and there is an abundance of gorgeous specimens here. Unfortunately, some do get sun blemished and they are not suitable for produce to sell to customers, so there's an opportunity to snip those off, allowing more nutrients to get to those developing baby peppers to grow into lovely sweet glossy ones!
I got to try some which I roasted with onion and garlic, as well as using some raw chopped peppers in a coup coup salad for our local Meditation Potluck , very tasty and fresh.
Now, I'm looking forward to my veggie box tomorrow .... Yummy!
California is the magical market garden of North America, with it's fertile soils of the sediment-filled basin gifted to the Central Valley from it's geological history of the Sacramento alluvial plains. Team that up with plenty of sunshine together with ample irrigation and you have the ultimate recipe for success in arable production.
That's on a large scale of agriculture, however, there's NOTHING like picking fresh vegetables and herbs from a beautiful small garden, my dear friend Pam Stoesser's abundant garden that is ... can't wait to raw or cook it! Mmm...
I was so excited to meet local farmer Lee today, who runs Chico's Grub C.S.A. to learn all about how our community's fruit and vegetables are produced on their farm. Located off West Sacramento, in the North West corner of the city, the farm grows enough produce to supply their C.S.A. members, as well as selling at 3 markets per week for most of the year.
Lee's accent gave away an English twang, which I discovered emanated from his roots in Preston in the North of England. After he met his wife from the Chico area, they decided to settle and set up their C.S.A. off Dayton Rd, 14 years ago, before moving it to W. Sacramento in 2013.
They grow a variety of seasonal crops in open field, as well as in poly tunnels ( a.k.a. hoop houses ), to maximise the yield and start work as early as 6am to avoid the heat of the day. I chanced my arm at asking if I could volunteer to help out to improve my knowledge of growing and harvesting processes, to which Lee replied "Certainly", so watch out for my adventures on the farm coming up!