Food With A Story Blog
Posted on 17 November 2015
On what was probably the hottest day of October, I was fortunate enough to join the great team at West Coast Way in an exploration of Darling Brew's brand-new breweries, as well as Darling Cellars winery and a few other local Darling businesses.
Posted on 06 October 2014
The suring is often considered a weed. It grows wild in coastal or woodland areas, world over. It is also known as the wood sorrel. A delightfully tart, fully edible plant that will lift many dishes.
Posted on 22 September 2014
The 22nd of September is International Organic Day! Here's some tips from Earthbound Wines on how to get more organic this year.
Posted on 22 August 2014
The “little water flower” is one of South Africa's most famous edible plants. It has a long history of use by the indigenous Khoikhoi, both medicinally and as a nutritious food.
Posted on 01 August 2014
This beautiful deep red fruit is a fairly common garden and hedge ornamental. Some think it's poisonous, but it's actually a sweet and fleshy fruit with multiple uses.
Posted on 13 July 2014
We're exploring an exciting new collaborative blog series with Loubie Rusch of Making KOS. In recent years Loubie has been experimenting in cooking with the edible varieties of indigenous plants, as part of her desire to reignite this aspect of South African culture. She’s developing a tantalising range of bottled produced - much of which she forages for - and also offers veldkos foraging walks and cooking classes in Kommetjie and at Foodology in Kenilworth.
Posted on 16 May 2014
Mama Rosie Makosa saw a need in her community in Brown's Farm, and took action. She's moved from strength to strength, and now runs Foodpods as well as Sakhulwazi Women’s Organisation.
Posted on 04 May 2014
Sibongile Sityebi is an urban farmer who heads up Asande Food Garden in Gugulethu, Cape Town. The organic garden provides produce weekly for Harvest of Hope. Sibongile hopes to secure land in Philippi to farm.
Posted on 06 April 2014
Johan Terblanche started with only three hectares of land in the early 1990s. He's now one of the biggest landowners and farmers in Philippi.
Posted on 28 March 2014
Have you ever looked at your dinner plate and wondered where the food came from? Who grew it, and how? Maybe you’ve felt a little uncomfortable with the fact that you didn’t know these answers, or perhaps even a little distrustful of the system that churned it out. It was this sort of thinking that lead Skye Feldman to start growing food at the age of 20.
Posted on 16 March 2014
As consumers become more informed about what they put on their plates and demand for free-range and pasture-reared products increases, it is sparking an interesting trend within the South African landscape. That ethically-raised pork that you are eating could very well come from an emerging farmer who for the very first time has access to land and opportunities that were previously limited.
Posted on 28 February 2014
The second in the Grown in Philippi series introduces Floris Brand - a smallholder who has lived in Philippi since 1978, and been privy to its "painful" demise.
Posted on 19 February 2014
This is the first blog in a new series called Grown in Phillippi. We're showcasing growers and other players in Cape Town's very own, unique farmlands. Not many people understand this special and valuable place, so here's your chance to learn about it, and its issues.
Posted on 25 October 2013
This blog, which is part of the 'Going Whole Hog' campaign for natural pig rearing, highlights the health benefits to the consumer of pasture reared pork over its industrially reared counterpart.
Posted on 21 October 2013
I like gin. I like chocolate. But I never thought to combine the two, until I was invited to a Tanqueray and Lindt experience at the Lindt Chocolate Studio in Cape Quarter. Rather seduced by the idea, I went, and was not disappointed.
Posted on 07 August 2013
The Mayco's sudden decision to overturn their ruling of November 2012 to wait until sufficient studies had been undertaken on the value of the PHA to Cape Town before deciding on the extension of the urban edge was sudden and surprising. We had to say something.
Posted on 26 July 2013
The Philippi Horticultural Area has been feeding Cape Town since the 1600s. It's fertile land is now threatened by property developers looking for profit. There are other far more sustainable choices for this land.
Posted on 22 July 2013
Coffee is not usually something that people associate with Africa's iconic mountain, Kilimanjaro. So it may come as a bit of a surprise that some of the world's best Arabica has been cultivated on its fertile slopes and foothills since the beginning of the 20th Century.
Posted on 19 July 2013
This blog summarises an article on Ethical Corp discusses the reliability of organic labeling. Focusing largely on the US and Europe, it holds some interesting insights worth considering.
Posted on 03 July 2013
Yes, water. But what else? Maybe cockroach pheremones? Maybe something that smells like rotting meat? And Maybe some other things that aren't so bad either...
Posted on 20 June 2013
SA’s most trusted restaurant guide, the annual Eat Out magazine, is re-vamping its 2014 issue and is giving all restaurants the opportunity to put their hands up to be considered for the issue...
Posted on 27 May 2013
This weekend a summit of food security was held at the Khayelitsha Campus of the False Bay College. Delegates engaged on the challenge of food security facing our communities. This is their declaration.
Posted on 22 May 2013
Keeping your coffee hot enough to drink can be a difficult thing to do when you’re constantly on the run. Here are some tricks to help you...
Posted on 22 May 2013
The United Nations says it's time to get over ourselves and start looking at insects as an important, and ethical, source of protein. A chef in Sydney says Yes!
Posted on 23 April 2013
I’m almost 20 days into my vegan challenge and it’s going better than expected! By now, I’d have thought I would be craving the sweet, sweet taste of Karoo lamb, or all the sushi in the world, but I’ve been surprisingly gastronomically satisfied by this new diet.
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