Breaking bread: food and community

It’s been a few weeks since I got back from this six-month trip and I’m still digesting it all. It was incredible really. Getting back to basics, living in nature, staying on farms and in eco-communities, learning from people who live completely different lives, cooking local food and eating eating eating. For the majority of

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boiled eggs

A pot of peelings

There is no good reason to throw onion peelings straight to the compost. The robes of a humble onion serve a far nobler purpose, and that is to make boiled eggs taste (and look) better. This is a new discovery for me, and one that I learnt at my latest workaway in Israel. I’ve been spending my days with

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Soup in Slovenia

This is Vida. It occurred to me that her name means life in Spanish, which is fitting because Vida is full of it. She’s the oldest member of the Slovenian family I’ve just spent a week with, and she’s now my adopted grandmother too. Vida has lived in her house on a mountain in southern Slovenia for

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Soil and soul

Soil. I’ve never seen, talked about and moved so much of the stuff as I have in the past couple of weeks. My second workaway has brought me and Ben to the Prosecco hillsides of Veneto in north-east Italy. It’s a beautiful background for what became a fortnight of adequately hard labour. We dug holes, planted

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