At the moment the Sheffield Food Festival is happening. Over the course of the weekend, in the town centre, there are stalls of folk selling the foods they grow, make, deliver, and cook. Given the weather has been wonderful, it makes for a very nice day out. This being England, along with purchasing your food items to take home, you can also buy a nice bit of something to eat, a drink to get a bit happy with, and find out more about urban gardening (the last of which is what this post is really about). Continue reading
Category Archives: Geographies
An inside view: Backgardens, Greystones, Sheffield
Back gardens of terraced houses in Sheffield, 2013
Despite being bombed in World War 2 (what some refer to as the Sheffield Blitz), Sheffield has retained large areas that are built up with terraced housing built around and prior to 1900. From street view, these houses look like long rows of anonymous and identical dwellings. And indeed, if you have been in one, you pretty much know what the layout of every other house on the street will be. Every couple of houses has a passage that runs between into the back garden space. Because of this, the internal spaces, those behind the street view, are, or historically were, visible to all, making a kind of private community space, which forms a stage upon which everday life is played out for neighbors to see. Continue reading
(Not) a middle class point of view: Bloke’s Pasta.
Tonight, for dinner, I made a family favorite: a modified version of “Proper blokes’ sausage fusilli”. My version is an adaptation of a recipe in Jamie Oliver’s “Cook with Jamie“, which he wrote to help people “learn to cook properly and enjoy it (back cover).” I originally purchased the book (cost $16.99–though I think I might have gotten it for less at Cosco) to give to my son so he could feel confident in a kitchen. This dish is the one thing he has ventured from the book, though I have made many other things from it with good results. The book was written about the time that Jamie Oliver was beginning to try to have a food revolution in the UK, certainly before he really started talking to people who might consider themselves “ordinary folk”. As a result, the food, despite the ordinary and everyday language of the book and the best intentions of the author, is really not sympathetic to the economic needs of those “ordinary folk”. Continue reading
Link
This is a link to: From Farm to Fork with recipes
The entry is brief and highlights a recent purchase of half a lamb that had been two days before walking in a field. Yesterday, it was butchered into food and today became a meal. It was yummy. Continue reading
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