Transition Willesden (active independent group) Discussions - Transition Kensal to Kilburn2024-03-28T23:14:44Zhttps://ttkensaltokilburn.ning.com/group/ttwillesden/forum?groupUrl=ttwillesden&feed=yes&xn_auth=noTransition Willesden Podcasttag:ttkensaltokilburn.ning.com,2017-03-21:3499303:Topic:828532017-03-21T12:21:35.023ZViv Steinhttps://ttkensaltokilburn.ning.com/profile/VivStein
<p>Hi all</p>
<p>Have you seen our <b id="yui_3_16_0_ym19_1_1490093027618_58568">podcast</b> <a rel="nofollow" target="_blank" href="http://ttkensaltokilburn.ning.com/video/transition-willesden-talk" id="yui_3_16_0_ym19_1_1490093027618_58569" name="yui_3_16_0_ym19_1_1490093027618_58569">here</a> of our talk and slideshow to the local History Society last year, on the Transition movement and what we've done so far in Willesden.</p>
<p>Viv</p>
<p></p>
<p>Hi all</p>
<p>Have you seen our <b id="yui_3_16_0_ym19_1_1490093027618_58568">podcast</b> <a rel="nofollow" target="_blank" href="http://ttkensaltokilburn.ning.com/video/transition-willesden-talk" id="yui_3_16_0_ym19_1_1490093027618_58569" name="yui_3_16_0_ym19_1_1490093027618_58569">here</a> of our talk and slideshow to the local History Society last year, on the Transition movement and what we've done so far in Willesden.</p>
<p>Viv</p>
<p></p> Christmas Chutney Workshop - Oct 2016tag:ttkensaltokilburn.ning.com,2016-12-20:3499303:Topic:819162016-12-20T12:30:53.601ZMichelle Rossihttps://ttkensaltokilburn.ning.com/profile/MichelleRossi
<p>Willesden Fruit Harvesters hosted a Chutney Workshop in October to give the chutney time to be ready for the Christmas holidays. I held the workshop at my house and Vendy led things. We chose a gorgeous recipe full of traditional Christmas flavours like cranberries and clementines, courtesy of Nigella:</p>
<p><a href="https://www.nigella.com/recipes/christmas-chutney" target="_blank">https://www.nigella.com/recipes/christmas-chutney</a></p>
<p>Mairin, Lucy and Daphne joined us. We peeled,…</p>
<p>Willesden Fruit Harvesters hosted a Chutney Workshop in October to give the chutney time to be ready for the Christmas holidays. I held the workshop at my house and Vendy led things. We chose a gorgeous recipe full of traditional Christmas flavours like cranberries and clementines, courtesy of Nigella:</p>
<p><a href="https://www.nigella.com/recipes/christmas-chutney" target="_blank">https://www.nigella.com/recipes/christmas-chutney</a></p>
<p>Mairin, Lucy and Daphne joined us. We peeled, cored and chopped apples we'd picked from local trees, including from the Big Pick at Fryent Country Park, as well as made an apple crumble that baked while the chutney was simmering away. The resulting chutney tasted amazing, but took much longer to make than anticipated, so it ended up being quite a late evening. Biscuits and tea helped carry us through, as well as the slice of crumble with custard at the end. We really appreciate the ladies for hanging in there. Lesson learned that chutney is much better for weekend workshops!</p>
<p>We ended up making about 25 jars of varying sizes. Participants each got 2 plus first dibs on purchasing extra, and we sold the rest at the Gladstone Park Primary School Market.</p>
<p>Vendy and I had a great time and really enjoyed meeting and sharing the evening with the attendees. Look out for more workshops in 2017.</p>
<div>Pictures below!<p></p>
<p>Kindly,</p>
</div>
<div>Michelle</div>
<div><a href="http://storage.ning.com/topology/rest/1.0/file/get/1091372754?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1091372754?profile=original" class="align-full" width="640"/></a><a href="http://storage.ning.com/topology/rest/1.0/file/get/1091372828?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1091372828?profile=original" class="align-full" width="640"/></a></div>
<div><a href="http://storage.ning.com/topology/rest/1.0/file/get/1091370820?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1091370820?profile=original" class="align-full" width="480"/></a></div>
<div><a href="http://storage.ning.com/topology/rest/1.0/file/get/1091371812?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1091371812?profile=original" class="align-full" width="630"/></a></div>
<div><a href="http://storage.ning.com/topology/rest/1.0/file/get/1091371197?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1091371197?profile=original" class="align-full" width="613"/></a></div>
<p></p> Blackberry and Apple Jam Workshoptag:ttkensaltokilburn.ning.com,2016-09-30:3499303:Topic:809492016-09-30T16:07:39.712ZViv Steinhttps://ttkensaltokilburn.ning.com/profile/VivStein
<p>Using blackberries foraged from Stanmore and cooking apples picked in Dollis Hill, five of us got together earlier this month to cook up some tasty local jam.</p>
<p>Group member Frances once again hosted our workshop in her Willesden kitchen. Despite it being the hottest September day since 1911, we kept our cool while the jam reached its setting point of 105 degrees. We followed this <a href="http://www.fabfood4all.co.uk/easy-blackberry-apple-jam/" target="_blank">recipe</a>, using three…</p>
<p>Using blackberries foraged from Stanmore and cooking apples picked in Dollis Hill, five of us got together earlier this month to cook up some tasty local jam.</p>
<p>Group member Frances once again hosted our workshop in her Willesden kitchen. Despite it being the hottest September day since 1911, we kept our cool while the jam reached its setting point of 105 degrees. We followed this <a href="http://www.fabfood4all.co.uk/easy-blackberry-apple-jam/" target="_blank">recipe</a>, using three times the quantity from our plentiful supply of fruit. The session included various top tips from Frances, including the wrinkle test on a chilled saucer to tell if the jam has set.</p>
<p>Once everything was chopped, mixed in and the resulting ruby red concoction on the boil, we had ample time for refreshments – home made elderflower cordial and a deliciously yummy lemon drizzle cake that would have fared well in <em>The Great British Bake Off</em>! A flurry of smart phones took pictures and videos throughout, but nothing captured the wonderful aroma of blackberries cooking other than being there.</p>
<p>In all we had a thoroughly enjoyable evening, and participants took home a couple of jars of our local preserve to boot. The remainder will be sold at our forthcoming stalls.</p>
<p>See photos <a href="http://ttkensaltokilburn.ning.com/photo/albums/blackberry-and-apple-jam-workshop" target="_blank">here</a></p> Big Blackberry Picktag:ttkensaltokilburn.ning.com,2016-08-18:3499303:Topic:802862016-08-18T08:35:13.154ZViv Steinhttps://ttkensaltokilburn.ning.com/profile/VivStein
<div dir="ltr" id="yui_3_16_0_ym19_1_1471506325011_2787">Stanmore Country park at the northern end of the Jubilee line was the venue for our annual blackberry pick on 14th August. The park is a beautiful open space which is protected and environmentally managed, so the flora and fauna can thrive.</div>
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<div dir="ltr" id="yui_3_16_0_ym19_1_1471506325011_2796"></div>
<div dir="ltr" id="yui_3_16_0_ym19_1_1471506325011_2797">16 of us of all ages made our way courageously…</div>
<div id="yui_3_16_0_ym19_1_1471506325011_2787" dir="ltr">Stanmore Country park at the northern end of the Jubilee line was the venue for our annual blackberry pick on 14th August. The park is a beautiful open space which is protected and environmentally managed, so the flora and fauna can thrive.</div>
<div dir="ltr"></div>
<div id="yui_3_16_0_ym19_1_1471506325011_2796" dir="ltr"></div>
<div id="yui_3_16_0_ym19_1_1471506325011_2797" dir="ltr">16 of us of all ages made our way courageously through nettles and brambles to pick sun-ripened berries. The weather was kind to us and the ground, which can be muddy, was firm and dry. On the way to our chosen foraging area, we passed bird and bat boxes in the woodland, and once there could hear muntjac deer 'barking' to each other nearby. One of our group also spotted a hawk in flight. All agreed that viewpoint in the park is as good if not better than Parliament Hill for its panoramic view of London.</div>
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<div id="yui_3_16_0_ym19_1_1471506325011_2798" dir="ltr"></div>
<div id="yui_3_16_0_ym19_1_1471506325011_2799" dir="ltr">We were fortunate to have Sandra Whitehouse with us - a horticultural botanist. She was able to identify the many plant species growing near the blackberries, and was on hand with dock leaves to ease the pain of nettle stings!</div>
<div dir="ltr"></div>
<div dir="ltr"> </div>
<div id="yui_3_16_0_ym19_1_1471506325011_2800" dir="ltr">Thank you to everyone who came and made it a most enjoyable outing. The blackberries will be used by the pickers, and any excess will be used in jam making workshops and to raise funds for Willesden Fruit Harvesters.</div>
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<div id="yui_3_16_0_ym19_1_1471506325011_2801" dir="ltr"></div>
<div id="yui_3_16_0_ym19_1_1471506325011_2802" dir="ltr">See pictures of our pick <a href="http://ttkensaltokilburn.ning.com/photo/albums/big-blackberry-pick-in-stanmore" target="_blank">here</a>.</div>
<div id="yui_3_16_0_ym19_1_1471506325011_2803" dir="ltr"></div>
<div id="yui_3_16_0_ym19_1_1471506325011_2804" dir="ltr">Sally Ibbotson</div> Fermented Foods Workshop in Willesdentag:ttkensaltokilburn.ning.com,2016-05-25:3499303:Topic:805282016-05-25T14:10:08.900ZViv Steinhttps://ttkensaltokilburn.ning.com/profile/VivStein
<p class="western" style="margin-bottom: 0cm;"><span class="font-size-2" style="font-family: tahoma,arial,helvetica,sans-serif;">Twelve of us took part in our second workshop on fermented foods with Gill Jacobs. Gill, a food writer and sociologist from Transition Kentish Town, is also a member of nutrition education group, the <a href="http://www.westonaprice.org/">Weston Price Foundation</a>.…</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: tahoma,arial,helvetica,sans-serif;" class="font-size-2">Twelve of us took part in our second workshop on fermented foods with Gill Jacobs. Gill, a food writer and sociologist from Transition Kentish Town, is also a member of nutrition education group, the <a href="http://www.westonaprice.org/">Weston Price Foundation</a>.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: tahoma,arial,helvetica,sans-serif;" class="font-size-2">Whereas our <a href="http://ttkensaltokilburn.ning.com/group/ttwillesden/forum/topics/making-fermented-foods-in-willesden">sauerkraut</a> evening involved much chopping and pounding to make a vibrant healthy veg mix, this was more of a tasting session, demonstration and discussion - with a bit of practical to end with.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: tahoma,arial,helvetica,sans-serif;" class="font-size-2">Our tasting menu started with <a href="http://wiseuptohealth.com/a-quick-and-easy-ferment/">beetroot kvass</a> - a rich ruby coloured fermented beetroot-infused liquor, best drunk first thing in the morning.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: tahoma,arial,helvetica,sans-serif;" class="font-size-2">We then tried kefir – a fermented drink, most often made with cows milk. Next we were treated to a couple of kefir smoothies – raspberry with cinnamon &coconut oil, and a very delicious pear and chocolate. Gill told us about the health benefits of</span> <span class="font-size-2"><span style="color: #800080;"><a href="http://wiseuptohealth.com/putting-the-fear-of-god-into-milk/" target="_blank"><span style="color: #800080;"><font color="#0000FF"><font face="Times New Roman, serif"><font size="3">raw milk</font></font></font></span></a>,</span></span> <span style="font-family: tahoma,arial,helvetica,sans-serif;" class="font-size-2">whole milk and non-homogenised milk (anti-arthritic). These are available at farmers' markets, and Duchy Originals milk is one of the few non-homogenised brands you can get at supermarkets. It is the beneficial bacteria that is good for digestion and overall health.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: tahoma,arial,helvetica,sans-serif;" class="font-size-2">In traditional societies such as in Mongolia, milk is still fermented to preserve it. The process breaks down lactose, making it suitable for those with lactose intolerance. Kefir returns milk to its raw state; it requires fermenting grains and takes several days. A recipe can be found <a href="http://wiseuptohealth.com/a-habit-that-rolls-on-and-on/">here</a>.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: tahoma,arial,helvetica,sans-serif;" class="font-size-2">After tea and enjoying more food that people had brought to share, we then got down to making fermented carrot sticks. This involved crushing garlic, grating ginger (which we learnt to peel easily with a teaspoon) and cutting carrot batons to fit our jars. With brine poured in, we topped the sticks with circles of cabbage. These will take a while to ferment, so we tasted a batch prepared earlier, and found it just the thing to dip into hummous – a strong garlicky baton with a gingery kick. The full recipe is <a href="http://www.culturesforhealth.com/naturally-fermented-cultured-carrot-sticks-recipe">here</a>.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: tahoma,arial,helvetica,sans-serif;" class="font-size-2">Many thanks to Frances who hosted us again. We hope to invite Gill back another time.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p><span class="font-size-2">See photos <font color="#000000"><font face="Times New Roman, serif"><font size="3"><a href="http://ttkensaltokilburn.ning.com/photo/albums/fermented-foods-workshop-april-16" target="_blank">here</a>.</font></font></font></span></p> Nettle Foraging & Making Pestotag:ttkensaltokilburn.ning.com,2016-04-30:3499303:Topic:791692016-04-30T09:42:16.860ZViv Steinhttps://ttkensaltokilburn.ning.com/profile/VivStein
<p class="western" style="margin-bottom: 0cm;">Four women and a baby went foraging at the Welsh Harp reservoir last week to make nettle pesto for our stall at the Mapesbury Residents Association AGM.</p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;">The Welsh Harp is Brent's only site of special scientific interest, so it was sad to see litter and debris - a sign that people are camping out there, as in many open areas these days. When…</p>
<p class="western" style="margin-bottom: 0cm;">Four women and a baby went foraging at the Welsh Harp reservoir last week to make nettle pesto for our stall at the Mapesbury Residents Association AGM.</p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;">The Welsh Harp is Brent's only site of special scientific interest, so it was sad to see litter and debris - a sign that people are camping out there, as in many open areas these days. When picking nettles its best to avoid areas by paths prone to dog poo, but we wondered where the rough sleepers may have been too! A kestrel hovering nearby reminded us that wildlife was also enjoying this open green space, and with canoeing on the water on the other side, the area has a lot to offer.</p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;">We found the best nettles growing in shaded woodland. It is best to pick young green shoots and only the top 4 or 5 leaves. Older woody stems are not great for pesto as they soak up the oil and can be fibrous, though nettles can be picked all the year round if you pick the tips. At this time of year wild garlic is also making itself known by offering a garlicky aroma. We picked stems and leaves to add to our collection. And Vendy also showed us edible flowers of white nancy lamium. The weather stayed kind to us, but rain the night before meant muddy paths. So good footwear, long sleeves and trousers, and gloves are needed for this job – they are called stinging nettles after all!</p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;">After lunch back in Dollis Hill we sorted, rinsed, blanched and squeezed our found greens to prepare them for the pesto. We used this <a href="http://www.bbcgoodfood.com/recipes/wild-pesto">recipe</a> and adapted it to make a batch with walnuts and wild garlic. Walnuts are less expensive than pine nuts, and tastier and pretty nutritious too! Unless you have a super blender, we found it best to use a stick blender or mortar & pestle to grind the nuts and garlic with oil first. After a lot of tasting, adding more parmesan, lemon or salt, we filled small jars ready for our stall. These will keep for a week or so in the fridge – you can also freeze spoonfuls to use when needed.</p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;">Our efforts were rewarded with all produce sold, and many tasters were handed out to the great and good of Mapesbury. As one local resident declared, “hey pesto!”</p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;">See photos <a href="http://ttkensaltokilburn.ning.com/photo/albums/nettle-foraging-pesto-making" target="_blank">here</a></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;">You may like to read about last year's foraging <a href="http://ttkensaltokilburn.ning.com/group/ttwillesden/forum/topics/nettle-pesto-workshop">here</a>.</p> Food Roots and Fruit - Meeting & Film Event and Publicity Updatetag:ttkensaltokilburn.ning.com,2015-07-14:3499303:Topic:754392015-07-14T15:11:40.043ZViv Steinhttps://ttkensaltokilburn.ning.com/profile/VivStein
<p class="western">Hi all</p>
<p class="western">Transition Willesden is now four years old! Come and celebrate by joining us for our next event - a <b>f</b><strong>ilm night</strong> on <strong>Thurs 23rd July at BAR Gallery in Willesden Green</strong>.</p>
<p class="western">More details at <a href="http://ttkensaltokilburn.ning.com/events/food-roots-and-fruit-meeting-film-event" target="_blank">http://ttkensaltokilburn.ning.com/events/food-roots-and-fruit-meeting-film-event…</a></p>
<p class="western">Hi all</p>
<p class="western">Transition Willesden is now four years old! Come and celebrate by joining us for our next event - a <b>f</b><strong>ilm night</strong> on <strong>Thurs 23rd July at BAR Gallery in Willesden Green</strong>.</p>
<p class="western">More details at <a href="http://ttkensaltokilburn.ning.com/events/food-roots-and-fruit-meeting-film-event" target="_blank">http://ttkensaltokilburn.ning.com/events/food-roots-and-fruit-meeting-film-event</a></p>
<p class="western">We'll have some lovely local food and of course our elderflower cordial. Hope you can join us!</p>
<p class="western">We've also just updated our group leaflet to include our latest activities, see <a href="http://storage.ning.com/topology/rest/1.0/file/get/1091373682?profile=original" target="_self">here</a>.</p>
<p class="western">Viv</p> Nettle Pesto Workshoptag:ttkensaltokilburn.ning.com,2015-05-18:3499303:Topic:748532015-05-18T15:12:05.258ZViv Steinhttps://ttkensaltokilburn.ning.com/profile/VivStein
<p style="margin-bottom: 0cm;">Kensal Green Cemetery was the venue for our nettle collecting activities on 25<sup>th</sup> April.</p>
<p style="margin-bottom: 0cm;">I visited the site quite early on the day of the workshop to locate the plants and was advised by one of the cemetery receptionists as to where to find the best one – she herself makes nettle tea and so was a local expert!</p>
<p style="margin-bottom: 0cm;"></p>
<p style="margin-bottom: 0cm;">The cemetery is rich with plants and…</p>
<p style="margin-bottom: 0cm;">Kensal Green Cemetery was the venue for our nettle collecting activities on 25<sup>th</sup> April.</p>
<p style="margin-bottom: 0cm;">I visited the site quite early on the day of the workshop to locate the plants and was advised by one of the cemetery receptionists as to where to find the best one – she herself makes nettle tea and so was a local expert!</p>
<p style="margin-bottom: 0cm;"></p>
<p style="margin-bottom: 0cm;">The cemetery is rich with plants and trees that can be foraged for food – dandelion, violets, primrose, hawthorn, ground elder, cleavers and more. It also backs on to Regents Park canal so is a permanent extended green space – so valuable in our cramped city!</p>
<p style="margin-bottom: 0cm;">We found plenty of nettles!</p>
<p style="margin-bottom: 0cm;"></p>
<p style="margin-bottom: 0cm;">Having harvested 3 carrier bags of stinging nettles we gathered in my kitchen for a short discussion about the benefits of using nettles – as a herb, as a fabric and as an homoeopathic remedy. My nettle trousers bought from a Trader at a festival last year were a highlight!</p>
<p style="margin-bottom: 0cm;"></p>
<p style="margin-bottom: 0cm;">Preparation of the pesto was quick and easy – enjoyable time was spent tasting and adjusting the ingredients.</p>
<p style="margin-bottom: 0cm;"></p>
<p style="margin-bottom: 0cm;">Nettles are available all year around and can be used as you would spinach in dishes such as lasagne. They can be steamed as a side dish, added to stews or made into soup although when they ‘flower’ (June onwards) they can get a bit tough.</p>
<p style="margin-bottom: 0cm;">There are many recipes on line and websites outlining their health benefits of this free and abundant, highly versatile and nutritious food!</p>
<p style="margin-bottom: 0cm;"></p>
<p style="margin-bottom: 0cm;">See photos of our pesto making <a href="http://ttkensaltokilburn.ning.com/photo/albums/transition-willesden-nettle-pesto-wokshop" target="_blank">here</a></p>
<p style="margin-bottom: 0cm;"></p>
<p style="margin-bottom: 0cm;">Sally Ibbotson</p>
<p></p> Making Fermented Foods in Willesdentag:ttkensaltokilburn.ning.com,2015-03-27:3499303:Topic:744572015-03-27T18:38:35.611ZViv Steinhttps://ttkensaltokilburn.ning.com/profile/VivStein
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: verdana,geneva;">Ten participants including a journalist from <i>Vogue</i> took part in a workshop to make sauerkraut on Tuesday in Willesden.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: verdana,geneva;">The evening was led by health writer and sociologist, Gill Jacobs, who had us chopping and pounding a colourful mix of organic veg…</span></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: verdana,geneva;">Ten participants including a journalist from <i>Vogue</i> took part in a workshop to make sauerkraut on Tuesday in Willesden.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: verdana,geneva;">The evening was led by health writer and sociologist, Gill Jacobs, who had us chopping and pounding a colourful mix of organic veg from <a href="http://fieldtoforkorganics.coop/wordpress/">Field to Fork</a> - cabbage, celery, cauliflower, carrots, onions, garlic and jalapeño peppers, along with some ginger to give it a kick.</span></p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: verdana,geneva;">Gill, from Transition Kentish Town, is also a member of the <a href="http://www.westonaprice.org/">Weston A Price Foundation</a>, who promote better nutrition through natural foods. She extolled the health benefits of fermented foods: the increased bacteria they produce for better gut health, and the natural enzymes we all need. For many the increased beneficial bacteria in the mouth when eating seems to improve oral hygiene. Investing in manufactured probiotics is unnecessary and a waste of money when you eat living foods which are naturally fermented.<br/> <br/> 20 kilos of vegetables were cut up or grated, after which sea salt was added to help release the water in the vegetables, aided by pressing by hand in a large bucket and stone crock. This gave off a lovely intense vegetable aroma. We packed spoonfuls of the mix into washed (but not sterilised) jars. To ensure the veg was covered by its own released water and not open to air, which would make it mouldy, we made plugs using cabbage leaf circles and stalks. Gill also brought a traditional German stone crock with its own heavy weight to press down the veg.<br/> <br/> The sauerkraut can keep for up to 6 months in the fridge, after fermenting at room temperature for anything from three days to three weeks. I'm sure ours will get eaten a lot sooner! We also got a taste of a ready prepared batch, which was amazingly fresh and full of vitality.</span></p>
<p></p>
<p>Many thanks to Frances who hosted us, and to Gill, who has a blog which features fermentation at <a href="http://wiseuptohealth.com" target="_blank">http://wiseuptohealth.com</a>. We hope to invite her back in the Autumn to make kefir and more fermented wonders.</p>
<p class="western" style="margin-bottom: 0cm;"></p>
<p class="western" style="margin-bottom: 0cm;"><span style="font-family: verdana,geneva;">See photos by Amandine Alexandre-Hughes <a href="http://ttkensaltokilburn.ning.com/photo/albums/transition-willesden-fermentation-workshop" target="_blank">here</a>. See Amandine's article with recipe <a href="http://fieldtoforkorganics.coop/wordpress/spicy-sauerkraut/">here</a>.</span></p>
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<p><span style="font-family: verdana,geneva;"><a href="http://ttkensaltokilburn.ning.com/photo/albums/transition-willesden-fermentation-workshop" target="_blank"> </a></span></p>
<p></p> Linking Community Groups - Willesden Green Town Teamtag:ttkensaltokilburn.ning.com,2014-11-25:3499303:Topic:737102014-11-25T13:34:43.157ZMichelle Rossihttps://ttkensaltokilburn.ning.com/profile/MichelleRossi
<p>I just found out about a community group that's been around since autumn 2012. I think it'd be great if Transition Willesden worked with the Willesden Green Team to see how we could partner and maximize our collective abilities and impact.</p>
<p>Check out their website: <a href="http://willesdengreenteam.co.uk/">http://willesdengreenteam.co.uk/</a></p>
<p>I've sent them an email to sign myself up and hope to attend their next meeting if I'm able. They recently had an event 15th Nov. where…</p>
<p>I just found out about a community group that's been around since autumn 2012. I think it'd be great if Transition Willesden worked with the Willesden Green Team to see how we could partner and maximize our collective abilities and impact.</p>
<p>Check out their website: <a href="http://willesdengreenteam.co.uk/">http://willesdengreenteam.co.uk/</a></p>
<p>I've sent them an email to sign myself up and hope to attend their next meeting if I'm able. They recently had an event 15th Nov. where they unveiled that amazing cat mosiac opposite the Willesden Green tube station. Their next group meeting isn't listed, but I will pass along if I learn when it is.</p>
<p>As someone fairly new to Willesden Green community groups, I think an important thing we can do to make sure folks are aware of these groups, and also to ensure groups with similar aims aren't working separately or at cross-purposes, is to have some sort of central hub which links all the various groups together. I know Transition Willesden acts as somewhat of a hub, but I'm wondering if the Town Team might as well, or could be linked with Transition Willesden. </p>
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<p>Are there any links between the two already? Do the groups ever join together? If anyone on this site is involved with the Town Team, please also let me know. </p>
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<p>Thanks so much!</p>
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<p>Cheers,</p>
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<p>Michelle</p>