Out Come the Wolves

Disclaimer: Article written with Bristol residents in mind; doesn't mean these tips don't apply wherever you are though! Food waste accounts for 7 million tonnes   of all waste created in the UK annually . Unlike other forms of waste, food waste has the potential to be easily diverted from landfill,   avoiding continued overfilling of landfills, pollution of the environment, and emissions from the transportation, industry and uncontrolled decomposition of this waste, not to mention the wasted man hours, soil nutrients, water, and additional costs needed to create any and all food. Grow your own vegetables By growing your own vegetables you can be in control of everything that will go into them, and eventually your mouth. Asides from the taste and health benefits, you’ll be more wary of wasting the results of your hard work rather than easily accessible supermarket produce; you won’t have to purchase as much produce as well, and so will sa...

It’s only been two years since I became a vegetarian, and for me it was very easy; although I ate meat, I never saw it as very important, and my upbringing didn’t hinge much cultural importance to it. As I began cooking more I began eating meat less, which was expensive and not always easily storable or usable, and fairly often bland. My partner has been a vegetarian most of her life so it made a lot of sense to just slip into it and stop eating meat in the winter of 2016.             The breaking point for me was a few lines and descriptions in J.M. Coetzee’s Elizabeth Costello, which I was studying at the time as part of my Literature undergraduate degree. Through the titular character, Coetzee elaborates that meat producing systems are factories of death, emerging from the Chicago slaughtering pits of the early 20 th century that specialised in toning the efficiency of killing, where men spent their working hours clubbing...

These are some texts that I read while studying Environment, Development & Policy at the university of Sussex that I feel helped formulate my own ideas on rewilding as a conservation strategy. There are definitely more out there that are explicitly about rewilding, but I feel these helped me form my own personal opinion. To follow up, the works of Franz Vera, Sergey Zimov, David Foreman, Josh Donlan et al. and Mauro Galetti have helped form some of the earlier writings on rewilding. Feral: Searching for Enchantment on the Frontiers of Rewilding - George Monbiot The first text on rewilding I read. I was turned on to Feral by a piece written by Monbiot in the Guardian, which I think was an adapted excerpt in the run-up to the books launch. Monbiot has written fairly extensively on environment and society, with a previous book, HEAT, focussing on climate change. This book offers an extensive and emotive look at rewilding in a holistic British landscape, selecting areas o...

Although I have put together the odd jam or syrup every year for at least three years now, I still consider myself an amateur at best when it comes to making preserves. Nevertheless, I feel I have got the gist of making certain products and what defines them in ingredient and technique. These are products that I consider 'autumn' products. Savoury I have made chutneys and ketchups before, but not many times. This year I made a Hawthorn ketchup with some added Sloes (the fruit of the blackthorn plant) as part of a gift bundle of foraged preserves (mainly because I am stone broke!) The ketchup came out brilliantly, with a subtle berry sweetness perfect with cheeses. I prefer it with halloumi or a goats cheese, but have had it in sandwiches regardless. I did not use many sloes, and they are more commonly used to make gins. Hawthorn has many medicinal attributes, mainly to do with the health of the heart and circulation.   A jar and a half of Haw & Sloe Ketchup. I m...