To help others as part of the way that we approach baking is part of supporting change and social justice though out every day food choices. We all cook, bake and eat. We are all intrinsically linked. Anyone who eats is linked to the farmer who produced the food, cooks are linked to farmers, and fishermen, bakers to millers, millers to farmers and untimely we all link back to the soil. We have during the past century succumbed to the empty dreams of industrialisation. Our links and understanding of our food and each other have been broken down, to marketing campaigns, run by conglomerates that we, like fools finance, allowing them to control our relationships with food and ultimately with each other.
We are in fact one. One earth. One air. One sea.
I’ve always known that the best ingredients make the best bread, cakes and pastries, but the past few years have taken me on an incredible journey. I have spent time in India, Uganda and Grenada, meeting farmers, growers and producers of food that we eat every day. To stand and talk directly to the people that grow our ingredients is a humbling experience. I realised exactly what an enormous impact we have on farmers when we choose what ingredients we choose to eat, and saw first hand how our small daily decisions have a direct impact on families like my own.
After spending time with chocolate activist Mott Green (1966 – 2013) of The Grenada Chocolate Company, Xanthe Clay and Captain Arjen Van de Veen I decided to commit fully to teaching and writing about a more ethical and sustainable way to cook, bake and eat – without compromise. I am delighted to say I am now entrenched in recipe development and research for my next book. It will be published by Kyle Cathie in Autumn 2015 and it is about how making small changes to our everyday food can make a real difference in the world (and yes there will be some sourdough and wild yeast in the book.)
I will continue to post recipes and information and teach sourdough bread courses on Fridays, but until May 2015 I shall be teaching just once a week on Fridays. Classes are being booked quickly, and although I do my best to accommodate everyone if anyone would like to come to a class sooner then please watch the Facebook pages as I pop any cancellations or last minute availability on there. In the meantime I will be late to bed and early to rise, writing a book that I hope will make our world a better place.