11 – 13 October 2021
About this course
For our Gaia’s Kitchen short course, we will cook together a menu of lunches and suppers using garden produce and including some favourite menus inspired by our college cookbooks. We will also prepare chutney, sauerkraut, minced fruit for minced pies and a fruit cake which can be eaten at Christmas.
October is a great time to start thinking about seasonal fayre. There is still lots of delicious produce coming in from the kitchen garden, as well as tasty apples and gorgeous squash in the store cupboard. In addition, there are the perennial dried fruits that make up much traditional Christmas fayre to call upon.
We’ll cover bread including sourdoughs and show you how you can include some unusual ingredients in your bread – like roast squash. You will have the opportunity to work with our college chefs as well as spending time in the Schumacher gardens and Henri’s Field with our experienced horticulture team gaining a few tips about planting and harvesting Gaia’s produce. At the College we are able to provide half of the fresh food we cook from our extensive gardens which are run according to a variety of sustainable techniques.
As well as polytunnels, a forest garden and perennial growing spaces we also have a 5 acre agroforestry field, where we combine tress with annual vegetable growing. On the course you will have a tour of the gardens with our Head Gardener Colum Pawson, do some gardening and harvest some of the produce you will be using while cooking on the course
Get an insight into growing and cooking at Schumacher with these short films. (Please note that due to ongoing repairs to our Old Postern building, locations may differ for this course.)
Soil To Supper: Sustainability at Schumacher College
Inside the Schumacher College kitchens
Julia has been at Schumacher College since it opened in 1991, when she was a student on the very first course (Gaia Theory 1991). As well as producing delicious meals for staff and students she has written a cookbook, Gaia's Kitchen, which won a Gourmand World Cookbook award for best vegetarian cookbook. She originally came to the College to deepen her knowledge of ecology so as to become a more effective member of the Green Party. She says: "It’s exciting to see the importance of food (preparation, sourcing and growing) being put at the forefront of some of the cutting edge movements of today – the Transition movement and the Slow Food movement – and to realise that as a learning ground for holistic cooks, the College kitchen has a lot to contribute".
Colum manages the growing areas around Schumacher College and teaching our horticulture students. Born in Glastonbury, Somerset, Colum admits he is rarely happier than when in a muddy field. He has run a number of small agriculture businesses and also worked as a freelance horticulture consultant. He has run a market garden, worked with community supported agriculture, spent a year as part of an intentional community at Radford Mill, near Bristol, and WOOFed (worked on an organic farm) his way around France and Spain. His spare time is spent walking with his wife and two children, singing and improving his unicycling.
After eight years working in rural South India on village health and development projects, Caroline returned to the UK in 1987 to work at the Schumacher-inspired Small School in Hartland, Devon, where she taught for 14 years. Her MSc dissertation As if size mattered: education for sustainability and the human scale approach was published by South Bank University in the collection Journeys around education for sustainability (2008). For some years she worked for a regional regeneration programme, promoting a sustainable future for Devon market towns. A facilitator at Schumacher College since 2002, she is also a freelance writer, researcher and serial volunteer with local charities. She says: “For me, facilitation at Schumacher College is a wonderful opportunity to meet people from all over the world, and to work with participants and tutors to create a truly transformative learning experience. it’s different every single time, but always inspiring".
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