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Continuing from last week’s blog, I’m writing about future food sources and specifically a business called Growing Underground. Firstly to get you in the groove, can you remember the song ‘Going Underground’ by British band ‘The Jam’ from the 80’s? If so, you can hum that whilst you read this!
Far beneath the urban streets of London lies a future food business, bringing food production back to the city. Fresh salad greens and herbs flourish under lights in a network of forgotten wartime tunnels. These plants thrive in a controlled environment without interference from the English weather, a pesticide-free hydroponic system ensures each tiny leaf tastes amazing.
Peas, coriander, wasabi mustards, garlic chives and rocket are blooming 33 metres below Clapham High Street. The business has not been designed to replace farming, but to compliment it. The usual kilometres travelled by fresh salad to get from farm to plate is huge. These boys are closing the gap for London cafes restaurants and markets to supply and feed customers with ‘local’ produce.
Food used to be grown within cities, London’s street names are a dead giveaway. For example Saffron Hill. Yes, the world’s most expensive spice was grown in London in the 13th Century!
Even Perth’s market gardens over a few short years have been sold to appease our appetite for urban domestic sprawl creating many kilometres between us and our fresh food supplies.
Richard Ballard and Steven Dring are co-founders of this unique subterranean farm. The foresight of these two surely will inspire others with ideas to take action.
Thanks to Collosal http://www.thisiscolossal.com/2015/09/growing-underground/ and BBC Radio 4 Food and Farming Awards for images.
BBC Radio 4 Food Programme Podcast is available here http://www.bbc.co.uk/programmes/b006qnx3/episodes/downloads
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TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running
TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT
Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running the kitchens of a busy country inn.
After marrying Kojonup farmer-boy Anthony in 1990, they moved to Perth. Tracey initially worked for Mustard Catering in Fremantle where she enjoyed a senior role in menu development. She then went on to work for one of Perth’s leading law firms as their catering co-ordinator and later took a position with Kate Lamont’s team.
Establishing Matters of Taste Cooking School in 1997 Tracey says “After running this business for so many years, my love of food and cooking is constantly growing. We seem to have such gorgeous clients and I still get a buzz out of every class”.
Tracey is serious about cooking but doesn’t take cooking too seriously. She facilitates classes with her special style of humour and is known for making class participants feel immediately at ease. She has a vast knowledge of food and cooking and is delighted to be able to inspire and teach clients to realise their potential.
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