The Tale of a Teaspoon

Milk - the white stuff... although perhaps shades of cream through to oaty-beige depending on your ‘milk’ drinking preferences these days! So where are we with milk and our stance on what is good for us and good for the planet? There are so many articles debating milk, the pros

‌ For Starters... Welcome to Summer... well sort of. Some days yes, some no, some both? The weather aside, there is lots of news my end not least that I've started a new job which I am very excited about. You are reading the words of Vallis Farm's new Business Development

It's easy to fall into old habits. For picnics I used to buy lots of fairly unhealthy, plastic-clad convenience food. Ready-made sandwiches, bottles of pop, packets of crisps and pots of dips, all bought quickly and cheaply from the nearest supermarket. Time to do better! The Food I think a

As we have discussed previously, Spring in Britain is not what you might expect in terms of food crops - and this period of very little new produce is known as The Hungry Gap. In some respects, it compromises the better part of Spring, certainly the early part, but as

For Starters... Hello. It's been a little while. I loved writing Food For Fork in 2023 but as Winter settled in there were fewer sustainably minded foodie events and in some ways they were getting rather same-y. I also struggled with geography; with readers from further afield starting to sign

Wells is the smallest city in the England due to it's lovely Cathedral and it was also host to many scenes in the legendary 2007 film Hot Fuzz. As a tourist destination Wells is able to cater for a wide variety of culinary preferences, including some great options for those

For a period in March, April and even into May the winter crops have ended but the new season’s plantings are not yet ready to harvest. As a result there is a lack of fresh produce available here in Britain. Put simply - the spring and summer vegetables are

This is not how I thought I'd start this article but here we go. I'd like to dedicate this to my Mum. I wrote it whilst sitting by her beside in the days leading up to Mother's Day this year. Mum taught me how to cook, from scratch, using what

A little left field for the Tale of a Teaspoon but I recently excelled myself in creating an entire toddler party menu devoid of ultra processed food, and I thought I'd share it. Ultra processed food is bad for you. If you haven't caught on to this yet then please

In the next of our Meet the Maker series, we spoke with Peter Prescott, founder of CULTJAR. The concept - environmentally friendly grown and deliciously fermented, pickled and preserved vegetables and fruits - sourced mainly from the West Country if not from Peter’s Worminster Farm itself. Peter has built

We may be about to embark on the most wonderful time of the year when we all kick back and enjoy indulging in delicious food and drink but unfortunately as well as wonderful it is also the most wasteful in terms of the amount of food that is bought, cooked

So the festive season is fast approaching and you are probably writing your list and checking it twice; but perhaps, may we suggest that you check a third time and see whether you can buy some of the gifts on your list locally and sustainably. Particularly if you’re after

Autumn is well and truly here - the leaves are a beautiful mix of oranges and red and are starting to fall, the temperature is dropping and the evenings are drawing in, so it’s time to cook some wholesome recipes and cosy up. To me, nothing quite says autumn

For Starters... The Tale of a Teaspoon has 3 pillars; food sustainability for People, Planet and Pocket. The "people" pillar is about health and wholesomeness, and what better season to dive into the latter with full gusto. Nicely nestled between Halloween and Christmas, November is a time to cosy up,

You are receiving this as you are subscribed to The Tale of a Teaspoon. In addition to Food For Fork, our monthly newsletter, we share articles that help you connect with your food and help you on your journey to a more sustainable plate. Somewhere in the midst of the

For Starters... Welcome to Autumn! I love this season. There is honestly nothing better than it being dark in the evenings, putting the fire on, wearing big socks and switching the menu to include more seasonal soups and Sunday Roasts. The changing of the seasons also reminds me how far

As we approach that spooky time of the year, here is a scary thought for you; of the huge numbers of pumpkins bought and carved each year a large number will go to waste and take some twenty years to decompose in landfill. Further more when they end up in

Small, rural Bruton punches well above it's weight with a generous offering of different eateries. There is a passion here for local and seasonal produce but what materialises on your plate will satisfy a broader geographical pallet. Osip @osiprestaurant Bruton is a small, rural town and yet thanks to Merlin

If you like Food For Fork, please share so others can subscribe. For Starters... I've taken a bit of time to communicate where all this "food stuff" is taking me. The Tale of a Teaspoon; My Journey to a More Sustainable Plate is a summary of the last few years.

Hi all - I’m Caroline, @frome_withaview. Vicky has kindly invited me to guest blog for The Tale of a Teaspoon and so over the coming months I'll be exploring the world of sustainability and journeying towards a better plate and a better planet. Although I am keen to