I was lucky enough to meet Rosie earlier this year, we spent lockdown together at Flourish Produce where we constantly discussed organic food, healthy soils, work ethics, the joys of working with natural, regenerative agriculture and more! It didn't take me long to realise that Rosie was an incredibly talented musician and costume designer, as well as a constantly positive and uplifting character to be around.
Rosie’s article discusses her entrance into regenerative clothing and fabrics and as expected, is beautifully written and completely inspiring - enjoy.
Since we started SSAW we have been collaborating with photographer Gaetan Bernede to create bespoke wraps for our bunches. We were first introduced to Gaetan’s work through his Dying Flowers project - it was a subject that really resonated with us. For us, flowers are vital for their sense of the ephemeral; a constant reminder of temporality and the fleeting nature of existence. We have become so used to imported blooms which don’t move and last for weeks. But nothing is ever still in nature. Without being macabre, growing flowers and having them in a vase, is an opportunity to appreciate the fullness of the cycle of life. Sometimes the truth is that flowers are their most beautiful just before their very end, when the petals extend out the furthest - open and expansive, like arms outstretched, embracing the world.
Poppy, like us, is optimistic that increased intersectionality in farming and horticulture will bring permanent and necessary change. Inclusivity and accessibility is crucial in our journey towards a healthier happier planet. Focusing on regeneration of society as well as our land is something we all need to shift our behaviours toward - ‘sustainability’ has become a buzzword that doesn’t reflect all that is required of us if we genuinely want to make change.
Meet Jed - the wonderful mushroom man. "Whilst working at Rochelle I had the pleasure of meeting Jed. One evening during service Jed popped his head over the counter, ‘’ I’ve got a mushroom delivery for you’’ he said. I’d never seen such a beautiful array of wild mushrooms, and for him to just be giving them to the restaurant was mind boggling. After chatting and hearing more about Jed’s work, he sat down for dinner with his pal. Angus (fellow chef) and I then cooked the entire menu for them, plus a few extras!" - Lulu Cox
A collection of recipes by three great chefs - Emily, Hayley and Lauren. Each recipe calls for using British Strawberries. A note from us at SSAW Collective, make sure you choose wisely when purchasing your fruit. Respect the seasons, note the origin, packaging and method of production. When Strawberries are over, think raspberries and then blackberries and consider that all recipes can be adapted and altered and will always be the most delicious when using the most seasonal ingredients.
I believe the most successful kitchen garden, whatever its size, is a result of its relationship and value to the community it supports. There is a perfect symbiosis, where the soil, and equally the plant, is nourished by the gardener and the plant returns beauty, scent, energy, minerals, and joyful flavour to the community. The balance of the community is sensitive, as with many organic systems. We only nourish ourselves properly if we listen to our bodies and respond to what they really need.
I suppose it began about 4 years ago. At the time I was painting a lot with ink, the regular Winsor and Newton shop bought ink. I then got the chance to visit Japan and ended up stumbling across a very old and very beautiful pigment shop in the back streets of Kyoto. I ended up buying an indigo blue and a rusty yellow coloured ink. I had never used such beautiful ink and was obsessed by getting more but had no idea if or when I would ever go back to Japan, let alone find the shop again.
I have always been interested in bees. Working as a chef I am aware how dependent our food chain is on these lovely little pollinators. A few years ago I inherited some beekeeping equipment from my mum’s cousin. He kept bees in Highgate cemetery, and his honey was branded with a drawing of Karl Marx who is buried there. I decided to take a beekeeping course to see if I could put his equipment back to use.
Last week we pulled out over 700 ranunculus corms collectively. It’s a satisfying and cathartic process but a sad one too. We found most corms had doubled, some even tripled in size and looked so fat and healthy it felt a shame dusting off the soil and cutting the drying foliage back. As perennials, they can be left in the ground & overwintered, however lots of people choose to pull them out at the end of their season to make room for other crops.
The Broad Bean. One of the oldest known cultivated plants, dating back to 600BCE. Fresh broad beans grown at home or grown locally are sweet, tender and succulent; completely different and a hundred times more delicious than those you can buy in the supermarkets. Like peas, they taste best freshly picked. ‘Windsor’ broad beans are a classic variety recognised for their flavour. If you have space to grow these, do!