Food Partnership news Book review


Hsa Ba, Burmese Cookbook


Tin Cho Chaw (2008) Feeling inspired by the theme of this year’s Brighton Festival? If so, you might like to try Burmese cooking. Burmese food has a


unique flavour and this little known food is well worth exploring. It commonly features lemongrass, chilli, turmeric, tamarind, ginger and


garlic ingredients which are easily available. Hsa Ba, which means


‘please eat’ is a beautiful book in which Tin Cho Chaw shares her family recipes and takes you on a tour of Burma from street food from Rangoon to salads from the Shan state. It also includes traditional Burmese recipes such as Mohinga, which is a popular fish noodle soup, and finishes


up with Avocado Ice cream – yum! Roberta Emmott, Food Partnership


Shameless self promotion… My foraging blog is finally up. brightonforager.wordpress.com It’s meant to function as a real- time, “this is what’s out now in East Sussex, so go out and look for it” guide. It’s a slow start, but I’ll be delving into the wonderful world of edible flowers in a new post this week. So do check it out! Vera Zakharov


Review Brighton Permaculture Trust’s Mushroom Course


‘Why do you want to learn about growing mushrooms?’ was the first question asked of the participants at the recent Mushroom Course run by the Brighton Permaculture Trust. Answers varied: a London-based vegetable box scheme were interested in adding mushrooms to their offer; a farmer from a small holding in Wales already trying to grow mushrooms was looking for advice; several people, like me, just like mushrooms and wanted to give growing them a go. This excellent course was delivered by Bill Knight who grows mushrooms on Keveral Farm in Cornwall. It provided a good combination of both practical and theoretical learning suitable for both the


4 city food news


keen individual and those looking to grow on a larger scale. Bill taught with enthusiasm and an ability to make the complex science / art of fungi nurturing understandable. Mushrooms are one of nature’s top


recyclers and an essential link in healthy ecosystems. Understanding more about the role they play in our food system will help anyone who is trying to grow food with a minimal impact on the environment. Nutritionally mushrooms are high in


protein, low in fat and provide a good source of vitamin B. They also have a variety of medicinal uses some of which are only just being understood. From the course I took away a


Shitake Mushroom log (ready in about a year) and an Oyster Mushroom straw bag currently hanging in my cupboard (ready in about eight weeks). I also


have ideas for including a wood-chip based mushroom bed on my allotment and have gained a genuine sense of awe about the amazing properties of fungi. For details on this and other


courses run by the Brighton Permaculture Trust visit www.brightonpermaculture.org.uk For more information about


Keveral Farm and courses run there visit www.keveral.org Vic Borrill


This edition’s reviews have been provided by staff and volunteers at the Food Partnership but please do submit your reviews on books, training courses, events or films of a food nature. Submissions should be no more than 200 words and sent to Vic@bhfood.org.uk or send them by post.


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