The food we eat, the food we buy, is a choice. We all universally make this choice regularly (sometimes unknowingly) even when we might not feel we have a choice. And the choice is not always easy. Imagine yourself in the aisle of an un-named store close to where you live, and have a think… Continue reading Choice
What is the question that drives you? The one that keeps you awake at night (in a good way)? For me it is questions like "where have all the oats gone?" "why are crofters not growing rye anymore?" and How can small food production on our croft be closed loop?" You can blanket these questions under… Continue reading The question that drives you
So...we tentatively entered this years Dragon's Glen at Lochaber Ideas Week (a local entrepreneur event organised by the Lochaber Chamber of Commerce). We entered with a local rye loaf, which we previously touched on in blog-posts here and here. And we've been invited to pitch our idea at the Semi's on 15th November 19:00 at the Moorings… Continue reading Doughies enter Dragon’s Glen 2017 with Lochaber Rye Loaf Entry
Each autumn on the Croft the land is cultivated and sown with precious rye seed kept safe for this very moment. In the September sun it shoots forth, and lays down its roots, before the approaching Highland dreich and winter frosts. Cows brae from the cow barn, and during the dark winter night the rye… Continue reading Crofting – Imagining some Closed loop fermented food fiction
So confession time - I am a bit of a nerd when it comes to information feeds - especially on the subject of minimalism, local food production, growing, baking, fermenting, old tractors, machining bits for said old tractors and generally "how things work". I'm subscribed to a number of podcasts, a fair few you-tube feeds, some… Continue reading Would you be a Local Food Patreon?
Festive Break Doughies is now closed for the festive break. The oven door is shut, the aprons hung up, and the starters are in the fridge. In the new year, we'll get everything going again - including our open food network order cycle which will re-open with regular weekly bakes (individuals and to the Deli) resuming on Saturday 13th Jan… Continue reading This year…and next year.
Social Enterprise Training So a bit of a delay writing this, but doughies have now completed day 3 and 4 of the social enterprise course. It whistled by at the end of May (and in fact the final day 5 & 6 is fast approaching at the end of June!). Day 3 covered marketing; Day… Continue reading Training, Uprising, What is Local, Bread Awards
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