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Collections etc:. Top 7 Sustainable Chocolates for Easter

Collections etc:. Top 7 Sustainable Chocolates for Easter

By Chloë Stewart

Easter is going to be a little different this year.  Not the usual, family gathering, chocolate-filled, day of excitement it often is.  But that doesn't mean we can't keep spirits up with adapted traditions, support local businesses or surprise someone with a chocolate treat.  In fact sometimes, nothing says it better.  So here's our list of [mostly] UK based Chocolate companies to add a touch of sweetness to your day, or someone else's. 

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BWL.: ChicP

BWL.: ChicP

By Chloë Stewart

ChicP's solution to fighting food waste is simple, but ingenious, and enabling the saving of tonnes of perfectly edible produce in the process.  It's also a visually vibrant, and a real taste-explosion of a product.  Also reminding us of the amazing versatility of hummus. 

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Collections etc:. COVID-19 Top 10 Food Deliveries

Collections etc:. COVID-19 Top 10 Food Deliveries

By Chloë Stewart

With the situation being what it is - ever evolving, uncertain, unprecedented - many of us are suddenly finding ourselves in the confines of our homes.  Whether or not we expected it, it's here, and we've had no choice but to turn to online delivery services [even the government said so].  Unless of course you happen to live near the wealth of independent shops and markets scattered across our vast city, and you can shop local; Borough Market, for example...

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Recipe etc.: Rhubarb + Apple Galette

Recipe etc.: Rhubarb + Apple Galette

By Chloë Stewart

A galette is basically the hipster version of a tart.  It is imperfect to perfection, rustic to the point of being refreshingly contemporary.  And was the ultimate trend setter.  Until everybody caught on.  It also just so happens to be the easiest seasonally-adapting hack to entertaining.  Don’t have a tart tin?  Galette.  Don’t have perfectly just-ripe fruit or veg?  Galette.  Don’t have hours to prep?  Galette.  Don’t want to hear more reasons?  Galette. 

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Journal etc.: March, Transformations

Journal etc.: March, Transformations

By Chloë Stewart

Talking about transformation has never seemed quite so pertinent.  March is the month that signifies the turning of seasons. Those long dreary Winter days are almost over.  The days are getting longer, daffodils are shinning happy yellow faces in parks, grass has replaced mud and the need to wear a beanie along with 7 other layers is less necessary.  It's safe to say Spring is finally here.

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BWL.: Elysia Catering

BWL.: Elysia Catering

By Chloë Stewart

Who better to feature in our month of pairings than a business that seriously knows a thing or two about food pairings.  We have been working with Elysia for a while now; one of our longest standing customers, in fact, from using our juice pulp crackers back in the day, to regularly sourcing our brownies made from juice pulp.  Founded by Sophie Andre, a fellow food waste worrier since starting in 2017; they have saved more than 9 tonnes of British artisan food from going to waste and served more than 29,000 people around London.  That is most certainly something worth celebrating.

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Recipe etc.: Pizza Dough, Vehicle for Leftovers

Recipe etc.: Pizza Dough, Vehicle for Leftovers

By Chloë Stewart

Italy’s shining glory.  Done differently in every region.  Hell, every household I’m sure.  But always available per prendere via [to take away].  And the PERFECT vehicle for any combination of toppings and crazy pairings your creative self can come up with. Pizza is very forgiving, like that.

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Journal etc:. February, Pairings

Journal etc:. February, Pairings

By Chloë Stewart

This post is simply an excuse for us to share with you our favourite sustainable brands - given we spend a lot of time researching them, we thought we might be able to save you some time - and show you how versatile our first product, juice pulp granola, really is.

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Recipe etc.: Week of Chickpeas

Recipe etc.: Week of Chickpeas

By Chloë Stewart

I’m not really one to ‘meal plan’.  Even if, interestingly, that is often touted as quite an effective way to reduce food waste in the kitchen.  If I’m honest, I just never get organized.  Instead, I like to invest in one ingredient, and see what I can add to it from the excess odds and ends I have lying around [perhaps you can relate…]

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BWL.: Re:Store

BWL.: Re:Store

By Chloë Stewart

Instagram is a funny thing.  It comes up in a lot of conversations with friends, colleagues, customers... it's a mood-board, a portfolio, it's a LinkedIn, a social calendar.  It is, in some ways, fascinating, and I genuinely learn from each conversation.  But whenever we're in doubt, it has a way of reminding us of the true meaning of a 'social media'; we've made some of the most brilliant connections via the platform.  One of which, is Megan, founder of packaging free shop, Re:Store in Hackney Downs Studio.  Also one of our most favourite customers; supportive, game to try all sorts of circular economy models, and source of the best customer review, possibly, to date.

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Journal etc.: January, Conserving

Journal etc.: January, Conserving

By Chloë Stewart

A time of new year's resolutions and new things in general. What if we simply looked at things we are lucky to have already, in a new light? Instead of getting distracted by shiny new objects, while perhaps sometimes tempting, we also love to celebrate the old, like that pair of trousers from 8 years ago you remembered you had; or at least know how to repurpose old things.  According to WRAP, around 300,000 tonnes of clothing – worth about £140 million – go to landfill every year in the UK alone.

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Recipe etc.: Pick-Me-Up

Recipe etc.: Pick-Me-Up

By Chloë Stewart

It's simple, and humble in its appearance.  But, done right, it will blow anybody's socks off [this coming from a non-coffee drinker].  So we thought it could perhaps offer some inspiration for the forthcoming New Year's Eve celebrations.  You can make it in advance, you can upcycle any stale biscuit ends, fruit - poached/canned [the Italians might disagree here, but I was once served a white chocolate and berry version and it was pretty excellent], and bottom-of-the-bottle booze.  It really is the ultimate, bestover celebration dish.

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