There are many opportunities to choose feeling small, and to diminish the power of each decision by hiding in a crowd. But, when I am the 499,999th person to litter my disposable coffee cup that day and I see someone opposite me doing the same, that small decision has just piled up into a house that is bigger than mine.
We love our coffee.
You love our coffee (presumably, because you keep coming back!).
And we love Bristol-Based Extract Coffee Roasters because they supply us the coffee!
And, we love them because they stand for all the things that we believe in too: respect for the land, investing in our communities and quality products that are always striving to be even better.
Ok folks, so many of you asked for this recipe, and we just couldn’t hold off any longer. We’re sure it’s a lot to do with the crazy-delicious looking photos taken by Jude Allan, so a big shout out to him and his awesome photography!
There are many reasons cited for going vegan – it’s cheaper, it doesn’t support an unethical industry, it’s better for the environment, it’s healthier… but I’m going to focus on one element that isn’t really talked about enough (unless it’s being unfairly disputed): that it’s delicious. Deliciousness is important because if I’m going to be eating three times a day (who am I kidding, I eat all day long), I’d better be enjoying it because life is short.
Summer is here – granted in its very varied manifestations in lovely Britain. That, of course, means shorts, flip-flops and vine ripen tomatoes are out.
I’m going to share with you a very quick, very easy and very popular recipe for Pasta Pomodoro. The perfect way to use up the sudden abundance of tomatoes left on your doorway by your allotment enthusiast of a neighbour, and enjoy the season’s best flavours. But first, an enthusiastic account on why we love seasonal variety when it comes to our produce.
Salt gets a pretty bad rep, thanks to diet magazines, the internet and that bearded guy with a feathered hat and glitter Speedos we’ve all met at every festival, ever. It’s really a bit unfair on this humble and generous mineral. Sure, over-salted vegetables make you so thirsty that you wonder if you should change your name to ‘Sahara’, and there is an unnecessary addition of Monosodium-Glutemate (otherwise knowns as MSG) in just about everything with a wrapper. We’ll be dropping some science bombs on that later, but first, let me tell you a story.
Why is Sourdough Bread so DELICIOUS?!
Well… because humans like you and me enjoy foods that are easier to digest. It’s a biology thing. An evolution thing. It’s science, ok? We’ll get into that later, but first a bit of a rant on the amazingness that is bread.