SFYN Scotland returned to Edinburgh University’s Fresher’s Food Festival on Friday 16th September to spread the word about good, clean and fair food for everyone to new Edinburgh University students!
We ran a competition/raffle on the stall, encouraging the students to ask think about and ask more questions about where their food comes from and had a wonderful response and some really great questions, from ‘Where can I source sustainable food locally in Edinburgh?’ to ‘How has Instagram affected student’s knowledge of food and health?’ and a particular favourite of ours which was “Can you brew a fungus into alcohol?”
We will be compiling all of these questions to share and hopefully answer, either here on the blog or through our series of What The Food events. Please join us on this journey!
Knowing that everyone likes some free food samples, we also baked some shortbread biscuits which contained heritage grain beremeal and dulse seaweed. These were two items that are part of Scotland’s ‘Ark of Taste’.
The Ark of Taste is a key international project of the Slow Food Foundation for Biodiversity. It aims to catalogue and promote quality products from around the world that are rooted in culture, history and tradition and that are in danger of disappearing. It seeks to re-discover an extraordinary heritage of fruits, vegetables, animal breeds, cheeses, breeds, sweets, cured meats, and much more. Here in Scotland, we are blessed with so many incredible products and our Ark list features everything from Reestit mutton and Native Shetland Lamb to beremeal, peasemeal and the Musselburgh Leek. There is a pressing need to research, record and promote the many other special heritage products that are in danger of disappearing.
If you enjoyed the samples or are keen to try making the shortbread you can find the recipe here!
We’d also like to give a big thanks to all the friendly local businesses (mentioned below) who generously supplied prizes for our #WhatThe Food competition!