Wonderful to return after a month away and to hear about and see all the great things my colleagues have been doing at the Printworks, writes Jane Riddiford. Our community programme has now launched with the first workshops for children and young people underway in our Paper Garden space.Read More
6 months have passed like a typhoon, and it is almost the end of my internship with Global Generation, writes Momoko Ogihara. Time here passes really quickly, there are always many things happening in the garden, kitchen, classroom or even outside the skip garden. Every staff member here is so passionate about what they do, they come up with many creative ideas and make the idea into reality working towards a more sustainable and fairer world.Read More
When I started organising my fieldwork in London, I contacted the Skip Garden and Kitchen and they agreed to be one of my case studies, writes Brigida Marovelli. I first found out about the Skip Garden when mapping food sharing for SHARECITY100, an online interactive database to showcase information for over 4000 initiatives in 100 cities around the world. This was the early stage of my involvement with SHARECITY research project, a five year research project led by Professor Anna Davies at Trinity College Dublin funded by the European Research Council. The project explores the practice and sustainability potential of city-based food sharing economies.Read More
Fungi have been on my mind recently or, more precisely, on my trifle! Yes, even my beloved trifle (in the fridge) has succumbed to a deadly attack from a grey mould. It’s got me thinking about what a mixed relationship we have with this kingdom, separate from plants and animals. Perhaps we’ve all personally suffered attacks from said kingdom – the dreaded ‘athlete’s foot’ or dandruff – but us gardeners at the Skip Garden have other uses for this family. Firstly, without a good range of fungi, our compost wouldn’t decompose so quickly or so well and now we add mycorrhizal fungi to our soils to make a symbiotic relationship with our plants' roots, getting much better health and growth – so, love them or hate them, we really couldn’t live without them.Read More
I can't believe it’s been a year since the pupils of King’s Cross Academy started growing a garden. We’ve sown hundreds of seeds, harvested green salads, tomatoes, carrots, chard to name a few. And we’ve been eating them along the way too, taking them to chef Libby to put in the delicious school lunches.Read More
I got an introduction to photography that I will never forget.
I was taught that anything goes and everything goes
I was taught that no matter what you think of your own work, others can view it way differently.
There is no one meaning
And no one meaning is more significant than another
And getting to learn other people's views of “old” was refreshing and eye opening.
In the new year, we welcomed fresh new faces to the Skip Garden. The Junior Chef Club invited young people to join us on an exciting culinary journey - from the garden, to India, Japan and so much more! We delivered sessions on a variety of topics to enable participants to develop their cooking and social skills and connect with nature as well as their local community.Read More
As with most things in life, I believe there's no better way for students to understand the world of work than to explore it for themselves. This is why we are always keen to provide opportunities for the young people we work with to connect with future employers in person.Read More
I catch my breath every year at the beauty of spring flowers; this year in the Skip garden we’ve got more flowering bulbs than ever before and it looks wonderful. This is mostly to do with the warm winter we’ve just experienced encouraging all the spring bulb species that should flower one after the other to all flower together!Read More
Over the last two months our space in the Canada Water Printworks has started to feel like home. Thanks to the many hands who have joined us, the feeling of what Global Generation is about has come to life in what is essentially a large concrete space with a roller shutter door to the outside. We have been growing a space, growing a team and growing possibilities for volunteers.Read More
Sweet Potatoes have a low GI rating (glycaemic index) and are a good source of vitamin A, B6, C and potassium. Unlike regular potatoes they count towards one of your 5 a day (or is it 10 a day now?). There are very many varieties of sweet potato worldwide, they fall into three main groups – dry and mealy-fleshed - soft and moist-fleshed and coarse-fleshed (used as animal feed). They are related to the morning glory and distantly to bindweed. We grow the soft and moist-fleshed types.Read More
For people all over the world; from early times until now, fire has been the heart of community building. Hence it was a natural choice to base some our first community workshops in and around Canada Water on the theme of fire. Thanks to the support of British Land we were fortunate to have the opportunity to work with Time and Talents, a long-established organisation that has worked for 130 years with its local community.Read More
What might a twig pencil, a printworks and a potential park have in common? On this occasion, they were all stepping stones in a story brought to life by Year 5 pupils from St John’s Catholic Primary School in Canada Water.Read More
One of the many joys of working in the Skip Garden are the many interns and volunteers that we’ve got to work with over the years. They don’t just come from the UK presently we’ve Ylva Fahlén from Sweden then recently Marta Martínez Santiago from Tenerife. Marta is now touring South America and to support our Skip garden’s Celebration of World Fruit & Veg has kindly agreed to be our ‘roving reporter’ when it comes to unusual fruit and vegetables. I’m so excited as this is from a continent that has given us many of our standard fruit and veg.Read More
Let me take you on a journey. From the bustling streets of Old Delhi to the royal palaces and forts or Rajasthan, up to the vibrant hills of Tamil Nadu and down to the coconut tree covered coastal backwaters of Kerala. I have always been inspired by Indian food. It's no coincidence thatthe UK's favourite food is Indian; it is a cuisine bursting with intense flavours that are undeniably appealing to multiple senses. It's basis is so very different to European cuisine. It never fails to impress me how diversely a similar spice combination can be adjusted and added to different ingredients to create an endless array of soul warming dishes.Read More