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Opensource Community Bike Trailer Kitchens
Newsletter Fork in the Road's News August 2019
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⭐⭐The journey continues!⭐⭐
Some time has passed since I've sent out the last newsletter. Fork in the Road had to take things slowly over the past months but now we are back, refreshed and ready to bring the kitchens to new spaces.
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⭐⭐Exciting News!⭐⭐

We have successfully secured a grant from the national lottery foundation under their awards for all category. We are really excited that this will enable us to deliver more events until next summer!

I have also exciting personal news, as I have started a new job. Unfortunately, this means I will not be able to fully dedicate myself to the project. Which is why Toni has come onboard to help with the delivery of the events and overall coordination of the project. I will stay involved but be acting more in the background.

A big welcome to Toni!

Having run a successful cafe in the past and now working in community development and environmental arts - I'm passionate about connecting people, sharing knowledge and skills, and nourishing the belly and brain! I'm really looking forward to working in different communities with the bike trailer over the next year, having fun with cooking and sharing tasty food with many.

Although the past months were a bit quiet, we have participated in some excellent events:

We supported Grassroots Remedies in one of their herbal workshops by cooking a herbal feast. They introduced me to the joys of hyssop, a wonderfully delicious herb.

Fork in the road also provided the culinary element during the Power of Food Festival event at Granton community garden. The Ribollita was a resounding success. See recipe further down. We also cooked up a delicious vegetable stew to support the work of the Edinburgh Scrapstore at Granton Hub.
Coming up:
  • Wed Sept 4th - Hub community meal
  • Fri Sept 6th - Hammer and Sizzle! Fork in the Road/Easy Sharing event  
  • Sat Sept 7th - Launch of Granton Community bakery
  • Tues Sept 10th, 17th - Granton Community Gardeners
  • Sat 21st - Granton Wild plants and Herbals open day
  • Tues 24th - Granton Community Gardeners
You can find the exact details on facebook closer to the day!
⭐⭐Opportunities to get involved⭐⭐
Volunteers wanted

Fork in the Road is looking for volunteers to help with the delivery of events and other tasks. Do you like open source design? Would like to cook more? Do you want to get involved with different communities across Edinburgh? Do you have an exciting event idea? Get in touch by saying a little bit about yourself, why you would like to get involved and how fork in the road could help you develop your skillset.
Cooking bridges

I am happy to announce that soon we are going to launch our new project "cooking bridges". This project will take place next summer. Through events where local communities can share a recipe and cook it on the bike trailer kitchen, we are hoping to "cook" bridges across Edinburgh. All recipes will be collected and published to celebrate the culinary diversity of Edinburgh. We are looking for communities to be involved in particular in Granton, Wester Hailes and Craigmillar, but if you are based anywhere else please do not hesitate to contact us. If you would like to get involved or have a recipe featured please get in touch!
⭐⭐Guidelines for delicious Ribollita⭐⭐
Ribollita is a Tuscan speciality that makes use of stale bread. It can be varied according to your taste, what veggies you have available, what pulses you like and whether you are a soup or a stew person.
It is a wonderful recipe that can easily be scaled up or down. The instructions are vague so you can unleash your creativity!

You will need:
  • Olive Oil
  • Onions
  • Garlic
  • Pulses (butter beans, chickpeas, lentils, kidney beans, whatever you have on hand/you enjoy)
  • Veggies (e.g.Carrots and Celery)
  • Tinned tomatoes
  • Passata
  • Veggie stock
  • Leafy greens (cavolo nero is traditionally used but feel free to use any greens you have and feel like they would work)
  • Herbs and spices to taste (Fresh rosemary and thyme work great)
  • Stale bread

Start by frying the onions in a healthy amount of olive oil. If you are using dried spices now is a good time to add them in. Also add the garlic.

Now start adding your veggies, those that need a bit more time cooking first. If you don't want your leafy greens to completely wilt down add them at a later stage. Fry the veggies for a bit.

Add the pulses and then the tomatoes, veggie stock and passata (if using). Now is also a good time to add your herbs. If you have parmesan rinds throw those in the pot as well, they give a delicious flavour to the stew.

Let it simmer for some time and start adding your leafy greens.

Once you are happy with the consistency of your soup/stew (bearing in mind that the bread will soak up a lot of liquid!) you can start adding the bread. Cook a bit longer, around 5 minutes, taste and adjust to your liking! Try adding some acidity such as lemon juice or balsamic vinegar to enhance the flavours.

If you are feeling like you need a bit more comfort, you can add more bread and cheese on top and put the whole thing in the oven for a nice crust. Or top with toasted breadcrumbs, lemon zest and cheese.

⭐📙⭐Have you heard about the Fork in the Road Project Handbook?⭐📙⭐
If you haven't got a copy of the Fork in the Road Handbook yet, we still have a few available!

The book, as well as the plans for the bike trailer kitchen, are now also available online. Check them out here: Book and Plans.
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Fork In The Road · 9 Spey St Lane · Edinburgh, Edh EH7 4QB · United Kingdom

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