Friday Headlines

the weekly newsletter from Dr Ruth Weeks, Headmistress

Year 11 Discover 'Slow Food'

30 September 2011

The Year 11 GCSE Home Economics group were asked, 'What is 'Slow Food'? The most obvious answer was that it must be the opposite of 'fast food' and all that it stands for.

The Slow Food movement ( is an international body who support and promote all food producers following traditional methods of farming. In the fast modern junk food environment, Slow Food is the voice of calm reason and quality. Slow Food works to promote the greater enjoyment of food through a better understanding of its taste, quality and production. Local members, chefs and artisan producers strive to reconnect people with where their food comes from, how and where it is produced and the implications of the choices we make on the environment, biodiversity and our own health. Girls from Year 11 take up the story...

"Wellies, waterproofs and well excited, the EHS girls were ready for a food adventure. At Woodbine Farm, Warwickshire (, the farmer, Jeff, told us all about organic food and rare breeds. He had some very specialised types of sheep some of which he explained were used for commercial farming, such as Dexter beef, Manx Loaghtan lamb and Tamworth pork. Jeff had kindly cooked some pork and lamb for us, which was delicious. " Hannah Stevens

"We then travelled to Monks Kirby, Worcestershire, where we met the people behind Squisto Deli ( They are producers of Italian-style food, who sell homemade deli-wares at local Farmers' markets, including those in Moseley and Birmingham. We had a go at making delicious homemade ice-cream and did a 'Taste Adventure'; this encouraged us to use one sense at a time in order to work out what we were tasting/feeling. This was difficult for some; basic tastes of sweet, sour, bitter and salt were all known but what isumami,the savoury taste? Smelling herbs without seeing them, touching bags of vegetables and spices, tasting different oils and comparing the qualities of single variety apple juices challenged our senses." Florence Lawton

"As well as doing this sensory analysis we also discussed tips for sourcing our ingredients, biodegradable packaging, food miles and farmers' markets. We talked about how food from farmers markets tends to use more biodegradable packaging which is much better for the environment as it contributes less to landfill sites." Saara Khaliq

In conclusion, the final potting up and tasting of the homemade ice-cream layered with honeycomb or raspberry sauce was probably the best part but the whole day was a successful venture and hopefully made us all think about where our food comes from, how it is prepared and the number of food miles involved. Perhaps we should all now taste our food rather than just eating it!!

Posing in our wellies

Sampling the delicious produce

The group pose with Farmer Jeff

The Taste Adventure gets under way

Making icecream

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