HARD FOOD FOR HARD TIMES

Hard Food for Hard Times- a workshop with sisterwoman

A community conversation and cooking lesson with our long term friend the chef they call sisterwoman! - balancing hands-on cooking with guided discussion, without overcomplicating the process.By the end of the workshop you will learn how to make 2-3 low energy , adaptable recipes using cheap* ingredients.

By the end of the workshop you will learn;

• how to make an Economically accessible yet culturally delectable meal.
• Take away skills in cooking logic that can help save time and money.
• about the concept of ‘provision grounds’ and ‘provisions’ also known as “hard food”

The workshop starts with provision grounds—small plots of land cultivated by enslaved and formerly enslaved people to feed themselves.

People chose crops that could survive tough conditions and actually sustain them: yams, cassava, sweet potatoes, breadfruit, plantain, callaloo, okra, pigeon peas and other root veg and legumes. In the Caribbean, these staples became known as “provisions” or “hard food.”

Provision grounds weren’t just about food. They were one of the few ways people could look after themselves and each other within really restricted conditions. Cooking came out of what was available. People shared knowledge on how to grow, store, stretch and make things last.

Hard Food for Hard Times brings that thinking into now. Everything's expensive, unstable food systems and ongoing inequality shapes what we have access to.

This workshop asks: what does it mean to feed ourselves under pressure—and what skills, knowledge and strategies do we already have?

What’s included in your ticket?

Dinner and Conversation.

A Cooking Lesson with African American and Caribbean Flavours (vegan friendly)

A packed lunch for you to take home

A pickled Veg

Recipe Cards

Guests will join a hands-on cooking class and engage in guided discussion on food justice, cultural resilience, and contemporary approaches to sustainable provisioning.

You will leave with a packed lunch for the day after, recipe cards and new skills.

We also invite guests to be a part of the temporary regenerative economy by bringing some veg left over in your fridge to contribute to the food we’ll eat that day.

Know what’s Happening Next — before everyone else does.

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Host or Publisher bare radicals (from ends)