A Kitchen Garden in Every Home
Spring relaunch of major Cittaslow / Slow Food project
Cittaslow Katoomba Blue Mountains and Slow Food Blue Mountains major project A KITCHEN GARDEN IN EVERY BLUE MOUNTAINS' HOME, will be re-launched for the Spring/Summer season again in October. In partnership with Oasis Horticulture Winmalee and involving nurseries in the Blue Mountains, this project addresses:
• climate change,
• food security,
• food miles,
• water efficiency, and
• aims for every family to grow at least some of their food at home.
The project consists of discounted seedlings available from our local nurseries and a relaunch feature in our local paper, the Blue Mountains Gazette, containing a coupon redeemable at local nurseries. A planting guide will be reproduced in the Feature and also available on Cittaslow's website at www.cittaslow.org.au. As the feature contains lots of useful information, it is a resource to keep giving local businesses an excellent opportunity to advertise their products and services while receiving maximum exposure for their dollar...
Example of advert that appears each year:
Start your very own Kitchen Garden today!
A KITCHEN GARDEN IN EVERY BLUE MOUNTAINS' HOME, our major project, was relaunched for the 6th year on Wednesday 6 November, 2013. As you know, this appears as a pullout feature in the Blue Mountains Gazette and is packed with information on kitchen gardens, related community organisations, tips on storing, cooking and preserving food - even a section entitled 'Fowl News' for backyard hen owners. Designed as a pull-out to keep, this feature also contains a voucher for discount vegie seedlings courtesy of Oasis Horticulture, Winmalee and redeemable at most small nurseries in the Blue Mountains. The 5 page feature also appears in pdf format on our main website at www.slowfoodbluemountains.com.au
The feature also included comprehensive details (at time of going to print) of our SUMMER HARVEST KITCHEN WORKSHOPS 2014 programme, running from the last week in January to end of February. The aim of Summer Harvest is to reskill our community in the 'sacred art' of cooking: Breadmaking, fermented foods, raw foods, spice blending master class, ' a 'taste of the bush' using Australian herbs are just some of the topics in our forthcoming programme. The Kitchen Workshops can either be cooking demonstrations, food talks, hands-on cooking sessions, or just tastings. In other words, adapted to suit the needs of the location/presenter, and always with a small group focus in a variety of locations throughout the Blue Mountains and our neighbours to the west.
Following is the Insert in the Blue Mountains Gazette 6 November 2014