Gathering to nourish the beauty of artisanal craft

Food production is the single biggest impact that humans have on nature, says Tristram Stuart, founder of the UK-based Toast Ale and activist for sustainability across the food and drink world. Stuart’s words can be found in a new book, Gather & Nourish, put together by a niche publisher carving a name for itself for thoughtful, gentle books that take a considered, slow lane approach to creating artful objects, useful things with inherent beauty.

Food is not just a way to fill our stomachs but is representative of the culture and time we live in. It tells a story and can act as a catalyst for social engagement, says Canopy Press, the company putting books on shelves with titles such as Forge & Carve (stories including basket weavers and blacksmiths to potters and chair makers) and Woven & Worn (talented artisan makers such as weavers, dressmakers, dyers, and knitters give consumers the power to repair the frayed fabric of the fashion industry and embrace the energetic campaign for a sustainable circular economy).

Presenting an enlightening and accessible exploration of topics including food waste and environmental well-being and the world of artisan food, Gather & Nourish, with a subheading of ‘The Search For Well-Being And Sustainability in the Modern World’, gives the reader a roadmap to help change the way we think about and safeguard food sustainability for the future.

A range of craft food producers from Icelandic salt producers and a honey producer in London to sea buckthorn harvesters in Denmark and chocolatiers using Malaysian cacao are profiled, sharing passion and thoughts on issues such as how their business was and why they believe ethically sourced and produced food is important.

Beautifully designed and presented, the books are available from the publisher’s website https://canopy-press.com/

Bruce

I am a freelance journalist and published author focusing on food and drink; business startups and enterprise, culture and travel. In 2019 I graduated with a Masters degree in Food Culture, Communication and Marketing from the University of Gastronomic Sciences in Pollenzo, Italy. I have chaired many conferences and meetings, spoken at conferences and events and often appear on radio and TV talking most about food, the business of food and being an entrepreneur.

This site uses Akismet to reduce spam. Learn how your comment data is processed.