Boardmasters Festival (Watergate Bay, Newquay) is going GREEN! Working hard to minimise the effect the festival has on the environment, Boardmasters organisers are looking for Green Team volunteers to spread the eco-friendly message around the festival. To apply to join the Green Team, or for more info please visit: http://www.boardmasters.co.uk/event/green
An award-winning 5 star B&B in north Cornwall is expanding after switching to biomass heating.
Pendragon Country House, near Camelford, is converting a neighbouring 18thcentury vicarage into three self-catering cottages, which will all be heated by the hotel’s boimass boiler provided and installed by Wendron Biomass. READ MORE
MINI PLANT IN OXFORD LEADS IN CARBON FOOTPRINT REDUCTION..
More than 11,500 panels are helping to harness renewable energy to power Oxford’s MINI Plant.
At more than 20,000 square metres, the plant’s new bodyshop now boasts one of the largest, roof-mounted solar farms to be installed in the UK. READ MORE
"The Cornish black honeybee, once believed to be extinct but still extremely rare, could be key to saving worldwide bee populations from colony collapse disorder.
According to the BBC, research from Paignton Zoo has shown the black bee is better at fighting off varroa mites. They carry the deformed wing virus, which has been implicated in the deaths of bees around the world.
Colony collapse disorder is a term that applies to a range of unknown factors that has led to the widespread decline of honeybee populations around the world.
It is likely to be a mix of many different issues coming together to kill millions of bees every year, threatening the human food supply chain. Colony collapse disorder is thought to be exacerbated by the limited range of bees that are bred by beekeepers.
Black honeybees like the Cornish variety were thought to have been driven to extinction by a virus more than 100 years ago, with beekeepers having since relied upon southern European varieties.
However, new populations were discovered on the fringes of the British Isles in 2012 by the Bee Improvement and Bee Breeders' Association, which has run a conservation program dedicated to the black bees since 1997. Fewer than one percent of British bees are native black bees, however.
With larger bodies and thicker hair, the black bees are believed to be better able to survive longer and colder winters -- something that has become more of an issue with climate change causing irregularities in the British climate. A third of US honeybees were killed last winter, too, so winter hardiness is of major importance.
It now seems that those larger hairs are also good at preventing the mites clinging onto each bee, making it harder for them to get infected with the deformed wing virus.
The zoo hopes to encourage beekeepers to take on the breed, with the advantage that, at the very least, an increase in biodiversity will hopefully make one single colony collapse factor less devastating if it does strike."
The British bee population has declined at an alarming rate over the last few years - by a third since 2007.
There's also been a massive decline in the number of bee hives in the UK - nearly 75 per cent in the past century.
Environment and rural affairs minister Lord Rooker said recently: "Bee health is at risk and, frankly, if nothing is done about it, the fact is the honeybee population could be wiped out in 10 years."
Gwenen is the Cornish for Honeybees and it is the native bee of Cornwall
Jucie 3 small beetroot, 5 apples & 750g of carrots to make two big glasses full.
Beetroot is a good source of vitamin A, manganese and potassium. A good juice to boost the immune system, could help beat high blood pressure and a great liver cleanser. A good hangover cure if you can stomach it :)
They require no sunlight, no soil and no fertiliser to grow and take a matter of days to produce one of the most nutritious foods on the planet weight for weight. With such amazing health credentials you’d think world governments would be shouting their qualities from the rooftops – but hey, that’s politics for you.
Seeds and pulses are already considered a very healthy addition to your diet but to cook them in boiling water rather than soaking and sprouting them is to loose out on the extra benefits available from mother nature.
For example, a grain of wheat, increases its vitamin E content 300% after only 2 days of growth and the B2 vitamin riboflavin jumps from 13 milligrams to 54 mg in the sprout. In general, b vitamins can increase 300% to 1400% depending on the variety.
Before a seed, bean or nut has been sprouted it contains enzyme inhibitors; these enzyme inhibitors prevent the seed bean or nut from growing. The unsprouted seeds, beans and nuts when eaten are hard to digest as the enzyme inhibitors hinder our own bodies enzymes from digesting the nut / seed / bean. Sprouting de-activates the enzyme inhibitors present in the seed nut or bean and makes it easier for our body to digest the seed nut or bean. Because sprouting makes it easier for our bodies to digest the food we are able to gain more nutritional value from the sprouted food when compared to the same food in unsprouted form.
While the taste and flavour may take a little getting used to for the average western diet consumer the health benefits of sprouted seeds are leaps and bounds ahead of just about any other food. Why buy expensive vitamin and mineral supliments when a handful or two of sprouts added to your salad not only give a far more natural alternative to pills and tablets but also offer the additional benefits of a multitude of live enzymes, a necessity to food assimilation that the body struggles to produce as it ages.
Sprouts contain both vitamins, minerals, proteins and fiber, as an example Alfafa sprouts contain iron, magnesium, all 8 of the essential amino-acids, chlorophyll, vitamin A, vitamin B2, vitamin C, vitamin D, fibre and more….
In this day and age of processed and convenience foods it is of great comfort that sprouts do not contain any artificially added chemicals, additives, preservatives, E numbers etc. Sprouts are eaten in their natural form, when a sprout is at its optimal growth point it simply needs to be rinsed in water to make it ready for eating. This means that sprouts are a valuable toxin free food source that even uses its own stored energy to complete the process.
The most common types of sprouts include: Mung, Aduki, Alfalfa, Radish, Sunflower, Beetroot, Broccoli, Cabbage, Carrot, Leek.
Farmers' markets are a traditional way of selling agricultural and homemade products. These markets are renowned for providing locally-grown and very fresh seasonal produce.
People maintain that farmers' markets allow farmers to pick their produce at the peak of its flavour, which preserve the nutritional value of fresh produce, and since locally-grown produce does not travel vast distances to get to your table, the difference in mileage helps reduce its carbon footprint.
Trenython Manor's Family Fun Weekend is the latest addition to the Fowey Festival of Words and Music (what was the Du Maurier Festival).
The special weekend activities included:
- willow weaving with Ways With Willow
- den building
- nature walks
- pop-up book workshop
- musical performances
- a film showing of PROJECT WILD THING
- conservation and wildlife displays
- meeting popular children’s book authors, learning what inspires them and where they work
- ‘how to’ – camp fire making and cooking/ kite making/ create a bug hotel
- developing Haiku short woodland inspired poems!RA
- Iron (more iron than red meat).
- Calcium (more calcium than dairy).
- Mangenese, Chromium, Molybdenum, and many other trace minerals.
- B Vitamins.
- Vitamin E
Mollases is a thick dark syrup obtained from the third boiling of a sugar syrup. It is the goodness left behind after sugar is refined.
Blackstrap molasses has been said to cure or help with many conditions such as constipation, diabetes, amenia, anxiety, acne, fibroid tumours, insomnia, arthritic pain, high blood pressure, heart palpitations and symptoms of menopause. Some people have reported grey hair returning to the original colour.
A Tablespoon a day is recommended, use as a sweeter in coffee or dilute in milk or water.