Christmas Wrapped Up

December sees a large delivery of brown paper and brightly coloured string into The Simple Things’ offices as all the team gather to wrap our Christmas Gift subscriptions.

If you order a gift subscription you can choose to have the first issue (January 2020) wrapped up and sent out with a The Simple Things Christmas card. We send them out in time for the last Christmas post and they can be sent direct to the recipient or sent to you to hand over in person. The lucky recipient then gets a further 11 issues sent monthly to remind them of your generosity.

It’s not quite John Lewis, but we have made our own Christmas advert staring Olivia and her wrapping skills.

To order a Christmas Gift Subscription just click here.

Salutations!





How to do: zero waste shops

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Ever fancied zero waste shopping but worried about how you’d get it all home? We asked an expert how to pack no-packaging grocery items. And we want to hear about your favourite zero waste stores, too…

Zero waste shops are suddenly everywhere, and we love using our local ones and having a poke round new ones we find on our travels. But for the newbie it can be a bit of a minefield, knowing what you should take and how you’re going to transport your goods home. Tote bags are all very well but you can’t fill them with milk now, can you? We talked to Tracey Harwood, owner of zero waste store Fetchem From The Cupboard, which has branches in Fetcham and Ashtead in Surrey, and asked her to share her best advice for shopping package free.

Tracey suggests you scope out your local zero waste store before you try and do a shop and see what products they stock, make a list of what you normally use and get containers ready to take with you. Here are her recommendations for transporting various products, from hand cream to quinoa...

Cheese 

Beeswax wraps are a good investment but putting that into an airtight container too will improve longevity of the product.

Dried goods

Tupperware is best and most of us have some in our cupboards somewhere. Any storage containers you normally use for your rice and cereals can just be brought in and refilled. If you don’t have a label write down the date you filled the container. Most produce bought packaging free is fresher than plastic wrapped and therefore lasts longer but you need to use most dried goods within three months. 

Oils and vinegars

Use an old bottle which used to contain oil or vinegar but it must be completely dry to avoid damaging the product. An old jam jar will do if not and is easy to fill. 

Fresh fruit and veg 

Loose produce can just be put straight into a reusable bag. If you want to invest in some lightweight produce bags to separate out your purchases, there are recycled plastic and cotton ones on the market which can be washed and reused. They’re good for things like Brussels sprouts and new potatoes, which can get lost in your basket or your trolley quite easily when loose. 

Baked goods 

Bring a tin or Tupperware again, most stores and even supermarkets will serve directly into your own containers now and they put their dispensed labels onto that instead. 

Frozen things

Tupperware or produce bags are good here - or reuse the bags which you previously bought the products in and replace them as and when necessary. If you only buy small amounts the cotton bags are good enough for the freezer as you will use the product before it spoils. 

Soap and cleaning products

Reuse the containers you have from your old products to fill up or invest in some prettier soap dispensers for ones that will be on display. Think about the fact you will need to refill them, so make sure the opening is not too small otherwise it may be tricky.

More things your zero-waste shopkeeper wants you to know

Tracey suggests you shop little and often if you can and take your time getting used to the self-fill containers. “See-through containers are ideal so you can track your progress when filling but they’re not essential. Ask a staff member of any shop which provides refills to help you until you have got the hang of refilling your containers - they’ll be only too pleased. Sadly, once a product has been decanted, a retailer is not allowed to put that product back, and if you leave it behind or worse, spill it, it has to be wasted, which obviously defeats the object.”

And working with the shop owners is key, she says. They want you to provide a good experience for you not just for the sake of their business but for the sake of the planet, so you’re all on the same side. “Give feedback when something doesn't meet your expectations but also give feedback when you are blown away by a product or service. Try to be patient and understanding - this is a learning curve for all of us and your zero waste shop owner is likely working very long hours, taking very little reward, yet turning up every day to make a difference - we all need your support to build sustainable businesses which can compete with the big boys. We need to work together on this.”

Tell us about your favourite zero waste stores

We loved poking our noses into Fetchem From The Cupboard but now it’s over to you. Do you also have an amazing zero-waste store near you? Somewhere that’s going above and beyond, offers products you don’t see elsewhere, has a brilliant cafe or simply staff that are making a real difference and make it a pleasure to shop there?

We’re hoping to put together a booklet of the best zero-waste stores around the UK, as voted for by readers of The Simple Things. Leave your votes in our comments section, or on Facebook or Instagram. 

Get hold of your copy of this month's The Simple Things - buy, download or subscribe


More from our November issue…

More ways to be green…



Workshop | make your own Christmas hamper

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By Rebecca Frank

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As thoughts inevitably turn to Christmas, why not swap the shops for the kitchen and have a go at making your own festive foodie gifts. Rebecca Frank visited River Cottage to do just that

 

 While Christmas shopping tends to make you tired and stressed, spending a day in the kitchen creating brightly coloured bottles and boxes bursting with delicious festive flavours whilst ticking names off your present list has the exact opposite effect. This I discovered on a cold and wet November day when I joined the Christmas Hampers workshop at the River Cottage in Devon. While the rain came down outside my fellow cooks and I boiled beetroot, apple and tomatoes with wintry spices to create a bottle of deep red St Nicholas Ketchup and combined Bramley apples and lemons with eggs and cloves to make two jars of Hugh’s delicious winter lemon curd. A chocolate salami followed, which course leader Lucy Brazier described as the ideal no-cook recipe for when you’re ‘sick of pudding and sick of cooking’. Packed with nuts and sour cherries and a couple of teaspoons of alcohol (we used locally made cider brandy) all of our sausage shaped creations looked different but equally impressive.

As we all know, cooking can build up quite an appetite but there’s no fear of going hungry here with regular breaks for tea and homemade spelt digestives and a hearty lunch served in the farmhouse in front of the log fire. While feasting enthusiastically on winter salads and tender meats we shared stories of our Christmases and cooking successes and disasters. It was soon back to the kitchen as we had a long list of goodies to get through including piccalilli, roasted nuts and seeds with Twelfth Night seasoning, quince vinegar and a batch of those yummy spelt digestives.  Lucy made it all feel very achievable for a bunch of amateur cooks with her lively demonstrations and useful tips and hints. While we cooked at our individual stations, she wandered around answering questions and rescuing the odd mishap with a smile.

 At the end of the day we were given wooden boxes and Christmassy accessories with which to decorate our hampers while Lucy poured us all a glass of quince, bay and ginger ratafia and laid out a fabulous cheese board for us to feast on as we worked. I came away with heaps more confidence and ideas for making edible gifts but also general cooking tips I will definitely be putting to use in the kitchen over Christmas. I wasn’t surprised to find most people on the course had been on a River Cottage workshop before as I definitely hope to return soon. If you can’t make it down this year, perhaps you could slip a cooking course onto your Christmas wish-list..?

The next Christmas Hamper course is on 21 November and costs £195 for the day including lunch (9.30-5pm).  Visit rivercottage.net to find out more.