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The Future of Food and Farming - Theory and Practice with Colin Tudge

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Chisholme House

Chisholme Institute

Roberton

Hawick

TD9 7PH

United Kingdom

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In collaboration with the Colledge of Real Food and Farming, Colin Tudge will deliver a stimulating programme combining the theory and practice of food production for now and the future.

Colin Tudge
Colin is a biologist by education and a writer by trade.
In the early 2000s he coined the expression "Enlightened Agriculture". In the early 2000s he coined the expression "Enlightened Agriculture". In 2008 he and his wife, Ruth, established the Campaign for Real Farming and in 2010, together with Graham Harvey, they launched the Oxford Real Farming Conference as the antidote to the established Oxford Farming Conference.
More recently they initiated the College For Real Food and Farming, CFRFF
Colin's latest book, Six Steps Back to the Land, is published by Green Books, January 2016. His earlier books include: Why Genes are Not Selfish and People are Nice, Good Food for Everyone Forever, The Secret Life of Trees and The Secret Life of Birds

Who is it for?
The week should be of interest to anyone concerned about the way agriculture and food consumption is organised today. This can include those actively working in these areas, such as farmers, butchers or chefs, as well as those who engage in campaigning for changes.

Fundamental questioning
Colin has argued that any society’s approach to food and farming ultimately rests on its 'weltanschaung', the way that society sees the world. The core beliefs and values that underpin how a society understands and deals with nature explain how land will be farmed and food prepared by that society, he says. If there are fundamental problems with food and farming they cannot be solved by simply addressing immediate concerns (eg reduce water use by designing more efficient irrigation; less reliance on chemical fertilisers) or only questioning current economic systems. Rather it will be necessary to address the metaphysical beliefs which underly how agriculture is practised and how food is processed, distributed and prepared. Colin argues that there is a ‘perennial wisdom’ which should be the foundation for how we think about food and farming .

A Grand Renaissance
In essence, Colin is calling for a renaissance, 'a Grand Renaissance’, one broader and deeper than the renaissance which began in Italy six centuries ago. You can read more of what Colin means by this on the website of the College here: College For Real Food and Farming, CFRFF

Structure and programme
As expected for a college the programme will include lectures, seminars and opportunities for conversation. Additionally there will be opportunities to experience both ‘farming’ and food. Participants will be offered the chance to help in Chisholme’s garden and to assist in the preparation of the meals they will enjoy. More details of the programme including a list of speakers and their topics will be announced shortly.

The host institution
Chisholme is a particularly fine location for the College. For many years it has provided a living and dynamic context for spiritual enquiry and the education it offers deals with the essential matters Colin alludes to. Furthermore, it is renowned for the attention given to the cultivation and preparation of food and so fine meals will be served throughout the week. Chisholme House, the Georgian building where the conversations will take place, is set in a beautiful estate offering many opportunities for walks to refresh the mind between sessions.

Cost
Shared accommodation (double or triple bedroom) £325
Single room accommodation (when available £375)
This includes accommodation and all meals.
A non-refundable deposit of £60 should be paid when booking. The balance can be paid once at Chisholme.
Note on course fees: There are no standard concessions offered. However, we try to ensure the course is accessible to those on low incomes. So if you would find the cost prohibitive please write to secretary@chisholme.org to enquire about reduced course fees or bursary possibilities.

Booking is cheaper through the website: http://www.chisholme.org/calendar/12/65-The-Future-of-Food-and-Farming-theory-and-practice.html

Meals
The Chisholme kitchen provides food in keeping with the spiritual and material aims of its education. Chisholme is not vegetarian but meat is prepared with the deepest respect for its benefit and origin. Meanwhile vegetarian dishes comprise the majority of the food served and are always available as an option. Special diets can be catered for where there is a medical reason. Please let us know your needs when you book your stay.

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Chisholme House

Chisholme Institute

Roberton

Hawick

TD9 7PH

United Kingdom

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