Village Raw - ISSUE 1

JUNE/JULY 2018
FREE
VILLAGE RAW
STORIES FROM CROUCH END, EAST FINCHLEY, HIGHGATE, MUSWELL HILL AND SURROUNDING AREAS
The Last Straw: N8’s war on single-use plastic / In Limbo: Photo essay capturing the essence
of Hornsey Town Hall in a time of transition / The Undertone of Harmony: Chriskitch’s Chris Honor
discusses the importance of harmony in life and food / Women Only: Artists explore Highgate’s history

VILLAGE RAW
CONTENTS
EDITORIAL
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04
06
08
10
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18
22
THE RAW: The latest local
happenings and things to do
WOMEN ONLY: Female artists
explore the role women have
played in Highgate’s history
CRAFTING THE FUTURE:
Local crafters championing
handmade products
VILLAGE SOUNDS:
Q&A with local musicians
Gabriella Swallow and Luke Eira
CREATIVITY IS POWER:
Rickardo Stewart discusses
youth provision and outreach
IN LIMBO: Photographer
Dan Bridges captures the essence
of Hornsey Town Hall
AN UNDERTONE OF HARMONY:
Chriskitch’s Chris Honor discusses
the importance of harmony
WALK AND TALK (AND EAT):
Reporter Aimee Charalambous
experiences Walk and Talk Club
Welcome to Village Raw, a new culture magazine for Crouch End, East Finchley,
Highgate, Muswell Hill and surrounding areas. The magazine will feature the most
interesting and exciting stories about the community’s makers and doers, writers
and thinkers, art and culture, food and drink, and health and wellbeing. It’s a
positive celebration of our culture and an introduction to some of our neighbours.
We’ve realised while producing this first issue just how much there is going
on in our area. And although we want to write about everything, the magazine
has a limited number of pages – we’re having to exercise huge amounts of
patience and balance in what features we’ll run and when. This is a nice problem
to have though, and we look forward to celebrating our local culture and
creativity for years to come.
And that’s where you come in. While Village Raw is free, and we want to keep
it that way, there is a cost to producing it. Our contributors are professional journalists,
designers, photographers, and members of the local community, and we
want to be able to continue to pay them for their hard work in bringing this magazine
to you. We value them because we value you, the reader, you are who this
magazine is for and about. If you enjoy this first issue of Village Raw then please
consider subscribing – it will ensure we can stay in print.
Lastly, you wouldn’t be reading this without the support of both our generous
Kickstarter backers and our contributors. This isn’t a magazine driven by
press releases, but one where our writers venture into the community, meet
and talk to people, and report on what they find. We really want to delve deep
into our community – and give you the raw facts.
Please get in touch to let us know what you think of the magazine and tell
us what you want us to cover in future. Also keep an eye on our website for
additional content. We hope you enjoy the first issue!
David and Luciane
www.villageraw.com
Subscribe today at villageraw.com/subscribe and never miss an issue.
We want village raw to continue and can only really do this with your help.
Your subscription will allow us to keep the magazine in print.
PHOTO BY DAN BRIDGE
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26
29
30
31
33
34
THE HERBAL HOME: The herbal
essentials that every home’s
medicine chest should have
THE LAST STRAW: N8’s war on
single-use plastic
NOT YOUR USUAL SALAD:
A recipe from the Sustainable
Supper Club
ILLUSTRATION: Sprwarner
celebrates the first issue
PRESS CLUB: This issue is edited
by Highgate Primary School’s
Newspaper Club
VILLAGE ESSAY: Mina Aidoo
writes On Being Human: Learning
to Feel Again
THE VILLAGE GREEN:
Sunnyside Community Gardens
VILLAGE RAW
EDITORS
Luciane Pisani
David Reeve
GRAPHIC DESIGN
Luciane Pisani for Studio Moe
EDITORIAL ADVISER
Patrick Steel
CONTRIBUTORS
Mina Aidoo, Dorothy Barrick, Charlotte Broadribb,
Aimee Charalambous, Highgate Primary School
Newspaper Club, Nati Morris, Charlotte Nash, Ola
Nwakodo, Carla Parks, Alicia Pivaro, Emma Withey.
ILLUSTRATION
Em (themossyhill.com)
Sprwarner (facebook.com/sprwarner)
PHOTOGRAPHY
Dan Bridge (danbridgephotography.co.uk)
Kate Kuzminova (katekuzminova.com)
David Reeve (designstudio.moe)
ADVERTISING
ads@villageraw.com
MARKETING CONSULTANCY
Braegen.co
Tweet us twitter.com/VillageRawMag
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Follow us instagram.com/villageraw
Contact us hello@villageraw.com
Subscribe villageraw.com/subscribe
Village Raw June/July 2018
Cover image by David Reeve (The Haberdashery, N8)
Designed and published by
Studio Moe Ltd.
© 2018 Studio Moe Ltd.
All rights reserved. Reproduction
of any contents of Village Raw
magazine without prior permission
of the publisher is strictly prohibited.
Village Raw is printed in N2 by J G Bryson
THANKS TO:
Vasso Anagnostopoulou, The Archer, Chris Arnold,
John Austen, Chloe Barker, Rosie Bilton, Tony Carr,
Amanda Carrara, Michael Corkett, Chris Currer,
Michelle Eshkeri, Julia Hines, Yoshimi Kanazawa,
John McAlister, Muswell Hill Creatives, Jackie and
David Percy, Adriane Pisani, Alison Roberts, Alex
Rochford, Nick Saich, Mathew Sawyer, Asa Taulbut,
Bernardo van de Schepop, Siri Zanelli.
03

VILLAGE RAW
THE RAW
VILLAGE ALLSORTS: Things to look out for in the neighbourhood
FESTIVAL FOCUS: As festival season approaches, we highlight a handful
of our local favourites. Words by Charlotte Nash.
Crouch End Festival
Crouch End Festival is the UK’s biggest
community arts festival. It runs from 8-17
June, with events held in numerous venues
around the village. The schedule is
packed with all things cultural, historical,
musical, and retail, and there will be lots
of interactive events to get involved with.
www.crouchendfestival.org
Fair in the Square
Fair in the Square is a one day festival
that takes place in Highgate’s Pond
Square and South Grove on Saturday 16
June. Running from 12.30pm-5.30pm, the
event includes fairground rides, shows,
local food, musical entertainment, and
much more.
www.fairinthesquare.co.uk
StrEATlife Street Food
and Craft Beer Festival
StrEATlife runs over several summer weekends
at Alexandra Palace (23-24 June,
28-29 July, and 18 August), starting at
noon. Each date features a different musical
headliner, live street art, and of course,
plenty of food and drink stalls.
streatlife.alexandrapalace.com
MidSummer Muswell
MidSummer Muswell is back on Saturday
23 June, from 1pm-5pm in St James
Square and Church. You can enjoy live
music, sample local food, help create a
community mosaic, have your face painted
and much more besides.
www.muswellife.com/
midsummer-muswell-2018
East Finchley Festival
East Finchley Festival is a longstanding
community festival taking place on Sunday
24 June, 12pm-6pm, at Cherry Tree
Wood. It will feature live entertainment
on two stages, plus craft and food stalls
run by local businesses and schools.
www.eastfinchleyfestival.org
Avenue Mews Film Festival
An evening showcasing a selection of
short films made by local directors and
creatives on Wednesday 27 June, 7.30pm-
10.30pm, at Cha Cha Cha in Muswell Hill.
£5 entry. www.cha-cha-cha.co.uk
East Finchley Open
Artists’ Open House
EFO Artists’ Open House will see local
artists open their homes to the public on
31 June-1 July and 7-8 July. Visit to chat,
browse, or purchase some of their work.
Walking and driving trails will be provided
too. www.eastfinchleyopen.org.uk/
open-house.html
Highgate Festival
The newly revived Highgate Festival will
run from 5-10 July. With events taking
place at venues around the village, the
festival celebrates local art, architecture,
history, music, dance and literature.
www.highgatefestival.org
Polental
Muswell Hill duo Polental are taking their
show on the road in the next few months.
This summer, they are travelling to several
UK festivals to serve up their signature
baked eggs, veggie Italian ragu and
cheesy polenta balls. They’ll also be serving
Pasticciata, a vegetarian lasagne dish
with layers of cheesy polenta, marinara
sauce, and parmesan.
It all started in 2016 when Rach first
whipped up their trademark polenta dish
for a veggie, gluten-free friend. Everyone
loved it, and amidst lots of encouragement
and support, Rach set up her first
food stall at a festival that summer. Later,
she involved her partner Jaime and the
years since, he says, have been a delightful
“blur of food markets, festivals and
private catering events”. They’ve become
regulars at food markets in London, and
now they’ve bought a van and are gearing
up for the festival season.
Polental will be feeding festival goers
until the end of summer. Catch them
while you can at Festival No. 6, Wilderness
Festival, End of The Road, and Love Trails,
and also keep an eye out for additional
local appearances.
www.instagram.com/eatpolental
Muswell
Hillbilly
Brewers
Muswell Hillbilly Brewers have opened a
temporary, pop-up taproom in Avenue
Mews, Muswell Hill, where you can sample
the best of this North London microbrewery.
They specialise in producing beers
made from local hops and ingredients,
and even have a supply of hops that are
grown within N10. They’re hands on too,
and get involved in growing and picking
the ingredients they use all year round.
Pistol Pete, Mart Dude, and Bob are
the brains behind Muswell Hillbilly Brewers.
They first began as homebrewers,
and started Muswell Hillbilly Brewers in
Pete’s cabin in 2016. They moved to a bigger
brewery in Muswell Hill a year later.
The guys are hoping to make their public
space in Avenue Mews a permanent
fixture, but in the meantime, you can
sample their beers during a tour of their
Muswell Hill brewery, or by visiting their
bottle shop in Wood Green. They’ll also be
making appearances at Blue House Yard
Street Food and Beer Festivals throughout
the summer.
www.muswellhillbillybrewers.co.uk
Florians 2
The team behind the beloved and sorely
missed Florians are back after a 10-year
hiatus. This Crouch End institution was
famous for its steak sandwich, and once
played host to a number of celebrity regulars.
Located on Middle Lane, Florians
2 will bring “an authentic family feeling
restaurant” back to Crouch End, offering
a menu filled with honest, Italian food.
The owners have paid homage to their
original establishment by coming back
with many of the same team members,
a menu that features several old favourites
(including the famous, “original”
steak sandwich), and similar decor, much
to the delight of customers old and new.
The excitement is palpable among local
residents, with many posting enthusiastic
messages of congratulations on
the restaurant’s social media pages. It’s
clear the original Florians built a close
community during its time in Crouch End,
and the restaurant obviously holds a special
place in the hearts of its regulars. The
team are thrilled to be back, and Florians
2 is open now. Make sure to book as the
restaurant fills up quickly - especially on
weekends.
www.florians2.com
04 05

ART AND CULTURE
WOMEN ONLY
Highgate’s history is a story of male success
and greatness – but what about the women?
Words by Alicia Pivaro
Words and photo by Dave Reeve
PHOTOS: COURTESY HLSI ARCHIVE (OPPOSITE PAGE AND TOP RIGHT), DAVID REEVE (THIS PAGE).
The unveiling of Gillian Wearing’s statue of Millicent Fawcett in
Parliament Square is one of hundreds of events commemorating
the anniversary of suffrage for women in 2018. For the Highgate
Festival (5-10 July 2018) a small group of local female artists
are producing new works and installations to celebrate the life
of historical female figures connected with Highgate. In collaboration
with the Remarkable Women of Highgate project, coordinated
by curator Catherine Wells of the Highgate Literary and
Scientific Institution (HLSI) Archives, each artist has selected
a woman that resonates with her personal and professional experience.
By locating the works in different venues and spaces
around Highgate, the exhibition is driven by a commitment to
make the memories and past lives of these women real in our
environment and community today.
In a participatory and playful way, the project seeks to redress
the male-centric imbalance in Highgate’s history. Many
of these remarkable women lived multifaceted lives and fought
against traditional ideas of the role of women. The impact of
some of them resonated far beyond Highgate, while others added
character and colour to village life. And the importance of
how females have contributed to the cultural and civic life of
Highgate still resonates today as several leading organisations
are headed up by women.
Stephanie Buttle, an artist who incorporates clay and performance
in her practice has chosen to celebrate her next-door
neighbour, Gretel Hinrichsen, now in her 90s. Gretel was the first
to move into the modernist Southwood House Estate in the late
Opposite page: Mary Kingsley.
This page: Angela Burdett-Coutts (top);
Portrait of artists (left to right),
Bronwen Paterson, Stephanie Buttle,
Alicia Pivaro, Helen Brough,
Elizabeth Hannaford, Maria Kramer,
Veronika Seifert.
1950s and ran the Little Shop on Archway Road selling beautiful
toys, books and instruments until the 1970s. “I wanted to explore
Gretel’s long friendship with the artist Kurt Schwitters,
with whom her husband was interred in the war, and her particular
view of the world, in a piece that reappropriates some items
from her domestic life, somehow connecting the two,” she says.
Veronika Seifert, an artist who also runs the Halfadozen Studio
on Archway Road, is using Christina Rossetti’s fruitily feminist
poem Goblin Market as her starting point, while Jane Tankard
is focusing on the story of mothers forced to give up their
babies at St Pelagia’s House on Highgate Hill.
Mary Kingsley, the only Highgate woman celebrated with a
blue plaque, has been chosen by three artists. Elizabeth Hannaford,
who has travelled extensively in Africa, and fine artist-printmaker
Bronwen Paterson, originally from South Africa,
have both responded to Kingsley’s love for the landscape, people
and nature of Africa. Once ‘freed’ from her family responsibilities,
Kingsley embarked upon her extraordinary journeys
through tropical west Africa documented in her best-selling
books, which are filled with humour and humanity. Artist Helen
Brough wanted to base the whole project on her hilarious response
when asked why she was not travelling with a husband:
‘I am actually looking for him!’
“Responding visually to this quote, the work I am investigating
is anchored in the imagery of dense African forest and the
imagined silhouette of this brave women forging onwards,” says
Brough. “Not quite sure where she is going but determined that
the voyage is of value.”
Another famous female, Angela Burdett-Coutts, the richest
heiress in England at the age of 23, used her fortune to support
many charities connected to the poor, children and animals,
founded Columbia Road Flower Market, and was a pioneer
of social housing. At 67, she married her 27-year-old secretary
who was a member of Parliament. Artist/architect Maria Kramer
picked her because “she was a mover and shaker in a man’s
world and a radical thinker in so many areas”. Kramer is creating
three-dimensional wire sculptures to reflect the many facets
and impact of Burdett-Coutts’ life.
Other participating artists including myself, Peggy Atherton
and Julie Major have an ever-growing list of wonderful women to
choose from: Jenny von Westhalen, Eleanor Marx, Radclyffe Hall,
George Eliot, Elizabeth Siddal, Mrs Mellon Duchess of St Albans,
Miss Matilda and Miss Emily Sharpe, Lady Gould, Dorcas Martin,
Joan Schwitzer, Barbara Castle, and Felicity Sparrow.
Catharine Wells is adding to the list daily and the ambition
is that it will continue after the festival as an ongoing legacy to
“wonderful lives wonderfully lived”. •
Find out more at: www.highgatefestival.org
06
07

VILLAGE RAW
RAW MATERIAL
CRAFTING
THE FUTURE
In a quiet corner of
north London, three
talented craft makers
are fighting the tide
of mass-produced items,
to create things that
people will cherish
and love for years
Words by Carla Parks.
Photos by David Reeve.
Not many people would happily flaunt
their cheapness and yet our buying habits
have never been cheaper. From throwaway
clothes to the home goods we use
to furnish our homes, there’s very little
produced in a responsible and sustainable
way. While our eating habits have undergone
a revolution spurred in part by a
trend for local, organically produced food,
the appetite for fast fashion appears to
be unabated.
Seamstress Caroline Stansfield champions
clothing as an investment, and
she lives by this ethic: ‘I know when I buy
something I’ve saved for and it has cost
more money, I treasure it more,” she says.
“When you buy something that’s cheap it
reinforces the idea that you can just throw
it away. Instead, we should be looking to
own a few carefully chosen things that are
really beautiful.”
Working from her flat in Crouch End,
Caroline specialises in reimagining vintage
childrenswear. When her son Drake
was born three and a half years ago,
she began making him traditional sailor
suits reminiscent of 1920s-era fashion.
It wasn’t long before mothers started
asking where she bought his clothes and
the idea for a shop grew from there. She’s
recently had 25 orders via her website,
which she admits is “a bit frightening but
also exciting.”
The seamstress sources beautiful
fabrics and is inspired by British heritage,
Liberty prints and vintage photography.
A dress will take her about four hours to
make, but that doesn’t include finding fabrics
and pinning down the design. The prices
start at about £34 for baby dungarees.
“My time is valuable,” Caroline says.
“And I want to make something that will
wash well and wear well and something
that will last and can be passed on to
somebody else. We have too much waste
as a society.”
Cecilia Child, who fell in love with
weaving while doing an art foundation
course, agrees. Her business, run from her
home in Hornsey, is based on the idea of
making beautiful things that people will
love and cherish. Weaving is a complicated
process. Just vertically stretching one set
of yarns on a loom, known as a warp, can
take her a week. Another thread, known as
a weft, is then woven between the warp
threads, creating a pattern.
Having once worked with Chinese factories
when she was employed by a high
street accessories outlet, Cecilia argues
“...I want to make
something that will
wash well and wear well
and something that will
last and can be passed
on to somebody else.
We have too much waste
as a society.”
Opposite page: Caroline
Stansfield pinning a
vintage paper dress
pattern to the fabric.
This page from left to
right: Cecilia Child
creating a textile
pattern on her loom.
Katherine Bree creating
one of her unique
designs – everything
handmade.
for overhauling the supply chain: “It’s based
on producing more and more, for people to
buy more and more. It’s unsustainable.”
Her company, By Cecil, launched in
January 2018 with a collection of cushions
and scarves inspired by the British
seaside and visits to festivals. The price
point reflects the time and care that
goes into every product and it’s part of
Cecilia’s philosophy to make things that
will last a lifetime. “I don’t want to add
more to consumerism,” she says. “I would
prefer to work in a much smaller way and
create something that people are going
to love, keep and not throw out with the
next house renovation.”
Using stories to inspire her work is jewellery
designer Katherine Bree, who has
lived in Muswell Hill since she was three.
Her latest collection was inspired by the
Wes Anderson film The Grand Budapest
Hotel, and the Bohemian arts and crafts
movement. Katherine uses mood boards
to come up with ideas and colour palettes
and then goes through an editing process
to come up with the finished pieces.
Working only with semi-precious stones,
Katherine says her jewellery designs are
informed by their organic nature and irregularity.
“I have tried using other materials
and the feeling is just not the same,” she
says. “The precious quality is important to
me, as is the uniqueness of each stone.”
It does mean the designer is limited
by what stones she can source and it can
be difficult designing a whole collection,
she says, as “not many people do what I
do because it’s not very commercial.”
But Katherine has had some commercial
success with her pieces selling in
Liberty, Selfridges and the V&A. She now
supplies some jewellery to the British
Museum and to independent shops. For
her next collection she is thinking of taking
inspiration from Frida Kahlo, who will
be the subject of a new exhibition at the
V&A starting in June.
“Interestingly, in the 1930s, she used
to wear ancient beaded necklaces and
pre-Colombian beads, so it wasn’t the
bright and vibrant colours that she’s
known for,” says Katherine. “I’m interested
in doing something a bit different,
not so much the kitsch, but more earthy,
meaningful work.”•
Find out more at:
www.thelittleclothshop.co.uk
www.bycecil.com
www.katherinebree.com
www.muswellhillcreatives.com
08 09

VILLAGE SOUNDS
GABI
Gabriella Swallow is
a professional cellist.
She has performed
in a range of venues,
from an East End pub
with a sticky carpet
to Wigmore Hall. Locally
she’s played in Muswell
Hill’s Cha Cha Cha
with her band Gabriella
Swallow and her
Urban Family.
Interviews by David Reeve.
Photos by Kate Kuzminova.
Why music?
Someone said music starts where words
leave off, and for me that’s always been
the case. It’s the art form that is above
all of them because it can be nostalgic, it
can take you to a place you didn’t think it
could, and it can bind people together. It
can be all those things that words don’t
always do, and although every art form is
important to me, music’s the one where I
believe I can express myself most freely.
Is being a musician a gift or a curse?
It’s a gift I think. I know it’s a gift. You have
something as a professional musician
that not everyone has, and that can feel
quite alienating when you sometimes
want people to see you for who you are
and they focus on the music. It’s pretty
much who I am, but there’s everything
else too which makes you a better musician.
It’s important to be a well-rounded
human being first. You’re incredibly lucky
and honoured to be doing this job because
not everyone can do it.
What’s the difference between playing
alone or alongside other musicians?
Playing alone can be a solitary thing. It’s
how we practice and it’s a very important
part of your daily routine. Playing alongside
other people then involves you to
listen in a different way, and to interact,
and for me that’s personally my favourite
part. If it is as a sidesman playing in various
bands where you have a main artist
that takes a very different set of skills
than playing in a string quartet - or it is
much more balanced. But effectively if
you’re working with a good artist, doing
a good project, all of your focus is making
the best music you can, and that then
makes everyone equal.
What do you do outside music that contributes
to your musicality?
I go to the theatre a lot. I spend time talking
to lots of different artists - especially
comedians. And it contributes to the music,
and it contributes to your feelings of
how to function in society as an artist.
You don’t feel so isolated. I also spend
time walking and swimming, trying to take
time away… I tend to think about music
quite a lot when I’m walking around. I also
started scuba-diving. It was an amazing
experience because suddenly you are in
a totally different world, but water covers
so much more of the world than anything
else. It’s crazy that we don’t spend
enough time underneath it.
Name a song or piece of music that
blows your mind?
I listened again recently to Both Sides,
Now by Joni Mitchell. That song was really
important to me in summer 2002 when I
met my ex-husband and he played it to
me for the first time. I just couldn’t believe
what I was hearing - it was just this
absolute perfection of her voice. I recently
heard it at a friend’s funeral and it
sort of finished me off. You can be joyful
or you can be mourning, it can always do
something for you.•
Find out more at:
www.villageraw.com/gabriellaswallow
LUKE
Luke Eira is a
professional clarinetist.
He can be found regularly
at the Buddha Bar, Ronnie
Scott’s, and Crouch End’s
Crossover Jazz Room.
Many of you will have
seen him busking in front
of local supermarkets
where he’s been known
to play for six hours
non-stop. He is a
consummate performer who
lives and breathes jazz.
Why Music?
Because it’s the heart’s calling. I’ve tried
so many other things but I know I was
born to play music. And I have slim hands
as well – so I guess I was born to play the
clarinet. I hold it more like a saxophone
– straight – so I can get more air flow. I
use an open mouth piece and do jaw work
outs. John Coltrane used wide mouth
pieces and clenched really hard to get his
particular sound.
Is being a musician a gift or a curse?
It’s a gracious gift, man. You get to give
love, receive love – it’s beautiful. In the
old days musicians were classed not as
people; they had their own separate class.
Old jazz musicians used to walk around like
gods because essentially that’s what jazz
is – some people might say it’s God speaking.
When they play its universal energy
flow, and creation, and abundance. When
I really play, when I really get into flow, it’s
like infinite possibilities.
What’s the difference between playing
alone or alongside other musicians?
There’s definitely a difference when playing
on stage with an audience and other
musicians. You’ve got to gauge the energy
of the audience and they’ve got to
respond and give back. And that’s what a
good gig is all about - when the audience
and the band are playing off each other
and that energy increases, and increases,
and by the end the room is electric
and it’s like fire. Busking is very different
– people are just passing by. And you
might get encouragement here and there
but you’ve got to give yourself a kick up
the behind every now and then - increase
the energy flow.
What do you do outside music that contributes
to your musicality?
I go to the gym and I train daily. I do it
because it gives me discipline. Meditation
– so important. Mindset. Controlling
yourself, controlling your mind. I do tai chi
as well. I incorporate a lot of physicality
into my playing and that helps as well because
it’s the same kind of flow – you’re
trying to yield to the natural flow of the
universe. I know it sounds clichéd but it’s
true. You’ve got to let go. That’s what jazz
is all about: letting go. I’m not just a clarinetist.
That’s just a figment. That’s just
a creation. That’s just a lie. A façade. It’s
not real anyway.
Name a song or piece of music that
blows your mind?
Lingus by Snarky Puppy. I was chilling with
a couple of friends – they were into drum
and bass and stuff and they were like:
“Yeah. This is new jazz.” So, they put on
this song and the keyboard solo in it blew
my mind. And it stepped me up going:
“OK, this is what I’m going to be doing –
someday.” Working towards it and doing
stuff of that nature that I wouldn’t have
been doing if I hadn’t heard that. It’s not
exactly the birth of me as a musician, but
it gave me direction. •
Find out more at:
www.villageraw.com/lukeeira
10
11

PROFILE
CREATIVITY
“I feel that the boys on the block, in the hood, could
facilitate their conversations better... My job on planet earth
is to create spaces that enable people to think.”
IS
Words and photo by David Reeve
POWER
It’s taken us two weeks to get this interview with Rickardo Stewart
and he arrives at Hornsey Town Hall on time, which is great
because every minute of his day is scheduled. His phone hasn’t
stopped ringing since March, when he won Youth Professional
of the Year at the London Youth Awards. “It’s not so much about
me,” he says. “It’s about the work that’s being recognised.”
Rickardo is the Serious Youth Violence lead for Art Against
Knives, a charity set up in 2008 after the unprovoked stabbing
of Central Saint Martins student Oliver Hemsley. Since its inception,
the charity has helped over 1,000 people through a series
of creative personal development programmes. Rickardo’s past
means he understands the needs and the gaps in youth provision.
“I grew up on the Grange Estate in East Finchley,” he says.
“Unfortunately, 11 years ago my friends murdered somebody.
Around the same time I got diagnosed with Crohn’s disease. The
day my friend killed this guy I was in hospital getting the first
medication for my Crohn’s.”
Rickardo’s time in hospital allowed him to reflect on his situation,
and he made a decision “to provide positive opportunities
for children and young people that came from the same environments
that I came from. I wanted to see good.”
It was after he started volunteering in an East Finchley youth
club and began training in youth provision that he was introduced
to Katy Dawe, who co-founded Art Against Knives. “She’s
a powerhouse,” he says. “We just put our heads together and
co-designed, with the community, a nail bar called Dollis Dolls
that engages with local female participants. I think females
make the world go round.”
Since 2012 they’ve supported the personal and professional
development of over 580 young women through the scheme,
while other projects and collaborations have included pop-up
music studio The Lab, Design+Make with London College of
Fashion, and a weekly martial arts and fitness training session
called Studio N2.
As a part of his outreach Rickardo is always looking out for
the right “tools, props, people and places” to allow participants
to self-direct their own learning. “I feel that the boys on the
block, in the hood, need to facilitate their conversations a lot
better,” he says. “My job on planet earth is to create spaces that
enable people to think.”
It’s all about making the projects appropriate and accessible
and Rickardo’s background gives him the understanding to do
that. “Let’s be creative and let’s see a way where we can reach
these people,” he says. “We built it with these people so they
have ownership of it. And they have the opportunity to steer it
in the right direction. And if you give people the right platform to
design their own thing it’s going to come out great.”
He cites himself as an example: “I have no GCSEs you know,
and I get to sit with people from government thinktanks and influential
leaders in London, and be included in some amazing exchanges.
And I’m not academic. All from self-education. Picking
up the right books and having the right conversations.”
Rickardo founded the social enterprise Community Souls
Cleaning Company as a further platform for people from disadvantaged
areas to get on to the employment ladder. “We deliver
commercial cleaning,” he says. “Our staff all have a personal development
plan. It’s about supporting our staff - setting goals.”
In an era of continued austerity and cuts he is looking to develop
self-reliant and self-sustainable models and while Community
Souls is not-for-profit, it’s generating just enough money
to stay afloat. To date the company has employed 18 people and
just two minutes after our interview ends Rickardo is already in
a meeting around the corner discussing a further contract. •
To find out more about the work of Community Souls and Art Against Knives visit:
www.communitysouls.co.uk
www.artagainstknives.com
12 13

VILLAGE IN PICTURES
IN LIMBO
Completed in 1935, Hornsey Town Hall was
designed by Reginald Uren and was the first major
modernist building constructed in the UK. It
was a thriving centre of local administration
until the London Government Act 1963 came into
effect and the newly-formed Haringey Council
moved its headquarters to Wood Green. While the
town hall remained in use, the assembly hall
was closed in 1987 and by 2004 the building
was largely derelict. In 2015 ANA Arts Projects
brought life back to the building, opening it up
as the community-facing Hornsey Town Hall Arts
Centre. Their lease ends this summer when a new
management team will take over as the building
and grounds undergo redevelopment. These
pictures, by photographer Dan Bridge, capture
the moment prior to the changing of the guard
– a building caught in limbo, awaiting the next
stage in its history.
14
15

VILLAGE RAW
4

VILLAGE RAW
Born in Australia, Chris Honor’s journey as a chef has seen him working in Europe,
South East Asia, the Middle East, and Africa. He has worked at some of the world’s
most luxurious hotels, including the Burj Al Arab in Dubai, Dharmawangsa in Jakarta,
Mena House in Cairo, and The Dorchester in London, where he managed a team of 120.
Wanting a change of lifestyle, Chris quit his executive chef role and, alongside his
wife, Bibi, opened Chriskitch in Muswell Hill in February 2013. He tells Village Raw
about the importance of harmony in life and food.
Photos by Dan Bridge.
AN UNDERTONE OF HARMONY
Burnt sausages
My mother was the worst cook in the world. Tragic - absolute
shocking. She burned everything and if it wasn’t burned it was
undercooked. I remember being 13 to 14 years old - she would
cook dinner and we wouldn’t eat the dinner because it would
be a burnt lamb chop or burnt sausage. I’d throw it away and
start cooking myself and I really enjoyed it, so from an early age
I started to enjoy that gratification. My grandma was an amazing
cook and I’d love to say I was bouncing on her knee while she
was cooking but it’s not that romantic. I was forced to cook.
Lemonade
My father used to make lemonade. As a kid I’d love it - super
sweet, just gorgeous. On a summer’s day you couldn’t get anything
better. It’s amazing how food takes you back to your childhood
and even now I make lemonade [to prove the point Chris
wanders off and returns with a jug brimming with chilled super
sweet lemonade – as far as we can tell it’s not on the menu].
Opening Chriskitch
We opened in the middle of a recession, and when everyone was
trying to keep money in their pockets we were trying to get them
in to spend it. The location is off the high street, we’re quite
some distance away, so to get people motivated to come to us
was a tough thing. But underlining that we really believed that if
we did great food and offered a great environment and offered
something people could embrace as their own we thought there
would be success - we were banking on that. We had people
come in when we opened on the first day. I remember a lady who
came in during the afternoon said: “You’re crazy to open here –
I’m going to give you six months – I wish you the best.”
The work
A lot of people think owning a café is very romantic but what
people don’t see is the work that goes before 9am and the work
that comes after 5pm. We try to make everything fresh every
day so we start very early, sometimes four, sometimes five.
There might be a little bit of shopping in the market and then
it’s just baking in the morning - so cakes, breads, little pastries.
Then we make salads, start prepping, start plating, breakfast,
lunch, then break down, clean down, we shut then we deep clean
the floors, the tables, the kitchen, then the ordering - and in
between that I might do the school run or school pickup. How
dynamic Bibi is in terms of what she does and how much she
does is incredible. Running the house, looking after the kids, doing
their social schedules, looking after me, making sure there’s
food - she does four shifts a week and pretty much runs the
business side of Chriskitch – that’s pretty impressive.
Changing menus
We don’t have much storage space so we buy every day. We
buy from local markets and supermarkets. For fruit and veg our
menu is based on the season, so it’s what’s available at its peak,
at its prime, for us to use. Today I found beautiful red peppers so
I bought two boxes. Our salads change every day.
Roots food
If you go to a Michelin star restaurant one plate of food might
have 30 steps to it and it looks beautiful and it’s gorgeous but
it’s also very processed; it’s gone through different stages of
handling, it’s gone through different types of cooking - it’s removed
from its natural state. Our food has taken three or four
steps but still looks beautiful, it’s a lot more relaxed, a lot looser,
18
19

VILLAGE RAW
FEATURE
a lot closer to its roots. We’re letting the food speak for itself
while still having those beautiful combinations of flavours.
There is just as much skill and craft in this food that has gone
into Michelin star food, and in fact it’s probably harder to do this
and make it look amazing with less resources than a big hotel or
fine dining restaurant.
A packet of crisps
When you have a packet of crisps and you hear it crunch you’re
eating with sound. And then the next thing you get when it
breaks up is little spikes on your tongue and roof of your mouth
- so you’re eating with touch now. And then you start to eat with
flavour - then you kind of think “yeah, that’s salt and vinegar”.
It’s touch, it’s noise - even before you taste these things are
going on in your head and we don’t realise that.
Taste/texture/colour
Our salads look relatively simple, but there is quite some craft
that goes into them. If you imagine a scale where there is acid to
alkaline, we try to make sure that we hit the high notes in each
dish. We try to hit the sweet, the acid, something spicy - it might
have a chilly or black pepper. We try to hit something that has
texture - we might add toasted nuts to get that crunch. Flavour
matches in varying combinations are coming together but to
excite the palette and emotions and senses we try to touch as
many as we can. Visually it looks beautiful, feel with the lips and
the tongue, we try to hit the smell, hearing – when we’re creating
a dish we’re constructing for that. There is an undertone of
harmony and that’s a skill and craft you don’t learn at college -
that comes from years and years of cooking.
Food fashion
We’ve got to be on trend, if not ahead of trends. There’s many
ways we try to identify what food trends are – fashion dictates
a lot and clothing is going a bit more to the 70s so we’ll look
at food that was a big hit then. We’ll buy a few vintage magazines,
look at certain flavour combinations and trends, styles,
presentation, plates. Also, if you look at book sales - the top
cookbooks, what are they? It’s health, and travel cookbooks are
massive so we look at doing certain themes where there’s a little
more influence of Spanish food or Middle Eastern food, for
example. So there are a few things that dictate the trends of
food and what people are after.
Hoxton
It was a tough decision to say enough’s enough but we’re not
going to operate in Hoxton any more. We wanted to have a little
business with the family where everyone’s involved and we
kind of had that balance and when we opened in Hoxton that all
went out the window adding extra stress and levels of unhappiness.
You want to be happy in life and to do something that
you love and you’re passionate about, and spend time with the
ones you love, and that wasn’t happening - that’s my fault. I lost
focus and slipped back into that executive chef mode, wanting
to conquer the world, but it doesn’t happen like that. Bigger is
not always better, is what I learned.
Evolution
If you do something you really love, you grow naturally and
evolve naturally. When it becomes work and you know you get
the blinkers on, you stop growing. And when you stop growing
that’s when you stop evolving. My style has changed from very
articulate fine food to what we are doing now simply because I’d
rather sit down and eat a beautiful gorgeous salad than a fine
dining dish.
Community and magic
We do a lot. it happens by default most of the time like Walk
and Talk Club (see page 22) - what a great thing. What an amazing
journey to be a part of. And to finish with a community table
where people are sharing and talking, and all these barriers are
somehow broken down over a coffee or salad. Something magical
happens over a table laden with food… When I was working
in Egypt, my name being Christian – they’re Muslim – caused a
little bit of tension – it’s natural. I’m not saying if it’s wrong or
right – it is what it is. But over a table when you are eating olives,
hummus, and bread, and you’re sharing and you’re passing
and you’re giving - all that strips away and we’re just exactly the
same enjoying the same thing. It’s something magic to break
down barriers, strip away classes, and strip away who you are,
and it brings us back to just being humans.
Stories
The joy of having a café is the stories that come out. We had an
old couple and they’d been married 50-60 years – forever – to
the point where everything was so familiar in their life and there
was no excitement. They used to come on Wednesdays, eat and
then the next day cook together at home to try to reproduce
what they had here. I remember after a couple of months saying:
“Hi, how are you? Good to see you again.” They said that I gave
them a new lease of life, they could communicate again and they
had something to talk about which was exciting and fun. That’s
pretty cool. You get people that come here to celebrate and you
get people here to cheer themselves up because of something
bad that happened in their lives. If these tables and chairs could
talk they’d tell you some nice stories, that’s for sure.•
Find out more at: www.chriskitch.com
PHOTO BY DAVID REEVE
Clockwise from top left:
Inspired by vintage,
Chris outside the café,
salads presented at
the entrance, Chris
preparing a breakfast.
20
21

VILLAGE RAW
WELLBEING
WALK AND TALK
(AND EAT )
London is such a sprawling
metropolis that it’s easy to get
distracted. But when was the
last time you took a step back
from the never-ending chase
and took a moment to breathe?
Words by Aimee Charalambous.
Photos by David Reeve.
The Walk and Talk Club offers a way for people to get mobile,
make new friends and, most importantly, take a much-needed
break from the rat race.
Walk and Talk Club is about health and meditation. Research
has demonstrated the overall benefits walking has on our
health: not only can it help you shed those extra pounds, but
it can reduce the risk of heart disease and other health conditions,
keep your mind sharp, and promote a good night’s sleep.
The meditative aspect comes from the walks, which are undertaken
in silence, with the social side happening afterwards.
I joined the club on one of their healthy living events: a Sunday
walk to the farmer’s market to buy fresh produce, followed
by a Tuesday walk to a restaurant where the produce was prepared
for lunch. A small group had already formed by the time I
arrived for the walk, and they were quick to make me feel welcome,
as well as tell me why the club was so popular. Flora, one
of the club’s founders, spelled it out: “People spend their whole
lives living in an area, but never take the time to discover all it
really has to offer. Spend a few hours with us and we’ll show you
a different side to the place you call home.”
Initially, as a renowned chatterbox, I struggled with the
‘no talking’ rule but after a few minutes (and a few whispered
questions) it was easy to see why the silence is enforced. It
gives you a new perspective, both on what’s going on around
you and also what’s going on in your head. This isn’t a voyage of
self-discovery though - these guys walk fast, and if you spend
too much time musing you’ll find yourself playing catch up with
an 80-year-old in hiking boots (and from experience that’s not
as easy as you’d think).
After the 30-minute walk we stopped to refresh at the Grove
Café, where we were permitted to break the silence. Booming
out of the open doors came the first few bars of We No Speak
Americano quickly followed by Ciro (the café’s thoroughly Italian
owner), who was carrying an inflatable guitar and giving out funny
hats and novelty sunglasses. His personality was infectious
and within seconds everyone was clapping, singing and laughing
so hard it hurt. This is the kind of ridiculousness that most
adults rarely indulge in - a joy for the soul.
Brimming with positive energy, we set off for the last part
of the walk to Alexandra Palace Farmers’ Market where the final
activity of the day (apart from pondering how to get our hips
to move like Ciro’s) was to hunt down some fresh seasonable
produce. After hearing from some of the traders about their approach
to bio-dynamic farming (where the ecological, spiritual,
social and ethical combine), we left laden with a cornucopia
of seasonal veg, plus some locally produced eggs and goat’s
cheese thrown in for good measure.
It was on a slightly damp Tuesday that we found ourselves
arriving at Chriskitch - the perfect spot for sharing food, coffee
and stories. The chef, Chris Honor, arrived with a selection
of platters, overflowing with our farmers’ market finds, transformed
from a collection of muddy roots into a healthy feast.
Chris’s creations were fresh and packed full of flavour, drawing
on influences from around the world. Mushrooms grilled and
dressed with chilli and lime. Squash, dripping with tahini, sumac
and honey blossom. Celeriac, roasted with capers, topped with
gloriously oozy poached eggs and hard goat’s cheese. And the
show stopper? A towering plate of raw beetroot salad. Sliced thinly,
then prepared as a quick pickle, the crunchy bites of beet were
complemented by crisp green apples, dill and pomegranate.
Accompanied by new friends and interesting conversation
(did you know honey goes through the stomachs of three bees
before it reaches us?), Walk and Talk Club well and truly proved
to me that being healthy shouldn’t be a chore, no matter what
age you are. Bringing mind and body together to create a sense
of wellbeing and belonging is not just enjoyable, but once you
get going it is pretty easy - particularly when you’re part of the
Walk and Talk community.•
Find out more at: www.walkandtalkclub.com
22 23

VILLAGE RAW
WELLBEING
THE HERBAL HOME
Medical herbalist, Ola Nwakodo, discloses which herb essentials
every home’s medicine chest should have.
Words by Ola Nwakodo. Illustration by Em from The Mossy Hill.
1. CHAMOMILE FLOWER, LAVENDER FLOWER
AND LEMON BALM HERB TEA BLEND
A great remedy for tension, whether it is
caused by teething, stress, restlessness,
irritability, upset stomach, cramps or
fevers - safe and effective for inducing
calm. All three herbs are rich in volatile
oils that have soothing, muscle relaxing
and wound healing effects.
2. CASTOR OIL
A castor oil rub can give good pain relief
for aches and pains affecting the head,
abdomen, muscles, kidneys or chest.
Comprised of fatty acids, its main active
component is considered to be ricinoleic
acid, which exerts analgesic and
anti-inflammatory effects. Castor oil also
makes for a softening conditioning oil for
dry skin and hair.
3. CLOVES AND CLOVE OIL
I use clove oil to relieve tooth and gum
ache as well as pain due to respiratory infections.
Cloves have strong anaesthetic,
antiseptic, disinfectant and pain-relieving
effects when taken internally or rubbed
topically on infected wounds. For bronchial
infections I add a few cloves to any tea
- it is mildly stimulating yet calming.
4. GARLIC OIL
This remedy is always made fresh whenever
the need for an antibiotic arises.
A few fresh garlic cloves crushed and
mixed into extra virgin oil releases its
most known biologically active compound,
allicin, which is antibacterial,
antibiotic and antimicrobial. It can work
wonders in clearing up ear infections
and common stomach bugs while healing
wounds (internal and external) steadily
and effectively.
5. HOPS AND PASSION FLOWER
TINCTURE (LIQUID HERB)
I like this blend because it has significant
relaxing, sedative and sleep inducing activity.
When stress, anxiety and tension
take over and the mind will not turn off,
try a cup or two of this remedy an hour or
so before bed.
6. GINGER ROOT
Good for all things inflamed or requiring
immediate soothing, for example colds
and flu symptoms, sinusitis, throats and
chest infections, digestive upsets, joints,
and knee pains. Essential oil, gingerols and
much more found in ginger root provide its
medicinal benefits. I also use fresh ginger
root tea or infusion to refresh and stimulate,
giving all systems an extra boost.
7. LAVENDER ESSENTIAL OIL
Lavender flowers soothe and heal skin and
tissues. Lavender manages to look pretty,
smell wonderful and yet provide powerful
calming and relaxing effects on nerves
alongside its gentle antibacterial activity.
Try a few drops of the essential oil in the
bath, in body rubs, on minor burns, or on
recent surgical and acne scarring.
8. OAK BARK TEA
When bodily fluids need to be contained
and reduced, as in cases of acute diarrhoea,
this tea can be very helpful. Oak
bark contains a lot of tannins, which have
a drying effect on tissues so it can be used
to slow the flow of any excessive liquid
and even blood in minor cuts and wounds.
9. SWEDISH BITTERS
This is a digestive health tonic combining
up to 16 herbs, originally formulated by a
Swedish physician. When blended well, the
bitter (not so bitter in taste!) should be a
balanced digestive tonic; it contains stimulating,
modulating, soothing, cleansing,
and regulating properties as well as promoting
overall health and energy levels.
10. ST JOHN’S WORT FLOWER AND
MARIGOLD INFUSED OIL
I use this topically to speed up healing of
sores, scars, bruises, bites, broken skin,
sunburn and minor burns (with aloe gel),
lesions, dermatitis, nerve pain and injury,
and to get relief from itching and sciatica
(with peppermint essential oil added).
11. THUJA AND PAU D’ARCO TINCTURE
(LIQUID HERB)
I blend these two plants to create a powerful
response to common bacterial, fungal
or viral infections – persistent stomach
bugs, athlete’s foot, warts, ringworm,
and psoriasis. This is taken internally and
also rubbed externally on affected areas.
12. PEPPERMINT, PARSLEY AND NETTLE
TEA BLEND (FOR INFUSION)
When feeling sluggish and out of whack
energetically, this is a go-to nutritive
tonic that can bring the shine and swing
back into the body. The respiratory, digestive
and circulatory systems, and the
adrenals, all get a kick. The blend works by
nourishing the system with vital vitamins
and minerals, restoring mood, re-establishing
balance quickly, increasing energy,
and aiding sleep. For effective results,
infusions work best. A large infusion can
be prepared, stored in the fridge and
drunk over the course of a few days.•
If you are interested in a bespoke home herbal
dispensary Ola is happy to answer your enquiries:
www.saintandsmith.com
24 25

VILLAGE RAW
SUSTAINABLE VILLAGE
THE LAST STRAW
A revolution is underway in N8. Locals are waging a war on
single-use plastics and leading the charge on the transition to
a lower impact, more sustainable way of life.
Words by Aimee Charalambous. Photos by David Reeve.
Emboldened by the actions of Catherine
West MP, who led 170 MPs to cosign a
letter calling on supermarkets to scrap
plastic packaging, and plastic free initiatives
in places like Penzance, a group
called Zero Plastic has formed.
Frustrated with what he was seeing
in the local area group founder James
Jameson decided enough was enough.
Plastic had become a local epidemic
striking down not just chain stores but
also local retailers. “This is where we live
and breathe, where we shop, and where
we have the purchasing power to drive
change,” he says.
With that in mind, the group’s first
action plan is to get local businesses
to commit to reduce plastic waste by
choosing from a range of pledges, from
commitments to use biodegradable cutlery,
to not stocking plastic cotton buds,
to offering water refill points. With the
help of an online toolkit, businesses are
then encouraged to demonstrate their
commitment with signage, informing
customers and encouraging positive
choices.
It is clear that the N8 community is
behind the initiative, with local businesses
and residents already making a concerted
effort to reduce their impact. Ally
Pally Farmers have committed to going
plastic free; the butchers are now wrapping
in paper rather than plastic; biodegradable
packaging is becoming the norm
at the greengrocers; and no discerning
coffee drinker would be caught dead
without their keep cup.
Change can happen, and it can happen
quickly. Plastic bag usage has reduced
85% in just three years since the
5p charge came in. Taking it one step
further, numerous restaurants and cafés
in Crouch End are also banning plastic
straws. Around 8.5bn plastic straws are
thrown away each year, contributing to
over 150m tonnes of plastic in the world’s
oceans. A single plastic straw can take
up to 500 years to decompose, yet it’s
something a lot of people don’t think
twice about. Straws are often a convenience
rather than a necessity; a nice thing
to have that allows you to slurp your frappé
or prevent the dreaded tantrum when
a sip of mummy’s drink turns into a waterfall.
Cafés like Haberdashery and Nati’s
on Priory are determined to get rid of the
pesky plastic, and have opted for metal
and paper straws, helping customers to
make more sustainable choices without
them even having to think.
It’s becoming clear that you don’t
have to be an eco-warrior to play your
part in the solution, a message that rings
clear at a new local Sustainable Supper
Club series. Hosted at Nati’s on Priory,
the dinners have a chance to feast on
fresh seasonal produce (where every ed-
ible part of the produce is used) and get
some simple tips on how to waste less
and use more, as well as how to make
the transition to a more sustainable life.
Struggling to remember your keep cup or
water bottle? Why not try keeping them
by the door with your keys? Dinner organisers
Nati Morris and Dorothy Barrick
know from experience how these small
but simple steps can become new habits.
Many people think sustainable, no
waste living will be expensive. But Nati
and Dorothy want to show how small
changes to the way you shop and cook
can actually save you time and money.
The average family throws away 11 meals
a month, equivalent to just under £60.
Batch cooking and adopting a root to fruit
(or nose to tail) approach means you can
stock the fridge with leftovers that can
be thrown together in a myriad of ways,
each dish more exciting than the last.
And don’t forget your trusty friend the
freezer. It can be used for a lot more than
just fish fingers and frozen peas.
Thanks to the power of social media
and shows like Blue Planet II, people are
more aware than ever, actively seeking
out solutions to ethical and environmental
challenges – all that’s missing is the
convenience of having it nearby. While we
don’t suffer from a shortage of unpackaged
fresh fruit and veg, the staples can
be harder to pin down.
Metal straws at The
Haberdashery café
26

VILLAGE RAW
SUSTAINABLE VILLAGE
NOT YOUR USUAL
SALAD RECIPE
Nati Morris and Dorothy
Barrick came together
to host the Sustainable
Supper Club, and here
they present a recipe
from their first event.
“We have become a society of throw-away consumers. Too used to getting large amounts
of cheap food and throwaway products, that we rarely take a moment to question where it
comes from, who or what is hurt along the way, and what happens when we throw it out.”
Nati grew up in Hungary where seasonal
food was the norm, growing your own
and composting was commonplace, and
nose to tail was not just a trendy phrase.
Running the café Nati’s on Priory and trying
to come up with ways to reduce, reuse
and recycle is just part of her daily
routine. Food stylist and product/recipe
developer Dorothy Barrick grew up in the
US, where there is far less emphasis on
seasonality. Her journey towards sustainability
came years later when she moved
to France, and the move towards reducing
plastic came after a foot injury led to
one too many food deliveries and an accumulation
of plastic wrapping, bottles,
and bags.
Enter Tami Jarvis and her new zero
waste vegan convenience store, Harmless.
A member of the Zero Plastic group,
Tami found the perfect spot in Blue House
Yard, Wood Green, to site her store, which
stocks all the cupboard essentials from
spices, pasta, rice and flour to oils, vinegar,
and household cleaning products.
“Convenience is king,” she says. “We
have become a society of throw-away
consumers. Too used to getting large
amounts of cheap food and throwaway
products, that we rarely take a moment
to question where it comes from, who or
what is hurt along the way, and what happens
when we throw it out.”
Our lifestyles, particularly in London,
tend to lean towards convenience. With
so much running around, we need our food
to be fast and to be easy, and this is just
what many retailers have given us. But, as
Tami points out, “we can still make ethical
decisions about how we consume”. With
that in mind, Tami aims to empower people
to make more positive choices by giving
them a convenient option to shop package
free on their doorstep.
Open until 8pm on weekdays and only
a 20-minute journey on the W3, there really
is no excuse not to pop by to fill your
empty containers at Harmless. Even better,
at weekends the yard often hosts flea
and street food markets, serving up vintage
bric-a-brac and delicious food, ready
to be washed down with craft beers from
local brewers. Tami is also happy to take a
pre-order, so all you have to do is drop off
your containers and go and explore.
One of the most important ideas of
sustainability is being part of your com-
munity, and it’s clear that N8 has taken
this to heart. Not only are local businesses
working together to reduce their impact,
but residents are voting with their
feet, supporting the local economy by
choosing outlets that offer them more
sustainable options.
Other areas are also pushing for
change. The Muswell Hill Sustainability
Group is inviting locals to take a plastics
pledge, while community newspaper The
Archer recently reported on a similar push
in East Finchley. The campaign for a zero-plastic
city is fast becoming a reality.•
Find out more at:
www.facebook.com/groups/zeroplasticcrouchend
www.harmlessstore.co.uk
www.the-haberdashery.com
www.natiscafe.co.uk
www.instagram.com/dotscookin
Ingredients
A bunch of radishes with tops
Carrot tops
Leftover carrot peel
Any lettuce leaf/rocket/watercress
Cauliflower or broccoli stalk or leaves
Olive oil
Garlic oil (see below)
Lemon juice
Dukkah (see below)
With this salad, the main thing is to use
any ingredients you find in your pantry
or fridge. I always try to buy carrots and
radishes in a bunch rather than a packet
(try your local greengrocers or farmer’s
market) as the peppery greens make a
beautiful salad base.
We used carrots for another dish and
saved the peels (wash the carrots really
well, of course). Mix the peels with some
olive oil, salt then roast them in the oven
at 180C (350F) until they get crispy -
around eight to 10 minutes.
Wash the radish leaves thoroughly.
Slice the radishes thinly (they keep their
crunch in cold water for about three
hours), or alternatively roast the radishes
with some olive oil and salt in the oven at
180C (350F) for eight to 10 minutes along
with any chopped broccoli stalk or cauliflower
leaves. You can mix this with any
other leaves, lettuce, or herbs you have
at home.
Garlic oil is a great way to use up
leftover garlic. Just warm peeled garlic
cloves with 250ml of olive oil over a low
heat for about 20 to 30 minutes, cool,
and store in a jar for up to three months.
Dukkah is delicious and can be used
on almost any dish. Toast one cup of nuts
such as pistachios, blanched hazelnuts
or almonds. Toast half a cup of sesame
seeds and half a cup of pumpkin seeds.
Add one tbsp fennel seeds, three tbsp
coriander seeds, one tbsp cumin (can be
left out). Cool, add salt, and process in
food processor until roughly rice sized –
not too powdery. Store in a jar.
Mix olive oil, garlic oil, salt and a
squeeze of lemon juice. Cover the leaves
and radishes with the dressing, distribute
evenly, add crispy carrot peels on top
then sprinkle with dukkah.
The next Sustainable Supper Club is on 21 June.
www.natiscafe.co.uk
www.instagram.com/dotscookin
28
29

VILLAGE RAW
ILLUSTRATION: Local Crouch End artist Simon Warner (Sprwarner)
celebrates the first issue of Village Raw. He specialises in local scenes
and characters and also turns his hand to the occasional cartoon strip.
You can see his work on the walls of the Hot Pepper Jelly Café
PRESS CLUB
If you’d like
your school to
write and design
a press club
page please
email us
30
31

VILLAGE ESSAY
Highgate now has a Neighbourhood Plan
and Community Infrastructure Levy funds
from Camden and Haringey to spend on our
community projects.
If you are passionate about issues such as
community, sustainability, built environment,
traffic and tourism we would love you to get
involved or to share any new ideas for our area.
So get in touch at info@forhighgate.org or
www.highgateneighbourhoodforum.org.uk
ON BEING HUMAN:
LEARNING TO
FEEL AGAIN
Words by Mina Aidoo
I have always questioned my place in
the world. It’s been a personal journey of
mine to discover how we move, how we
navigate our inner and outer lives, how
we relate to others and how we inhabit
the space of our own bodies.
Growing up, I could see how others
were enjoying being human by connecting
through relationships, but I felt like an
outsider. Now I can see the link between
my lack of connection to others and my
lack of felt emotion. I lived as a kind of
robot, unaware of my inner world. I didn’t
think I even had emotions. On the rare
occasions where I did feel something it
was alien or painful and I was unable to
navigate myself with any skill. As humans
we have learned to suppress and fear our
inner world. Or we just don’t know how to
be with our emotional landscape in a way
that is healthy or vital.
Encountering your emotions in a
healthy way means being able to be with
and observe your inner landscape, along
with the mental chatter and physical
sensations that arise. This is important
because the extent to which you can feel
your pain is the extent to which you can
feel pleasure. Or another way of saying
this is the more you can withstand what
it means to be human in your body, the
more expansive, expressive and rich your
life experience becomes.
In our culture, the general relationship
most have with their body is very
narrow. The body is a burden, a machine
that needs to be maintained as it ages.
Perhaps we glean brief pleasures from
our bodies when we eat or have sex, but
we continue to punish them or wish they
were different in some way. This isn’t just
wrong-headed and damaging, it is also
sad, because our bodies have an innate
capacity for healing that we are only just
starting to wake up to.
To access this potential requires us to
not be fearful of being the human animal
that we essentially are. No longer prioritising
the mind over the body or allowing
ideas from our culture to override our
innate bodily wisdom. It means widening
our perception of what the body could be,
namely a portal to deepen into who we
are and to experience a beautifully open
and honest connection with one another
as a result.
Embodiment is a rather unsexy word
for the fascinating journey that I am describing.
We are only accessing a tiny
portion of our human potential because
we continue to deny our body’s voice. If
you feel that you would like to explore the
potential that resides inside you, then
learning to feel in a healthy way is an essential,
high level skill that is sorely needed
in these times of profound disconnection.
We are all craving to be deeply seen,
heard and felt, and embodiment is a sublime
pathway towards that future.
www.minaaidoo.com
33

VILLAGE GREEN
Specialists in charities
and owner-managed
businesses especially
within the entertainment
and artistic industries.
75 Maygrove Road
West Hampstead
London NW6 2EG
020 7372 6494
info@goldwins.co.uk
www.goldwins.co.uk
Discover the art of
conversation, for brands
Welcome to a new PR & marketing agency
concept that combines communications,
coaching and co-creation.
braegen.co
Join the conversation on Twitter @BraegenCo
UNEXPECTED OASIS
Sunnyside Community Gardens, off Sunnyside Road, is a
wonderful, volunteer-run garden that has been a part of
the neighbourhood since 1977. They compost their green
waste, cultivate an organic garden, and enjoy the wildlife
that their conservation area and pond brings. They also
have a long history of providing therapeutic horticulture
for people with disabilities or recovering from illness. The
Sunnyside Sunday Social takes place on the first Sunday
of the month, and is an informal gathering for visitors to
enjoy tea, cake, gardening, knitting and various seasonal
activities – everyone is welcome.
For more information on volunteering or the socials, check:
www.sunnysidecommunitygardens.org
34

VIVID LINE FURNITURE
KITCHENS FOR THE FAMILY
CONTACT US TODAY:
Tel: 020 7511 0574
E-mail: giorgia@vividlinefurniture.com
Web: www.vividlinefurniture.com
FOLLOW US ON:
Instagram: VIVID.LINE.furniture
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