Tag: Open Jar Collective

News

Catering Scoping Project for The Stove – Open Jar Collective

Post author By Kirsty Geddes
Post date June 18, 2015

Outline of the Project

The aim of Open Jar’s work with The Stove Network was to gather ideas and viewpoints about the creation of a catering enterprise at The Stove. Following a period of targeted conversations with key stakeholders and pop-up engagement activities with the public, Open Jar Collective produced a report. This will now inform how the space is developed and used by the public and forms part of the tendering process to appoint someone to deliver the catering enterprise at The Stove. From December 2014 to February 2015, we surveyed the food businesses local to The Stove building, spoke to eleven individuals/groups, and ran a public “Feeding Creativity” event, attended by 20 people.

Identified Needs

By The Stove:

To provide a welcoming space that is a community resource, a hub for the arts community, and a space for people to share and connect.
To provide a flexible space that can be used for a range of events, workshops, meetings, or other ways of engaging people.
To ensure that the functioning of any café element in the space is operated autonomously.
A catering enterprise would serve as a stepping stone to the wider programme of The Stove and activities within the building—a way to signpost people.
An income stream as part of the social enterprise of The Stove Network Ltd charity, integrated into the charity’s activities.
A desire to offer something different with its own unique identity.
A desire for the approach to be ethical in terms of operation, production, and supply.
To connect to the wider aim of regeneration and attracting people into the town centre.
To engage with the street outside The Stove and activities in the square.

In the Meetings:

Training opportunities in the hospitality industry for college students.
Somewhere to go after 5 pm in the town centre.
Addressing the lack of activities for 14–21-year-olds in Dumfries.
For people to collaborate to rejuvenate the town centre.
To create a destination.

At the “Feeding Creativity” Event:

A place to meet and space for groups to hire.
Connecting with local food and food producers.
A platform for exchanging knowledge and produce between small-scale growing projects/allotments/community gardens.
Mindfulness around food—simple menu, good food, affordable prices, nourishing environment, and sharing tables/spaces.
A space that is accessible to young people.
Promotion of transparent and ethical buying.
Collaboration—supporting a range of local businesses.
Avoiding displacement of existing businesses—offering something distinct.

Opportunities

Goodwill and excitement surrounding The Stove and the new building’s potential.
Offering something distinct, as most places in the town centre are similar.
Collaborating with the college to cook food off-site.
Establishing a multi-functional arts venue to meet the needs of diverse groups.
Alcohol-free venue—responding to stricter drink-drive limits and creating a pub-like café atmosphere.
Experimenting with a waste food catering model.
Growing hub—connecting allotments, barter schemes, and knowledge exchange about growing.
Providing education on growing produce and cooking methods.
Bringing food production into the town.
Profit-sharing with pop-up guest chefs and food producers.
Creating a community within the building, which has its own momentum and attracts different audiences.

Challenges

Avoiding alienation of people who are not attracted by a specific focus, such as local food.
Maintaining quality as a priority.
Balancing social objectives like local, fairtrade, and ethical sourcing while generating profit.
Avoiding competition with other food businesses in the town.
Encouraging support for small, independent businesses over chains and multi-nationals.
Preventing burnout or lack of revenue for the operator within a year.
Creating a viable enterprise given limited space and kitchen facilities.

Considerations/Restrictions

Prep/Serving/Storage Area:

Limited space allows only basic preparation of drinks, cakes, and soup.
Pop-up event catering would need to happen off-site due to insufficient facilities for cooked meals.
Conversion of the courtyard space into dry storage is essential.
Permanent fixtures such as a double prep/washing-up sink, hand wash sink, coffee machine, and electrics for fridges are necessary.
Cold storage requirements include at least three undercounter fridges for milk, cold drinks, and food.
Space design should include a counter area for serving and preparation, with flexibility to reconfigure for events.

Design/Fit-Out:

Balancing the café brand with The Stove’s aesthetic vision.
Serving drinks and food in compostable paper plates/cups due to space constraints.
The integration of an industrial dishwasher and china serving ware would require additional staff and storage space.

Further Thoughts

Sourcing/Pricing Policy:

Balancing local/fairtrade sourcing with affordability to avoid being seen as a niche market.
Defining “local,” “ethical,” and “sustainable” clearly in the tender document.
A “preferred supplier” list could include producers such as Loch Arthur for cheese, Earth’s Crust for bread, and Greencity Wholefoods for dried goods.
Seasonal vegetable soups could showcase local produce and provide a good profit margin.
Maintaining competitive prices for quality meat, cheese, and bread may be challenging.

Catering Scoping Project for The Stove – Abridged version to accompany Catering Tender

Original version by Clem Sandison, Alex Wilde and Hannah Brackston

Tags 2015, Dumfries, Food, Open Jar Collective, Research & Reading, The Stove Café

Musings News Project Updates

Feeding Creativity in Dumfries

Post author By Katie Anderson
Post date February 12, 2015

Dampers and Jam were cooked

From Andrew Gordon

Many have suggested simple solutions to the French Paradox—the apparent contradiction that the French can eat rich, fatty foods while maintaining a lifestyle much healthier than many of their counterparts in the Western world. Could it be all the red wine? Or maybe it’s something in their genetics?

The answer, as Will Marshall explained in his introduction to the Open Jar Collective’s Feeding Creativity event, is likely far more complex. It highlights the idea that our attitude towards food has a fundamental effect on our everyday lives. From how we socialise, to how we interact with our surrounding landscape and, importantly, how we create, Will understands that our relationship with food shapes us both as individuals and as a community. It has the power to bring people together and spark what he calls “unexpected interactions” across various social and cultural boundaries.

For him and the rest of the Stove team, the prospect of opening a café in Dumfries town centre is much more than a simple business venture. On the contrary, the Stove envisions its future café not merely as a place to enjoy good coffee, but as a lively hub that will unite the community—whether through participating in events and activities facilitated by the Stove Network or simply enjoying high-quality local produce sourced from across the region.

1418397588 — The Project Cafe in Glasgow, one of the cafe’s cited by Open Jar in their exploration of Creativity and Food

To fulfil this vision, The Stove has enlisted the expertise of the Open Jar Collective, a group of Glasgow-based artists who specialise in all things food. Open Jar has been conducting extensive research to formulate an operational plan and identity for the café, analysing similar projects undertaken by other arts organisations in the UK—Glasgow’s Project Café was offered as one such example—and meeting with local producers such as the Loch Arthur Farmshop.

Feeding Creativity represented another stage in this process—a two-hour event held at 100 Midsteeple, where they invited anyone with an interest in food and creativity to share their thoughts on what they’d like to see from a new eating spot in the town centre—and to enjoy some tasty soup and bread in the process.

Attendees included caterers, health workers, business owners, and civil servants, amongst other professionals, all keen to leverage the café’s prime location and the region’s ample culinary resources to enrich the town and the lives of its residents. Splitting into groups, they identified problems currently affecting the town and proposed ways to address them, ultimately shaping a mission plan that could inform the café’s operations once established.

Chief among these concerns was the need for a place to meet after shopping hours that isn’t a pub—giving young people a chance to spend time outside the family home and offering community groups a welcoming space to convene regularly. Another key aspiration was to create a knowledge centre, where townsfolk can share their passion for food, be it through cooking skills, growing techniques, or healthy eating advice.

racheal-in-the-bakery30_318x238 — The Bakery at Loch Arthur Farmshop

All in all, Open Jar received an enthusiastic response and left with plenty of ideas to work with, concluding the night by assuring attendees that further public consultations are in the works.

With the café set to open in time for Guid Nychburris, The Stove is eager to get as many people as possible excited about food’s potential to bring about positive change in the coming months. Ideally, this will result in a space where the people of Dumfries feel invested and responsible, giving the town centre a whole new lease of life.

If Feeding Creativity is any indication, it’s off to a great start.

Tags 2015, Café Culture, Dumfries, Food, Food Culture, Guest Blog, Open Jar Collective, The Stove Café

Musings News

What Did We Eat Before Baguettes, Toasties and Panini?

Post author By Katie Anderson
Post date January 14, 2015

From Open Jar Collective

Dumfries, like most Scottish towns, has a distinctive lunchtime snack—the toasted Panini.

First referenced in a 16th-century Italian cookbook, Panino (derived from the Italian pane, meaning “bread”) is traditionally a grilled sandwich made with slices of porchetta, popular in Central Italy. Panini became trendy in Milanese bars known as Paninoteche in the 1970s and 1980s, and later gained popularity in New York.

The term Paninaro came to describe a fashionable young person who was highly image-conscious.

Through the dominance of American fast food culture, Panini have become ubiquitous in Scotland, alongside white sliced bread toasties and French baguettes. All of these breads are made from highly refined strong wheat flours, which are difficult to produce in Scotland. Due to the country’s shorter growing season, locally grown wheat has a much lower protein content—suitable for baking but lacking the elastic gluten needed for conventional bread-making.

Scotland’s most successful cereal crop is barley, once commonly used in homes to bake bannocks.

According to NFU Scotland, of the two million tonnes of Scottish barley produced in 2013, 55% was used as animal feed, 35% went to whisky malting, and only a small proportion was sold as pearl barley or milled into flour for human consumption.

Bere (pronounced “bear”) is a six-row barley variety that has been cultivated in Scotland for thousands of years. Quite possibly Britain’s oldest cereal grain still in commercial cultivation, Bere was likely introduced by Viking settlers. It has adapted to growing in soils with low pH and in regions with extended daylight hours, making it particularly well-suited to Orkney, Shetland, and the Western Isles. This hardy grain grows rapidly, sown in spring and harvested in summer. Beremeal was among the earliest flours used to make bannocks.

Robert Burns once described southern Scotland as a “land o’ cakes.” He wasn’t referring to desserts, but to oatcakes and barley bannocks, which would have been baked on an iron girdle over the fire.

“In Scotland, amongst the rural population generally, the girdle until recent times took the place of the oven, the bannock of the loaf.”

F. Marian McNeil, 1929

In The Scots Kitchen, F. Marian McNeill suggests that the name bannock appears in records from 1572 and derives from the Latin panicum, possibly due to the influence of the Church. It may originally have referred to Communion bread.

Bannocks can vary widely—from soda breads, scones, and pancakes to a sweet, fruity tea loaf, as seen in the famous Selkirk Bannock—but they typically contain some barley meal. After testing numerous recipes, I found that the best result was F. Marian McNeill’s “Modern Method”, using Beremeal from Barony Mills in Orkney (which is available through Greencity

Bannocks o’ bear meal, Bannocks o’ barley,
Here’s to the Highlandman’s bannocks o’ barley.

Wha, in a brulzie, will first cry a parley?
 Never the lads wi’ the bannocks o’ barley.

Bannocks o’ bear meal, Bannocks o’ barley,
Here’s to the Highlandman’s bannocks o’ barley.

Wha, in his wae days, were loyal to Charlie?
Wha but the lads wi’ the bannocks o’ barley!

Bannocks o’ bear meal, Bannocks o’ barley,
Here’s to the Highlandman’s bannocks o’ barley.

Robert Burns, 1794

Tags 2015, Dumfries, Food, Food Culture, Guest Blog, Open Jar Collective, Research & Reading

News Project Updates

Rushes from Parking Space

Post author By Matt Baker
Post date November 3, 2014

IMG_7180 (1) — Strange yellow circles appeared in car parks around town

Stove widows with yellow circles — Clues began to emerge elsewhere and on social media

Meanwhile in a basement under Greyfriars Church other painting was going on

On Friday 17th October the Stove members and other members of the public gathered on Level Four of the underground NCP car park for the Annual General Meeting of The Stove Network

stove-agm-parking-spaces-59 — Hannah Brackston and Alex Wilde of Open Jar Artists Collective and Stephen Pritchard of Dot To Dot Active Arts led the discussion that followed the formal business of the AGM

Craig Patterson from Burns Cafe served Stovies from the back of a pick-up

The Doonhame Derby Doll Usherettes arrived

Everyone helped convert the space into a cinema

Eating popcorn whilst watching 'How to Start a Revolution' — Eating popcorn whilst watching ‘How to Start a Revolution’

The next day people played street games on the top deck of the carpark

stove-agm-parking-spaces-146 — The skaters were busy on Level 1

On Level 2 'Mirrorlands' by Mark Lyken and Emma Dove was showing on two walls simultaneously — On Level 2 ‘Mirrorlands’ by Mark Lyken and Emma Dove was showing on two walls simultaneously

On Level 3 was Mark and Emma’s ‘GabCab’ in which people were filmed talking about where they would like the taxi to take them

Emma Dove operating 'GabCab' — Emma Dove operating ‘GabCab’

...and Max Fox made hot chocolate — …and Max Fox made hot chocolate

Parking Space cinema - screening 'Shell' — Parking Space cinema – screening ‘Shell’

Screening of movies by Mutual Motion (films made by local skaters)...watched by local skaters — Screening of movies by Mutual Motion (films made by local skaters)…watched by local skaters

Parking Space – by The Stove Network and the people of Dumfries

Lead Artist: Katie Anderson

Stove Artist Team; Matt Baker, Hannah Brackston, Moxie DePaulitte, Doonhame Derby Dolls, Emma Dove, Dumfries Skaters, Alice Francis, Max Fox, Andy Jardine, Mark Lyken, Will Levi Marshall, Debs McDowall, Mutual Motion, Stephen Pritchard, Colin Tennant, John Wallace, Ailsa Watson, Alex Wilde

Photography: Cate Ross, Colin Tennant, Galina Walls

Thanks to: Members and Board of The Stove Network, Stuart and Sean at NCP, SHAX, Speedy Hire

More images from Parking Space – here

Tags 2014, Dumfries, Film, Film Installation, Open Jar Collective, Parking Space, Public Space, Residency

Musings News Project Updates

‘We Are Nourishing Soup’

Post author By Katie Anderson
Post date October 24, 2014

As part of our AGM last Friday at #ParkingSpace, we were keen to discuss some of the broader issues surrounding the Stove’s values, the relationship between The Stove, Dumfries, and the role of public art.

We kicked off the debate with Open Jar Collective and Dot to Dot Active Arts and started to work on a ‘recipe’ for the Stove. This has felt like the somewhat experimental beginning of a process, which we are hoping to develop more fully over the next few months. We will be looking for more input from our Stove members during this time – more details to follow on this in the near future.

In the meantime, we’d like to share some of our considerations regarding vegetables…