Hola superhéroes sociales, a lo largo y ancho 👋
Get ready for your fortnightly feast of social and environmental finds that I've discovered or re-visited over the last couple of weeks. Eat your heart out!
1. Who I'm following: Próxima generación de hombres - Me ha encantado seguir su trabajo durante el último año. Lástima que sólo trabajen en Canadá. Su tono y enfoque de trabajo con niños y hombres para combatir los estereotipos y comportamientos masculinos tradicionales es tan inspirador como crítico. Suscríbete a su boletín de noticias para ver cómo este tipo de trabajo debe y consulte la lista que acaban de publicar de 8 documentales sobre masculinidad, patriarcado y cambio.
2. What I'm pondering: La fundación benéfica británica se suprime y regala 130 millones de libras - I am fascinated by this move from a UK charity. I'm told acts like this are more common in the States. What do you think? Are many foundations perpetuating capitalist and colonial histories? Or do they serve an important redistributive role in a world where governments fall short?
3. What I'm watching: Breve vídeo de recaudación de fondos de Hassan Akkad y The Bike Project - Love this short and highly comedic video directed by the wonderful Hassan. An inspiring example of how to change-up the bog-standard call to action video for charities whilst also doing a brilliant job of challenging misinformation.
4. En qué me gustaría invertir: Cultivar microbios en lugar de animales - Hagas lo que hagas, da ver este videonarrada por la absolutamente encantadora George Monbiot. Don't already know what Precision Fermentation is, and how it's going to change the world? After this video, you will! This is a mind-blowing revolution in food production. Watch this space!
5. What I'm cooking: 🍅 Fermented Ketchup 🍅 - Those that know me know my living room is alive with a host of fermentation projects. My favourite recently is fermented ketchup. It's a delicious, cheap and very Heinz-like product that takes hardly any effort! Here we go: soften 300g of shallots and a bit of garlic in a pan. Chop and add 2kg of tomatoes. Cook them on a low heat with a lid for 1-2 hours until soft and really broken down. Once cool, add a spoon of kimchi if you have some to hand, weigh the whole liquid and add 6% of salt. Put it in a big jar with an airtight lid (covering the top of the liquid with some greaseproof paper to protect it from air) and leave away from sunlight for 30 days whilst it anaerobically ferments. 30 days later, add 800g of sugar and 800ml of white vinegar. Liquidise it if you like your ketchup smooth. Consume within 1 year. (Receta adaptada de LOVferments).
📣 Llamadas desde mi red
📣 Conexiones (envíame un correo electrónico!) con periodistas centrados en el maltrato animal para cubrir una noticia urgente
💰 Becas para empresarios de las comunidades de refugiados y trabajar con ellas
🧡 Fideicomisario (Responsable de recaudación de fondos) at Refugee Biriyani & Bananas (where I'm also a Trustee)
📱 Móvil honesto - kudos and money-saving when you join the UK's most sustainable mobile network (use my referral code: jacobwarn1994)
That's it for this week. Please let me know your thoughts and feedback - and send anything you'd like me to include in upcoming editions this way.
