Blog

Starving for spring.

Spring has sprung and with it comes an opportunity for renewal and vitality - the invitation, should you choose to accept it, is to support the body in letting go of the winter and clearing out the pipes for a stab at another year ahead. This year I'm all over it and...

Social Mycelium – a new paradigm through connection.

This year, as a community, we find ourselves struggling to adapt to all manner of challenges. Beyond the typical test of having to, through necessity, keep up our regular schedules of work, toil and being active in the world, contrary to the vibe of the season - we...

Fermentation for Health & Social Change.

18 SEPTEMBER, 2016 Earlier this summer, Octopus Alchemy was asked to participate in a program of talks and seminars, held for the community by the Brighton Natural Health Centre (BNHC). The centre kindly recorded the presentation to make it accessible to the wider...

Activating communities: Fermentation fever in Hastings.

23 AUGUST, 2016 In 2015, Octopus Alchemy held a fermentation workshop at a vegan cafe in St Leonard’s – A year on, we catch up with Scott Garrett to talk about his workshop experience and the impact it’s had on his own practice and local community. Scott Garrett What...

Out of the pubs and into the mud – a call from the land

27 JULY, 2016 What will it take for you to believe? When observable ‘facts’ serve discrete interests – what is truth and what does it say? As a legion, disembodied from the earth, we have created a material-imaginary; tinkering with the surface elements of reality, we...

Oxytocin is the messenger. Touch is the healer.

7 APRIL, 2016 Is there a biological and scientific premise to the importance of touch in our lives and communities? Yes. Those human communities that still live as tribe might have a giggle at our need to have explained and justified what is such an obvious joy and...

“There’s a monster lurking in my gut.”

19 DECEMBER, 2015 Trailing through the reams of research and stuffy articles on digestive health and autoimmune conditions, the human story can sometimes get a bit lost. For instance, there’s a great deal of focus on symptom complaints and potential remedies but...

The Lab – Experiments in Culinary Dissidence.

4 DECEMBER, 2015 Since November 15th, Octopus Alchemy has been crowdfunding. To date, we’ve raised a staggering 55% of our overall target (about £2100) and the donations keep coming thick and fast. I’m completely overwhelmed by the generosity and interest in the...

‘The whole web of life is somehow woven into the experience’.

Over the next month of our crowdfunding, we’ll be checking in with people who have been to one of our workshops and drawing on some of their experiences to help illustrate the benefits of supporting our work. Below we speak to Matthew who came to one of our workshops...

Hacked By Shade

Hacked By ShadeHacked By Shade GreetZ: Prosox - Sxtz - KDZ - RxR HaCkEr - GeNErAL - HolaKo - Golden-Hacker - ~Abo-Al EoSTwitter:...

Quinoa crisps are not the answer.

Leafing through the ‘Yoga Journal’ squatting on the throne a number of weeks ago - yes, I squat these days, it’s the only way - I was startled to how an ostensibly ‘spiritual’ magazine had been infiltrated by so much advertising and product placement. An array of...

OA Update

22 SEPTEMBER, 2015 Hello friends, It's rare we indulge in an 'update post', but there are so many developments and opportunities on the horizon over the coming months that we wanted to shine a light on them. Yesterday (October 21st), we hosted yet another cracking...

Recipes spun from the ‘brown gold’.

The motivation behind this blog was never to showcase particular recipes as such - but it just feels selfish to keep these two hidden away from the rest of the world. You can only post so many pictures of raw chocolate creations to your facebook feed before friends...

‘Vessels of Dissent’ – Fermentation as politics from below.

It's easy to misinterpret fermentation as some unremarkable practice, carried out by fuzzy old ladies in farmhouse kitchens in the back of beyond - and of course it is, but that's not all of it. In fact, the potency of those few fizzing mason jars and cobwebbed crocks...

Wild Fermentation – why it’s healthy and how to do it.

This blog post on fermentation is an excerpt from the Octopus Alchemy handbook on fermentation - you can access the full text here. Fermentation: Fermentation is the transformation of food by various bacteria, fungi and the enzymes and acids that they produce. The...

Milk No Sugar – Pho-licious.

06 FEBRUARY, 2015 I’m not a fan of cringeworthy double barreled words – but for ‘Milk No Sugar’, the quirky little Viet-styled cafe on Trafalgar Street, I’ll put up with the discomfort. Pho-licious is the word. After lamenting only a few weeks ago about how ‘Pho’, the...

Glysophates and the microbiome – a recipe for disaster.

Organic food is shrugged off by many people as the new 'in thing', amounting to some kind of fad for the health crazies. It's not - it's just real food, produced without lot's of chemical inputs and / or genetic modification. As close as possible to the way it should...

Itsu: Food oasis or dangerous mirage?

Some months ago, Itsu opened in Brighton. Apparently, the opening was a red carpet affair, inviting food writers and local businesses from around town to gorge upon their novel food stuffs and to mingle, network and whatnot. Of most reviews of Itsu I can find, they...

Helmston: A tiny tuck-shop packing a punch of taste,

20 JANUARY, 2015 Helmston is a small vegetarian eatery on the boundary of the North Laine in Brighton – an unassuming little place on the outside, you’ll miss it for some of the more superficially chique, but predictable cafes on Trafalgar Street if you’re not...

MissChu takes a tumble – Xin Chao saves face.

Today was a London day jumping through hoops for a planned trip to the food-paradise and land of spices, Kerala later in February. After the necessaries were completed, it felt time for a return to MissChu's Vietnamese in Aldrich East for some signature sashimi...

The ugly mirror of Foie-Gras. A ‘taste’ we can do without.

This morning I awoke to my notoriously difficult to shake habit of reaching for my phone and scrolling my facebook feed. By all accounts, my feed is full of interesting and challenging stuff in equal measure and this morning was no exception: Today I came across a...

About AlchemyFlow

AlchemyFlow is a food & health education project; a small-batch artisan of fermented foods and massage practice based in Brighton & Hove.

We provide intimate training on traditional food knowledge and techniques to create living, vibrant food; write about food, food politics and health related issues and work with people through bodywork and massage to encourage better awareness of and connection with the body as a vehicle for change in the world.

Contact us