Seminar room 3 and the Scottish Food Guide Theatre

The third seminar room is focused on providing information.

The day starts with us taking a look at our wellbeing bank account with Alix Ritchie of Farmstrong Scotland. It has never been more important to understand the stresses and strains of being part of agriculture so if you want to understand some ways to help, please go along to this talk.

Whether you are starting out, trying something new or just trying to understand how to do better with your livestock, the right breed in the right place is key, and you can learn all you need to know from Alice Lennox of RBST.

Preparing for Sustainable Farming (PSF) focuses on incentives to farmers and crofters to help them understand their Carbon emissions and sequestration, identifying recommendations that can lower these emissions and increase efficiencies. The scheme is ongoing and Siobhan Macdonald from the Farm Advisory Service can help you navigate and make the most of the funding available.

Pippa Downing from the Permaculture Association and Runach Arainn will be looking at how to make your smallholding vital and viable, and she will be followed by Donna Mackenzie from  FAS who will be delivering a talk on improving soil health and fertility

Over in the Scottish Food Guide Theatre, Wendy Barrie will be cooking up something delicious with heritage breeds and then running a meat tasting. These will both be in conjunction with Macbeth Butchers from Forres.

Wendy will then be looking at how to extend the life of your produce – pickling, chutney, jam, and how to use your freezer. If you have ever wondered what the secret is to making good produce last, then don’t miss this session.

There will then follow an artisan Cheese tasting which will be run in conjunction with the Scottish Cheese trailbefore Andrew Whitley from Scotland the Bread joins us to talk about ‘proper’ bread.