WEB EVENTS

 Take a look at all of the amazing things going on! You can change the layout by clicking here. arrow

Feb
16
Sat
Wallingford Local Producers Market
Feb 16 @ 10:00 am – 1:00 pm

Weekly market full of locally sourced fresh produce held every Saturday in Wallingford. Including vegetables, beer, bread, cheese and much more! Location changes weekly so please check out Facebook Page for location. https://www.facebook.com/wallingfordlocalproducersmarket/

Library of Things – Launch event @ Makespace
Feb 16 @ 2:00 pm – 4:00 pm
Library of Things - Launch event @ Makespace | England | United Kingdom

The time has come – we are delighted to announce that the pilot launch of Oxford’s Library of Things is planned for Feb 16th, 2019.

From then, you can borrow items from the library you only need occasionally rather than buying – think tools, household, entertainment and more!

This is great for your wallet, your space, and the environment. We hope you’ll join us!

Please come to our launch event to find out Come along to find out all about how the library will work, the benefits of using it, what you can borrow, prices and how to sign up. There will be ribbon cutting at 3pm, and refreshments. Find more details on the Facebook event: https://www.facebook.com/events/1088026338037133/.

If you can’t come to the event you will of course still be able to browse our collection, see our membership options and sign up using our website, shareoxford.org.

Follow us for updates via Twitter @shareoxford_lot and/or Facebook https://www.facebook.com/shareoxfordLoT/

Neighbourhood Nosh @ Centre 70
Feb 16 @ 6:00 pm – 8:30 pm
Neighbourhood Nosh @ Centre 70 | England | United Kingdom

Community meal. Reaching out to engage with our community. Show how much can be done with food to stop it going into landfill.

Feb
17
Sun
Conservation Volunteers: reserve maintenance @ Aston Rowant National Nature Reserve
Feb 17 all-day
Conservation Volunteers: reserve maintenance @ Aston Rowant National Nature Reserve | Aston Rowant | England | United Kingdom

This week we make our February visit to one of our favourite sites in the Chiltern Hills. A land-mark for travellers on the M40 and well-known for its huge numbers of red kites, this National Nature Reserve is owned and managed by Natural England. We’ll be helping the wardens who manage the Reserve on whatever winter jobs they have in hand, whether it be scrub clearance, coppicing, or a little winter sheep work. Whichever, the work will be described in the weekly email, so now’s a good time to check you’re on our mailing list.

We’ll provide all the tools and training and no previous experience is needed. Just remember to bring a packed lunch and wear old clothes and stout footwear.

Under-18s must be accompanied by a parent or guardian.

You don’t have to tell us that you’re coming – either meet us at one of the minibus pickup points in Oxford:

1) Outside the Lamb and Flag Pub on St. Giles at 9.20am
2) Outside Tesco on Cowley Road at 9.30am

or meet us at the task site itself if you prefer.

Check the website or the OCV weekly email for last minute details or changes, and to find out the exact location.

Traditional Cooking Skills @ TBA
Feb 17 all-day
Traditional Cooking Skills @ TBA | Oxford | England | United Kingdom

The cooking skills of our great grandmothers—the ones who really made everything from scratch—are being lost at an alarming rate. If you would like to resurrect these skills in your home and learn the importance of basic cooking ingredients like cooking fats and bone stock and how to prepare these quality ingredients from scratch to create a delicious foundation for your cooking, then this is the course for you. We will have practical demonstrations on how to render fat and make chicken stock.

South Oxford Farmers’ & Community Market @ South Oxford CC
Feb 17 @ 9:30 am – 12:00 pm

The South Oxford Farmers and Community Market is a weekly market selling ethically-produced local, seasonaland/or organic food and non-food goods. ‘Local’ means produced within a 30-mile radius of Oxford: ‘produced’ means containing a significant quantity of local ingredients and labour.The market is held in South Oxford Community Centre every Sundays from 9.30am to 12pm.

Making food shopping a much more personal experience!

Come this sunday and meet our vendors!

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Broken Spoke Open Bike Workshop @ Oxford
Feb 17 @ 10:00 am – 6:00 pm

However big or small your bike-related issues are, get yourself down to our open workshop. We’ve got a fully stocked community tool chest (so you don’t have to spend a fortune on a tool you’ll use twice), lots of lovely bike stands and friendly mechanics to give you a hand.

We keep a stock of all the parts that wear out regularly and we also sell secondhand parts, so if you’re looking for a deal (or something slightly rare), we might have just the thing!

 

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Cultivate VegVan @ Summertown, Oxford
Feb 17 @ 10:00 am – 2:30 pm

It’s a shop… in a van! The finest, freshest local and organic fruit and veg Oxfordshire can supply, with additional produce from UK and the rest of Europe.

SUMMERTOWN FARMERS’ MARKET | Sundays 10am-2.30pm | Banbury Road, in front of M&S.

To stay up to date on the VegVan service, the online shop, and Cultivate in general, subscribe to our mailing list.

Dan-the-Man-in-the-VegVanphoto-41

OxGrow Work Party @ Hogacre Common Garden, Oxford
Feb 17 @ 12:00 pm – 4:00 pm

 

oxgrowWe meet every Sunday afternoon to garden together, share a cup of tea and cake, learn about growing and take home fresh fruit and veg.

In the darker months of the year (Nov-Apr) we meet from 12-4pm on Sundays and when the days are longer (May-Oct) we meet from 1-5pm on Sundays and from 5-8pm on Wednesdays.

Our garden is free to access and we welcome people of all levels of experience to share the space in an inclusive and supportive environment.

Just drop in on the day, or contact us to find out more on mail@oxgrow.org or by visiting https://www.facebook.com/oxgrow.

 

Nose to tail eating @ TBA
Feb 17 @ 2:00 pm – 6:00 pm
Nose to tail eating @ TBA | Oxford | England | United Kingdom

These once prized cuts often evoke disgust in the modern foodie, yet it is liver, kidneys, heart and bone marrow, sweet breads, and bone marrow, which are the most nutrient-dense cuts.

If you are interested in embracing nose-to-tail eating but don’t know where to start, this is the course for you, as we will cover a range of ways that these parts can be prepared and incorporated into your weekly meals. There will also be a practical demonstration on how to make chicken liver pâté.