Citrussy and alcohol-free, and fishy times in Spain and Korea
Hello Lemonistas,
Welcome to the latest edition of The Lemon Grove newsletter. This is a little bonus edition that includes words and a recorded conversation about a new citrus-flavoured non-alcoholic drink, Botivo, and some ideas about anchovies and fish.
Botivo, refreshingly bittersweet
Non-alcoholic beers, wines and sports are a thing now, and for those of us intrigued by the taste of a zero per cent alcoholic drink, I tasted Botivo, a citrus-based drink during the summer at this year’s Groundswell regenerative farming event on Lannock Farm in north Hertfordshire, England. Botivo is a non-alcoholic drink for adults made on-site at the farm.
A deeply refreshing bittersweet aperitivo bursting with herbal and citrus notes, Botivo is blended in small batches on-site at Lannock Farm. Sip over ice with soda or sparkling water and a juicy wedge of orange. It also pairs well with tonic, and sparkling wines such as prosecco.
Each bottle contains about 20 average servings, and I take mine with a slice of orange or lemon. The drink does have a very particular, intense bittersweet flavour with plenty of herbal notes and that welcome tang of citrus. Ingredients include aged apple cider vinegar, wildflower honey, fructose, gentian, wormwood leaf, rosemary, thyme & orange zest.
On a summery, but windy field, I had a quick chat with Botivo’s marketing guy, Michael … listen below
Follow Botivo via their website, here.
IDEAS FOR TIME SPENT READING, WATCHING OR LISTENING
Twist in the Tail, by Christopher Beckman
READ Author Christopher Beckman earns his living as an archaeologist but becomes obsessed with the humble anchovy. He has written a compelling book exploring the culinary history of this tiny fish which, hidden and melting in the main dish, adds delicious flavours that deeply divides opinion.
Beckman’s insightful look at this fish is gaining prominence across western Europe and US cuisines, although cooks and cookbooks have understood what this fish can bring to the table. He unravels why cuisines from France, Spain, Italy and the UK take such diverse approaches to using the fish in sauces, pickles, ketchup and seasonings. Buy the book here.
LISTEN A couple more ideas while we’re on the subject of fish. Firstly, listen to a recent edition of BBC’s Radio 4 Food Programme ‘Fishing for Change’ which includes a coversation with Caroline Bennett of the London-based Japanese restaurant Moshi Moshi and advocate of the ‘Plymouth Fish Finger’, a scheme to get schools children to eat more fish. Caroline also founded the mail-order company Sole of Discretion. Listen to our recent conversation below
ONLINE Are you curious to learn more about fish and food culture of South Korea? Yes! Well join Slow Food for an online conference ‘A Sustainable Future for Namdo Food Culture through the Slow Food Movement’ on Thursday, November 14th, from 2:20 pm (05.20 am, London time) to 4:30pm KST (Korean Time). Dive into the rich cultural heritage of South Korea’s #Namdo region, where traditional fishing practices and marine ecosystems are woven into the local food culture by meeting the local network and experts from the #SlowFish network. Sign up here.
LISTEN While over on iGlobe News, you’ll find my article asking whether western diets are killing us.
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Bruce McMichael
Writer, Podcaster, Event Host & Cook, Lemonista
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