SF Oxon Book Club Swindled: From Poison Sweets to Counterfeit Coffee - The Dark History of the Food Cheats by Bee Wilson

Venue: Door74 on Cowley Road, Oxford

The Convivium will hold its AGM from 6:30, followed by dinner at about 7:45. In between, from about 7:15 we would like to discuss with members and guests ideas for Convivium events in 2010.

So, if you would like to come along, please let me know. I will then send you the menu for pre-orders (£16,99 for 2 courses or £19.99 for 3 courses).

In the meantime, if you have any questions or suggestions, please do not hesitate to write to me.

With Terre Madre day a month away, the Oxon Convivium jumped the gun, and twenty Slow Food members enjoyed the talents of Andrew Hill, chef at The Half Moon, Cuxham, a thatched 17^th Century gastro pub near Watlington, Oxon.

The efforts of Eilidh Ferguson, Andrew's partner for the last 8 years, in sourcing nearly all the produce from sustainable and local growers within 10 miles, shows just what can be done.  Post aperitif, Bob Nielson, the head viniculteur at local Brightwell Vineyard, gave a history and appreciation of his local wines, to set off  the whole evening perfectly.

From the initial service, the guests were quietly astonished, and as the meal progressed slowly with the rising volume of discussion and good comments heard so positively, all knew this was a special occasion.

To be held at St Anne's College, Oxford on 14 November 2009, 10am-5pm.

Nothing is more important than bread, truly it is the staff of life. Yet the majority of us are eating highly processed bread packed with additives - designed for industrial production rather than nutrition and taste. This one day conference brings together growers, bakers, millers, consumers and campaigners to discuss how to substitute mass-produced bread with locally produced all-natural bread - better for our communities and our palates.