Franbaileypr, London (2026)

10/09/2020

Last night really did feel like a last supper. A gorgeous autumnal evening spent in ’s garden marking the launch of ’s new ethical saffron spice in partnership with and .

Zoe & Tom have always prioritised traditional farming practices (working with nature) and the preservation of ancient knowledge when they source spices and medicinal plants. I’ve learned so much from them. They personally know every farmer they buy from.

For this Saffron-inspired supper we took the opportunity to bring in like-minded producers and growers who also prioritise the Earth ~ it made for a beautifully vibrant feast with...

🌻flowers by - a community of growers celebrating the ephemerality of nature & true seasonality

🍷natural wine by - a regenerative family farm in Chile producing wine from nothing but the Earth

🌾flour by - the most beautiful heritage wheat flour grown in Hertfordshire by

🍶kefir for the green sauce by .kefir, proper honest small batch goodness

The work Zoe and Tom (and all these producers) are doing is really important if we are to enjoy the true bounty of nature and what comes from the Earth for years to come. Huge thanks to Alexandra for hosting us and the amazing company of

09/09/2020

The reality of doing an ultra endurance event in 2020. This mammoth feat - the - was planned back in 2019, and due to be completed mid May.

Do you keep training for something knowing there’s every chance it might not happen? The uncertainty of these pandemic times added another layer to the mental challenge that lay ahead, as Tony told the .co.uk. Thanks for sorting this one out ✌🏼

05/09/2020

Stepped back in a CrossFit gym for the first time since March with my training buddy and wholly heck, it was HARD 🥵.

I probably didn’t make it any easier starting off with a 5km run as part of - a new initiative by who has some 380 miles under his belt, nearing the end of his Challenge. If you feel inspired, get involved.
——
How The Running Lottery works:
Pay £5 to enter
Run 5km
Submit your strava link by 8am Sunday
Nominate one of five charities
A winner is drawn at random
50% of the 💰 goes to their nominated charity. The remaining 50% is theirs!
Pretty cool!
Visit www.therunninglottery.com.
Takes place every weekend!

22/08/2020

NATURE BAKED 🐛
Tuesday was the perfect culmination of the connection between farming, food and health.

Rich and I did bread fundamentals course. taught us about ancient and heritage grains, the importance of soil, milling to maintain nutrient density, and the wonderful slow natural fermentation process that helps heal digestive health and maintain a happy healthy gut.

Using our hands in a sort of meditative nature and the microbial life on them to impart flavour (that’s a thing!), here we were baking and learning out in nature, over fire, looking out over farms, nosey neighbourly cows at our side, devouring the fruits of our kneading, stretching and precision measurements, along with Karen’s foraged shrubs, raw local cheese, homemade hummus, and natural wine.

This exceptional woman is a fountain of knowledge! Karen healed herself of life-long IBS with her magic poo bread. She hails from farming, horticulture family and, with a food science background herself, she is sharing a pretty awesome gift with so many people who are battling to understand the cause of their gut issues.

I love that a big aspect of what Karen teaches is appreciation for where our food comes from and how it’s grown. This is so often missing when it comes to conversations around our health.

For a moment I felt like I was back in NZ. THANK YOU Karen 😘

Farming > food > health. It’s all connected. 💚

P.S we used local organic flour and Teff from Ethiopia
@ Laughton, East Sussex

16/08/2020

I’m going to have a pretty blatant gloat here as this cover story in is awesome!

Since March I’ve been working pro-bono on with and a stella crew of (mostly intro’d to me by the equally great of ).

I’ve loved it and everyone has put in huge amounts of work and time. has now become a vital platform in supporting farmers and connecting people with food so we can have a more resilient food system in the future.

Do you know your local farmers? Ask me that two years ago, and I’d have said no and probably not cared much (despite my Dad being a farmer til I was six).

But coming from a food and “wellness” PR background it now seems absurd that I didn’t care enough for how my food was grown. My IG feed is now full of regen farmers who prioritise nature-friendly farming, soil health, animal welfare, nutrient-dense crops, and care for the land (an added benefit in following farmers is improved mental health- beautiful animals and nature vibes all over the grid 🦦).

Anyway... What I love about this article is that they’ve so accurately captured the nurturing relationship between farmer and their land and their animals. There is beauty in farming. This is it. 💚✊🏽🧑🏼‍🌾

Follow these female regen farmers .collective

11/08/2020

I know there will be many who disagree with this. But I think it’s something we need to be more conscious of when we talk about veganism and going meat-free. makes some really important and valid points in my opinion.

with
・・・
It’s important to step back for a minute and realize that those who have the choice to avoid a nutrient-dense food are only able to do so in a well-fed state.

Most of the world’s population is not able to push away a nutritious food option, and in places where crops can’t grow, animal-based foods are all that can thrive in certain environments.

Even here in the US, antimeat misinformation such as Meatless Monday campaigns in NYC public schools is a serious concern.

Encouraging over 1.1 million students in the NYC school district, of which the vast majority are food insecure (~10% homeless and ~75% qualifying for free or reduced school lunch), that animal-based foods are unhealthy and bad for the environment is unethical.

Proper nutrition during childhood affects these students for their entire lives, and as I describe in Sacred Cow, kids, especially at-risk kids, score higher academically, behaviorally, and physically.

Is it okay to tell food-insecure kids and families that giving up meat is the right thing to do? Does it make sense to reduce meat for these kids when it’s the most nutrient-dense food they have available?

07/08/2020

BORN TO BE WILD
~ A growing tribe of fitness experts believes that modern life has turned us into “zoo humans”, detached from our evolutionary instincts and in need of “rewilding”. ~

Before Lockdown had the full rewilding experience with - from ground living in the home, primal movement, cold immersion, rechilding, breathwork, natural parenting, going barefoot, nature immersion, shedding pre-conceived social templates and a thing called touch hunger.

He wrote about it in the latest issue of Men’s Health out now. It’s super duper, and couldn’t be more relevant for the times we find ourselves in now. Thank you to for setting this up 🙏🏼💚🏔✊🏼

27/07/2020

Thank you Mallorca! What an absolutely epic hike. If anyone wants tips on the Dry Stone Route (roughly 135km of it, including beautiful one day hikes) then hit me up. It definitely requires a lot of research, gut instinct, a good pair of knees and strong ankles. But it’s magical. So grateful to have been able to do it amidst these times 🙏🏼🧡⛰ @ GR-221

09/07/2020

Just love the takeover Angus of is doing over on . He’s written one of the most beautiful articles about small scale British farmers and how they’ve faired during Covid trying to feed us all.

It’s truly heartwarming to read and only reassures me that supporting a small, localised food system is the way forward.

If you don’t follow , they’re doing great work to highlight a side to farming that you don’t see in the mainstream press - much like does too.

Small scale, regenerative British farming is something to be truly proud of and celebrate in our local communities. I will add his article to the link in my bio. It’s worth bookmarking

22/06/2020

GOLDEN MYLK ICE-CREAM 🍨☀️🧡

A recipe for the week from - if you have their amazing Golden Mylk then it can be put to very good use!

~~~~~

This recipe is simple but will need some attention to make sure the texture comes out smooth and soft (unless you have an ice cream machine in which case it is really easy!).

Ingredients (serves 12 - 1 litre tub):
* 300g Golden Mylk Classic
* 550ml warm water
* 50g raw cane sugar / coconut blossom nectar
* 4 cardamom pods, shelled
* 1 tsp vanilla extract

Method:
N.B: For best results use an ice-cream blender, however, if you don't have one that's no problem - you can still create a creamy texture using a metal bowl which has been allowed to get cold in the freezer before starting.
1. Add all the ingredients to a blender/food processor and blend continuously, starting slow and gradually increasing the speed.
2. Allow the mixture to cool as much as possible, stirring gently before pouring the mixture into your pre-cooled metal bowl.
3. Place this in the freezer, making sure that it is carefully sealed!
4. Every 2 hours, open the freezer and give the mixture a stir, this will ensure the mixture doesn't just turn into a big block of golden ice. Repeat this 4 times.
5. Once fully frozen it is ready to eat!

17/06/2020

👆🏼👆🏽👆🏾👆🏿
I’ve been tuning into Power of the Plate, a webinar run by The Rodale Institute which brought together doctors, soil scientists and farmers to talk about how regenerative organic agriculture can improve human health. and Dr Ron Weiss of Ethos Health were among the speakers.

While there are environmental, social, animal welfare and biodiversity benefits to regenerative agriculture, I’m particularly interested in the benefits to human health.

I believe (based on what I know) that regenerative Ag is the most promising solution we have in addressing our collective and individual health and fixing our sick, chronically diseased society.

They talked about food grown in regenerative soils having access to living creatures in the soil that help deliver all the raw materials plants need to create molecules that enhance flavour, aroma, and texture — and also health. Regenerative produce has a completely different microbial world that gets in us and on us.

By eating plants like this, Dr Weiss has seen patients reverse osteo-arthritis, reverse asthma, reverse diabetes and other chronic diseases. The radical difference is that his medical practice is a farm where organic growers raise and harvest patients' diets and provide details on how plants help them and how they’re grown.

It’s a fascinating story ~ a long-standing physician & primary care doctor becomes disillusioned with the medical and healthcare system, so he stops practicing and buys a farm.

It’s true what he says, that the burgeoning cost of healthcare today comes down to what’s on our plate. The vast amount of medical training is devoid of true nutrition for the prevention and reversal of disease. True holistic solutions need to look back at how our food is grown and developing a holistic system for the future.

There’s a lot to get excited about with regen Ag but we really need to get behind farmers and help ensure it is valued at Govt level.

Soil is being depleted fast due to intensive monoculture crops and the government is subsidising this over methods of farming that are better for human health.

Will share the link to the webinar, watch if you feel inspired! 💚

17/06/2020

BOTTOM’S UP! Last night was awarded TWO Guild Of Food Writers Awards for Food Podcast and Investigative Food Work for their latest series CEREAL 🙌🏼 🌾.

Congrats to lead producer and plus the wider team .oldham, Hanna Soderland and all the incredible farmers, millers, and bakers behind the New Grains Movement who feature in the series. A huge amount of work went into this!

If you haven’t listened yet, then add CEREAL to your list 🎧. It’s an imperative six episode series that explores a more nutritious and resilient food system through the lens of our humble bread 🍞 .

Since working with I have learned a TONNE about how our food is grown and produced - this is such an enjoyable listen, with positive stories from people prioritising the land, our health, people, communities and the environment 💚

📷 Pigs bottoms are of Fred Price’s glorious Tammies on his cereal farm in Somerset, featured in the series

📷 Katie Revell recording in the field with Mark Lea () and his beautiful field of heritage wheat 🌾

Such a meaningful project to be involved with - thank you and 🙏🏼

Franbaileypr

10/09/2020

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05/09/2020

22/08/2020

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11/08/2020

07/08/2020

27/07/2020

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