The Vegan Kitchen Garden is a place to find out more about growing and cooking your own food. I hope to be able to share plant based recipes and growing tips with you. I’m also trying out new ways of growing based on the principles of permaculture and no dig gardening.
About Cath Saunt
Cath’s been interested in wholefoods since her teens in the 1970’s when she worked for one of the original veggie co-ops – Tantadlin in Aylesbury, Buckinghamshire.
After she graduated from the University of East Anglia she moved to Bristol. She spent six months working for a macrobiotic restaurant called Wild Oats before joining another co-op called Harvest Natural Foods in Bath where she was a warehouse worker and delivery driver.
Scroll forward thirty years. After growing food on an allotment near Norwich for eight years Cath has now taken over her Dad’s vegetable garden nine miles from the city. She enjoys cooking with and preserving the produce that grows in abundance there.
Cath also volunteers one day a week at the Escape Project’s community allotments in Swaffham. It helps people build confidence and self-esteem through learning new skills while preserving heritage, including heritage plant varieties and traditional skills.
Cath’s been vegan since 2017.