talking about walking, Welsh cakes and the future of energy
22nd July 2013
No walking, just talking this day as I re-visited where I had given my first talk about the walk, back last November, while it was still a twinkle in my eye.to give a talk at
The day started by driving from in where I was staying after the talk. It is on , which is the last few houses on . The instructions on the web site are very clear, but I was using the postcode and address that I’d been mailed by , and does not understand streets with more than one name, I guess it never happens in ! However, with a quick phone call and a little help from the staff I got parked.to the
I was due to have a , a 1.9M research project looking at citizen-led innovation. is leading a proposal, ‘ ‘ to look at issues around smart energy on . I was too late to go into the university to do this, so instead sat with a cup of tea in the sumptuous sitting room.meeting at 10:30 to join in who was being interviewed for a proposed ‘ ‘ (mini-project) of
The larger reflections on the walk are still ‘in progress’, so for the talk itself I used the first few slides that I’d used previously for pre-walk talks, to give context, and then ‘winged’ it, talking through a series of issues that seemed to be emerging and illustrating it with the contents of my rucksack rather thanslides.
I wish I had recorded the Q&A session at the end as there were various useful comments and discussions. I do recall that was worried that in my post-walk annotating and threading of the narratives in my blog, I might lose some of the richness of the full narrative. However, my plan is to try to do this in a way that makes it easy to track, for example, issues around community shops, or energy, but to still see these in the narrative context of the raw text.
After the talk we had tea and 1. If you have never had a , think of them a bit like a cross between a scone and a . They are more cake-ish than a pancake and have dried vine fruit in the mix, but are cooked on a hot griddle. For me, all have an uphill struggle as they can never match my ‘s , which were the best ever. She had a real, round, thick, black, cast-iron bakestone, and I think made the mixture with more fat than is common. Certainly, while most have a dryish centre like a scone, ‘s were moist, with a hint of the texture and flavour of the uncooked mixture you scrape from the bowl on your fingertip, but with a well-browned top and bottom from the baking-hot stone.
However, with this high standard to measure against thewere good and there were plenty left over at the end and so I was told to take some. I was reluctant, as I knew I wouldn’t get through them quickly and I thought they would go stale, but they would be thrown out when the room was cleared so I took more than a dozen with me. Amazingly they kept fresh throughout the week. On the following Saturday, six days later, took the last few to eat on the train back to (saving one to share with her partner when she got there), and they were still fresh tasting.
When I got back to theafter dinner there was a message from : out of three shortlisted projects, all very strong, had been selected, a lovely end to the day and a promise of a great project working with folk from , and elsewhere on the future of energy use.