Young Farmers’ Week puts travel and food in spotlight

With National Young Farmers’ Week 2022 concluding on 21 October, Farmlife catches up on the news from the largest rural youth organisation in the UK.

See also: Young Farmers vote to source and better promote British food

Travel adventures

NFYFC has just announced the details of its 2023 travel adventures – and we hear from one member who recently returned from a trip.

Shropshire-based Evie Price had the “trip of a lifetime” earlier this year, visiting Peru. 

The 27-year-old was one of a group of 20 YFC members who spent two weeks abroad, an adventure made possible by NFYFC and Projects Abroad, an organisation arranging international volunteering and internships.

“I’m interested in learning first-hand about different cultures and wanted to give something back,” says Evie, who helped in a school and gardening at an elderly people’s home while in South America.

“Even though I was expecting this to be the case, I was really struck by how basic conditions were, compared with western European standards.

“All the kids had their own pens and pencils, but there was much less equipment than we’d be used to – there were certainly no interactive whiteboards or laptops.

“It was apparent quite how different life was as soon as we got out of the airport. When we were being driven to our accommodation, there were stray dogs everywhere.

“We couldn’t drink tap water, either. It definitely reminded me how privileged I was to live in the UK.”

Evie stayed with a host family in Cusco – a city that she says was modern and wealthy in parts, but also had widespread poverty. “There was a lot of new development happening, though, and some amazing architecture.

“The countryside in that region reminded me of Snowdonia – it was mountainous, barren and dramatic. There was lots of maize and potatoes grown, which are staple foods.

“There was some grass and quite a bit of irrigation, too.

“The tractors and machinery were all small and old – and we saw oxen ploughing in the fields. It was incredible to see how far up the hills ground was cultivated. It was based on the ancient ‘terrace’ system.”

With fellow volunteers and the guides from Projects Abroad, Evie visited Machu Picchu and hiked up Rainbow Mountain. 

“We got to the top, which is over 5,000m above sea level. It was tough because of the altitude and the final bit was a struggle – you could really feel it on your lungs – but it’s beautiful.

“It gets its name because of its many colours, resulting from the different minerals in the ground.”

Evie, who is head of stewardship and grants at CXCS, has always been an active YFC member, enjoying the social side and taking part in competitions, such as tug-of-war, stock judging and public speaking.

Meal times in Peru often involved chicken, rice and eggs, she adds: “We even tried guinea pig, which is a traditional dish, but not served widely these days.

“Some of the things we take for granted just weren’t in every household,” says Evie. “Sometimes there’d be no running water, for example.

“I would definitely do another trip if I had the chance. It was a great experience – a chance to see how other people live and a different way of life. 

“It’s made me appreciate what I have more. It makes you grateful for small things. Hopefully the people we spent time with found it helpful, too.”

British food challenge

A 12-year-old from North Yorkshire has won a challenge to find affordable and nutritious recipes that celebrate British produce.

Isaac, a member of Lothersdale Club, impressed the judges with his tasty twist on the classic toad-in-the-hole.

Isaac © NFYFC

It was part of the new “Home Grown” campaign for this year’s National Young Farmers’ Week, celebrating the organisation’s food and farming connections.

The winning recipe, which uses pork sausagemeat, onions and apple alongside a classic Yorkshire pudding mix, was inspired by cookery books that had belonged to Isaac’s grandma, who died earlier this year.

He chose it because it celebrated Yorkshire produce and felt it would even appeal to fussy eaters.

Cutting down the food miles is important to Isaac who, when he isn’t cooking, spends time looking after his small flock of Zwartbies ewes with his siblings or selling lambs at auction.

“Local products are fresher,” he says. “It’s also important to support local farmers. Cooking from scratch saves money, too.”

Eat Well for Less? TV presenter Chris Bavin, who judged the entries, praised Isaac’s recipe.

“The passion, information and knowledge of all the local suppliers was impressive,” he said. “It showed a real commitment and love for not only the quality, but the provenance of ingredients used.”

NFYFC set the challenge to support the government’s food strategy target of ensuring all children leave school knowing how to cook at least six nutritious recipes.

Members were asked to suggest the dishes young people should learn to cook and to provide details on how they could source the produce that goes into making it locally.

Lothersdale Club leader Lucy Hall says: “Be it ice cream-making, design a burger, crisp judging, ready steady cook, or mocktail making, Isaac’s imagination and passion for food is clear.”

You can download the recipe and see the five other shortlisted entries on the NFYFC website.