Originally published in our third print issue, Danny Macpherson reveals what it is like to work as a courier with Deliveroo.

Kate Samuels shares her family’s recipe for borsch. Warming, nutritious, and affordable the ingredients for this recipe can easily be found in the local area.

Anna Širjajeva & Ellen Vanderhoven discuss how food helped them to connect during the pandemic and share a traditional Latvian recipe for rosols salad.

The team behind the Pollokshields Community Food Point explain the work that they carry out and the importance of mutual aid.

You don’t have to travel far to find wild herbs, mushrooms and berries growing in our area. Craig Hunter details his experience foraging in the Southside and offers tips to those interested in getting involved.

Originally published in our third print issue, Robbie Armstrong explores the importance of food in Sikh culture and how this community helped to keep Glaswegians fed over the last year.

What are natural wines? Where can you find them? Polly Rappaport explores the growing popularity and availability of natural wines in the Southside.

Originally published in our second print issue, Tara teaches us a traditional and delicious recipe for Kurdish Biryani.

Packed with news, interviews, features, recipes and more there is something for everyone in this issue of Greater Govanhill. Over 50 members of the community helped us to produce and distribute this issue and we couldn’t be more proud of it.

Originally published in our third print issue, Greater Govanhill met Ghulum Wali from The People’s Pantry.

There’s nothing quite like your grandmother’s cooking to transport you to a more familiar setting. In this series, we ask Govanhill locals to share a recipe reminiscent of their homeland, starting with this traditional dish from Transylvania.

In Issue 1, food writer and founder of Kaleyard Cook School and Kitchen, Sumayya Usmani, shared some of her favourite places to eat authentic Pakistani cooking in Govanhill and how that made her truly feel at home