For those of us far from our ancestral homelands, connecting to heritage is an act of resilience, joy, and community. This piece explores Sadia Sikandar connection to food, the role it plays in preserving Pakistani culture, and how the culinary traditions of the Kashmiri region bring people together with this Celebratory Kashmiri Biryani.

Plant Grow Share delivers donated produce by bike to food banks and community groups, tackling food insecurity and reducing waste across Glasgow's Southside. Now they are reaping the rewards of their efforts and tenacity.

For those of us far from our ancestral homelands, connecting to heritage is an act of resilience, joy, and community. This piece explores Melissa Espinoza’s connection to food, the role it plays in preserving Mexican culture, and how culinary traditions bridge the gap between past and present – even in Glasgow.

Once labelled the ‘worst for fly-tipping in Glasgow’, before the end of last year you would have found Kingarth Lane at Bowman Street full of sofas, mattresses, carpets, fridges and bags of household rubbish. Then in November 2023 the Lane Community group was successful in getting gates erected with the hope that they would bring an end to the endemic fly tipping issue. 

It’s not as well known but before the UK had a national health service, it had a national restaurant service. British Restaurants were state-supported restaurants serving affordable meals to the general public.Glasgow used to have at least 10 of these restaurants... Now there is a call to bring them back.

The Hidden Gardens and GALLANT’s Compost Co-Lab is engaging with communities and helping Glasgow residents adopt sustainable practices through hands on composting experience helping to manage food waste and contribute to reducing the city’s carbon footprint.

Residents of Kingarth Lane and Kin Kitchen came together on 15 September to transform the often-neglected lane into a vibrant community hub. The event featured activities for children, a shared meal, and discussions on future improvements, including food planters and outdoor seating.

The arrival of the pop-up honey mango stalls around Govanhill and Pollokshields has come to mark the beginning of summer in the neighbourhood. During South Asian Heritage Month, Samar Jamal delves into the heritage of this popular fruit and what it means to South Asian communities across the Southside. 

This classic Scotch broth recipe is from the Glasgow Cookery Book, first published in 1910. Known as ‘The Purple Book,’ it was a go-to for women learning domestic skills at The Glasgow and West of Scotland College of Domestic Science. Enjoy a taste of tradition with this timeless recipe.

In this month's recipe, Naaz delves into the history of Chai (tea), exploring its roots in resistance and colonialism. She also shares her nostalgic recipe, perfected over years of trial and error, best followed with a touch of intuition.

As the days get colder we need something to keep us cosy and distract us from the bitterness of winter. What better way than making a heartwarming winter warmer?

Originally published in our latest Art, Culture and Subculture issue, Yifei Liu teaches us how to make a traditional Chinese cold dish with an all purpose sauce.

Originally published in our latest Art, Culture and Subculture issue, Yifei Liu teaches us how to make a traditional Chinese cold dish with an all purpose sauce.

There might be some uncertainty about whether the summer heat will return. However, we can guarantee that these drinks will quench your thirst. Shikanjvi and Lassi are much loved desi drinks that you can make at home with just a few ingredients that will satisfy your thirst and aid with digestion.

“Despite studying my master’s degree in migration, it is only through experience that I was able to understand how badly the UK immigration systems affect people.” In our series that explores the lives of people who have made Govanhill their home, we spoke to Noha Al-Maghafi an artist and musician from Yemen.

Black beans are a staple of Mexican cuisine and can be used in all manner of dishes. In the latest edition of our regular feature, find out how to make the dish and how you can use it to jazz up many more.

Forragear e permanecer conectado à natureza pode nos ajudar a melhorar nosso bem-estar físico e mental. Rhys Delany juntou-se a um dos muitos passeios de forrageamento oferecidos ao redor do Southside para descobrir mais.

Artists, Ragini Chawla and Hussein Mitha have been facilitating mango workshops to explore the political and nostalgic elements of the fruit. To celebrate the mango in all its forms Rumpus Room hosted its very own mango party.

Last spring, The People’s Pantry erected and filled 42 planters on Carfin Street. They have been used to grow different vegetables, herbs, and wildflowers; anyone can come along to pick the produce for themselves. One year on and with their funding running out, we spoke to some of those involved. 

Run by Korean-American Eddie and his Glaswegian partner, Maggie, the newly opened Gomo Kimchi resolutely embodies a sense of family and community. Influenced by the cultural diversity of the area and what Eddie refers to as Govanhill’s “burgeoning food culture”, the couple officially opened the shop in March.