This week on Food for Thought I interviewed the people behind Lincoln’s crafterie and cafe shop, Rock Paper Scissors, and also a chat with the celebrity chef James Martin.
Sound interesting? Then you can listen to the podcast here:
Rock Paper Scissors
Something a little bit different has recently opened up on Lincoln’s High Street. You can instantly tell that Rock Paper Scissors is different to the rest of the high street. Outside there is a chair with an open sign propped on it to invite people in and the design on the shop window is hand drawn.
The shop, run by Elizabeth Dimmock and Michelle Forrest Beckett, sells arts and crafts and also holds workshops where they teach people new skills such as knitting. The food part, the most important part for Food for Thought, is you can grab a slice of home made cake or a cup of tea at the same time.
This might sound like a slightly old fashioned way to spend the day but in the short time they have been open a whole age range of people have visited. Elizabeth says: “We’ve had some older women coming in who did knitting the first time round and are coming back to learn things.
“Young people are coming in and picking it up. It’s becoming cool apparently.”
Michelle says there is a good reason for these hobbies to be popular: “I think there’s just something feel good factor about making something with your own hands. Its a nice way to pass the time.”
You can listen to the interview with Elizabeth and Michelle here:
When I mentioned that I was going to be interviewing James Martin for Food for Thought all sorts of people who I never even expected to be interested in cookery shows wanted to know more.
Sam Pidoux, who regularly helps out on the show, was far too excited so it would have been mean to not allow her to also interview the celebrity chef.
It was a chance for James to chat about his new TV show, United Cakes of America, but we also got chatting about a few other topics. In particular his thoughts on the revelation that in the UK beef has been cross contaminated with horse meat.
Listen to the interview with James Martin here: