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Breakfast & Beyond

By: Tia Tamblyn
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  • Summary

  • In each episode of Breakfast & Beyond Tia Tamblyn welcomes a guest from within the Cornish community to talk, over breakfast, about the steps they are taking within their work and home lives to embrace sustainability. Through the series Tia's guests cover a broad range of topics from food to floristry, homewares, fashion, skincare, agriculture, wellbeing and much more. The conversations within this podcast are intended to inspire positive shifts towards a more sustainable lifestyle. Episodes are released at the end of each month taking us on a seasonal journey through the year. The breakfast Tia prepares for each guest is vegetarian, based on fantastic fresh produce sourced from within Cornwall. Tia shares recipes along with details of growers and producers, and information about her guest and the issues discussed, for those who wish to dig a little deeper into the episode themes. Find out all about the podcast, including links to episodes, via: www.tiatamblyn.com/podcast Please do subscribe to Breakfast & Beyond, and episodes will arrive you with as they are released.
    c 2021
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Episodes
  • #19 Climate conscious music with ISYLA

    #19 Climate conscious music with ISYLA
    Dec 29 2022
    For today’s episode I talk with climate conscious singer song-writers Amy Woodburn and Lizzie Freeborn of ISYLA.  Not only is ISYLA’s delicate groove spellbindingly lovely but this is music with purpose, created to engage listeners with the climate crisis. My conversation with Lizzie and Amy is wide-ranging: you’ll hear the sweetest story of how they met and formed ISYLA, along with their reflections on why their differing generational standpoints create a very unique and special alchemy; we hear from Amy about the process of writing and arranging songs; and from Lizzie about the evolution of her stunning voice, as well as how she’s learning to deal with anxiety that emerges around live performance.  And they also share thoughts on why music can be such a powerful tool for engaging with issues of climate, in which we have to connect with humanness that surrounds the issues, as well as the science and facts.  We recorded this episode at beautiful Boconnoc Estate where Lizzie and Amy were performing that evening. Boconnoc host a range of creative and wellbeing events and workshops through the year, check out their What’s On page for upcoming events .. and look out for another ISYLA gig in the Spring! This episode is laced through with snippets of ISYLA’s beautiful music – I hope you enjoy the songs and the conversation as much as I did. Check out the Episode 19 web page for more information about the themes we discuss, the Apple & Beetroot Overnight Oats and Granola recipes, along with behind-the-scenes photographs from our recording. Listen to ISYLA’s music via Spotify, and look out for their winter single Snow is a Colour, out on 20th January - you can pre-save it on Spotify now.  Give ISYLA a follow on Instagram to keep up to date with their music evolution and upcoming gigs. Thank you to the Cornish Seaberry Company for supporting this episode!  Please do give their delicious, healthy, zingy drink VitaminSEA a try, and use the code BREAKFAST as you check out for a 10% discount.  Thank you for listening, I’d love to know your thoughts on today’s episode.  You can join the conversation by getting in touch - tia@botelet.com or message via Instagram @breakfast_and_beyond.  Please do subscribe to the podcast, and I’d be so grateful if you could rate and review this episode, then share it with people in your network who you know would enjoy listening.  Welcome to Breakfast & Beyond.  
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    1 hr and 19 mins
  • #18 Ethical chocolate with Sara Castañeda and Andres Altamirano of Rio Nuevo

    #18 Ethical chocolate with Sara Castañeda and Andres Altamirano of Rio Nuevo
    Nov 25 2022
    For today’s episode I spent a fantastic morning sharing breakfast with chocolatiers Sara Castañeda and Andres Altamirano of Rio Nuevo, and we recorded this conversation at the fabulous Origin Coffee Warehouse Café in Penryn. Sara and Andres set up Rio Nuevo after learning the art of chocolate making from local people in the Ecuadorian rainforest back in 2014.  During this time, they became aware not only of the very unique and special flavours that derive from the heritage variety of cacao, Arriba Nacional, but also of the devastating impacts that the cacao trade can have on rural communities and environments.  Rio Nuevo was established to create a company that supports rural cacao-growing farmers and their communities by trading with them directly, and in so doing, shortening the supply chain, and empowering the people who grow the beans. Sara and Andreas’s story is one of creativity, compassion and hope for a different future – for the chocolate industry and beyond.  They are motivated by the goal of having a positive impact for people and planet, and they have worked tirelessly to create a direct trade model for Rio Nuevo that supports the farmers and their families that they work with, as well as taking an holistic view on what creating ethical chocolate means in practice.  In chatting with Sara and Andreas I learnt so much about the process of farming and creating chocolate – from the cacao bean through to the final, wrapped bar – as well as about the background workings chocolate industry in general.  When we consider how ubiquitous chocolate is within our Western lives, it feels pretty important to have our eyes wide open to this - and I hope you’ll find this episode as informative and uplifting as I did. Sara, Andreas and I shared a delicious breakfast at Origin’s Warehouse Café – porridge topped with seasonal compote, mushrooms on toast along with teas, artisan coffees, and Rio Nuevo hot chocolate - which is on the menu at Origin Cafes - was the final course of our breakfast. Huge thanks to everyone at Origin’s Warehouse Café for hosting us and for the warm welcome.  The vibe for this conversation is a bit different from my normal rural, bird-song-infused episodes, but I hope you’ll enjoy the cosmopolitan edge!   Thank you to photographer Rhona McDade of Goodrest Studios for the Episode 18 photography, you can find behind the scene photos of our conversation via the Episode 18 web page, along with more information about Rio Nuevo and the themes we discussed.   Thank you for listening, I’d love to know your thoughts on today’s episode.  You can join the conversation by getting in touch - tia@botelet.com or message via Instagram @breakfast_and_beyond.    Please do subscribe to the podcast, and I’d be so grateful if you could rate and review this episode, then share it with people in your network who you know would enjoy listening.  Thank you so much, welcome to Breakfast & Beyond.
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    1 hr and 14 mins
  • #17 The art of seaweed pressing with Julia Bird of Molesworth & Bird

    #17 The art of seaweed pressing with Julia Bird of Molesworth & Bird
    Sep 30 2022
    Today’s episode was one of my favourites to record – for the first time, we took Breakfast & Beyond on location, and I was lucky enough to spend the most blissful morning walking, listening, learning, swimming and sharing breakfast at the rugged Cornish coast with seaweed artist Julia Bird. Julia co-founded Molesworth & Bird with fellow artist and friend Melanie Molesworth back in 2018, translating their mutual love for art and the ocean into a business, hand-pressing seaweed that they forage from the shores of their local beaches – Julia in Cornwall, and Melanie in Dorset. From the original prints and postcards, Molesworth & Bird now create a range of seaweed-inspired homewares such as cushions, bags, enamelware and cards, along with hosting seaweed pressing workshops helping others to learn from, and be inspired by, the ocean.  Sustainability is etched into each element of Julia’s work – from the choice she made to step away from a busy London career as a magazine stylist, to the gentle rhythm of foraging, collecting and pressing seaweed, always with a deep consideration and respect for the natural environment. So for this episode, allow me to take you on a journey to the quiet corner of the Cornish coastline that is Julia’s world, and I hope you enjoy - and learn - just as much from her story as I did. Breakfast at the beach consisted of Blackberry and Elderberry Tarlets with coffee, followed by Wild Mushroom & Rock Samphire Omelettes with Seaweed Pickled Veg.  You can find these recipes along with more information about the themes that Julia and I discuss, via the Episode 17 web page.  Huge thanks to photographer and dear friend John Hersey for capturing stunning images from our breakfast conversation, you can find a selection of John’s images sharing the visual story via the Episode 17 web page, and do check out John’s portfolio and Instagram. Thank you to the Cornish Seaberry Company for supporting this episode!  Please do give their delicious, healthy, zingy drink VitaminSEA a try, and use the code BREAKFAST as you check out for a 10% discount.  Thank you for listening, I’d love to know your thoughts on today’s episode.  You can join the conversation by getting in touch - tia@botelet.com or message via Instagram @breakfast_and_beyond.   I hope you can join me for Breakfast & Beyond x Heligan LIVE on Thursday 13th October for a morning of delicious food, great company and rich conversations with my guest speakers on all things sustainability.  Tickets can be found via this link: https://www.heligan.com/events/breakfast-beyond-at-heligan Please do subscribe to the podcast, and I’d be so grateful if you could rate and review this episode, then share it with people in your network who you know would enjoy listening.  Thank you so much, welcome to Breakfast & Beyond.    
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    57 mins
Art Biographies & Memoirs Food & Wine Social Sciences
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