Kynren is performed only on Saturday evenings. The cast, crew and stewards are all volunteers from Bishop Auckland and nearby. Well over 1,000 people give up their time to ensure Kynren can be staged.
Continue reading
The soup is both filling and relatively healthy. It’s also relatively easy to cook. Depending on your portion size, this lightly spiced butternut squash soup recipe should make enough for between four and six bowlfuls.
Continue reading
Over centuries the Mi’kmaw people, one of Canada’s First Nations, have navigated routes in the region. The Mi’kmaw would paddle along waterways then disembark their birch bark canoes to carry them on portages of up to two kilometres at a time. Cody explains that Todd Labrador, a Mi’kmaw craftsman, operates workshops in which he demonstrates how to strip bark from birch trees and make traditional canoes. Interpretative tours also provide insights to other aspects of Mi’kmaw heritage, including the medicinal use of plants.
Continue reading
“I think it’s a celebration of working class life in the north East. The pits have gone but it hasn’t broken the spirit of people or the communities. It’s now become a great festival, a carnival. Some people come for the fun fair, some people come for the speeches, some people come for the bands, some people come for the banners, some people come for the laughs. It brings people together,” said Kevin Maguire, associate editor of the Daily Mirror, talking after the 2016 Durham Miners’ Gala.
Continue reading
Tom Naylor-Leyland is the founder and director of the Malton Food Lovers Festival. Tom’s family has owned land in and around the town for more than 300 years. He was happy to provide tips and suggestions relating to the town, which has an impressive array of pubs.
Continue reading
My chances of ever being a winning jockey in the Kentucky Derby are beyond slim. And my waistline expanded beyond slim years ago.
Continue reading
I feel comfortable recommending the Lowepro Flipside BP 400 AW III camera bag
Continue reading
At Mile Castle 39 we were fortunate enough to see a newborn lamb take its first tottering steps. With the umbilical cord still dangling from its belly, the minutes’ old lamb was led out of the 1,900-year-old historic site by its mother.
Continue reading
Liverpool-based gin maker Dan Walsh is the creator of Rascal Gin. He set aside time to talk about the experience of launching a new small-batch gin onto an already saturated British gin market.
Continue reading
While talking with Sud we learnt that dosa is naturally a gluten-free dish. It is made out of ground rice and lentils soaked overnight and turned into a batter.
Continue reading