 What a wonderful supper club this was. We were joined by individuals from National Development Team for Inclusion (Mental Health), Coventry Biennial of Contemporary Art, Coventry Partnership, Coventry University, CAWR, Royal College of Psychiatry, National Collaborating Centre for Mental Health, Food Union, CWPT Integrated Practice Unit, Adult Social Care, Coventry University Students Union, Time Union, Coventry Allotments Association, CWPT Crisis and Home Treatment Team, Coventry Catherdral, FarGo Village, Boudica Festival and Room Art.
Room Art; who so beautifully captured the event on camera and brought us Vera Khait who played the harp for us. It was a fantastic evening. A huge thank you to all involved.
 Have you ever wanted to grow your own bread? Or at least wondered what goes into your favourite sourdough? Well, like most things it starts with a seed. Come along to this workshop to learn the basics of harvesting, threshing, cleaning and ultimately sowing grain, but also chat about the history behind the heritage grains we are using.
This will be at our allotment located at the Sherbourne Valley Allotments; entrance opposite Lakeview Park.
2pm - 5pm
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Join us for a special event at CV5 as we celebrate the seasons changing into the darker months. Alix, our returning artist in residence, invites us to partake in a small workshop as described below. There will be music (bring along any instruments/voices you would like to share) as well as hot spiced apple to drink round a bonfire on 28 October. 4pm - 7pm.
 "We are getting close to a turn in season, to a time of year where darkness extends and the veils across worlds are thinning. You are invited to decorate a 'memory-vessel' with seeds, plants and pigments from the garden. These pocket-like constructions may then be filled with memories and thoughts that you feel need to be let go, and attached to a tree in a place that you have a good connection with."
This simple recipe makes a really tasty lunch or light supper and is a great way of using left over, late season shallots which is what we did with the ones grown in our allotment.
 Ingredients
- 500g shallots peeled and halved
- 1 small bunch of sage leaves
- 1 small block of puff pastry
- A few thyme sprigs, stems removed
- 4 tbsp balsamic vinegar
- 4 tbsp brown sugar
Method
1. Heat some olive oil on a medium heat, sprinkle in a little of the sugar then add the onion halves rounded side down. It is really important to keep a low-medium heat under the pan so as not to burn the onions.
2. After about 5 or 6 minutes, when they have started to caramelise and take on a little colour, use a knife to carefully turn them flat side down and cook for an equal amount of time. Once lightly browned transfer to a plate.
3. In the same pan, pour in the vinegar and the rest of the sugar and reduce for about 15 minutes to form a thick syrup.
4. While the vinegar is reducing, roll out the puff pastry on a floured surface and cut into a circle (we used a dinner plate to cut around).
5. Using a sharp knife, score another circle into the pastry 1cm in from the edge (I used a smaller plate to score around), score the area within the inner circle in a ‘criss-cross’ pattern and then brush the 1cm rim with soy milk.
6. When the syrup is thickened, arrange the onion halves on the pastry and sprinkle with thyme, sage leaves and then brush with the vinegar syrup.
7. Cook on a baking tray for 30 minutes and serve warm with salad and/or steamed vegetables.
For the first time in 2 years we have reviewed the prices of our meals in the Pod Cafe. As of January 2019 Pod bowls and platters will be £4, cakes will increase to £1.75. In conjunction with this we will also be introducing a loyalty card for active members of Time Union and Food Union, our city-wide social activism program and those involved in our core business. This membership card will allow you to buy a Pod bowl at the reduced cost of £3.50. These changes will go live in the new year.
The Pod Cafe and our social activism programs exist to cultivate new relationships and opportunities, connect people and ideas and to activate or inspire positive cultural and societal change.
Get in touch
Telephone: 024 7678 6680
Web: www.coventry.gov.uk/thepodcafe
TripAdvisor: The Pod Cafe
Facebook: /ThePodCoventry/FoodUnion
Twitter: @thepodcafe
Instagram: /the_pod_cafe
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