| Published on: Jan 23, 2008 |
| Last updated on: Jan 23, 2008 |
 Hello All First off I’m going to have to respond to comments on my last blog about sourcing ethical meat. As I said I care deeply for all animals, which is why I don’t believe in pets, circus animals or industrial meat and dairy practices. The milk, veal, male calf killing thing is a big problem. Compassion in World farming has recently won a change in practice to let more calves live and before that successfully helped get veal crates banned in Europe - good work from them. The owner of Yeo Valley dairy (is it Mead?) believes that the milk industry needs to be more responsible for the lives of these calves, maybe by using different breeds that would be useful if they lived longer. There"s even an attempt to make ethical veal (free range). Meat can be cruel and unnecessary or it can be built into sustainable, caring practices that preserve cultures. However, despite what Morrisey says, it’s not murder. There is a lot of murder in the world so best not use the word too lightly. We can live without meat (B12, zinc and iron can be a problem) but most of the globe doesn’t. The point is many of us use dairy/meat products and the best way to get change for the better is to engage with the industry (and fight it if necessary) while making the best choices we can in the shops. Eat less and eat better. I live in South Yorkshire which can be a bit of a food desert but my interest in the region was revived when a friend got me ‘From Eccles Cake to Hawkshead Wig: A Celebration of Northern Food’ (there’s one for each region of Britain based on the book below). I’m going to attempt Yorkshire oatcakes this weekend which are apparently most prized for their thinness and were sometimes served dried with gravy in a dish called “Stew and Hard”. I might even risk that. In Italy, France and other parts of Europe regionality is everything. Ask for pesto just over the border from Liguria and they think you mad. They protect regional dishes and products too through EU legislated PDO’s. We are entitled to them in Britain and so far there’s 36 (one town’s worth in Italy), 3 Counties Perry being one of my favourites. It would be great to see our regional food valued. I found the best way is to talk to people older than myself and ask what they remember eating and preparing, then even try to make it myself. I know some areas are still strong on their home-grown foods (Cornwall, Cumbria and so on) but other have lost their way such as South Yorkshire and most of London. Lets be proud of British food, but not in a dodgy nationalist way, of course. Revive it. Teach ourselves some history to preserve the future. Love and peace Leon Links:
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