re-blogged because it’s true..
Sometimes I imagine loads of Presbyterian churches equipped with nice homely (but not expensive) dining rooms and a lounge for lazy Sunday afternoons (instead of drafty halls) and big pots of soup made from vegetables grown on the gardens that used to be their lawns (or from land donated by a church member with spare land).
When it came to dishes time everyone washed them in a relaxed way not eager to rush home, and the men would be in the kitchen just as much as the women. There would not be someone trying to rush the people out of the hall because he had to lock up and wanted to go home. The last person out can lock up.
If there was soup left over it could be frozen and given to people who are sick or poor, there would be boxes of vegetables to distribute to the needy or just for people in church.
I am typing this and eating my dinner, a bowl of leek and potato soup with some cubes of free range, woodland reared etc etc pancetta style bacon from St George’s Market.
I have rarely, if ever bought free range, organic meat before for two main reasons.
1) It is more expensive and when you’re watching the pennies those extra pounds that an organic, free range chicken would cost (and it would be pounds)are a big deterrent.
2) Sometimes there is an atmosphere middle class self righteousness when around free range, organic meat which I don’t like and puts me off.
But having said all that the reason I am typing this during my dinner is that I was amazed by the difference in the grease and fat that came from my grill when I was cooking my free range, woodland reared bacon compared to what I normally would get cooking some bacon from my local Spar, or even from my butcher.
First up, there was much less steam coming from the grill. Normally there would be clouds of steam coming from the grill, so much so that when you lift it up it could burn your hand.
There was also much less water running into the bowl. Normally there would be a layer of dirty grease water floating on top of the bacon fat. Tonight there was a much less steam from the grill and the fat which ran seemed much clearer.
I guess what I’m saying is that there was something noticeably different to the bacon I cooked tonight compared to the bacon I would cook normally.
‘Petroleum, perhaps the single most important input in modern food production (it serves both as a fuel for tractors and transportation and as the chemical base for fertilizers and pesticides), is gradually becoming so scarce and expensive that many of the assumptions underlying a global industrial food system are now in question. Nearly everything about the way our food system has developed over the last half century – from our ability to manufacture fertility to our capacity to move food to import-dependent nations – could not have occurred without cheap energy, and the degree to which that system can continue in a world of high energy prices is a frightening unknown.’
Paul Roberts, The End of Food