Adventures in Food

I just read this about food miles campaigns hurting African suppliers . The truth is there is no way to determine all the consequences of all that we do, I don';t mean we shouldnt think about it but perhaps it works best if we just do what we feel like. The thing about eating is that no matter what way you cut it, we are taking something. Something has to die, usually, except in the case of salt which isn't really food. And although plants arent said to feel pain they are still dying for our plates. And also the space they take up is space that could be used by some wild creatures instead but we use the space for our own purposes. The point is, by existing, we are bound to deplete other being's resources. We kind of just have to have faith that there is a general balance maintained, and I suppose you can also try not to be really deliberately selfish and greedy. But beyond that, I really dont think that you can base your actions on whether someone or something else might lo

Being on a 100 mile diet is turning out to be incredibly interesting in so many ways. I want to discuss that in more depth over the next few weeks, how i'm changing how I think and how I feel physically. For example, I never used to believe that 'you are what you eat' - I had a sense that it doesnt actually matter that much what you eat, its all broken down to calories and vitamins right? But I have been off caffeine, chocolate and every kind of processed food for a while and I feel different. I feel clean and creamy. I am eating a lot of cream. That is coming to an end now as we went to Sussex for the weekend, checked out about five farm and local shops, and as we were heading back to London in a foul gale as what patheitc little bit of sunlight there had been in the day was dragged screaming to its destiny, the way of all flesh, i turned sharply and dangerously into a little farm shop near Fairlight. I was rootling around and asking the farmer what he had that was really

Today, unlike any other day of my pampered life, I made bread. Neccesity, of course, fuelled my desire to partake in such a fool-hardy venture, even though I was well aware the odds of success for the first-time bread-maker ran to approximately one meeellion to one. My hunger was deep, my lament obvious, my absent daily loaf a bitter reminder that I maybe wasn't putting quite enough effort into this diet of enlightenment. Indeed, Sarah, to emphasize beautifully my point, has been conjuring butter from cream on an almost daily basis this last week, in a way that is both mesmerising and utterly gorgeous. Alas, I had to make a stand. So I decided that if I couldn't find bread in the UK made only from ingredients found within our 100 mile barbed-wire fence, then I would have to instead make my own bread from legal ingredients found within our small and cluttered London kitchen. Fealess, I proceeded to mix the Hampshire flour, the Berkshire yeast, the Essex sea-salt and the tepid Ri

This has been a very productive week, in which we made our first butter (from the cream off the top of the milk - amazing how little cream you need to get enough butter for pancake making - thanks to Suzanne for your helpful demonstration of how to vigorously beat the cream until it turns to butter), I got to use the wooden butter pat makers I bought in Stroud four years ago when I had romantic notions about my domestic destiny (now being fulfilled!!)... Rob made bread for the first time ever, and luckily he called to check that yes, it is better to remove the cling film from the risen bread before baking it, so the results were amazing ( I can honestly say its the best bread I've ever eaten, at least that I can remember eating, I don't even normally like bread) and I got to eat home made bread with home made butter and home made blackberry jam for the first time ever, eating bread at all was wonderful treat after weeks of pancakes , porridge and potato I also found English win

For the benefit of those of you, i.e everyone in the world except me, Sarah and a certain female German book-seller trading in Kew, who haven't read Ulrike Bulle's comments concerning my mineral water tirade earlier in the month, the picture you are idly gazing at whilst reading this latest blog entry is that of a bottle of bone fide Hammersmith tap water which has been filtered clean of stomach gremlins and presented us sweetly as a gift. Mmm! Now rumour has it there is an inexaustible supply of this particular variety of H2O flowing under the surface of southwest London, so both Sarah and myself look forward to toasting Ulrike's very good health with the stuff for as long as the diet continues. Does it taste different to Richmond tap water? I hear you ask. Buggered If I know!

I went on the River Cottage website because of their hempseed oil and got help in the forum from some nice person. Apparently Hillfarm Rapeseed oil which is sold in Waitrose is IN at 97.37 miles from Richmond. Hooray! And thanks to the UK Postcode Distance Calculator

This week, what with a bout of flu and a general mallaise brought on by a lack of sunlight, I have been eating little else but Pertwood porridge oats. And they are helping to cure what ails me. Until Sarah found this cereal last week whilst trawling the deep, rich waters of the internet, we had been living off a less-than-healthy but utterly indulgent breakfast of pan-cakes, washed down with local apple juice or hawthorn tea - whatever was our poison. ( And, trust me, hawthorn tea is utter poison of the taste buds.) But now we have a choice of early morning treats and not one of them is chocolate. Still, there is something about these thick, chewy, giant oats from a Wiltshire farm that teases my tongue like the sweetest dessert and nurtures a tiny realisation in me that I have been consuming absolute groul for the past thirty-five years whenever porridge has been served me. For, unlike the flour-like substance of most mainstream brands, you open up a packet of Pertwood oats and the in

Great news! Silver Spoon sugar is all produced from sugar beet grown in East Anglia. You can read the details of my correspondence with them in Correspondence with Silver Spoon in the 'Link' list to the right.

Our local health food shop (Oliver's) has ordered Pertwood porridge oats specially in for us. They were already stocking some other products from the same farm but not the oats. The other products all have added ingredients, so even the barley flakes are out as they have salt and malt and we can't guarantee the origin of those ingredients. The shop were very helpful and interested and they asked us to tell them about any suppliers of local organic food we discover. I should add the local corner store/grocer are also very helpful and interested and let us know in quite good detail where their UK products come from.

Wow! That was a very interesting weekend. The first week was admittedly an easy ride and it was on Saturday after getting to the farmer's market and being laden with as much produce as we could carry (we can't top up mid-week remember) that hunger started to kick in. Not real proper hungry-people-hunger, but still, enough to make life become rather uncomfortable and to make us think we should go home and cook something rather than continuing to try and find butter. No stopping off at the many cafe's and snack bars, no dropping into a newsagent for a bottle of energy juice. Just feeling really tired and hungry and not being able to eat anything as its all raw and needs cooking. When you take it for granted its hard to really imagine what that will feel like. What I found interesting was that it was actually really easy to see it as not an option. I mean it would be so easy to just think 'well i must have something to eat' and break the rule. But now that rule is ther

O.k, so there are a few of you out there with slightly more discerning tastes than mine - sensitive souls who can indeed differentiate the subtle flavours of water into categories of good and bad, hard and soft, wet and not-so-wet and so on. I am willing to be educated on this subject by anyone patient enough to teach me. After all, this is a diet of discovery and I am humble enough to suppose the possibility of enlightenment. But the more important point I was attempting to make, though it was seemingly lost in all my spitting, is that, although it is fine to have these pleasantly packaged foreign brands on our shelves, Perrier in particular seems to have become a national institution, a mainstream favourite, and that emphasises beautifully mine and Sarah's argument that people in this country are not emoting with what is being grown and produced in their own corners of the world. Clear, crisp, unadulterated mineral water cascades over the rocks of each and every range of hills in

Water, water, everywhere, and it's all a lot of poncey crap from Italy and France, beautifully packaged and carefully marketed, that wends its way into the receptacles of Londoners who use it as prop to help them make believe their city is chic like Paris when it is nothing of the sort, it is just the grubby old capital of a country that obtains its water from across the sea. The point I am trying to make, through this un-dignified rant, is that water is indeed everywhere and it all tastes the bloody same. Perrier, for instance, though I could have easily picked out Badoit, Barisart or Pellegrino, arrives on the shelves of our abundant supermarkets in sexy looking, stylish bottles that are pleasing to the human eye. There is little wrong with this, beauty has its place. The home should be filled with gorgeous things. But it's the human tongue that counts here and mine says the only dissimilar thing its buds can gauge between the continental waters and our very own mountain spri

Another restaurant adventure yesterday (excuse: business lunch) drew out some very interesting conversation but sadly, once again, no local ingredients. This time it was the local pizza restaurant where they didnt really know anything about the ingredients. And this time the waitress definitely wasn't shy, and definitely seemed offended by the enquiry into the origin of the food being served. "What's on the menu, that's what we sell, eat that - like it or lump it" was the gist of the response. Once I had explained that I would eat the food, I just wanted to see if anything came from England, I was told it was 'all imported from Italy'. Admittedly she apologised gently after she realised i wasnt being fussy about my food or about the restaurant. The conversation turned out to be much more enjoyable and fertile than the communications with the waitress. Bob let us know that the Economist had analysed the green-ness of farmer's markets and concluded that

My first proper day as a 100 mile dieter began when I returned home following a 24 hour shift at work (I kid you not) and realised I couldn't take a lovely hot mug of Earl Grey into the bath with me. Bollocks, I thought, I'll have to make do with a refreshing mug of Hawthorn leaves that our dear friend, Barbara, had picked for us, instead. A strange sort of brew, Hawthorn leaves. I sank back in the water and stirred to the aroma of fruit and freshwater fish, leaving me with a curious sensation, a taste in my mouth that made me wonder if I had just consumed apple juice and trout oil in equal measure. I duly fell asleep and dreamed of rosehips. Rob x

Well the day has finally come to begin the diet and we are not as prepared as it would be nice to be. eg we have a random assortment of allowable items in the house and we haven't decided all the rules yet. But we are making a start, and even if its a bit shaky its already proving interesting. It started with a new years day trip to a chinese restaurant in Richmond with a friend who was staying. We quickly had to come up with the first rule, which is for eating out: ************************************************************************* Rule One - Eating Out We aren't foregoing eating out altogether because it is an important social activity. We will avoid it where it wont affect social relations, and we will use it as an opportunity for finding out about food and raising discussion with co-eaters. The rule is we have to ask where the ingredients come from and choose the most local item available on the menu. *******************************************************************