Traditional Foods

Balls in cooking ... and a bit of the same in shopping!

13 November 2012 - 10:36am -- Gerry Danby
Testicles: Balls in Cooking and Culture

On a day when I read that 1 in 5 adults think parsnips grow on trees and hear that 76% of our local butchers, some 19,000, have closed over the last 30 years my level of despair rises exponentially. I am neither a butcher nor grower of parsnips, but I almost wondered whether it’s not time to give up and simply hand over the shop keys to Tesco accepting, as the Financial Times put it earlier this year, that it was time to let the British high street die. That took a mere second because I don’t give up on the things I cherish, especially where food is concerned, not ever!

Yorkshire Forced Rhubarb - an amazing local product with a fascinating history

8 January 2012 - 6:06pm -- Gerry Danby
Yorkshire Forced Rhubarb

The Yorkshire rhubarb season is now in full swing but it was in the late 19th century when forced rhubarb first took off with zeal in what became known as The Rhubarb Triangle – draw a line from Bradford to Wakefield to Leeds and back and you have the location of an important part of my local food history.

How do we know when fish is sustainable and responsibly sourced?

20 December 2011 - 5:42pm -- Gerry Danby

Recently and within a few days of each other two reports emerged on the topic of sustainable fish. One from the PEW Environment Group and one from Marine Conservation Society which on the face of it appear to contradict each other on the extent to which Marks & Spencer offer sustainable fish. It is a case study which illustrates the difficulties inherent in present systems of accreditation and labelling of sustainable fish.

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