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Gordon’s seasonality campaign & Delia’s chicken comments
Gordon Ramsay caused a bit of a flutter by proposing that out-of-season fruit and veg be outlawed in Britain. A little light counter-attack from readers of his restaurant menus, but aside from the dessert menus he seems to be sticking pretty well to his principles. I was glad to see him coming down on ex-saint Delia Smith who has been flogging a re-edition of an old book of hers from the seventies which promotes use of ready-made food, which by now we should know is less healthy and more expensive than learning to cook from scratch.
She also made some rather ill-advised comments about supermarket chicken which made feathers fly. Supporters say it’s her working class roots, and that she was just showing sympathy for people who simply can’t afford organic food. But although she concedes she doesn’t like “the way battery chickens are reared,” it strikes me that in describing battery chickens as “nutritious food” she doesn’t seem to grasp the public health risks – increased and dangerous overexposure to antibiotics that come to us through chicken meat, the salmonella and e. coli risks – and the issues around over-consumption of meats by Western consumers.
Most of the cookbooks we’ve all grown up with are meat-based, and so it’s unsurprising to find someone who’s made a living writing them (though her Vegetarian Collection cookbook is excellent) promoting that same unimaginative thinking about feeding the poor.
So my rhetorical question of the day: is it better to invite low-budget shoppers to buy cheap (because inhumanely reared with unhealthy production standards) meat or to point them towards other ways of cooking which use more economical sources of protein?
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Crabs ‘n tomatoes ‘n poets ‘n sand
I was shocked the other day to see this guy running underwater, up the Gorge, heading (ultimately) for the ocean I guess. Looks like he mighta lost one claw to the soup pot, but the rest of him was all there.
A separate door for tomatoes on BC Ferries. They think of everything.
Wendy in fine fettle, introducing a new anthology – Crossing Lines – and a reading by Allan Briesmaster and his daughter Clara Blackwood at the Black Stilt on Friday.
An afternoon to let your ears flap in the breeze: a windy day on Island View Beach.
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Wendell Berry’s rules for healthy functioning of sustainable local communities
I happened upon a web page that listed farmer-poet-essayist-novelist Wendell Berry‘s 17 rules for the healthy functioning of sustainable local communities (and here’s a place you can read some of his poems):
1. Always ask of any proposed change or innovation: What will this do to our community? How will this affect our common wealth?
2. Always include local nature – the land, the water, the air, the native creatures – within the membership of the community.
3. Always ask how local needs might be supplied from local sources, including the mutual help of neighbours.
4. Always supply local needs first (and only then think of exporting products – first to nearby cities, then to others).
5. Understand the ultimate unsoundness of the industrial doctrine of ‘labour saving’ if that implies poor work, unemployment, or any kind of pollution or contamination.
6. Develop properly scaled value-adding industries for local products to ensure that the community does not become merely a colony of national or global economy.
7. Develop small-scale industries and businesses to support the local farm and/or forest economy.
8. Strive to supply as much of the community’s own energy as possible.
9. Strive to increase earnings (in whatever form) within the community for as long as possible before they are paid out.
10. Make sure that money paid into the local economy circulates within the community and decrease expenditures outside the community.
11. Make the community able to invest in itself by maintaining its properties, keeping itself clean (without dirtying some other place), caring for its old people, and teaching its children.
12. See that the old and young take care of one another. The young must learn from the old, not necessarily, and not always in school. There must be no institutionalised childcare and no homes for the aged. The community knows and remembers itself by the association of old and young.
13. Account for costs now conventionally hidden or externalised. Whenever possible, these must be debited against monetary income.
14. Look into the possible uses of local currency, community-funded loan programmes, systems of barter, and the like.
15. Always be aware of the economic value of neighbourly acts. In our time, the costs of living are greatly increased by the loss of neighbourhood, which leaves people to face their calamities alone.
16. A rural community should always be acquainted and interconnected with community-minded people in nearby towns and cities.
17. A sustainable rural economy will depend on urban consumers loyal to local products. Therefore, we are talking about an economy that will always be more cooperative than competitive.
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In her latest collection, Rhona McAdam navigates the dark places of human movement through the earth and the exquisite intricacies lingering in backyard gardens and farmlands populated by insects and pollinators, all the while returning to the body, to the tune of staccato beats and the newly discovered symmetries within the human heart.
“…A beautiful, filling collection, Larder is a set of poems to read at the change of the seasons, to appreciate alongside a good meal, and to remind yourself of the beauty in everything, even the things you may not appreciate before opening McAdam’s collection….”
Rhona McAdam is a writer, poet, editor, and Registered Holistic Nutritionist with a Master’s in Food Culture from Italy and a deep-rooted passion for ecology and urban agriculture. Her work spans corporate and technical writing to poetry and creative nonfiction, often exploring the vital links between what we eat and how we live. Based in Victoria, BC, and available via Zoom, Rhona is always open to new writing commissions, readings, or workshops on nutrition and the culinary arts.
