Living off the fat of the land

Living off the fat of the land

05/06/2020

There is nothing wrong bringing in a ‘little old fashioned’ seasoning and flavours into these modern challenging times.

In 1939, Lord Northbourne coined the term organic farming in his book Look to the Land (1940), out of his conception of “the farm as organism,” to describe a holistic, ecologically balanced approach to farming—in contrast to what he called chemical farming, which relied on “imported fertility” and “cannot be self-sufficient. So it’s not a new thing – just something that became unfashionable and then got reinvented a bit like straight legged jeans !

Today many of us have got addicted to eating junk and fast food often using the excuses to justify our guilt, of convenience, laziness, long commutes and working hours and our generally more affluent life style Yet I hear people often say  “you know what – I’m still hungry” after eating that burger and fries meal or that microwave meal was so bland’

Back to the future

There are a lot of people who have been brought up on home cooking because the ready meal was not actually even a thing back in the day ! Their parents bought the cheaper cuts of meat, cooked them slowly and served them up with fresh vegetables from the allotment or garden providing lovely tasting and filling meals with plenty of left-overs to be eaten throughout the working week by the whole family.

I’m one of those people, both my parents were brought up eating home grown vegetables and eggs, from the hens and chickens that they kept in the garden. The fish man delivered fresh every Thursday to our street. My Dad’s family kept pigs – who were fed on the food scraps and vegetable peelings. No food waste and no fast food ! Truly circular !

It wasn’t called organic then it was called FRESH.

There are an abundance of recipes and ideas now prompting you to buy the cheaper meat cuts for slow cooking and because they taste so much nicer & you get more for your money. There has been a slow food revival and its gathering speed !

Today we are facing difficult times, lock-down, 24/7 with the family and no space to escape to not even to count to 10!! Even when you live alone you have to keep your mind working and your body active.

We are being told to meditate for ‘me ‘time – to find some head space and tranquillity the reality is this is not always possible. Maybe we can be creative and use cooking as our meditation! You have to focus on what you are going to cook, the recipe instructions are your mantra, the washing up is the cleaning up of your head space and the serving of the meal is the relaxing and happy place you are in.

Home-cooked meals can benefit the environment and help in reducing our carbon footprint by minimising food waste. Tasty nourishing food gets eaten and enjoyed not thrown in the recycling bin – also saves us all some cash !

Home cooking gives us the opportunity to choose some new and fresh ingredients and experiment a little with how we cook them Processed meals, heavily packaged generate elements of waste and impacts on our carbon footprint. If we buy those ingredients from local farmers or grow our own, we’ll make an even bigger impact on the environment by reducing the amount of transportation required to get food to our plate.

When we finally come out of the lock-down and we can entertain our family and friends (socially distanced and safely of course ) we can maybe show off our new found skills of cooking and maybe throw in a recipe and a story you found from your family heritage.

Maybe you will receive the “tips” at the end of the meal as the “Head Chef” when you serve up a delicious and nutritious home cooked meal with locally sourced fresh ingredients.

Catherine Foley

Catherine Foley

Sales Manager UK & Ireland

“To act with honesty and integrity in both personal and professional life”

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