tag:blogger.com,1999:blog-91346265264335736492024-02-18T23:51:33.931-08:00Bu Dish blogWelcome to my corner of the web where I ramble on about meatAnonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-9134626526433573649.post-43284826085581247942013-02-23T01:43:00.001-08:002013-03-02T08:35:48.418-08:00Foodie Penpals the thirdMy third package came from the lovely Chris and Bex in Scarborough. They sent me some homemade chilli chutney which was excellent on crackers with some mature cheddar. I haven't found a use yet for the cranberry jam but I'm sure I will do soon.<br />
<br />
The chocolate bunny was consumed with gusto whilst watching Hop. I also revived some lovely pistachios and peppermint tea. Healthy yet indulgent, thank you Chris and Bex! <br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RVFcMPp2h0E1qGzbig3raDHWDMiPxE9amtoy0-IPVSCQNXoqArpvx2toVCyx6mifJwREgqUvNY1B3EMq08HhAtRH2lg2fuXnRogoYn1W0chAUy4En7Cv5dQoW115t2yNuzwaUUj3aQ/s640/blogger-image--1182779998.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8RVFcMPp2h0E1qGzbig3raDHWDMiPxE9amtoy0-IPVSCQNXoqArpvx2toVCyx6mifJwREgqUvNY1B3EMq08HhAtRH2lg2fuXnRogoYn1W0chAUy4En7Cv5dQoW115t2yNuzwaUUj3aQ/s640/blogger-image--1182779998.jpg" /></a></div>Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-50936024233645264322012-12-09T09:19:00.001-08:002012-12-24T07:22:12.209-08:00First foodie pen pals package<span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Firstly apologies I should have posted this a long time ago! Here is a
post about my first ever foodie pen pals package from <a href="http://keep-up-with-the-jones-family.blogspot.co.uk/" target="_blank">Sarah Jayne</a>.</span><br />
<span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HrlI2qJ56-pRbItBj79rtnkxRMDVIHiFdXrOMHRGbmelUBTtK9Wfj1q4WUHFf9zTqwfIaRPpP5rg8onXEJ2VjoUXD-ImBGSOttATGfZt8Vg49k-9dJce7Xu3YugBk5ZBTFtZEND2AA/s1600/Box1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5HrlI2qJ56-pRbItBj79rtnkxRMDVIHiFdXrOMHRGbmelUBTtK9Wfj1q4WUHFf9zTqwfIaRPpP5rg8onXEJ2VjoUXD-ImBGSOttATGfZt8Vg49k-9dJce7Xu3YugBk5ZBTFtZEND2AA/s320/Box1.JPG" width="240" /></a></div>
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<span style="font-family: "Arial","sans-serif"; mso-fareast-language: EN-GB; mso-no-proof: yes;">It was a fab surprise to come home to on a wet
November evening, it took ages to open the box as I was wet through from the
rain and shivering as a result. As Sarah Jayne was married in the USA the
package had an American theme it was packed full of sweet treats, just the thing
for these long cold winter evenings.</span><span style="font-family: "Arial","sans-serif";"><o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AeIFXZ-Y8PHZ5333_T-QBRlu8uzgychp11TRD-i6j3ox-3ABdV74kNG15UEr9JpZUksZlmSUdpJZiGIjg87luFYzhXtxCqkMRy3EFq05c2FJN-dBCcl-ybt6PkNtI1lOA0R7RXNsww/s1600/box+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_AeIFXZ-Y8PHZ5333_T-QBRlu8uzgychp11TRD-i6j3ox-3ABdV74kNG15UEr9JpZUksZlmSUdpJZiGIjg87luFYzhXtxCqkMRy3EFq05c2FJN-dBCcl-ybt6PkNtI1lOA0R7RXNsww/s320/box+2.JPG" width="240" /></a></div>
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</span><br />
<span style="font-family: Times New Roman; font-size: small;"></span><br />
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<span style="font-family: "Arial","sans-serif";">The Aunt
Jemima Pancake mix makes big fat US style buttermilk pancakes, I need to get to
grips with these a few more attempts and I’ll have ironed out the kinks. I’m
still stuck in the groove of thinking that all pancakes should be thin and
covered in lemon and sugar on Shrove Tuesday. But the syrup is making the
disasters I am creating more palatable (chocolate and marshmallow flavour).<o:p></o:p></span></div>
<span style="font-family: Times New Roman; font-size: small;">
</span><span style="font-family: "Arial","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">The candy corn was
a Halloween themed treat and wow the sugar rush you get from just one is similar
to a Hershey’s kiss. <span style="mso-spacerun: yes;"> Then</span> the popcorn
well I instantly thought of <a href="http://www.youtube.com/watch?v=LWxSBbBX4fs" target="_blank">Drew Barrymore in Scream.</a> I'm keeping this to get out during Christmas when we have children over as I just know they'll love this.</span><br />
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<span style="font-family: "Arial","sans-serif";">Finally the
marshmallows are really addictive, mainly because they have caramel inside, perfect with cocoa. So thank you Sarah Jayne I really enjoyed my first package!</span></div>
Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-31893999291927841952012-12-08T03:21:00.002-08:002012-12-08T03:21:26.057-08:00Christmas madness – the meat tree <br />
<br />
Before I begin I need to let you know that if Christmas was a rock band I’d
have the t-shirt, bed covers and probably a wall covered in ticket stubs from
their gigs. I am a Christmas freak and proud, anyone who has ever worked with
me will tell you I’m the one who organises secret Santa and my nieces and
nephews will tell you that they always get something suitably noisy and garish
from me (that is also partly because I enjoy the look of pain on their parent’s
faces). So you can imagine my excitement when we came up with the latest
concept for <a href="http://www.johnpenny.co.uk/posts/a-butcher-is-for-life-not-just-for-christmas-108.html" target="_blank">The Meat Crusade Christmas PR</a>.<o:p></o:p><br />
<br />
<o:p> </o:p><br />
<br />
Marketing people like me are always trying to come up with new and
innovative ways to get your attention at this time of year. As a graduate I cut
my teeth in the world of weird and wonderful PR stunts which included promoting
a <a href="http://www.greencomms.com/index.jsp?i=106&s=1111&m=news" target="_blank">building that mooed like a cow every hour</a> (that’s a story for another time).
It’s not something I do often but when done correctly it can be a very
effective tool.<o:p></o:p><br />
<br />
<o:p> </o:p><br />
<br />
Christmas is without a doubt the busiest time in the butchers’ calendar,
they usually start thinking about it in June when the rest of us are packing
our suitcases and heading off on our holidays. There is one thing that all the
butchers I speak to seem to agree on. The festive period is without a doubt
their busiest; it is also the most frustrating for them. This is because so
many people only visit them once a year for their Christmas meat.<o:p></o:p><br />
<br />
<o:p> </o:p><br />
<br />
In October I came up with the idea of putting out a story all about a
butcher being for life and not just for Christmas. The rise in popularity of
shows such as Mary Portas demonstrates that people in the UK want to preserve
the high street and the feeling of community that it brings. But without
regular trade many of these shops won’t survive and butchers are one of them. <o:p></o:p><br />
<br />
A story like this needed a good accompanying photo but what to have? We
needed something that hadn’t been done before, something that said butcher and
Christmas all at the same time. My boss instantly brought up the idea of a tree
covered in butcher's products. The best ideas are the simplest ones and we all
said yes!<o:p></o:p><br />
<br />
<o:p> </o:p><br />
<br />
Great titters went up as to what we could do, a star wrapped in streaky
bacon was a given. Lumineetta bacon (for years I've been calling it weird
tinsel) and meat balls for baubles. The tinsel would be sausages, of course. We
always use a different customer each time we do this and <a href="http://hutchinsonsofripley.co.uk/" target="_blank">Hutchinsons of Ripley</a>
was our choice. Peter Buck and Nick Allen are great butchers and
they were great sports, instantly buying into the idea.<o:p></o:p><br />
<br />
<o:p> </o:p><br />
<br />
My hands become completely useless when it comes to making ‘pretty’ things
so thank goodness for the other Meat Crusaders who were fair fairer of hand
than I. The end result is a story with accompanying photos that has gained so
much traffic on social media and coverage in the media. It’s not the sort of
thing we’ll be doing often, I certainly won’t be dressing up as a giant steak
anytime soon. But what they hey tis the season and we all enjoy a bit of
festive fun to brighten the dark nights.<o:p></o:p><br />
Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-10145583452272285712012-11-30T08:54:00.001-08:002012-11-30T08:54:44.153-08:00Waste not want not Sundays were big family days; normally my Nana would (much to the delight of my father) call in the very early hours to see if we were coming for lunch. We would be packed into the car and taken to <a href="http://st%20michael%20at%20the%20northgate%20oxford/" target="_blank">St Michael at the Northgate</a> for family service which is right in the centre of Oxford. Occasionally extra colour was added to these outings by tourists, I remember rather clearly one Japanese gentleman grabbing my hand and snapping a picture of me in front of <a href="http://www.headington.org.uk/oxon/stgiles/tour/martyrs_memorial.htm" target="_blank">Martyrs Memorial</a> because he wanted a picture of a typical little English girl. Somewhere in the far east there is a picture of six year old me, blotchy faced screaming for my parents convinced I was about to be taken away by the child catcher in ‘Chitty Chitty Bang Bang.’ <br />
<br />
We would head straight from church to Sunday lunch with my Grandparents house, this usually consisted of huge platefuls of roast beef from our local butcher, <a href="http://www.oxford-coveredmarket.co.uk/content/david-john-butcher%E2%80%99s" target="_blank">David John</a>. There would also be cauliflower in white sauce, peas, roast potatoes, mash, broccoli, leeks and sprouts but never swede it was banned. I never thought to question this at the time. <br />
<br />
I was taught how to mix Yorkshire puddings by hand and watch my Nana as she basted, boiled and plated up with fascination. Our plates were piled high and if we didn’t eat what was in front of us my Gramps would despair, sighing deeply and talk about wasted food. He was a wise man of few words and I would always feel terribly guilty, so on I would plough. It was only when I was older that I discovered why; as a young soldier in WW2 he was kept in Stalag Luft VIII-B (a German prisoner of war camp) after being captured at Cassel trying to stop the advancing Nazi’s getting near the beaches of Dunkirk. <br />
<br />
When the Soviets advance on Germany towards the end of the war the Nazis marched their prisoners’ westwards in what is now often referred to as ‘The Death Marches.’ Not only did these marches prolong the war for him and many others the lack of food and clothing meant many died of the cold and or starvation. Sometimes all they would be given is raw swede, to my knowledge my Gramps never ate another swede once he was rescued by the Red Cross and brought home. He never told me any of this I gleamed the information from family and friends just after he died in 2010. He knew a thing or two about being hungry. <br />
<br />
After lunch my father and uncles would take us kids to<a href="http://www.parks.ox.ac.uk/introduction/index.htm" target="_blank"> Mesopotamia</a> (or Messpot as we locals call it) with the beloved mongrel Ben in an effort walk off our lunch and give my Nana and her four daughter’s time to sit around the dinner table and chew the cud. On our return it was usually time for tea and we would be treated to cold roast beef with mash and salad or sometimes bubble and squeak. Nothing was wasted from the precious beef joint I still to this day feel horribly guilty if I throw away any food after a meal. Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-54471429037857980202012-11-30T08:38:00.001-08:002012-11-30T08:48:09.575-08:00A butcher is for life not just for Christmas – a tale of meat, Metros and matriarchs <br />
No one taught me more about the importance of using your local butcher than
my maternal Grandparents Ron and Barb May. I spent a lot of my Oxfordshire
childhood with them, partly to help my fraught mother after the birth of my
twin brothers just 18 months after the joyous arrival of my hyperactive self. <o:p></o:p><br />
<br />
Having a forthright wife and four daughters meant that Gramps often
struggled to get a word in edge ways. He worked long hours at his shop, Mays
Carpets on the Cowley Road, but he would always finish early on Saturday
lunchtimes and make a trip to the shops in Marston to get the meat and
vegetables for Sunday lunch. One rather fateful afternoon he went to the
butchers but returned empty handed, soaking wet and without his car, a yellow
Austin Metro. <o:p></o:p><br />
<br />
The women in the house were, as usual, talking at great speed and at times
over each other. It took around half an hour before my Nana noticed the lack of
shopping and the state of his clothes. He explained that he had left the keys
in the car with the engine running while he went into the butchers (a common
practice in those days). When he returned the rust bucket had been nicked. He
had walked all the way back up the steep hill on Headley Way in the pouring
rain then stood for half an hour waiting to get his words out. Nana chastised
him but his reply was something that will always stay with me. “Be fair Barb I
couldn’t get a word in edgeways! Everyone is talking but no one is listening.” <o:p></o:p><br />
<br />
<a href="http://www.oxford-coveredmarket.co.uk/content/david-john-butcher%E2%80%99s" target="_blank">David John, the butcher</a>, still remembers the story of the yellow Metro to this
day, the last time I saw him I told him it was part of my Gramp’s eulogy. When
I’m in Oxford I always make a point of going to his shop which is now in the
<a href="http://www.oxford-coveredmarket.co.uk/" target="_blank">Covered Market</a> in the centre of town. His game pies are one of my favourite
Christmas treats, but I know that if I want butchers like him to remain part of
our high street we need to use them all year round. Many people right now will
be thinking about Christmas dinner and making a ‘special trip’ to the butcher
for their meat. The next time they set foot through their butchers’ door will
be Christmas 2013. <o:p></o:p><br />
<br />
The sad fact is that in the mid 1980’s there were around 22,000 high street
butchers. This fell to just 6,553 in 2010, according to Ed
Bedington, Editor of<a href="http://www.meatinfo.co.uk/" target="_blank"> Meat Trades Journal</a>. Part of the reason they thrived in
the past was because people, like my grandparents, used them all year round.
I’m part of <a href="http://www.johnpenny.co.uk/the-meat-crusade.html" target="_blank">The Meat Crusade</a>, which is campaigning to save the high street
butcher. So I am asking you to think about what our high streets will look like
without the butcher. Sadly it really is a case of use them or lose them. <o:p></o:p>Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com2tag:blogger.com,1999:blog-9134626526433573649.post-66991699657784351782012-11-08T06:10:00.001-08:002012-11-09T00:48:39.644-08:00Guest blog - The Southerner explores…<!--[if gte mso 9]><xml>
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As a former intern myself I like to take on students and offer them the chance to work on projects that (I hope) give them a real sense of what it is like out here in the working world and to help me out when I have a big project and all hands are needed on the deck so to speak. <a href="http://thecountrygirl20.blogspot.co.uk/" target="_blank">Olivia</a> is on a one day a week adoption with me from Leeds Met and has been a great help especially in the build up to and during Countryside Live. I asked her to write about her experience and here is her blog post.</div>
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Guest blog - The Southerner explores…</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo6Q3erNzssrp0EVVwyLCqxfHbb3AosDSYZe-7HcT4LHfk3D1MfDIJQqkUwGcZ9mAQCjWfCFDrGLk3RyKMjYfAxUiXuWyDAyQQlkYvBwyViJ3s8h_wbd4x4uR30mQrdJSErDYP-3-8A/s1600/countrysidelive.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmo6Q3erNzssrp0EVVwyLCqxfHbb3AosDSYZe-7HcT4LHfk3D1MfDIJQqkUwGcZ9mAQCjWfCFDrGLk3RyKMjYfAxUiXuWyDAyQQlkYvBwyViJ3s8h_wbd4x4uR30mQrdJSErDYP-3-8A/s320/countrysidelive.jpg" width="320" /></a></div>
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Yes I am Southerner, but before you stop reading I cannot
speak any higher of the North right now, especially after visiting (and not
wanting to leave) Countryside Live, you may not admit it but you know I'm right…and
I’ll tell you why.</div>
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It’s the time of year that brings families, traders, farmers
and of course livestock all together for one weekend. I wasn’t sure what to
expect but as I approached the venue, the sea of cars and toddlers on shoulders
gave me the impression that this was big – very big.</div>
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As I arrived and fought my way through the crowds to the
main pavilion I was pleasantly surprised to see such variety in ages and so
many different stalls. From Ferrets to Figs, candles to cows, it was all there
and in full speed. I was immediately transfixed by numerous smells and
beautiful sights. With Christmas around the corner I couldn’t help but become
giddy at the beautifully crafted wreaths and handmade candles next to me.
Children were running around giggling also amazed with all the excited things
around and I was definitely one of them. I was offered a pork pie and kindly
accepted (whilst slightly dribbling…elegantly) and it was bursting with flavour. I forgot how much I love these events – absolute
heaven.</div>
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As I carried on past more stands offering me sweets,
photographs and I think even Liquorice perfume (strange I know, I hope they
weren’t insinuating anything…) I came across a stall ‘The
Meat Crusade’ and beside that a very large Steer (made of fibreglass
of course) and terribly good looking people, informing us of the benefits of
Rose Veal and taste bud melting sensation it leaves…</div>
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You’re probably thinking I am all a bit strange right now,
but I should probably introduce myself, my name is Olivia, I am 21 years old
and studying Public Relations at Leeds Metropolitan University, hold on I’m
missing something… That’s right I am also intern at John Penny & Sons….the
penny (ironically) drops.</div>
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The Meat Crusade is a national campaign led by John Penny
& Sons to bring you back to your local butcher. Butchers can tell you far more than a supermarket ever could about meat, they can even tell you the exact farm it has come from.</div>
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The team were inundated with people of all ages trying Rose
Veal who couldn’t believe the tender taste and healthy texture it had. Long
gone are the confined crates and mislead conception, this is the 21<sup>st</sup>
Century. </div>
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Here are the days that it is RSPCA approved and branded a freedom
food, Rose Veal has never been better. </div>
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I am aware the word ‘Veal’ can make people shoot off in the
opposite direction. But today that was not the case in fact the complete
opposite. Bull calf’s in the dairy industry are quite often disposed of soon after birth and have no
quality of life whatsoever.</div>
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Rose Veal calves are brought up in a far more wholesome way, they have plenty of room to move around both inside and out. The response John Penny’s
had was amazing. In this day and age people are more broad minded in what they
eat especially the young. Teenagers in particular were more curious about the
meat and far more open minded than their parents. All you have to do is ask
your local butcher, I’m sure they will be more than happy to supply it for you,
that way it is a win win for you, your butcher and the calf!</div>
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Can rose veal return onto our shelves? Yes. 2,500 samples
over two days flew of our stand and many coming back for more. I packed 800
goody bags (yes 800!) and they were gone by 12pm Sunday. What does that tell you?</div>
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For more information please visit: <a href="http://www.johnpenny.co.uk/the-meat-crusade.html">http://www.johnpenny.co.uk/the-meat-crusade.html</a></div>
Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-45306272020491111462012-08-22T07:42:00.002-07:002012-08-24T07:30:18.296-07:00Bring me bacon sandwiches – not problems<br />
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The most irritating and ineffective person I ever knew <span style="mso-spacerun: yes;"> </span>used the line ‘bring me solutions not problems’
about as regularly as they consumed lattes.<span style="mso-spacerun: yes;">
</span>But it actually sums up how I feel about some of the major retailers approach
to the current crisis British pork is facing. Pork is a cornerstone of British
society, without it a ‘Full English’ would be nothing. Try and think of it
without the bacon, black pudding and sausage. Nope I can’t imagine it either
and nor do I want to.</div>
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Many of the butchers I deal with have reputations
established by their prize winning sausages and pork pies. British pork is
something to be proud of, if you aren’t sure as to the origin of where yours
has come from then go to your local butcher who will be able to tell you
exactly which farm it has come from and what quality of life the animal has had
prior to slaughter.<a href="http://www.lovepork.co.uk/why-red-tractor-pork" target="_blank"> If you have to go to a supermarket then look for the redtractor symbol on the packaging. </a></div>
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Why do we need to
save our bacon?</h3>
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Pretty soon 10% of British pork production in the UK could
disappear (source: <a href="http://www.npa-uk.org.uk/" target="_blank">National Pig Association</a>). This has come about due to
soaring costs in pig feed which has gone up dramatically recently.<span style="mso-spacerun: yes;"> </span>This is due to adverse weather conditions in
the USA and Europe where the wheat and soya is produced to create the feed.</div>
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What does this
mean?</h3>
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This will have a detrimental impact on the small to medium
pig farmers in the UK who work tirelessly to create a happy natural environment
for their pigs and thus produce great tasting pork, we could lose many of them
by Christmas. Cheap imports from Europe and the rest of the world could flood
our market. <span style="mso-spacerun: yes;"> </span>This is great news for the
big retailers as this will drive the cost of pork down making them big
savings and making it impossible for these small to medium pork producers to
get back into the game.</div>
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This is bad news for the consumers, the pigs raised on
continental Europe are not so fortunate in their standard of living. They are
often intensively reared in confined spaces, when an animal is not allowed to
run around and display natural behaviour the meat it produces is often
tasteless and needs to have a myriad of additives pumped into it to make it
taste of anything. Jamie Oliver, love him or hate him, demonstrates the two
different approaches to rearing pork in this <a href="http://www.youtube.com/watch?v=OSXJg2Z7NxI" target="_blank">short video</a>. </div>
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What are the
retailers saying?</h3>
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The British Retail Consortium (<a href="http://www.brc.org.uk/brc_home.asp" target="_blank">BRC</a>), which has some of the
UK’s biggest retailers as members’ has come to their defence.<span style="mso-spacerun: yes;"> </span>A spokeswoman from the BRC was recently
quoted in the <a href="http://www.metro.co.uk/news/907111-pig-farmers-urge-shoppers-to-buy-british-bangers-after-costs-rise-25-per-cent" target="_blank">Metro newspaper</a> said that it was unfair to blame the supermarkets
for this situation as they aren’t the only buyers of pork and that consumers should
put pressure on food manufactures.<span style="mso-spacerun: yes;"> </span>Well
no indeed they aren’t but from speaking to <a href="http://www.metro.co.uk/news/907111-pig-farmers-urge-shoppers-to-buy-british-bangers-after-costs-rise-25-per-cent" target="_blank">BPEX</a> around two thirds of the pork
bought in the UK is by supermarkets. </div>
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Surely the sector that has the biggest amount of buying
power has considerable sway over the food manufacturers? <span style="mso-spacerun: yes;"> </span>Besides more and more supermarkets take their
production in house, <a href="http://www.morrisons.co.uk/Corporate-Old2/About-Morrisons/Strategy--structure/" target="_blank">Morrisons are a prime example.</a></div>
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I can understand why the spokeswoman feels brow beaten,
having been a press officer myself it isn’t always the easiest of job when the
press are baying for your blood.<span style="mso-spacerun: yes;"> </span>After
the dairy farmers protests there will be many a press officer in the food
sector who dreads looking at their Blackberry and responds to Facebook and Twitter
message at a rate most pavlovian dogs would be proud of. The executives making
the decisions that the press officers have to make the statements on won’t have
had much sleep either. However this isn’t a personal attack, to respond as if
it is and point the finger elsewhere does nothing to help the situation and
makes it all the more exasperating to read about. Anyone can see that the
present system isn’t working.</div>
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<b>The solution</b></h3>
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From recent media coverage it should be crystal clear that
the way the big retailers choose to treat our farmers isn’t fair and it isn’t
winning them any favour with the consumers who want to preserve our rich
farming heritage<a href="http://research.yougov.co.uk/news/2012/08/20/food-locally-sourced-key/" target="_blank"> (stop press this article from YouGov proves they want local too)</a>. All the supermarkets have to do is be prepared to pay slightly
more per animal and educate their consumers about why it is better to eat meat
raised under ethical conditions. <span style="mso-spacerun: yes;"> </span>Will
they do this?<span style="mso-spacerun: yes;"> </span>Well only time will tell. </div>
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In the meantime the best advice I can offer is to go back to
your local butcher for your pork, ask them where it is from and how it has been
looked after.<span style="mso-spacerun: yes;"> </span>Any good butcher will be
able to tell you this with relative ease and you can be confident that you are
getting a top quality without sacrificing your conscience.</div>
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</div>
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More information</h4>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;"><a href="http://www.bpex.org.uk/2TS/nutrition/FeedCrisis/default.aspx" target="_blank">BPEX feed crisis centre</a> has been setup to help farmers affected by the crisis.
</span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10pt; line-height: 115%;"><a href="http://www.bpex.org.uk/news/photo-library/commentary.aspx"><br /></a>
</span></div>
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Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-59164798755353650792012-07-30T07:55:00.000-07:002012-08-24T07:21:44.827-07:00Yorkshire Welcome festival<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJ0RyB_NJ8_qzOS6JEPE13ApBUBHGgOoHNJ4BfNxFVK0k6N3m8IIarjOq8mLmXmcVG5ubqsDfmBiZlRTfezcZlFBywNjZNbV_tj8KkY4FNeeXz5uBVtQbivXrl3IK6XlTy1bbL-bFDw/s1600/DSCF1417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJ0RyB_NJ8_qzOS6JEPE13ApBUBHGgOoHNJ4BfNxFVK0k6N3m8IIarjOq8mLmXmcVG5ubqsDfmBiZlRTfezcZlFBywNjZNbV_tj8KkY4FNeeXz5uBVtQbivXrl3IK6XlTy1bbL-bFDw/s320/DSCF1417.JPG" width="320" /></a></div>
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This Sunday didn’t start
off great as the day before Talldarkme was admitted again to hospital and I’d
only managed to scrape together about 3 hours sleep. I knew I had to be in
Thirsk for a butchery demo at lunchtime and frankly I wouldn’t be able to do
anything at home other than sit around consuming my own body weight in tea and
toast so this was a welcome distraction until visiting time. </div>
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I’ve never actually been
to Thirsk in the daylight as I usual go there for the <a href="http://www.qguild.co.uk/" target="_blank">Q Guild meetings of the North East region</a> which are always in the evenings so this was my first chance
to see it in daylight and I have to say the market square is well worth a visit
for its traditional pubs and great shops selling local produce.</div>
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Dodging the summery
showers I made my way across the historic square to<a href="http://www.johnsonsofthirsk.co.uk/" target="_blank"> Johnson’s butcher shop</a> to
meet husband and wife team Andrew and Sarah. The shop has been on the same site
for over 100 years and the inside still has its charming glazed tile Victorian style
interior. Not only was their counter impressively well stocked with a wide
variety of meaty treats they also had a comprehensive cookbook library behind
the counter for customers who want to know what to do with their meat.</div>
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As we talked about all
things meat related, in particular their range of award winning pies and sausages,
we could see the <a href="http://www.yorkshirewelcome.co.uk/" target="_blank">Yorkshire Welcome festival</a> taking place in the market square.
Even better a lot of the festival goers were coming into the shop to pick up
their Sunday dinner on the way back to the car. This for me just proves how
great these kinds of events can be to encourage people to go back to their
local shops.</div>
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Soon it was time to head
to the market square and watch Andrew do his thing, he’d chosen a lamb carcass
to demonstrate on. He started out by
talking about how he takes great pride in sourcing meat from the local area so
that he knows it has had a good quality of life, and then he went through each
section of the lamb all the cuts and how to cook them. </div>
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The meat was then
auctioned off in batches of six and I was one of the lucky bidders so expect to
see few lamb recipes on here soon! In total £270 was raised for <a href="http://www.macmillan.org.uk/home.aspx?utm_campaign=brand+%7C+brand+terms&utm_medium=cpc&utm_source=google&utm_content=macmillan" target="_blank">Macmillan</a> so it
was time well spent for the soul and the belly. I spent the time after the demo
perusing the stalls and picking up a few treats for me to try out on here
later, there was an impressive amount of stalls offering everything from
barbecued local meat to cupcakes. Impressively the event was organised by a
group of Yorkshire loving locals who wanted to show off how great Thirsk and its
produce is. They did an excellent job
and I hope they’ll hold the same event next year. </div>
Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-43958413653781702012-07-23T07:16:00.001-07:002012-08-24T07:19:45.000-07:00Butchery and Yorkshire - two of my favourite things combined into one!<!--[if gte mso 9]><xml>
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This weekend I’ll be going to Thirsk to see Andrew from<a href="http://www.johnsonsofthirsk.co.uk/" target="_blank"> Johnsons Butchers</a> do a butchery demo at the <a href="http://www.yorkshirewelcome.co.uk/index.html" target="_blank">Welcome Yorkshire festival</a>. The
demo will be held at 1.30pm on Sunday 29<sup>th</sup> July in Thirsk’s historic
market square in the cookery theatre. Once Andrew has finished his demo he'll be raffling off the meat for <a href="http://www.macmillan.org.uk/Home.aspx" target="_blank">Macmillan cancer support</a>, so it's not only educational you might just win your Sunday dinner!</div>
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After that I’ll probably peruse the food
market <span style="mso-spacerun: yes;"> </span>and try out the various samples
on offer, all in the name of research of course! The festival celebrates all things Yorkshire, from its
people to its food. Personally I can’t think of a better way to spend a
pre-Yorkshire Day weekend.
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Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-58099038942572666572012-07-17T07:56:00.003-07:002012-08-24T07:18:31.660-07:00Why shop at your local butcher?<div class="separator" style="clear: both; text-align: center;">
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Once or twice a month I
throw off the invisible shackles my limbs have to the PC and I hit the road to
visit some of the UK’s best butchers for work. Most butchers are in their shop boning
out meat and baking pies at 6am when most of us are still tucked up in our
beds. The ever competitive high street means they have to stay one step ahead
of the game to stay on top.</div>
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Many are not only selling meat but they also offer hot and cold sarnies, cakes,
fresh fruit and veg and there are even a few who will let you use their Wi-Fi. I
have yet to meet an unapproachable butcher but from speaking to friends and
family I seem to hear the same thing. </div>
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They want to visit their
butcher, they know the meat from them will be so much tastier, but something is
holding them back. The vast array of
meat on offer in a good butchers shop is way beyond the poultry offering (yes
bad pun I know) you see in a conventional supermarket. But sometimes this puts some people off as they don't know how to cook it.</div>
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But your local butcher is
just crying out to talk to you about this, when they aren’t busy cutting up
meat they’re eating it so they can give you really good advice when it comes to
cooking. The other preconception people have is they think it will be
expensive, well yes if you choose to live on <span class="fn">filet mignon
all week it will be. </span></div>
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<span class="fn">But if you plan ahead and do some savvy
meal planning you can save a fortune. How often have you bought meat from the supermarket
cooked it and thrown half of it away? Just think of what you could have done
with it?</span><span class="fn"></span></div>
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<span class="fn">Last year I took a top side and
roasted it for Sunday lunch, then I used the left overs and made meals that
would feed a family of four for a week <a href="http://www.yorkshirepost.co.uk/lifestyle/food-drink/eating-in-or-out/recipes-dine-in-for-days-with-the-roast-that-lasts-all-week-1-4211780" target="_blank">click here for the recipes</a>. Not only
were the dishes tasty but they were varied so you didn’t feel as though you
were ploughing through a week of never ending beefy overload.</span></div>
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<span class="fn">There are also some great forgotten
cuts that you can cook with that deliver maximum taste with minimal impact on
the wallet. The below recipe is part of <a href="http://www.johnpenny.co.uk/the-meat-crusade.html" target="_blank">The Meat Crusade</a> cookbook which will be
coming out late 2012/early 2013 and uses that great forgotten cut shin of beef.
I came up with the dish when I was on a post Glastonbury re-charge holiday in
the West Country. This area was once notorious
for smugglers wrecking ships off the coast and looting the contents, which was usually
French brandy or port from Portugal.</span></div>
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<span class="fn">This recipe originally used a whole
bottle of port, I’ve tried this and suggest that you don’t, if you do don’t
come crying to me. Wine is a vast improvement and it also means that as cook
you can treat yourself to a glass. See a thrify meal and I’m
think about you dear reader, what more could you ask for!</span></div>
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<span class="fn">The beetroot adds a really nice twist
to the flavour, although originally it was added to hide the presence of the port
should the customs man come a knocking. Whilst it’s no way near as complex as something from the kitchens at El Bulli it delivers great taste with minimal
effort. Perfect for the haphazard weather we’re having at the moment.</span></div>
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<b style="mso-bidi-font-weight: normal;">Smugglers’
shin of beef</b></h2>
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<i style="mso-bidi-font-style: normal;">Ingredients</i></div>
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900g shin of beef</div>
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25g flour</div>
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25g beef dripping or cooking oil</div>
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½ pint red wine</div>
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¾ pint beef stock</div>
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1 onion</div>
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110g cooked beetroot cubed</div>
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Bundle of fresh herbs tied together with
string –bay leaf, thyme and rosemary</div>
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Salt and pepper</div>
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<i style="mso-bidi-font-style: normal;">To
cook</i><br />
Ask your butcher to remove any excess fat from
the meat and dice it into cubes.</div>
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Pre-heat the oven to 150°C/300°F/Gas 2. On the
hob melt the dripping in an oven proof casserole dish until it is completely
melted.<br />
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Now add the beef and fry for 2 to 3 mins, reduce
the heat and add the onion. Cook until lightly browned, stir in the flour and
add the beef stock slowly stirring constantly to dissolve the flour and prevent
any lumps forming.</div>
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Now add the wine, herb bundle and a pinch of
salt and pepper, bring to a rolling boil then pop on the lid. Transfer to the
oven and cook for 1½ to 2 hours adding the beetroot after the first hour.</div>
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Check the dish regularly and add more wine if
it begins to dry out (if it doesn’t you can always treat yourself to a cheeky
glass).</div>
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Serve with carrots and new potatoes or any
root vegetable you like.</div>
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<br />Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-24022125612185140782012-07-16T07:34:00.001-07:002012-08-24T07:17:01.938-07:00The Meat Crusade<div class="separator" style="clear: both; text-align: center;">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/4Tied59uzzg?feature=player_embedded' frameborder='0'></iframe></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 11pt;">Last year I
started working on The Meat Crusade, a campaign to put real butchers’ meat back
on the dinner table. It’s all about supporting a great British institution that
delivers great quality meat to homes across the UK. According to <a href="http://www.meatinfo.co.uk/" target="_blank">Meat Trades Journal</a> there used to be some 22,000 in the mid-90s. In 2010, there were just 6,553.</span><br />
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<span style="font-family: "Arial","sans-serif";">This video
was one of the first projects I worked on for the campaign and it gives you an
insight into what we are trying to do. For more information visit the <a href="http://www.johnpenny.co.uk/the-meat-crusade.html" target="_blank">campaign’s website</a>.</span></div>
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Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0tag:blogger.com,1999:blog-9134626526433573649.post-67014008561266712082012-07-16T05:03:00.002-07:002012-12-08T02:15:06.165-08:00Welcome to Bu Dish!
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Welcome! Here you will find all my ramblings about food, especially meat. I work in
the meat industry as a marketing exec so you will <span style="mso-spacerun: yes;"> </span>find a lot of my food comments are about that. </div>
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So why ‘Bu Dish’ and what does it mean?<span style="mso-spacerun: yes;"> </span>Well as a child if I wanted to say something
tasted good I said it was ‘bu dish’ and when I was thinking about setting up my
blog it was the first thing that popped into my head. Anyway, welcome to my
little corner of the web I hope you enjoy!</div>
Anonymoushttp://www.blogger.com/profile/13315053266718263988noreply@blogger.com0