Why are you doing this? We are doing this because our current food system is completely unsustainable and we need to explore ways of living in a way that is survivable. The politicians that maintain the myth that the way we live now can be maintained are in denial, or lying.
Do I have to eat only food from Fife 100%? No. The project is about getting as many people as possible sourcing their food locally and discussing the issues of how they get on.Why can’t you get food from near where you live anywhere, even when its produced there?
Isn’t this protectionism? No, this is some people exploring alternatives to supermarket culture. Protectionism is when whole nations organised trade embargoes.
What about the 3rd World? We aren’t against all trade we’re against unecessary air freighted goods that is anti-ecological. Many developing countries are affected much worse than we are in Scotland by the realities of global warming now. As Christian Aid says: “Everyone has the right to feed their families, make a decent living and protect the planet. I believe that to end poverty and protect the environment we need Trade Justice - not free trade.” The idea that you could choose between ecology and social justice is wrong. They are the same goal.
Is it boring? It can be. But so is queueing for industrial food at ASDA. Putting a constraint on what you eat is a shock at first, but quickly overcome by the benefits of eating regionally and seasonally. The truth is we need to get used to the realities of global warming culture.
Do I have to eat turnips? Yes. But not all year.
March 23, 2008 at 8:39 pm
Irish Brown Bread – Avoca café cookbook recipe ( by Hugo Arnold with Leylie Hayes 2000; ISBN 0-9538152-0-X)
Following on from North Queensferry meeting.
1. Mix all these dry ingredients together :
200g white flour
300g coarse brown flour
3 tbs bran
2 tbs wheatgerm
2 heaped tsp baking powder
1 level tsp salt.
2. Add 1 dessert spoon of treacle (I often use less) and enough of milk (600 – 900 mls) to give a moist not sloppy mixture.
3. Put in well oiled 2 lb loaf tin at oven preheated to 200 degrees centigrade.
4. After 20 mins or when risen, reduce temperature to 170 degrees centigrade and continue baking for a further 45 – 60 mins depending on your oven.
5. Option: usually I use a bit less brown flour and add seeds to make up the difference.
March 25, 2008 at 10:26 am
Hi Emear - thanks. I’m going to try this tomorrow.
Mike
April 8, 2008 at 8:52 pm
Hello Mike , hope you are well, its Ryan ( ice cream man ) I will be intrested in having a stall at the big tent festival , if you could, can you send details of event , times , prices etc ? many thanks Ryan.
May 12, 2008 at 2:19 pm
You could all go out to eat at the Flaming Kilt in Kirkcaldy - all produce is locally produced and sourced within a forty mile radius - please see release below:-
cheers
Press Release
Gastro Taverns Opens The Flaming Kilt in Kirkcaldy
Gastro Taverns, the bar and restaurant group formed by managing director Julian Mobbs last August, has today (09.05.0
opened The Flaming Kilt Scottish grill restaurant, cocktail bar and deli on Kirkcaldy’s High Street and Esplanade.
Conceived to be particularly female-friendly and attractive to couples, The Flaming Kilt brings a little bit of the city to Kirkcaldy with an offering unavailable elsewhere in the town, including a mouth-watering menu made up of farm fresh food purchased, where possible, within a 40 mile radius.
Mr Mobbs said, “I fell in love with the site for The Flaming Kilt because of its beautiful sea views and knew that it was the perfect location for a Scottish grill restaurant serving quality local produce at readily affordable prices. And given the abundance of farmers on our doorstep, there has been no difficulty in sourcing suppliers for our comprehensive range of grilled foods.
“We use all local Scottish ingredients where possible and are firm supporters of local farmers and fish merchants. Amongst our specialist suppliers at The Flaming Kilt are Puddledub Pork and Buffalo, Fletchers of Auchtermuchty and David Lowrie fish merchants.”
Located at 282 High Street, Kirkcaldy, The Flaming Kilt has 80 covers and leads through from a small deli offering fresh local farm produce for customers to pick up and take away for lunch or to enjoy later that evening, through to the main dining area where the centrepiece is a vast open grill, and an elevated area offering sea views to the rear.
The grill menu features such items as: Puddledub buffalo steak; Aberdeen Angus sirloin steak; Auchtermuchty venison steak marinated in sherry; pork loin with blackened pineapple; mint and redcurrant marinated lamb; wild boar steak, as well as lobster, sea bass, halibut and monkfish kebabs marinated in chilli and lime, supreme of guinea fowl and good old local wild boar sausages.
The Flaming Kilt is also set to introduce a series of special Ladies Nights and Gastro Evenings.
Ladies Nights will run on the last Thursday of each month where, for the all-inclusive price of £12.95, female customers will receive a delicious two course meal, a platter of mini desserts and a free cocktail on arrival, as well as a prize draw or free goodie bags or entertainment.
The Gastro Evenings, meanwhile, will run on the first Friday of each month and offer gastronomes a four course meal with selected wines with each course for the all-inclusive price of £25.
The Flaming Kilt is Gastro Taverns’ third outlet in Scotland, following in the footsteps of The Sun gastro bar and restaurant in Sun Close, Crossgate Cupar and Mammas Italian Kitchen & Bar, also in Cupar.
ENDS
For further information please contact Julian Mobbs tel 07960 412390
Issued on behalf of Gastro Taverns by Liquorice Media tel 0141 564 8058
Date 9th May 08
June 16, 2008 at 12:34 pm
Hi there
I’m really interested in how you make your bread.
Where do you source your flour from?
thanks
corrie
June 23, 2008 at 7:08 pm
Hi Corrie - a few people have asked this. I think we’ll stick it in the FAQs. We get flour from Hutchisons Mill in Kirkcaldy and we’ll be chatting them up to see if they will sell us a few bags which other people could buy. They dont do retail.
Its a problem but not insurmountable.
The long term solution is to grow our own flour.
Mike