Following on from my earlier post, found an interesting article in the Guardian about Hugh Fearnley-Whittingstall’s attempts to change Tesco’s chicken policy.
The campaign to improve the welfare of chickens sold in Tesco stores, led by celebrity chef Hugh Fearnley-Whittingstall, hijacked the company’s annual meeting yesterday, drawing groans from the pensioners and standard bearers of middle England there to pose a question about their local store or to take advantage of a spot of free lunch.
Though this is a setback for Hugh’s campaign, a lot of consumers are changing their own buying habits. Over the last few years virtually all of the chicken I buy has been organic for me the main reason has been flavour and concerns about chemicals used.
I have noticed recently in both Sainsburys and Morrisons the amount of shelf space they give free range, organic and RSPCA Freedom chicken has really increased.
However with the continuing economic pressures on consumers, will price give way to quality and taste? According to an article I read in the Guardian, the answer is no, as what goes first with an economic downturn is going out to restaurants.
According to Hugh Fearnley-Whittingstall writing in today’s Guardian, he loves Magic Dust.
However before you get all worried and start writing the Daily Mail, Hugh is writing about cinnamon.
Something has to be done about February. This measly month creeps round every year without any sign of remorse for the misery it causes. The only known cure is an exotic holiday in a far-off, sun-kissed land…
But since we’re not allowed those any more, let’s try the next best thing: an exotic holiday in your own kitchen. In search of paradise, or at least a little domestic warmth, I’ll be spending the rest of the month cosying up to a few of our favourite spices. This week, it’s cinnamon.
Hugh Fearnley-Whittingstall calls them “little beauties”, what is he talking about?
If ever there were a humble grain, it would be the oat. Derided by the ancient Greeks as a diseased type of wheat, it was dismissed in many cultures as food for the poor, or for animals, and to this day is often undervalued. It still retains an association with dusty health food shops and sloppy institutional breakfasts. Porridge will never be glamorous. Oatcakes are unlikely to become the new blini.