I doubt that corporations can make much money off of real foods or sustainable farming, so those of us living in the privileged world are going to be stuck with hearing all about substitute foods ad nauseam. Let them talk. I don't believe these businesses are interested in anything but their own gain.
It's always hard to be anything but sceptical about the motives of major corporations and eager start ups alike trying to re-set the world's eating habits for the benefit of the planet. Whether their goal of social responsibility is genuine or a climb on the bandwagon, both are accountable to their investors, crowd funders, or shareholders, which makes their projects' success dependent more upon being financially viable than environmentally/socially responsible.
I have a hard time believing these substitute foods are any more environmentally responsible than properly raised foods. For instance, I hear so much talk about how bad cattle are for the environment--but no one distinguishes between feedlots and careful management and husbandry. In the region where I live in southern Germany, cattle graze in mountain pastures and are a part of the ecology--they increase biodiversity and are a necessary part of the Alpine ecosystem.
Rubha nan Gall - that brings back memories! I worked on a dive boat on the west coast for a season as cook/deckhand, also did a trip there with the RNXS (Royal Naval Auxiliary Service). It spoiled me for shop-bought scallops, ours were still twitching when they hit the pan! Very tasty with a bit of Chinese 5-spice ...
A coincidence you add 5-spice powder to your scallops when it's in the 'seaweed' recipe to eat with scallops! Guy Grieve's scallops were twitching inside their still-closed shells when they hit London restaurants 24 hours after being in the sea. A different creature from the supermarket sort.
Absolutely different! The taste is indescribable. One of the advantages of living up here - the only disadvantage is, it's a long way to the South of France! - is the availability of fresh-caught fish and shellfish. Sometimes, I even catch the fish myself ...
The location is glorious and the cottages restored in large part by the woman who bought them, nifty with a ladder and hammer. It's remote but a 10 min straight shot to the excellent bistro, Cafe Fish, in what was Tobermory’s ferry building.
I doubt that corporations can make much money off of real foods or sustainable farming, so those of us living in the privileged world are going to be stuck with hearing all about substitute foods ad nauseam. Let them talk. I don't believe these businesses are interested in anything but their own gain.
It's always hard to be anything but sceptical about the motives of major corporations and eager start ups alike trying to re-set the world's eating habits for the benefit of the planet. Whether their goal of social responsibility is genuine or a climb on the bandwagon, both are accountable to their investors, crowd funders, or shareholders, which makes their projects' success dependent more upon being financially viable than environmentally/socially responsible.
I have a hard time believing these substitute foods are any more environmentally responsible than properly raised foods. For instance, I hear so much talk about how bad cattle are for the environment--but no one distinguishes between feedlots and careful management and husbandry. In the region where I live in southern Germany, cattle graze in mountain pastures and are a part of the ecology--they increase biodiversity and are a necessary part of the Alpine ecosystem.
Rubha nan Gall - that brings back memories! I worked on a dive boat on the west coast for a season as cook/deckhand, also did a trip there with the RNXS (Royal Naval Auxiliary Service). It spoiled me for shop-bought scallops, ours were still twitching when they hit the pan! Very tasty with a bit of Chinese 5-spice ...
A coincidence you add 5-spice powder to your scallops when it's in the 'seaweed' recipe to eat with scallops! Guy Grieve's scallops were twitching inside their still-closed shells when they hit London restaurants 24 hours after being in the sea. A different creature from the supermarket sort.
Absolutely different! The taste is indescribable. One of the advantages of living up here - the only disadvantage is, it's a long way to the South of France! - is the availability of fresh-caught fish and shellfish. Sometimes, I even catch the fish myself ...
I hope the recipe meets your expectations!
What pure joy that must be!
Crispy seaweed has to have the highest non-booze profit margin on a restaurant menu! I've seen it go for over a tenner, which is madness.
Almost the same price scam as cotton candy! But more nutritious...
And delicious;
We usually purchase packaged seaweed snacks so this will be a recipe we try here. Our farmer's market usually has fresh, local kale.
Thank you for such lovely memories. Now I'm planning to look at that second cottage.
The location is glorious and the cottages restored in large part by the woman who bought them, nifty with a ladder and hammer. It's remote but a 10 min straight shot to the excellent bistro, Cafe Fish, in what was Tobermory’s ferry building.