At the beginning of the sequence of covid and then brexit we saw the fragility of our food chain demonstrated in the most telling way by empty shelves in the supermarkets and perfectly good food rotting in lorries. At the time we resolved that we would switch our shopping towards high standard and locally produced organic food as soon as we could. It’s been a year but after a lot of research we’ve found an organic farm shop that’s only ten minutes drive away and sells fresh meat and fish too on Wednesdays. These all come from the immediate locality. The veg are not so local because there are a lot more livestock and dairy farms locally than there are market gardens, but then they’re all labelled with their place of origin and we grow a great proportion of our own veg in any case. There are two organic veg outlets five minutes walk from the flat. The fish come either from West Country inshore fisheries or further afield for the offshore catches. Staples like grains and beans can easily be found in Bath which has a strong alternative food tradition. Is it all more expensive? – honestly yes – but that’s because the hidden cost of intensive food production and distribution are never counted in the ticket price, (although still we pay through the nose in terms of poor health, environmental damage and pollution), and of course we still buy a significant amount of food in a supermarket that’s worker owned and demands high welfare standards from its suppliers. You can’t let the perfect drive out the good, as the saying goes, and to an extent the higher price is mitigated by the fact that we never willingly waste any of it. Our tiny food waste recycling bin is only emptied a couple of times a week at the very most and one of these days when funds permit we’ll try out bokashi composting and/or build a worm farm up at the allotment. What’s for sure is that eating is – or at least should be – as much an ethical issue for omnivores as it is for the most committed vegan.
But there I go sounding a bit worthy. The best news about shopping locally is the fact that it creates a lot of local jobs and you can have a conversation with a person who really cares about what they’re selling. Today we joined the queue for the fish van and overheard a conversation he was having with a customer about the way the Brixham trawler skippers were re-jigging their markets after brexit. Then, when our turn came he was delighted to tell us that our smoked mackerel – the darkest I’ve ever seen – were smoked in Arbroath, and the smoked haddock (OK I love smoked fish) was processed in Peterhead where this particular supplier would only smoke the largest fish. In the butchery no-one even raised an eyebrow when I asked about mutton, and the butcher told me they only occasionally get hogget. You’ve really never tasted lamb until you’ve eaten hogget – lamb in its second year. We were given a leg by a smallholding friend and it was simply the best flavoured lamb I’ve ever tasted. We even found out that they make all their own faggots; no-waste butchery on the very farm the animals are raised on, and the great thing about a proper butcher is that you can often buy the cheapest cuts at incredibly good prices. In the food section there’s even a refrigerated Jersey milk dispenser, and unless this sounds like a bit of a promo, we tried the sausages last week and neither of us particularly liked them. However there’s another local butcher on our river walk and he makes the best we’ve ever tasted. Ask yourself when was the last time that food shopping was this much fun?
As we left the shop we found this family of pigs with a whole paddock to themselves. The piglets were a little shy and scooted off behind the ark when they saw me, but it seems to me that if you’re going to eat meat at all it should be produced on farms like this and lead a naturally fulfilled life in the open air before being humanely slaughtered. Traditional mixed farming is certainly one part of a sustainable farming future; producing excellent food while returning fertility to the ground. I go back often to Michael Pollan’s excellent advice – “eat food, not too much, mostly veg!”