Fridge containers and localness

August 2010

Red Herring’s Special Pampered Chef Evening 29th July 2010 at the Linden Center, Huntly

Pampered Chef: Nom Wright // Local vegetables: Huntly’s Harvest

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NEXT RED HERRING’S PAMPERED CHEF EVENING: THURSDAY 26TH AUGUST 2010

July 2010

My trip around the issue of foodmiles and footprint in the particular context of Huntly in Scotland is coming to an end.

Understanding this context is not just about a question of packaging, distribution process or processing route. The context which seems to me the most relevant to address is people and their perception of food. Before buying it, how do we comprehend it, how do we access it and how do we integrate it into our lives.

If there was no more shops, and we all had to make our own food, what would you do? I know many of you around Huntly are doing it, but what about the majority of Huntly’s population. How would you go about getting your food locally?

Who is your nearest farmer?

Where is your nearest vegetable garden?

Red Herring will conclude by taking your fridge to the nearby garden and look at how it could be filled differently.

https://stefaniebourne.wordpress.com/trades/

Huntly Harvest / Grown as Nature intended / HuntlyHarvest@aol.com

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This entry was posted in Carbon Emission, Climate, Climate Dynamic, Contemporary Art, Deveron Arts, Food Mileage, Foot Print, Stefanie Bourne. Bookmark the permalink.

One Response to Fridge containers and localness

  1. Stonehead says:

    I am my nearest farmer, or more correctly crofter. Our herb garden is under the front window, our apple trees stand at the end of my house, and our vegetable garden is 40 metres from where I sit.

    But how many people would be prepared to put in the work required to provide most of the needs of their family? Or to pay someone local the actual cost of producing food for them?

    Food only appears to be cheap because the real costs are concealed and pushed on to those with little or no power.

    It costs us £60.23, not including labour, to take a piglet to 10 weeks. There are many people living in the area who want pigs to fatten. But they want pork that’s cheaper than the cheapest pork in the supermarkets. They don’t want to know that the cheapest pork comes from intensive factory farms in countries with low pay, lax labour laws and lax environmental protection. They don’t want to know that small-scale, extensive, labour-intensive pork from animals reared to organic principles costs more. All they want is the £60 pig for £30. Or £25. Or better still £20.

    Cheap. Cost effective. Bargain. Budget. Value for money. It’s peculiar that the most value is placed on how much we can devalue something of worth.

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