After investigating Martha Payne's food blog (see below for link), create a blog about your own discoveries about food and where it comes from.
http://neverseconds.blogspot.com/
Write in the comments below. For internet safety, use your initials only (not your full name) and I will respond.
Comments
CG
24 November 2018
Do you know how far your food has travelled?
Well if you don`t know, you`ll be in for a suprise...
Food miles is a term used to refer to the distance your food has travelled to get to your home. For example, your bananas could have travelled over 6000 miles. There is a debate about whether you should buy locally or globally.
Here are the pros aned cons of buying globally,
Pros:
-It`s cheaper to buy globally.
-It uses less energy for heating greenhouses.
-It opens up local produce to the whole world.
-You can eat out of season e.g. strawberries in winter.
Cons:
-The transportation of the food leaves a large carbon footprint.
-It leaves us vulnerable to our food supply being cut off.
-There is increased traffic on the roads.
-We do not support local food producers.
My thoughts on this are that it is better to buy locally than globally because it leaves a smaller carbon footprint therefore producing less pollution.
Just think, how will we get food post Brexit?
L.H
25 November 2018
Chocolate
Chocolate is made from coco beans which grow in pods on the Cacao tree. These trees are mostly grown in the Tropics in places like, Brazil, West Africa, Ecuador and Indonesia. They grow in these places because they are warm and humid. They are large pods that grow from green to yellow, orange to red. Once they are red they are ready to be picked, some pods grow in different shapes. The trees are like apple trees and grow no more than 25 ft tall. The farmer uses a very sharp stick to get them down. They then get cut open, inside it is very white but waxy. They contain more than 50 seeds. At this point the seeds do not look anything like chocolate. The seeds are then taken to a house where they get put into big wooden boxes with banana leaves to protect them. This process allows them to make them a richer taste. This is known as fermentation the seeds turn from white to brown. Next the farmer drys the seeds it takes approximately a week. The seeds reduce water and it ends up that almost half of it is gone. They are now called cocoa beans. Next they are roasted to make sure any bacteria is gone. The roasted nuts are then winnowed this process separates the nuts skin and the bits inside. The inside bit are used to make chocolate.
E.B
12 December 2018
From my experience shopping and talking to food stall holders at Chorley market I think it is better to buy seasonal, local food because:
-You get to try before you buy. Pat's cheese stall will always let you try the different cheeses and I loved trying the black pudding in Brown's butchers.
-Mike from Bees Country Kitchen told me that when he was young you couldn't buy strawberrys and tomatoes all year round. This made it more of a treat in the Summer when they did grow locally and tasted better.
-Fruit and vegetables are fresh because they haven't travelled far, so they taste nicer.
-The stall holders are friendly, knowledgeable and full of advice. Livesey's fishmonger told us how to cook the squid that we bought.
-They are there to give us happier and healthier lives but if we don't buy from them the will close and lose their jobs.
-It encourages you to eat interesting, new foods like the Cho-Cho and Plantain I bought from the Asian market stall.
-The carbon footprint is smaller if we use less fuel and is bigger (more harmful to the enviroment) if we use more fuel. So if we are flying our food in from other countries it has a big carbon footprint and small if we grow food nearby.
It was great going around town chatting and smiling with the owners!
E.B
12 December 2018
From my experience shopping and talking to food stall holders at Chorley market I think it is better to buy seasonal, local food because:
-You get to try before you buy. Pat's cheese stall will always let you try the different cheeses and I loved trying the black pudding in Brown's butchers.
-Mike from Bees Country Kitchen told me that when he was young you couldn't buy strawberrys and tomatoes all year round. This made it more of a treat in the Summer when they did grow locally and tasted better.
-Fruit and vegetables are fresh because they haven't travelled far. This means they taste nicer.
-The stall holders are friendly, knowledgeable and full of advice. Livesey's fishmonger told us how to cook the squid that we bought.
-They are there to give us happier and healthier lives but if we don't buy from them the will close and lose their jobs.
-It encourages you to eat interesting, new foods like the Cho-Cho and Plantain I bought from the Asian market stall.
-The carbon footprint is smaller if we use less fuel and is bigger (more harmful to the environment) if we use more fuel. So if we are flying our food in from other countries it has a big carbon footprint, but if we grow it near to home it has a small carbon footprint.
It was fun chatting and smiling as we went around town and the market. Much more than it would be at the supermarket!
I.S.
16 December 2018
CHORIZO
Chorizo is one of my favourite foods. It is a sausage from Spain. It
is made with chopped pork meat and pork fat, seasoned with paprika and garlic, all stuffed into natural gut. Sounds horrid but tastes lovely!
The Europeans sausages used to be black or white until Spain got paprika from America. The red colour is the main characteristic of chorizo. The colour comes from a special paprika known as “pimention”. This ingredient is what makes Spanish chorizo different from other sausages elsewhere.
I like chorizo on its own, on top of pizzas, in stir fries, in rice dishes like in Jambalaya and in pasta dishes with spicy chicken.
I.S.
16 December 2018
CHORIZO
Chorizo is one of my favourite foods. It is a sausage from Spain. It
is made with chopped pork meat and pork fat, seasoned with paprika and garlic, all stuffed into natural gut. Sounds horrid but tastes lovely!
The Europeans sausages used to be black or white until Spain got paprika from America. The red colour is the main characteristic of chorizo. The colour comes from a special paprika known as “pimention”. This ingredient is what makes Spanish chorizo different from other sausages elsewhere.
I like chorizo on its own, on top of pizzas, in stir fries, in rice dishes like in Jambalaya and in pasta dishes with spicy chicken.
Miss Lewis
20 December 2018
CG - I totally agree with you and I'm pondering over your last question. 5 Dojos
Miss Lewis
20 December 2018
LH- I didn't know the process for chocolate was so long! 5 Dojos
Miss Lewis
20 December 2018
EB - I really enjoyed reading all your interviews with Chorley market stall holders. Super journalist! 5 Dojos
Miss Lewis
20 December 2018
IS - Your knowledge on the chorizo sausage is amazing! 5 Dojos