This time of year, it is no surprise yet again to hear the relentless drum on the media of the overburdened health service as they cope with the waves of sick populous coming through. A few weeks earlier and we were being entertained with the anticipation of Christmas and regaled with the advertisements oozing with sugary delights to tempt us. Can I be the Grinch here and call out the obvious? Sugar prevents us from staying well. Managing the onslaught of sugary snacks is quite an achievement for our bodies at the best of times throughout the year and Christmas is somehow the last chance saloon to send us over the edge. Our immune system does not work as effectively to defend us from infection when dealing with the sweet invasion. Is there a point where being ill is not worth the temptation? It’s the eternal struggle. Is New Year going to be an opportunity to change and improve things? Maybe we can be motivated to keep ourselves well enough to prevent us being victims to the stressful health system as it currently is…
At The Urban Co-op we meet many people who are on their journey towards wellness and are literally sick of being sick. Encouraging people to make the change from products that actively deteriorate health to foods that nourish is a process of discovery. Learning that we are highly influenced by our own microbiome on what we consume and how we can change it for the better. There is much to learn but somehow it seems to take the personal or family health crisis to motivate change. Amazingly real food can heal and feed our microbiome and this microworld returns the favour by protecting our health. That’s a good deal in our books! Anne Maher
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Call Lady Gaga the meat war is on, and I need my meat costume battle dress…
The food industry is no stranger to making a synthetic version of a natural food. We have endured butter substitutes for 150 years with the last 50 being a continuous carousel of brands to which we are more than familiar. Butter is reclaiming its rightful place as a health food ( I make no apology for its role as a superfood) after a concerted effort to justify its place in our diet. I could go on but suffice to say I get very nervous if my supply dwindles at home. My food insecurities kick in big time. Now to the fake meat industry which has galloped into the arena in recent years. From lab grown and 3D versions it is staggering the technology that has been employed to create a fake version of the real thing in the name of saving the environment. It would seem there were hundreds of companies getting in on the game. After all, creating a fake version of a chicken nugget is perhaps not that much of a stretch. Investors wrote big cheques with promises of a sure thing. The returns were in sight. Initial sales were very promising. Stock prices rose excitedly... but then guess what…the repeat sales were disappointing. Shock! Maybe real people liked real meat after all… Beyond Meat is one such company that has been, well, beyond failure. Serious losses, a share price that has tanked... I would like to think they would all just give up on the idea. But no fake meat has too much invested in it. How to make this more acceptable to the masses? Remove the competition! What if real meat becomes prohibitively expensive? Fake meat becomes readily available. Watch this space. There are ways of making you eat it… Anne Maher It is a watershed moment to see our dear supplier Sean Condon be recognised as Farming Ambassador 2022 for the Farm to Nature awards.
There are many reasons why this award needs to be acknowledged for the achievement it is. In a time where a concerted effort is being made to point the environmental finger of blame at farmers for apparently contributing to climate change, there must be a clear distinction made between industrialised intensive farming models and as we would say – real farming! A circular economy in action! Sean has broken ground for farmers to witness the possibilities of what a farming life can be. A smaller happier herd giving quality nourishing real food to very grateful customers directly. Raw milk is truly a special food. The ecological harmony he has achieved speaks for itself and being recognised nationally is an endorsement that he is doing something so right. We have always thought so. Congratulations Sean! Anne Maher
We pay a heavy price for this chronic poisoning in physical and mental health problems. Our time and resources are channelled towards managing and caring with the fallout. It is exhausting!!
The top 100 grocery brands are revealed again for Ireland and yet again Coca Cola gains the top spot. The top 10 list below is a sobering reminder that what we consume is far removed from the concept of nourishment.
Half of this list are carbonated energising drinks that are well implicated in the debacle of diabetes/obesity incidence. Addictive and readily available everywhere! Real Food advocates are usually those who have learned the hard way. Ill health driving a change in behaviour to seek an alternative to the intolerable status quo. Seeking the Real Food amid the ultra-processed can be a challenge. What if Real Food was as available? What if Real Food was as heavily advertised? What if Real Food was normal? I propose a top 100 Real Food Brand list to champion each year as we see out the end of the 30 day local food challenge. I welcome your suggestions! Anne Maher The 30 day local food challenge has now become a familiar theme to us here at The Urban Co-op. Can we sustain ourselves on foods that are locally produced? A global world market has flooded us with foods that we once thought were exotic but now have become the “normal” part of the diet. No I won’t go down the avocado rabbit hole because I assume you are well familiar. But I have wondered and pondered what would happen if we couldn’t have access to the exotic foods due to supply line problems could we enjoy a sustainable local supply? Lisa Fingleton is the sterling champion for this September based initiative which challenges us to give it a go for 30 days. Let’s face it, it’s a great time to do so! The glut of produce giving the choice at least. Let’s leave aside tea and coffee for one moment… (although there are options for herbals and dandelion root coffee substitutes)…. We’d love to see your food ideas so send us a picture and let’s keep the conversation going. We may be glad we did! Anne Maher
With all the news about food costs, food security and other impending global forecasts it has got me thinking about which foods would have to feature as must haves in our diet. Not so much from a gloomy perspective but one of new found respect. The humble potato may have its day once again. New potatoes are beginning to feature here at The Urban Co-op and it is fair to say they have been eagerly awaited. Jim Cronin’s potatoes are like himself – legendary but did you know that Clare County soil does produce particularly good spuds? At a recent Burren Food event it was a pleasure to celebrate the foods of the area and the local potato featured highly. Of course we have long associations in Ireland for the role of the potato and its successive year crop failures with famine, however this root vegetable also sustained and nourished populations for generations too. Our fascination with the exotic carbs of rice and pasta had displaced potatoes for quite a while but perhaps it is time for a rethink on what we have growing all around us? Being a novice gardener I have been amazed at the return I have gained from planting this food. Stray seed provides a few surprises in the poly-tunnel year after year. This year they will all be harvested and consumed with the respect they have earned for always being there. Yes! There will be butter involved..! Anne Maher Now that the frosts are clearing away and planting season is upon us there is an enthusiasm to grow foods for ourselves. Whether we are green fingered or not we are hostage to the seasons for our very existence and health. Tuning in to the foods that sustain us throughout the year in order to get the best for our bodies is worth spending time on.
For far too long we have become desensitized to the seasons as foods have been available all year round from all over the world at any time of the year. Perhaps the challenges to the food supply may give us pause to eat more locally and seasonally! So where to start? I find it useful to think about the lifecycle of a plant to help decide when is the most seasonally appropriate food and time. Now is the time for green shoots! Asparagus, spring greens, young salad, rocket, wild garlic, young nettle leaves. They are tasty at this time and full of the promise of the year. Great for cleansing the body after the winter indoors. As plants begin to produce flowers we have plants like cauliflower, broccoli, romanesco. The leaves become more bitter as they flower and bolt to produce seed so often can taste sharper. Fruiting plants such as tomatoes, aubergines, peppers, courgettes are a stage further on in the Summer. Plants with seeds that we eat include peas, beans, herbs towards the later Summer. As autumn/winter approaches the plants aim to store their energies in the roots (beetroot, carrots, potatoes) or over ground in pumpkin style foods. Enjoy foods when they are at their best and your body will thank you for it! Anne Maher |
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April 2024
AuthorsRecipes from Katie Verling & Jacques |