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losing our traditional foods

27/5/2025

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A discussion that is happening repeatedly from farmers is about the lack of small abattoirs locally that would help with local meat production. Here I am going to concentrate on offal so look away now if you are mindful that plants don’t have feelings too. Here’s the deal. The large abattoirs can process and monetise all parts of the animal. Offal is frozen and sent abroad for human consumption. Small abattoirs have restrictions on selling and effectively cannot monetise. Of course we then don’t have the access to this nutrient dense food. The slow race to the bottom continues. Our old cookbooks showed how to utilise this nourishing food and Limerick itself was known for offal being a traditional common food. Packet and tripe anyone? How easily a nourishing food can disappear out of our diets…I do believe we need to be on the alert for this trend because we go through periods of feast and famine in cycles…
 
Raw milk is making a comeback though and the experience of this journey shows that there are so many factors influencing whether we can have the access to nourishing foods at all. It’s not a given at any time despite periods of prosperity and our agricultural culture…The danger lies in complacency. Stay awake. 

​Anne Maher
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