I am worried about food production in general and especially TTIP and the effect it will have on our beautiful green island I am worried it will TIPP us further away from Natural Food Production
In our a lifetime, we take in a massive amount of food additives and preservatives.
And increasingly, that means we are taking in a massive amount of e-numbers too many to take in – in more ways than one.
Modern food production is so far removed from nature – it’s frightening. A small number of multi-national companies are controlling how we eat, when we eat and what we eat.
The world’s largest seed producer used to deal in chemical warfare. It manufactured Agent Orange that was used in Vietnam War.
After it lost its market in war, it re-branded itself to sell its chemicals as “agrochemicals.” These multi-national companies are selling the theory that their way is the way forward – the way to feed the world. They are waging war against the seasons.
This makes no sense – and we all know that it is not sustainable.
The fact is we are so far removed from nature – from the natural cycle of life … we are in danger of forgetting the seasons.
I don’t want multi-national companies controlling what I eat. It should be my choice. It should be your choice.
It might seem like we have little or no control, but we can solve this problem by reconnecting with the natural cycle that is involved in food production. By choosing to eat food only locally grown seasonal food and by remember the seasons . The thing is our little planet Earth has its own natural rhythm and that rhythm IS – the four seasons.
We should not be eating strawberries in December, strawberries that have been “force-grown “Laced with Chemicals in some greenhouse thousands of miles away.
Let’s stop for just a second here – how many times have you bought a punnet of strawberries and been disappointed that the taste doesn’t match the delicious appearance?
That never happens when you buy local strawberries, in season.
We should wait! We should look forward to the first strawberry of the year in June – the strawberry that bursts with flavour
I come from Cashel in Tipperary and I have lots of food memories that are interlinked with the seasons. When I was growing up, every year, around Easter, a guy in a horse and cart came around the houses selling baby chicks.
We kept the chicks in the back garden, they fed on worms and also from the scraps from our plates.
At the end of the summer they were ready for eating, and our job was to pluck them.
Those chickens had their own natural life cycle.
We don’t live in that world anymore – we live in a changing world.
But there is no reason we cannot help our children and grandchildren to understand the difference in flavour between force grown food and seasonal food.
Each season is exciting for me, but if I had to pick a favourite season, it would have to be Spring.
While I feel a responsibility to my kids and my grandkids and to the planet, I know that I can only be responsible for what I do myself.
As chefs, we are always wanting to try new things – there’s a danger here of getting carried away and forgetting about the seasonal nature of the food we work with.
Just because we can get things out of season doesn’t mean we should.
You are what you eat – we say it so often, but we don’t really mean it, we don’t really stop to consider it.
Food production is a matter of life and death (and of our survival as a species).
Our beautiful planet is a tiny one in the overall scheme of things.
It has its own natural rhythm and we need to reconnect with that rhythm.
We need to reconnect with the rhythm of the forgotten seasons
TIPP THE BALANCE BACK TO NATURE
Ingredients; 4 persons
4 Noisette of Venison at 150g each
4 Chocolate Tuile
20g Hazelnut Oil
Fresh Dried Chilli Powder
50g Crushed Black Pepper
50g Fresh Ethiopian Coffee Beans, Crushed
200 g of Valrhona
1l of Veal stock
½ l of Venison Stock
100 ml of Dry Sherry
50ml of White Balsamic Vinegar
5ml Hazelnut liquor
5g of Raspberry Juice
3 Diced Shallots
4g Crushed Black Pepper Corns
1g of fresh green chili
5g Sea Salt
Drop of White Wine Vinegar (if necessary)
4 Parsnips Still water
Fresh Milled Pepper
1. Marinate the Venison overnight in the fridge
2.Heat a copper pan season the venison and sauté until golden brown
on all sides, remove and place on a trivet and cook in a hot oven for
5 minutes, remove and return it to the heat and sprinkle with crushed
black peppercorns and crushed coffee beans, Flambé with hazelnut liqueur, remove and rest for a few minuets before carving. Remove each end from the Venison to give the perfect cut, also allowing you to taste, before finally serving.
Method - Sauce;
Heat a pot rub with olive oil. Sauté the shallots, ensuring not to color them as you cook.
Add the dry sherry and the freshly crushed black peppercorns; cook for two minuets add the raspberry stocks reduce by 1/2.
3. Roughly chop the chocolate add 3/4 of the chocolate to the sauce, keeping the other remainder of the chocolate for later. Add the cocoa powder and stir gently constantly to make sure that the chocolate is not lying on at the bottom of the Pot, Taste make sure it is not too bitter cook for a few minuets. Remove and pass through a fine strainer.
4. In another pot add the White Balsamic Vinegar add the Chocolate
Sauce, Taste, Correct the Seasoning. Add the Remainder of the Chocolate, add the chili
Stir gently, Taste and Correct the Seasoning, Finish off with 5 g
of Shallot Butter and Serve.
Place the potato on the plate and arrange the cones on the plate, sprinkle with fresh dried chili and cocoa powder, Sauce the plate and arrange the venison on the plate and serve.
©KevinThornton 2014 #thorntonsrestaurant
Celebrity chef Kevin Thornton has revealed his latest food trend - bog butter©kevin thornton #Thornton's Restaurant
He is now working to develop his own version of the traditional spread.
Thornton told RTE’s Kathryn Thomas today that he is constantly pushing his own boundaries as a creative chef.
“If I was to have a food trend, my food trend would be bog butter. We had some two weeks ago and it was nearly 4,000 years old.”
“I buried some butter in the bog, and I’ll do some research and go back in six months and check and see what stage before the butter turns.”
During his research into the history of the archaic delicacy, Thornton has discovered two reasons as to why butter was buried in a bog.
“One[reason] was to preserve it and the other was to thank the gods. They were offering the bog something special in the butter because the butter was maybe eight to ten kilos which was a big thing.”
“You’re talking about two churns of milk which 4,000 years ago would have been a huge amount of milk.”
Thornton discovered that the butter is
“I was really excited about it. We tasted it. There’s fermentation but it’s not fermentation because it’s gone way beyond that. Then you get this taste coming down or right up through your nose.”
“Because it’s a historical thing and you can’t really take it, I decided to bury some myself.”
“It’s coming to a slate near you.”
- See more at: http://www.independent.ie/life/food-drink/food-news/bog-butter-celebrity-chef-kevin-thorntons-latest-trend-30502392.html#comments
Menu for Chateau Montelena Dinner ©Kevin Thornton #Thornton's Restaurant
Bo Barrett and myself © Kevin Thornton #Thornton's Restaurant
Bo Barret, Mareta and Nigle ©Kevin Thornton#Thornton's Restaurant
Kaie, Bo Barrett, Marita,Heidi Barrett,Morgan, Nigel © Kevin Thornton #Thornton's Restaurant
Kaie, Bo Barret, Marita,Heidi Barrett,Morgan, Nigel and Kevin ©Kevin Thornton#Thornton's Restaurant
©Kevin Thornton#Thornton's Restaurant Grilled Scallops Seaweed Infusion
©Kevin Thornton#Thornton's Restaurant Scallop Tartar, Mountain River Sorrel
©Kevin Thornton#Thornton's Restaurant Beetroot from Home
©Kevin Thornton#Thornton's Restaurant Hand dived shrimps from West Cork
©Kevin Thornton#Thornton's Restaurant Wood Sorrel, Fresh Shrimp ,Beetroot
©Kevin Thornton#Thornton's Restaurant Smoked Turbeti n Seaweed
©Kevin Thornton#Thornton's Restaurant, Bruinoise of Vegetable , Dried Flowered Vegetables
©Kevin Thornton#Thornton's Restaurant ,Carpaccio of Sika Deer, Crushed Pepper
©Kevin Thornton#Thornton's Restaurant Carrot, Rocket, Coriander
©Kevin Thornton#Thornton's Restaurant ,Chantarrel, kale,Trumpet
©Kevin Thornton#Thornton's Restaurant Chocolate,Goald Leaf, Seaweed, Rocksalt
©Kevin Thornton#Thornton's Restaurant Irish Apple Seven Ways
©Kevin Thornton#Thornton's Restaurant, Nell's Pears
©Kevin Thornton#Thornton's Restaurant Chocolate Macaroon, Passionfruit
©Kevin Thornton#Thornton's Restaurant Kitchen
©Kevin Thornton#Thornton's Restaurant Copper Pans
©Kevin Thornton#Thornton's Restaurant Copper Pot handle
© Kevin Thornton#Thornton's Restaurant Pastry Copper
©Kevin Thornton#Thornton's Restaurant Rock Salt
©Kevin Thornton#Thornton's Restaurant Making Bread
©Kevin Thornton#Thornton's Restaurant making chocolstes
©Kevin Thornton#Thornton's Restaurant setting up the restaurant
Champagne Henriot Brut Souverain
Bere Island Scallop Carpaccio, Scallop with Truffle
Chateau Montelena Chardonnay 2010
Brill with Fresh Shrimp, Sea Asparagus, Jerusalem Artichoke
Sauvignon Broth , Duck Egg Bubbles
Chateau Montelena Napa Valley Cabernet Sauvignon 2009
Smoked Partridge, Egg, Sweet Potato, Bog Oak, Turf
Chateau Montelena Estate Cabernet Sauvignon 2004
Venison with Sweet Potato, Parsnip
Chateau Montelena Estate Cabernet Sauvignon 2000 Magnums
Dulcey Chocolate Mousse, Irish Apple, Midleton Galway Dillisk
Chateau Montelena Chardonnay 2002 Magnums
Tea/Coffee with Petits Fours
Twelve countries are about to agree a trade deal that would let companies sue our governments to get rid of laws that protect us, but reduce their profits! This affects legislation on everything from internet freedom to GMO labeling. With just 48 hours until the deal is sealed, three countries are wobbling. If we deluge them right now with a call to stand strong, we can stop this global corporate takeover before Monsanto uncorks the champagne:
Monsanto’s about to celebrate their biggest coup ever, but we’ve got until the weekend to stop them.
The Trans-Pacific Partnership is a huge, ultra-secret deal among twelve major countries that would give corporations unprecedented power -- allowing them to use new global tribunals to sue our governments for passing laws that protect us, but reduce their profits! This could apply to everything from labeling GMO foods to protecting internet freedom. Wikileaks has broken the story and opposition is building fast, but the countries are rushing to seal the deal in 48 hours.
This is insane, but we have a chance to stop it -- 3 countries are wobbling, and if they pull back now the whole deal could crumble. If we deluge leaders in Chile, New Zealand and Australia with a global call to stand strong, we can stop this corporate takeover before Monsanto uncorks the champagne.Sign up now and share this with everyone:
The leaked Trans-Pacific Partnership drafts read like an extended Christmas wish-list for big business -- it would set a global standard of companies imposing their will on our governments through an opaque system of tribunals. These courts could limit access to cheap generic medicines in favour of branded medicines, and even allow cigarette companies to sue governments over health regulations that they say threaten profits! It’s almost too crazy to be true.
But practically no one has heard of the TPP! The talks are so secretive that not even our elected lawmakers know what’s in it -- just the negotiators and 600 corporate lobbyists. Now leaked texts have shocked politicians and citizens from Chile, New Zealand, and Australia. And they are pushing back on the corporate bullying, and against the US that is hell-bent on getting a deal agreed before there is too much public scrutiny.
The TPP affects us all -- it infringes on our rights and undermines our democracies just to protect the corporate bottom line. And we only have days to stop it. Join the urgent call and tell everyone:
It can be easy to feel small in the face of big corporate forces driving our governments. But people, not money, are the true source of power. Time and again, our community has proved that when we come together to protect our rights against corporate takeover, we can win. Let’s now stop this unprecedented threat to our democracies.
Alice, David, Jooyea, Alex, Aldine, Julien, Ricken, and the Avaaz team
PS - Many Avaaz campaigns are started by members of our community! Start yours now and win on any issue - local, national or global:http://www.avaaz.org/en/petition/start_a_petition/?cl=3648577639&v=32205
WikiLeaks publishes secret draft chapter of Trans-Pacific Partnership (The Guardian)
Full text of the leaked draft text (Wikileaks)
The Trans-Pacific Partnership treaty is the complete opposite of 'free trade' (The Guardian)
Fast track risky path for Pacific trade pact (Seattle Times)
For Free Trade's Sake, Get IP Out of the TPP (Huffington Post)
Philip Morris Leads Plain Packs Battle in Global Trade Arena (Bloomberg)