This month when the LCC Crew meet up after the break, we'll be checking in with our festive bring-to-share dishes, as well as cook up the vegetables that didn't get frozen into the ground during the snows, notably the winter's rich store of brassicas and roots.At our last session we asked ourselves: If you could only have six items from outside the UK in your kitchen, what would they be? What would our convenient lives be like without olive oil, lemons, black pepper, durum wheat pasta, Basmati rice. . ?
So we’re going to be reporting on several of our favourites for our ecological and carbon footprint index from the dairy staple, yogurt, to that key Andean ingredient, quinoa. This picture of an Ecuadorian Mountain Farmer is from an outstanding book about food, What I Eat: Around the World in 80 Diets by photographer Peter Menzel and writer Faith D'Aluisio. It presents thought-provoking portraits of people and the food that fuels them over the course of a single day, from the junk and supermarket food consumed in the Western cities to the more sustaining and sustainable food of the developing world - the sustenance of camel herders, bakers, rice farmers, Amazon fishermen. The vegetables grown in the immaculately kept hill terraces of the Andes are amongst the best in the world. And that's the food we're finding our way back to: food grown, distributed and eaten, in synch with the living systems.
The kind of food that doesn't cost the earth.
For further info contact Charlotte Du Cann rootsshootsandseeds@hotmail.co.uk
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