16 December 2007

Wake up to sunshine

"'When you wake up in the morning, Pooh,' said Piglet at last,
'what's the first thing you say to yourself?'

'What's for breakfast?' said Pooh. 'What do you say, Piglet?'

'I say, I wonder what's going to happen that's exciting today?' said Piglet.

Pooh nodded thoughtfully. 'It's the same thing,' he said."

A. A. Milne, 'The House at Pooh Corner'

Why Mr Stickyfingers never suggests we go out for breakfast:

Home made Breakfast made with locally and ethically grown produce, featuring some rare breed or heritage ingredients

Hope Farm Volkorn sourdough toast,
Poached Marsh's Traditional Free Range hen eggs,
Kartanji Park honey mint lamb sausages,
Swiss Brown Mushrooms,
Gypsy Pig bacon,
Home grown
Stupice tomato and herbs,
Home made, bright yellow duck egg Hollandaise Sauce.

Yesterday we went out for breakfast and by average standards it was fine. Today I made breakfast at home and the quality of the ingredients made it unquestionably better. Once again Slow Food and SOLE Food wins out over the produce many local cafes source. I only wish you could have tasted it.

Now, how can we convince more dining venues to do the same?


grocer said...

Firstly the economic issue needs to be overcome. This means acknowledging all of the costs, and not just the dollar value on the purse, of our food chain. unfortunately we are a long way from this.

to quote Pat Nourse "hand-reared chooks and rare-breed pigs cost a lot more money, and you have to be prepared to get real – ahem – about the unreality of supermarket meat prices and the hidden costs borne through subsidies and animal welfare."

I agree. When we consider the profits of retailers vs. the subsidies the governments are providing primary producers, there are some big questions that need to be asked.

Secondly, we have to assume that proprietors of eateries (not just fine dining establishments) understand and appreciate the food chain. as per my post this week, on average the standards are poor, and after watching gordon ramsay (for the first time) this week I want to clone him and disperse the clones throughout the country, as there is no reason apart from idleness, in this country to be dished up the rubbish that we are.

which leads me to my third point (before I hijack this thread), raised recently on my blog, and with the gobbler and sir grumpy, that people are not learning how to cook, and not learning what natural food is, as a result of the "c" word - convenience.

People like you (and myself and this online community), with an appreciation of both of these things, are often disappointed because it becomes very difficult to eat out and enjoy it unless spending a bomb (which brings its own special pain).

stickyfingers said...

How do we teach people then to make health and well being a priority?

We have to make it as sexy as smoking cigarettes and drinking sugary carbonated drinks/R2D alcohol - the things people are willing to buy in spite of the expense. It can be done and I say this having marketed just about every legal evil and expensive product/vice available. The principle is the same across all.

I think we are under utilising our Food Fests on this front. Right now Fetivals possibly draw sponsorship from some of the companies who are squeezing producers and hence content can be skewed accordingly.

Instead of offering $300+ cooking classes, hosting forums on food trends/media etc and flogging Cookbooks for the latest 'It Chef' at these events, why aren't we using them to educate the public, their children and our small businesses on diet, nutrition and giving them the simple skills to make healthy, tasty foods without relying heavily on packaged goods?

These events too are ideal platforms for lobbying to make supermarket chains accountable for their claims (How can you be the Fresh Food People when your fruit was picked 6months ago?) or government for better, more appropriate subsidies. And how about encouraging a general shift away from the companies who are ripping off our farmers and forcing local producers to close in favour of offshore production?

Vida said...

Ha, if you really wish we could taste it, you would have invited ME!!! Vida x x x

stickyfingers said...

I see your point Vida, but I selfishly don't like to share the sight of my beloved eating brekkie - with as much relish as Pooh Bear with a jar of honey - whilst only dressed in his boxers ;-)

grocer said...

couldn't agree more.
watch this space...

grocer said...

hey sticky, i think you will like this post, very timely for a comment on yours!

Vida said...

Doesn't the man know to dress for such a feast!!! Mr Sticky in his undies, well that might spoil the eggs!!! You enjoy though!!! Vida x

grocer said...

aha, but that's not quite as anti-social as the self-proclaimed "naked barista"!!!

tigerfish said...

Is that breakfast? I would wake up to sunshine too in the face of this....
but someone has to prepare it for me. :p

Ed Charles said...

With you on breakfast at home without the crowds, kids on scoters, posing yummy mums...And animals are allowed in my kitchen. Now how are you going to do that breakfast guide eating at home?

grocer said...

maybe sticky will just review all of our breakfasts!

Anonymous said...

I would NEVER eat brekkie out anywhere if this was what I arose to each morning!
For the record Bacon & Eggs IS my meal of choice

stickyfingers said...

Ed, my realisation that I am going to be quite a harsh critic when it comes to the Breakfast Guide brought forth another idea. To create an NGO to educate the public and small hospitality venues on supporting local industry and small producers, similar to a couple of organisations in the USA.

I would enlist chefs for publicity and classes, include a registry of small producers and specialist suppliers for the hospitality industry and consider organising a food fest. I already have potential sponsors in mind.

Gobbler - thanks, and yes, there is nothing better than to start the day with a good e&b brekkie. Unless you're in Penang, where there's a huge range of other opportunities for the morning repast ;-)