The reality of the price of food

The price of food in developed countries is currently at a shocking high.Is it due to inflation, growing population or is it because a more serious issue?

Would you believe me if I told you that 40% of food produced is wasted?

In a world where western countries produce up to 300 per cent more food than they need and one billion people suffer from malnutrition something needs to change. The Average family throws out €1000 worth of perfect food per year. This is because we are greedy. We over-buy, over- indulge and overestimate what food we really need to survive and to be healthy. Special offers and bulk buys attract us because they appear to save us money. However, the majority of these products are thrown out because we don't really need it. Or else we over-eat to compensate for the need to use up perishing food.

As consumers we have an ideal perception of what we expect food to look like on supermarket shelves. For example, we expect carrots to be uniform size and shape. But what happens to those that don't fit the expected criteria? Because there isn't a market for unsightly produce, most of it is left to rot, despite it being of the same nutritive value and taste as the more appealing ones. This is expensive for producers, therefore they need to increase their prices in order to make a profit. This is also one of the reasons why fruit and vegetables are extensively sprayed and fertilised. So even though the produce may look more appealing, it may not be as good for us as we think.We should not be discouraged from buying a product on the way it appears, because it creates that illusion that the more attractive the product, the better for us that it is. It is not natural for food to look the same. The more diverse looking, the more natural it probably is.

There are groups of volunteers in the UK called Gleaners, who visit farms and collect the produce that is left to rot because of its unfit shape or colour for supermarket shelves. They use these products to feed the homeless or for various charities in the area. 

Animals which are bred for consumption are pumped full of growth hormones so they can be slaughtered earlier than what is natural

Bovine somatotropin or bovine somatotrophin, is a peptide hormone produced by cows' pituitary gland.Like other hormones, it is produced in small quantities and is used in regulating metabolic processes. However from the 1970's, pharmaceutical companies found that if they artificially grew this hormone and injected it into cows, their milk production would increase dramatically. Fortunately this method is not permitted in the EU because of its link to cancer, but there is the fear that similar methods will make their way into food production within the coming years and decades.

A similar concern is that of Genetically Modified foods, because there hasn't been enough research to prove that they are safe for consumption and do not cause health issues later in life. So next time you're buying cheap, perfect-looking fruit or vegetables in the supermarket, as yourself why and how they are being sold so cheap and is saving a few coppers is worth the health risks.

Wild Garlic Pesto

With the recent abundance of the wild herb in my local area, I was eager to make the most of its short growing period and pick as much as I could find. Luckily, I have a lot growing in my garden so I didn't have to search at all.

I made a delicious pesto which I put on everything from steak to fish to sandwiches, and it's a great substitute for bulb garlic in stews and sauces.

Wild garlic is full of flavour and vitamins because it isn't sprayed with fertilisers and pesticides, and it's free! I don't understand why it's ignored by so many people. So if you see the beautiful white flowers anywhere in your area, please pick them and try it instead of normal garlic. I assure you that you won't buy garlic again as long as it's around!

Growing Season

Earlier in the week I got started on preparing for growing my own produce. My family have always been very self-sufficient and we try to grow enough fruit and vegetables to last us the majority of the year. I wanted to try some new and different foods myself. Here are the seeds I bought

I only realised how much preparation is needed to grow at home when I got down to it. The soil has to be dug, raked and extensively weeded first for there to be any chance of success. 

I had some great help digging from the ladies!

All of these seeds are ready to be sewn so I'm looking forward to seeing the progress and maybe even some good results!

Fresh Pasta

I recently bought a pasta machine so I could make delicious fresh pasta at home anytime. It is one of the best kitchen utensils I have invested in. I haven't eaten the dried stuff since! Here's the basic recipe I used:

• 2 large free range eggs
• 200g 00 flour (strong flour is ok if you can't find 00 in shops)
• 10ml extra virgin olive oil
• 1/2 tsp sea salt

To highlight how beneficial it is health-wise and economically, I prepared a dish for my family using up the leftovers in the fridge, (garlic, mushrooms, lemon, broccoli and tomatoes) and I calculated that each serving cost about 25c. So I definitely have the parents approval! There's no excuse for people who think that eating healthy means huge expense. The cost of a take away could feed 40 people with something similar to this dish!

I also made pasta for a practical exam in college. I wanted to challenge myself more so I decided to incorporate squid ink into it for effect. I had a squid starter so this is an example of how to utilise an entire product in the workplace. I was extremely pleased with the result, considering it was my first attempt.

I made a classic Spanish dish with clams. Here's the finished result I was surprised with how fresh and light it was.

I hope to experiment with other natural colourants such as beetroot and tomatoes. It can be a fun way to encourage young kids to eat healthily and to try different foods!

Knorr Chef of the Year

I recently attended the Knorr Chef of the Year Competition in Cathal Brugha Street. I traveled with Carren Simpson who was representing the College. It was an honour to be chosen to work with such an inspirational chef and person. The theme this year was Wise up of Food Waste, and the standard of the dishes produced were exceedingly high.

Carren deservedly obtained Bronze, with Dundalk IT coming second, and Fiona Drought from DIT clinching the title. Carren also was awarded the hygiene award, for working efficiently and methodically. This experience has strengthened my passion for food, and given me an insight into competitive cooking. It has encouraged me to strive to fulfill my potential as a chef. On completion of my course in April, I hope to gain as much experience home and abroad to extend my skills and my knowledge of food.

This was the main dish Carren produced - Spiced venison fillet, black ash celeriac, chicory jam, purple pommes puree, port jus

Foolproof Marshamallows

These marshmallows are perfect for homemade gifts. I made them for some friends for Christmas and I received an amazing response. I also used a surplus in rocky roads and whoopie pies for my younger brothers.

Ingredients
-2 sachets gelatine

-200ml cold water

-400g caster sugar

-250g golden syrup (the easy-pour Lyles works best)

-1 tsp vanilla extract

Procedure
1. Soak the gelatine in 100ml water in a mixing bowl for 10 minutes.

2. Combine the sugar, remaining water and golden syrup in a small saucepan and bring to the boil for one minute. Allow to cool slightly

3. Using an electric mixer, start beating the gelatine, then slowly stream in the hot syrup.

4. Beat for about 12 minutes. The volume should have increased and the mixture be light and fluffy.

5. Stir in the vanilla and pour into a baking dish, lined with greased cling film.

6. Leave for about 3 hours and then cut into squares (use a scissors for best results).

They can be rolled in equal amounts of cornflour and icing sugar to prevent them from sticking and for the novelty!

Different food extracts and fruit juices can be substituted for the vanilla and the water, and colourings can also be added for variety. I used peppermint extract in one batch which were delicious! I guarantee this simple recipe will work every time, and taste amazing!

Bleak Christmas for Kilmore Quay

The community of Kilmore Quay were left in darkness over the Christmas period, as it is now 5 weeks since father of three fisherman - Paddy Barry went missing off the Saltees, while alone at sea on his lobster boat. As a mark of respect and grievance, there were no Christmas lights erected in the village during the festive period. There was a huge national response to his disappearance, and fisherman alike from the East, South and West coasts joined in the search. Despite their dedicated efforts, no sign of Paddy has been found.

This tragedy coincides with the grounding of 15 Kilmore trawlers, all operated by the O' Flaherty Brothers, who exceeded quotas implemented by the Sea Fishery Protection Authority. The trawlers employ over 100 fishermen from the community, and it was a devastating blow to families just before Christmas.

It brings flashbacks to last year, when €17,000 worth of Monkfish was left on the pier in Kilmore Quay for locals to take, as skipper Jimmy Byrne refused to dump it all at sea, which is legally required. He made a powerful statement that the quotas are completely restrictive and obscene. For example, Irish trawlers are only entitled to 7% of the fish in Irish waters, while the French dominate at nearly 50%. 

The disputes are ongoing in relation to the quotas, and there are hopes of a re-evaluation of the situation, which will allow fishermen employed in Kilmore Quay to return to work in cooperation with altered limits and quotas