Posts Tagged ‘ethical’

Exercised About Barclays Settlement With US Authorities On Sanction Busting

Wednesday, August 18th, 2010

I have become increasingly bemused by the story about Barclays agreeing a settlement with the US authorities regarding violations of US sanctions against Cuba, Iran, Libya, Myanmar and Sudan.  The amount of the settlement was about $300 million (£192 million), which seems remarkably low, even though a lawyer from the Justice department stated that the settlement was “beyond what they [Barclays] earned” from the business transacted.

However, it is not the piddling amount that is exercising me, rather the fact that the story is a complete non-story.  Barclays broke the law in the US, yet we all just shrug our shoulders and regard it as a non-story, but if your neighbour broke sanctions or was involved in money laundering, I am sure that firstly, we would be thrown into gaol, but also treated with scorn by friends and family.

Where are the politicians nowadays who would stand up like Edward Heath when he denounced Tiny Rowland, the mining baron, as the “unacceptable face of capitalism” in part for breaking sanctions against Rhodesia.  Our economies and political systems are now so inextricably linked with the big mega-banks for financing governmental projects and deficits that they dare not complain or criticise.  What a damp squib it has been so far with the post-financial crisis review of banking across the Western world, and so (I guess) it will remain.

Have business and corporate morality really fallen so low that we just accept corrupt behaviour as an expected corporate norm?  Is business all about money and nothing else whatever the underlying basis of the transactions?  Perhaps it is and I am just a naive fool, but I hope there are some out there in the ether who try and conduct their lives – personal and business – with some basic ethics.

Inspired And Humbled By Jennyruth Workshops

Thursday, July 1st, 2010

Sometimes you visit some people, who really are so good and wonderful that it shames you a bit.  The people at Jennyruth Workshops are some of those unsung heroes that underpin every society in the world; they just get on with it, doing good work, day in day out and neither expect nor want any huge praise.  About a fortnight ago, I had been driving through Ripon as I do almost every day, but this time I had my eyes open when I stopped at the traffic lights on North Street and there was a display in one of the windows about Jennyruth Workshops and I thought I wonder whether they could craft us some spice racks.  So I arranged to meet with them and wow were they lovely, amazing people.

Jennyruth Workshops is a wood and metal craft workshop that provides people with disabilities the opportunities and skills to make things for sale.  Currently, there are about 16 colleagues with disabilities and 30 carers, most of whom give a little time here and there, but some are more permanent like Mark, one of the permanent helpers, who showed us around yesterday with Jonathan, one of the disabled workers, who has been there since the start as his father founded the place.  Jennyruth Workshops is based at Red Farm on the Newby Hall Estate in a large building that looks nondescript on the outside, but has been well built and finished inside with help from prisoners and soldiers.  Although Jennyruth Workshops has been around for some time, having been founded about 15 years ago by Jonathan’s father, it was opened in this new complex in 2004 by the Countess of Wessex

At Jennyruth, they make all sorts of items from bird and bat boxes through to meditation stools, as well as rainbow crosses and wooden clocks; they also make cards and sew products including some brilliant shopping bags from empty, hessian coffee bags donated by Betty & Taylors in Harrogate, who are big supporters of theirs.  They also do a lot of one-off items, for example there was a wooden sign for a toy library in Sharow in progress that was shaped as a giant teddy bear with each letter for “Borrowers Toy Library” being individually cut out and painted.  And Jonathan proudly showed us a farm that he had made with buildings and animals all cut from wood, pieced together and painted; I was awed by Jonathan’s pride, skill and enthusiasm for what is being done at Jennyruth Workshops.  Yesterday, there were also 2 teenage boys from The Forest School in Knaresborough (another amazing place) who were working on a week’s work experience and were busy screwing in the hinges on the kneeling-style meditation stool. 

What I love about the concept of what is being done at Jennyruth and many other similar places is they are trying to ensure that all the disabled workers get involved with every stage in the process from the cutting, through to the piecing together, the painting and varnishing, the packing up and dispatching, so there is no Smith-style division of labour.  It is, therefore, a fun and meaningful place to work.

I was humbled by them all and hang my head in shame that I never help enough, getting so wrapped up in our own relatively mundane and small problems of the daily grind.

What Sophie and I would like to do is start by selling a few of their items on the Steenbergs web site, such as bird and bat boxes and perhaps meditation stools and hopefully spice racks.  We would simply sell them at Jennyruth’s retail price, so making not a penny on these ourselves, and see what happens.  If it becomes popular, then we may add a few extra items, but more importantly we would seek to widen the circle of other great places that also work with people with disabilities and bring their products to our customers on the same “no profit for Steenbergs basis”, since we are all concerned that customers are aware that making such products takes time and that neither Jennyruth Workshops nor places like Botton Village up at Danby are factories but wondrous, traditional crafting places for people with disabilities who should be treated respectfully.

I think it is sad that we as a culture are great at buying ethnic products from the developing world that are fairly traded, but that there is not such a great network for selling products made by people in our own country whether with learning disabilities or just trying to get started and out of a poverty trap.  As they say, charity starts at home, so let’s see if we can develop this more. 

What do others think?

Sprouting Beans

Friday, June 25th, 2010

We have just put Just Wholefoods Organic Sprouting Bean Mix onto Steenbergs web shop.  I remember my mum used to grow mung bean sprouts in a Kilner jar at home which was quite fun and tasted really fresh and crunchy in salads or used in a stir fry.  So in memory of those angry days in the late 1970s, we have been growing the seeds in large jars in Steenbergs office to see how well they work.

Sprouting Seeds - Day One

Sprouting Seeds - Day One

Day 5 - Smaller Seeds Sprouted

Day 5 - Smaller Seeds Sprouted

Day 5 - Enjoying The Small Seed Sprouts on Spelt Bread

Day 5 - Enjoying The Small Seed Sprouts on Spelt Bread

Big Seeds Starting To Sprout

Big Seeds Starting To Sprout

Quest For The Best Burger In The North

Friday, June 18th, 2010

I have decided, like many before me, to go on a quest; a quest for the perfect burger

I want to do this in part to find something close to perfection, but also it will give me an opportunity to find some of the best local producers of breads and beef and other ingredients.  But here’s the downside, I have to put limits on my search, otherwise I will need to travel the world – I will let others do that for me and I would welcome your input for other great producers or recipes.  My rules for producers are that they must be located north of the Humber and south of the Tweed and on the east coast of England; those rules will seem arbitrary to most, but for me they are logical – I am a born and bred Northumbrian who lives in North Yorkshire.

So how to start this quest.  Well, I can only think about doing it very systematically, almost like a science project.  I am firstly going to do two things in parallel – I am going to test a number of recipes to find the best (in my family’s opinion) burger recipe, while simultaneously looking for the best local burger bun and/or recipe.  I have decided to do these together as I expect my wife and kids to get sick of very similar tasting burger recipes, so I will need to mix up what I am doing to keep this quest moving forwards rather than getting stuck in the culinary doldrums.  I will then run on into cuts of meat, proportions of fat and best local sources of beef etc etc.

As for recipes, I am going to stick only to beef, but we will be hunting for two recipes – one the best simple burger recipe, and the other, the best more complex recipe.  The former will be able to showcase the best beef when we get there, letting the meat do the talking, while the second can be a bit more showy.  I completely expect to change the rules as I go along, so don’t expect me to be overly strict.

Recipe – French Tomato Tart

Wednesday, June 9th, 2010

The other day my parents visited from Northumberland, and as it was a gorgeous sunny Thursday, I plucked up the courage to try one of David Lebovitz’s recipes.  It’s always a matter of bravery as I am in awe at other people’s ability to make seemingly perfect pastry as mine rarely seems to meet the challenge adequately, or perhaps I am just constantly craving for an unachievable better taste. 

This particular pastry was a lot wetter than those I am normally used to, but it came out a wonderful rich and flakey texture that was just perfect.  As always, my available ingredients and equipment did not match the original recipe, but they seemed to work pretty well, so here is my annotated recipe. 

This is great summer food and works in the same flavour bracket as my Summer Vegetable Tart, which is one of my stock in trade recipes; I found it in a newspaper so long ago that I have lost the original clipping and cannot even remember who to thank (so thank you whoever created the original recipe).

Ingredients

For the pastry

210g (7½ oz) Organic plain flour, sieved
½ teaspoon Natural sea salt, sieved with plain flour
125g (4½ oz) Unsalted butter, chopped into small cubes and softened
1 Free range egg, large
2 tablespoons Cold water

For the tomato filling

2 teaspoons Grainy mustard
2 – 3 Large ripe tomatoes, finely sliced
1 Small orange pepper or ½ a yellow sweet pepper
2 tablespoons Olive oil
1 teaspoon Sea salt and pepper or Steenbergs Perfect Salt seasoning
2 tablespoons Fresh thyme and chives, chopped finely
125g (4oz) Goat’s cheese, finely sliced

  1. Preheat the oven to 200oC / 390oF.
  2. You can use frozen shortcrust or puff pastry or make your own as we do here in this recipe.  Firstly, you need to sieve together the organic plain flour and the sea salt.  Next put in the softened butter cubes and rub with your fingertips into the organic plain flour until you get to a breadcrumbs’ consistency.
  3. In a separate bowl, add together the cold water and the free range egg.  Whisk together lightly and then tip into the plain flour mixture and stir together using a knife.  This pastry is a pretty damp, glutinous mixture.
    Making Pate Brisee

    Making Pastry - Pouring In Egg/ Water Mix

     

    Rolling Out The Pastry

    Rolling Out The Pastry

  4. I then quickly greased two 15cm wide flan dishes, then rolled out the pastry and lined each of the flan dishes, using my fingers to get the pastry into the edges.  I kept a little bit of the pastry over the edges of the flan dish, cutting off the remnants and letting the kids eat those – you could use them to make some extra mini tarts or save them for later.  Spread the mustard evenly over the pastry base and then put this in oven to start the baking process for about 10 minutes.
  5. Meanwhile, I sliced the tomatoes and goat’s cheese thinly and prepared the orange peppers by chopping them into smallish pieces.  I picked some fresh herbs from the garden and chopped these finely.
  6. Remove the part-baked pastry from the oven and then arrange over this the chopped tomatoes, sprinkle over the chopped colourful pepper and fresh herbs, plus the salt and pepper or Steenbergs organic Perfect Salt seasoning.  Drizzle over the olive oil, then arrange the goat’s cheese over the top.
    Drizzling Olive Oil Over Tomatoes

    Drizzling Olive Oil Over Tomato Tart

  7. Cook for 20 – 25 minutes in the oven.
  8. You can either serve this warm or (as I prefer) cold with new potatoes and salad.

Cooked French Tomato Tart

French Tomato Tart

New Indonesian Pepper Just Arrived at Steenbergs

Thursday, May 20th, 2010

I read a book last year called “The Scents of Eden” by Charles Corn – it’s a history of the spice trade.  It was great as the perspective was different from the histories that I had read in the past which always wrote them from the angle of European spice traders – including British, Dutch and Venice.  It’s written for an American audience and talks about the first American exploits into Indonesia and the history of Salem (other than it’s infamous one about Salem’s witch trials), plus the founding of Yale University with the proceeds of Elihu Yale’s generous gifts of East Indian exotic and books; none of which I knew much about except the odd snippets here and there.

As much of the spice trade had been carved up between Britain and the Netherlands, there were slim pickings for relatively new global traders like America.  As a result of this together with happenstance, most of the original spices for the American market came from Sumatra, with the result that the new and growing US developed a love for the intensely hot black and white peppercorns shipped in from the East Indies – now Indonesia.   It was in 1790 that Captain Jonathan Carnes sailed back his ship the Cadet after 2 years “lost at sea” and had found Sumatra.  So here we are experimenting with Indonesian flavours rather than the Indian style pepper that we usually deal with.

Steenbergs Lampung Black Pepper comes from a small region called Kota Bumi in Lampung Utara on the southern end of Sumatra in Indonesia. Here spice farmers still use the old farming practice of growing pepper vines on shade-growing trees. Glossy leaved pepper vines grow up the trunks of tropical shade trees providing protection from heat and harsh sunlight. On the forest floor, nitrogen-fixing legumes are planted in rings around the pepper vines, providing a constant source of nutrients and protecting valuable biodiversity such as beneficial insects that act as natural protection against diseases that affect these pepper vines.  While not certified organic, these spice farmers are having a damn good stab at earthy, natural farming.

The black pepper berries themselves are incredibly pungent when grown like this, developing intense heat like chilli pepper fruits.  The quality of this Lampung black pepper compared to the kit you get from high street stores is amazing – like the difference between home grown tomatoes and the junk you get from the supermarket. Steenbergs Lampung Black Pepper comes from only 1% of the total available pepper harvest in a shade-grown pepper field, with higher quality Steenbergs pepper berries specially selected and harvested at the peak of ripeness.

Steenbergs Lampung black pepper has a bold, pungent flavour – even stronger than Malabar black peppercorns like Steenbergs luxury black pepper berries.  Lampung black pepper starts warming with a classic aromatic, appetising flavour before I got a sudden numbing heat on the tongue that built in intensity around the mouth; the heat lingers a bit but leaves an appetising, mouth-watering taste for a good 5 minutes.  Steenbergs Lampung black pepper is versatile like all good pepper and great with red meat, poultry, grilled vegetables, marinades and dressings, soft cheese and even on strawberries!

Steenbergs Muntok White Pepper - a close relative of Lampung black pepper – is a normal vine pepper but one that has been grown exclusively for making white pepper.  This white pepper is grown in the hills behind the village of Muntok on the Indonesian island of Bangka.  The pepper growers wait until the pepper berries have matured a bit longer than those in Lampung so that they are mainly red and so give a fuller flavour and then start the harvesting.  The pepper farmers use traditional bamboo tripods to climb up the trees and then hand-pick pepper fruit spikes of red ripe pepper berries.  These fruit spikes – that are reminiscent of bunches of grapes – are packed into rice sacks and soaked in slow running streams that flow down from the mountains above.  Seven days later the outermost skin of the pepper has disintegrated and the peppercorns are piled together for a traditional trampling called Nari Mereca or the Pepper Dance which is a bit like the classic stamping on grapes to make wine – the technical name for this process is a rather bland decortication. The dancing separates the peppercorns from the fruit spike and after a final washing the berries are left to dry in the sun where they naturally will bleach to a creamy white. 

Muntok white pepper smells faintly foisty but nowhere near as badly as some white pepper which smells of dirty, sweaty football socks – yuck – and doesn’t have that warming aroma that you would expect from black peppercorns.  The white peppercorns are crunchy to bite on and quickly build to a numbing heat that makes your eyes water - I started coughing but god was it a great feeling – and the heat numbed the mouth and top of the throat.  Muntok white pepper is perfect with pork and veal, poultry, white fish and shellfish, rice and pasta, steamed vegetables, blue cheese and great in white and cheese sauces.

PS: I wouldn’t advise anyone to chew on the Muntok white pepper on its own as it really was numbing and hot, but the Lumpung black pepper would be fine – I only chew on these things because it’s what I do.

Water Walks In Ripon – A Walk Along Borrage Lane

Wednesday, May 19th, 2010

I have been spending a few minutes every day exploring the waterways of Ripon over the last month as part of some course work.  It has been really enlightening and an abject lesson in what you can miss on your doorstep when you keep your eyes closed and your nose to the grindstone of daily toil.

The first thing that happened was that it was plain and simply good fun – just the beauty and a sense of excitement as you found new things.  Secondly, Ripon really is a little gem of a city, forgotten and a bit tatty at the edges, but truly beautiful with countryside and farmland encroaching into the city.  It’s a green place, teeming with wildlife, and defined by its rivers.

Ripon is an old place.  It’s not Roman, but must have been inhabitated by local Britons before St Wilfrid rebuilt the monastery and cathedral of St Peter’s & St Wilfrid’s in the 7th century and that now defines and dominates the cityscape and skyline.  But it’s when you walk the rivers that you realise why Ripon was built where it is and why also it must have been inhabitated for many years prior to St Wilfrid.

There are three rivers that define Ripon – the River Laver, the River Skell and the River Ure (or in older times the River Yore which hints at its older pronunciation).  All the rivers have their sources in the Yorkshire Dales.  The Laver forms a border for Ripon on the west, meeting the Skell at the western edge of the old city and then the enlarged Skell flows through the centre of Ripon and where it used to form its southerly border.  The Skell then flows out of the old city and meets the Ure at its eastern edge, before the Ure flows past Hewick Bridge and off to Boroughbridge.  After a name change at Linton-on-Ouse, the Ure becomes the Ouse flowing through York, Selby and Goole before flowing into the Humber Estuary at Faxfleet and by England’s largest tidal reedbed – Blacktoft Sands.  The Ouse is the river of North Yorkshire and York is the second city of England.

So the three rivers create natural boundaries to the old city on the west, south and east.  Then you have the low lying hill by the Skell, where Ripon Cathedral now sits and would have allowed you to watch over the shallow valley in all directions.  The rivers are also flooding rivers and the area south of the Skell, where the canal and Dallamires Lane is located, would have been wet and boggy land, further protecting the city, while the surrounding land is good farmland that was mentioned in the Domesday Book.

So Ripon would just have seemed a great location to start a new settlement and I cannot believe that monks were the first people to notice this at the comparatively late date of 650AD.

Back to the walk, I started on Borrage Lane by Borrage Bridge and wandered along this small lane that has houses backing onto the River Skell and must regularly get flooded.  There’s a house here with a plaque stating that Wilfred Owen, the war poet, stayed here when recuperating in Ripon in March 1918 before going back to France and the trenches and death literally days before Armistice Day on 4 November 1918; how peaceful and idyllic Ripon must have seemed then and how dirty, noisy and cruel the war must have seemed as a distant memory only for him to have to return.  In his famous collection of “War Poems and others”, it states in the preface: “having much free time outside the camp, took a room in a cottage near the river where he could work in peace.  In this pleasant retreat, poems begun earlier were heavily revised and new pieces written.”  He decided to go back to the front when Siegfried Sassoon was injured with a head-wound and parting in September wrote presciently to his mother “When I go from hence let this be my parting word, that what I have seen is unsurpassable.”  Because of him, we should all have etched onto our hearts the last 4 lines of one of his greatest poems:

“My friend, you would not tell with such high zest
To children ardent for some desperate glory,
The old Lie: Dulce et decorum est
Pro patria mori.”…And yet we still go to war for glory!

At the top of Borrage Lane just before it curves northwards, I followed the path onto a green swathe that acts as a water meadow along the River Laver and wandered up to Laver Weir by Bishopton Bridge.  Here, I watched the water pouring over the weir – quite mesmerizing and peaceful. 

There used to be a dam here by the bridge called High Cleugh Dam, which diverted water along a Mill Race that went down the middle of Mallorie Park Drive, Skellbank and Low Skellgate all the way to a duck pond at the bottom of Duck Hill, before flowing back into the Skell by Bondgate Bridge.  A cleugh means a cleft with water running through it, which is exactly what this is!  There’s a memory of these mills outside the Hugh Ripley Hall where two millstones are placed in the steps up into this community hall; this was the site of the High Mill.  These mills declined after the High Cleugh Dam was destroyed in a flood in 1892 ending the flour mills of High Mill, Duck Hill Mill and Union Mill.  In fact prior to then even, Ripon used to be the centre for textiles of the north before Halifax took over in the sixteenth century and Ripon entered centuries of economic stasis.  Also, a bit further down river, there is more of the mill race on the north side of the Skell by Alma Weir, but more of that another day.

I pootled back down the River Laver to where it meets with the River Skell by Borrage Lane and wooden bridge that crosses over the enlarged Skell.  This is a great place to play pooh sticks, but today I was more intrigued by where some steps up a bank by the Skell would lead to and where the path on the south side of the Skell came out back in Ripon.  Anyway, the steps led to a field which takes you back to Whitcliffe Lane and the houses in that area plus Ripon Cathedral Choir School, while the path is a short walk back to Borrage Green Lane and a playground that was donated to the children of the city in 1930 by the widow of the last Williamson of the now converted varnish factory by Borrage Bridge in the centre of town. 

Meeting Of River Skell With River Laver In Ripon

Meeting Of River Skell With River Laver In Ripon

Wooden Bridge Over River Skell

Wooden Bridge Over River Skell

If you were to walk across the field and then along Whitcliffe Lane now (May 2010), you will firstly see Ripon Cathedral Choir School which provides the beautiful young male and female voices for the sadly, hardly supported singing within Ripon Cathedral; it’s such a waste of talent that no-one listens to Evensong every evening or the sung services in Ripon Cathedral as the talent is amazing for such a small area that is Ripon.  Also, you should have a nosey at the school’s main building as this was the former finishing post stand for Ripon Race Course for many years – it’s actually back to front, i.e. the front of the school is actually the back of the stand; this was Ripon Race Course’s second location, with the first by the Ure on the far side of North Bridge.  This year and further down Whitcliffe Lane, you will see a quaint ceremonial gas lamp outside one of the houses and this is where the current Mayor of Ripon lives and is inscribed with the words “The Right Worshipful Mayor of Ripon”, and moves around dependent on the current appointee.

It is amazing how green and interlocked with nature this part of Ripon is – farmland cuts behind Whitcliffe Lane and the Skell all the way up to the centre of the city by Borrage Bridge, while modern housing creeps ominously close but has not yet removed this belt of green.  Then on the south side of Borrage Lane you walk among trees and the appetising aroma of wild garlic – masses of wild garlic and other riverbank plants.  Ducks swim with their young broods of 4 or 5 ducklings, and the swallows dive and dance in the skies above the farmland.  Save for the constant drone of cars, buses and lorries in the background, you would never believe that you were literally just feet away from urban life – albeit rural city life.

South Bank Of River Skell Opposite Borrage Lane

South Bank Of River Skell Opposite Borrage Lane

Also, you can see why Borrage Lane floods regularly – its banks are lower than those on the south side by about 2 or 3 metres, while the riverbanks have suffered erosion, especially close to Borrage Bridge.  Also, like many rivers the Skell is deceptive – small, gentle flowing for most of the year, it will suddenly fill up as rainfall and snowmelt rush into it from the moorlands into the Laver, Kex Beck and Skell, all merging quickly and simultaneously in central Ripon to create a rapidly formed flood head that finds the lowest and weakest place to break the banks.  The first place to go for these flood waters to find some freedom is Borrage Lane. 

Gabions Provide Softer Riverbank Edges By Borrage Lane In Ripon

Gabions Provide Softer Riverbank Edges By Borrage Lane In Ripon

Most of the flood protection is home made concrete and solid walls, but nearer to Borrage Bridge gabions have been put in that create a softer edge to the riverbanks that also allows river life to flourish.

And there is loads of river life right here in the centre, and on the edge, of the city – wild garlic, ducks and ducklings, fish (like grayling, brown trout and salmon are slowly wending their way further up the tributaries of the Ouse), native crayfish, bats, skylarks, swallows and supposedly lampreys, water voles and sometimes otters.  This is a part of England that is coming back to life as the countryside is cleaned up and people stop exploiting and fighting with nature, and letting it co-exist with us, enriching our lives.

White House, Ducks And Riverbank From Borrage Bridge In Ripon

White House, Ducks And Riverbank From Borrage Bridge In Ripon

Is There An Easier Way To Save The Planet?

Saturday, May 15th, 2010

I worry about the planet.  I worry about poverty.  I worry about freedom.  I want the world to be a better place, and I want the planet to be fit healthy and beautiful for my children when they grow up and for their children and so on for many thousands of years.  But I also worry that I should just lighten up, stop worrying about it all as the world, nature and people will just sort itself out and be fine. 

Let me use an analogy.  I love the poem by Robert Frost called “The Road Not Taken” as it has always meant something deep and personal to me.  It has made me think that toil and struggle are good and worthy things and that sometimes you need to go for the trickier and harder path as it will be worth the effort in the end and you will get to some promised land, a better place.  You know… Martin Luther King’s Last Speech where he exhorts his people that he has seen the promised land:

“We’ve got some difficult days ahead. But it doesn’t matter with me now. Because I’ve been to the mountaintop… And I’ve looked over. And I’ve seen the promised land. I may not get there with you. But I want you to know tonight, that we, as a people, will get to the promised land. And I’m happy, tonight.”

But what if when I get to the end of the path, I come to the raging, roiling bleak expanse of the North Sea and simply have to turn back home back along the same road and the sun has gone in and the weather has turned dark and brooding and bodes a stormy evening. 

And what if everyone else has followed the easier path and found a nice pub at the end or been even more easy-living and gone to Newcastle Airport and flown to sunny Mallorca where they are enjoying a drink in the sun, or gone to work and are  now making a fortune in hustling, bustling Mumbai or Shanghai or Dubai.  Or perhaps they’ve driven along the motorway down to London and got a real job, or taken the ferry and gone to New York for a new life.  Who’s the mug then? Is this overgrown path just an overgrown path that leads nowhere, a Road To Nowhere?

Yes, perhaps I should relax and go with the flow.  Nah, that’s just not me, but maybe I could be more chilled about some things and maybe there is an easier way to save our planet…

Two Business Decisions That Will Shape Steenbergs Over Years Ahead

Tuesday, May 11th, 2010

We’ve made a couple of small, seemingly innocuous commercial decisions in the last 10 days that will probably have a dramatic impact on Steenbergs as a business over the next 5 – 10 years.

Firstly, we had a visit from Waitrose at their behest to discuss some own label lines of flavoured salts that they would incorporate into exclusive recipe based adverts by Heston Blumenthal and Delia Smith.  We decided to turn down with working with them any further for many reasons, but the key thing really just boiled down to the fact that own label,  non organic work for a high street retailer just didn’t fit with where Steenbergs wants to go, particularly where neither of these chefs have any leanings towards “green issues”, i.e. Hugh Fearnley-Whittingstall might have made our decision harder.

Secondly, we have just asked to stop our FLO-Cert Trader Status for Fairtrade spices as the commercial basis for it didn’t stack up.  We can still trade Fairtrade spices in the UK and Ireland, but having to market Fairtrade spices across Europe for tiny margins was just not economic for us – we were actually not making any money on that side at all except for some sales of organic Fairtrade vanilla extract, but that work died away for us late last year when Divine switched their supplier.  Also, allied to that, there was no real interest from major chocolate makers for good Fairtrade vanilla as Green & Black’s has managed to get a derogation and so uses a non-Fairtrade vanilla extract in its Fairtrade chocolate bars, while Cadbury’s Dairy Milk contains industrial vanillin rather than a gorgeous vanilla alongside it’s “glass and a half of fresh milk from the British Isles”.

Why have we said no to both?  We believe that the next stage for small, ethical food producers is building out our use of the Internet.  We believe that media, communications and shopping will come closer together and over time those specialists with a web presence that has rich media content will be able to more than hold their own against the big behemoths that are the high street retailers.  The key is rich, unique content and the creation of web personality, rather than just being a database of products loitering on the world wide web. 

Why can small businesses like us succeed? (a) we have a personality that is not created in the marketing department; (b) software and technology is free and open on the Internet ranging from blogging tools to Twitter and via Youtube, which will kill any uniqueness that big business gets from their technology investments as it will all become free – look what the Internet is doing for newspapers and music and watch it creep out into the physical world; (c) who really would want the hassle of managing a portfolio of expensive freehold/leasehold property like Tesco or Sainsbury or Whole Foods or Holland & Barrett which cannot be moved around nor is it being constantly advertised as in the retailing etherworld?

Great British Ice Cream Parlours

Monday, May 3rd, 2010

One of the great changes caused by the decline of agriculture in the UK has been farmer diversification, and one of the wonderful changes made by dairy farmers has been home-made ice cream.  Some of these are real gems.

Yesterday, my daughter and I visited one on the Military Road outside of Corbridge in Northumberland, while my son was watching football on the TV.  I enjoyed a Blueberry and Lime Ice Cream while she had a mix of Mint Choc Chip and Caramel Toffee Fudge, both of these were in cones.  We took back a Chocolate Brownie Ice Cream for her brother.  I loved the clean taste of the Bluberry and Lime, while the Caramel Toffee Fudge was to die for.

The ice cream parlour is called Vallum Farm – see www.vallumfarm.com and you can enjoy tea and cakes there as well, and shop at Bywell Fish & Game as well as for some other kit.  It’s run by the Moffitt family and the milk comes from the well-known Hunday herd (at least well known in Northumberland) and now includes Brown Swiss Cows.  I remember the farm from when I was a kid as I studied it at school when Peter’s dad ran the herd, while I trialled working as a vet when Vallum Farm was involved in cattle semen – quite a change to ice cream parlour!

It made my daughter and I decide on our favourite rural ice cream parlours, which is obviously completely biased as they have to be places we’ve visited.  Our short list is as follows:

  1. Cream O’Galloway – organic and delicious ice cream, including tours and make your own ice cream, plus nature walks, wildlife activities and an indoor and outdoor play area.  This tops our list and is perfect for families and it’s well worth travelling all the way to beautiful unspoilt Dumfries and Galloway just for this - http://www.creamogalloway.co.uk/
  2. Vallum Farm
  3. Mr Moo’s - this is in Yorkshire on the coast at Skipsea and near Bridlington.  They have a great range of ice creams and the food is delicious, plus there’s an interesting walk to the Yorkshire beaches past World War 1 and World War 2 machine gun outposts and a nuclear war bunker.  Good hearty Yorkshire ice cream.  See http://www.mrmoos.co.uk/

We’d love to hear of where else we should be going to taste some great ice cream, but we’re not interested in anything really commercial or that you can get in the high street retailers.