Posts Tagged ‘green way of life’

Context…Social Dividends And Choosing Charities For Steenbergs Web-shop

Wednesday, May 18th, 2011

So following on from my last blog, we see Steenbergs’ brand as being entangled with our range, the quality of our products and the context of these products.  Where the spices, teas and blend ideas come from tells us about different cultures around the world and how people interact with their environment, both as nature and as the human world.  Spices grown rurally in India, for example, are part of a history that stretches back into deep human history but then links back to villages and urban environments in a quickly expanding and modernising economy like India.  We must understand and smile at the strangeness of this paradox of old, rural and traditional farming mixed with modern industrial processing of spices and teas, together with the fact that they are shipped from Cochin in normal shipping containers on big containerships and not quaint sailing boats – the old and the modern, the rural and the industrial all get mixed up together in the environment of Steenbergs’ spices and teas.

This social aspect of how our retail products that we pack in North Yorkshire for sale in urban and rural shops across the UK and elsewhere, connects to internet customers almost everywhere, and links back to the Wynad region of Kerala in India or the Uva Highlands in Sri Lanka or Mananara in Northern Madagascar is hugely important to Sophie and me.  And while paying a premium of around one-third for our spices, herbs and teas generates profits that enables people to earn a living wage and reinvest into their businesses and communities, we are not sure that this is enough.  After all Steenbergs is at its heart a social enterprise and while we have very limited resources, so we cannot make much of a difference through our financial capacity, we can reach out wider to the community of people who buy our products.  We feel we must try as if we don’t make even a few small steps then the journey is never started.

We tried this once before with Peace Tea and Green Tea but it did not work because the products were not successful enough, so we would like to retry to generate a social dividend from sales at Steenbergs and believe that the best way to do this is via paying out a fixed amount from each web shop sale via www.steenbergs.co.uk to relevant charities.  We are fixing this at 20p for each web sale and will not make any adjustments to costings for this, i.e. it is a straight cost to Steenbergs and not our customers, which we will backdate to the start of 2011 – if we had done this for 2010 it would have been well over £1,000.

At the outset, as we have only really just firmed up the idea after our own flood, we are thinking of two charities – Practical Action or Water Aid.  However, in the future we would like to consider other more homegrown and smaller charities or projects, particularly those run locally and that foster genuine development like microcredit schemes rather than those that create aid dependency and those without any political or religious agenda – with smaller charities, we can make more of a difference whereas for mega-charities our donations will be just a drop in their ocean of income .  We also would like the charities to be active where we are linked with for our purchasing, so enhancing this context for Steenbergs products.  For example, from our quick scout around, we like ideas such as the Asha Trust, Grameen Bank and the Women’s Bank in Sri Lanka and Zahana in Madagascar.  But in the end, we want to hear from you what charities we could support as every year we are looking to our customers and supporters to choose one to benefit from this social dividend.

With this co-operative spirit in mind, we want people to tell us which of Practical Action or Water Aid we should all support this year and ask that you email your choice to charity@steenbergs.co.uk or tell us via Twitter or Facebook, where we will also explain the choices in a little less depth.  Every year we will hold a similar collective decision, so you can help us choose possible organisations and then make a choice openly and together.

In outline, here is something about the 2 possible charities this year or you can go to their websites for more gen.

Practical Action grew out of an idea from the economist E. F. Schumacher in the 1970s that people in poverty needed technology that met their context rather than grandiose schemes coming out of the developed world.  The founders termed this Intermediate Technology and technology as being “physical infrastructure, machinery and equipment, knowledge and skills and the capacity to organise and use all of these.”  They work closely with communities and at their scale and relative to their power, knowledge and available resource and using sensible, practical ideas like treadle pumps for irrigation, zeer pots for refrigeration and nanotechnology ideas such as filters to remove contaminants and pesticides from water.  These small steps enable communities to lift themselves out of their poverty and then hopefully move out of dependency to build their own wealth.  Practical Action works in (amongst other places) India and Sri Lanka, our major two countries for supplies of spices and teas, including Biofoods and Greenfield in Sri Lanka.  There is lots more information at their website at http://practicalaction.org/.

Water Aid on the other hand focuses as its name suggests on water and sanitation, seeking to improve communities lives by removing the scourge of contaminated water and poor sanitation which are major causes of premature death amongst infants and vulnerable adults throughout the world.  Water Aid’s vision is to transform “lives by improving access to safe water, hygiene and sanitation in the world’s poorest communities.”  They use sustainable technologies like rainwater harvesting, spring protection and hand dug wells, together with dry pit latrines and ventilated improved pit latrines.  Water Aid is active in many countries including India and Madagascar, where we get our fantastic Fairtrade vanilla from in Mananara.  Their web site is a great source of information and awe inspiring – www.wateraid.org/uk

Please take some time to think it all through, then come back to us for your choice and let’s try and make a difference, however small that may be.  Email Steenbergs at charities@steenbergs.co.uk or call Sophie or Axel at 01765 640 088 and tell us your thoughts.

Spices, spices everywhere

Friday, May 13th, 2011

We had a visit recently from Helen Best-Shaw of FussFreeFlavours, who is a lovely lady – other bloggers welcome.  She asked many interesting questions and one of them got me thinking and that was why are we so interested in spices.  It certainly is not the money as I think we are successfully proving that there are no fortunes to be made in spices anymore.

But what it is, I think, is the sheer complexity of them.  Spices, herbs and salts are the essence of cuisine that takes food away from being the source of the raw materials of life into cooking, i.e. something that is human, cultural, social and learned rather than just a bunch of proteins, carbohydrates and fats etc.

Spices, herbs and salt have the key things that make food truly great and tickle the senses:

  1. Aroma – smell
  2. Flavour – taste
  3. Heat – temperature
  4. Colour – sight
  5. Texture – touch
  6. Context – knowledge

For me, context is one of the key things that our spices can give you.  They create a story of where the cuisine has come from – Britain, Thailand, Japan or India, for example – and a sense of our life story and what we have learnt through our travels and experiences, from other people (whether in cookbooks, websites, from mum or the TV) and through experimentation. They offer a leitmotif to our world.  Context tells us whether they are organic or not, whether the people who grew them have been fairly treated or exploited, creating a depth and connection back to farmers who have toiled to bring us these gems of flavour.

When I blend a spice, all these things get wrapped up into the experience.  For example, today I made some ras al-hanut.  It takes an age to weigh out all the ingredients and then mix them up, all of which we do all by hand.  I use a unique recipe that includes 22 ingredients and took about 3 weeks and many years to perfect.  It harks back to when we started Steenbergs in 2004, so has context for me as I remember really struggling with the blend, but it also has context as it is based on the Moroccan blend – ras el hanout  - which is the master blend of the spice merchants in traditional bazaars across North Africa and into the Levant.  It connects Steenbergs back to other spice merchants and we have been indulgent, like you should, as this is not a blend to scrape and pinch like an accountant for bits of profit here and there, it is a thing of character and blend of excellence designed to show off our prowess and balances the flavours, aromas and colours of a stupidly wide selection of spices from a ridiculously wide geographic range of countries.

So we have - galangal from Vietnam; cassia and cubeb pepper from Indonesia; ginger and turmeric from India; cardamom from Sri Lanka; orris root from Italy; paprika and saffron from Spain; black cardamom from Pakistan; dill seed from Turkey; roses from Iran; bay, caraway and fennel from Turkey; and allspice from Guatemala – all of which are blended by hand in rural North Yorkshire.  We can travel the world with our flavours and ingredients.  Then there are the chromatics of the smells, flavours and colours that are carefully balanced to sing together in harmony and create something that has a bottomless depth of gorgeous sensation that is deliciously exotic – much better than each individually and full of pure intensity.  For a little flair, we add some texture by including whole dill seeds and deep purple rose petals that add an extra dimension to a blend of powders.  Then there are the colours from the exuberant deep purple of the damask roses, the mute yellow of turmeric, the blacks and browns of black cardamom, cassia, galangal, cubebs, the greens of cardamom and bay and the reds of paprika and saffron.  All these heats and flavours and colours meld seamlessly into a flavour bomb of depth and intensity that I just love to blend up.

Or we can enjoy something perhaps more mundane like our garam masala, where you can enjoy the flavour mix as well as its context.  The recipe is based on a Punjabi recipe that has been tweaked here in North Yorkshire, then has the context of being organic and Fairtrade, so you get kit that tastes fantastic, is good for the environment and has great social welfare attributes.

And it is not just about blends of spices and herbs, but we also go that extra mile for customers, searching out variety within individual spices.  There is a vast range of peppers, from the basic black peppercorns and white peppercorns through to speciality black pepper like the TGSEB we get from friends in Northern Kerala, the Wayanad Social Service Society and the more unusual peppers like cubeb pepper, long pepper and Madagascan wild pepper.  Or you could try some of the ersatz peppers, such as grains of paradise (Melagueta pepper), allspice (Jamaican pepper), Moor pepper or our vast range of chillies, that includes the mega-hot Naga Jolokia.

But I am particularly proud of Steenbergs vanilla.  As a standard, we have delicious, fragrant, succulent and sensual Bourbon vanilla from Madagascar.  It is organic and Fairtrade, and we use these for the base of our organic Fairtrade vanilla extract as well.  Then there is variety with vanilla from Congo that has tobacco notes to it, from Tahiti that is more floral and succulent than that of Madagascar.  I just love the vanilla.  Then there is the context of these that are grown with so much patience and effort by lovely rural communities in Northern Madagascar, for example around Mananara.

For me, what becomes more amazing as time goes by is the sense of community effort that goes into these small gems that are spices and herbs.  I am not really meaning the work that we do at Steenbergs, but rather the culture, the social structures, the economies and the people that go into growing that extra special vanilla or that amazing peppercorn.  It is they that are the true heroes and heroines and we should salute them by indulging ourselves to enjoy what they have spent time and effort creating, yet they have so little.  That for me is what I mean by context and that community effort gives Steenbergs that little bit more to it than just a rigid focus on the mechanics and standards of quality and value as demanded by those faceless high street and big brand corporations.

Brownies Recipes From Cakes By Pam Corbin

Saturday, March 26th, 2011

We have just been at the International Food Exhibition 2011, IFE 2011, at Excel in London, where we have been exhibiting. 

It is one of those strange and massive events, where you can be treated to delicious, lovingly made cheese from the Wensleydale Cheese Company with their Jervaulx Blue through to the tasteless, sweaty industrial cheese of AB Technologies Alimentaire, who initiated me into the delights of chocolate flavoured cheese strings (revolting) and wasabi flavoured cheese strings (not great but strangely I think it is a possiblity, but you would need more wasabi for a kick and tastier cheese).  The other weird flavour from the show was Purbeck Ice Cream’s Horseradish and Beetroot Icecream, which was intriguing and would work well as an amuse bouche.  The Steenbergs (our) stand was quite busy, but opposite us was Higgidy Pies – now they have done massively well and are now in most of the major multiples which from a start about 7 years ago is truly immense. 

In fact, most of the businesses around us at the IFE trade show were all in Boots, Sainsburys, Tesco and Waitrose etc, so it was slightly weird being one of the few to hold out and say “No thank you” to the big multiples, and long may we be able to resist the temptation even if it means we are all the poorer for our positioning.  It is also interesting to note that inspite of the fact that customers are always telling us “Don’t got into the multiples” and so on, they were happily swarming around Higgidy Pies despite the fact that they are listed in Asda, Boots, Budgens, Ocado, Sainsburys and Waitrose.

And just round from us was Thursday Cottage, which is now part of Tiptree, but was founded by Pam Corbin.  Pam now does courses in jam making and writes books for River Cottage.  She is one of the world’s beautiful people – lovely nature, light and fresh manner and a great cook, as well as a real fan of Steenbergs ingredients.  Pam has just finished her book from River Cottage on Cakes and she has kindly mentioned Steenbergs spices on more than one occasion, for which we are so grateful.

Anyway to the book.  The aptly-called “Cakes“ is number 8 in River Cottage’s series of indispensible handbooks, covering the basics of core areas like jam making, baking cakes etc.  They are hard-backed but the size of a normal paperback, so they are handy and convenient rather than big and bulky.  What’s more they make difficult topics, really easy.  There are masses of cakes - real cakes as this is full of lots of delicious-sounding flavour combinations, but they are classic British-style cakes and not the flouncy, airy and chic cakes of the superchef catwalk scene.

Chocolate Brownies

Chocolate Brownies

So I have chosen a couple of recipes to try: firstly ”My chocolate brownies“ in this blog, followed (perhaps) by ”Wholemeal orange cake“, “Simnel cakelets“, “Cut and come again“ in subsequent blogs.  But please make sure you go out and buy her books, because Pam is really lovely.

Ingredients
(Adapted from Cakes by Pam Corbin)

185g / 6½ oz plain chocolate (60-70% cocoa solids), broken into small pieces
185g / 6½ oz unsalted butter
3 large eggs
275g / 9¾ oz Fairtrade golden caster sugar
85g / 3oz plain flour
40g / 1½ oz Fairtrade cocoa powder (even Cadbury’s is Fairtrade these days)
50g / 1¾ oz white chocolate, roughly chopped (I tried out Morrisons Best for this)
50g / 1¾ oz milk chocolate, roughly chopped (I used half a bar of Cadbury’s Fairtrade Dairy Milk, then ate the rest)

Preheat the oven to 180C/350F.  Put the plain chocolate in a heatproof bowl with the unsalted butter.  Place over a barely simmering water on a low heat and leave until melted.  Stir to blend together and take off the heat.

Whisk the eggs and Fairtrade golden caster sugar together with an electric whisk or mixer until pale and quadrupled in volume, which takes 5-10 minutes.  According to Pam, this is the key bit as it increases the volume massively and makes the whole brownie more succulent.
Whisk The Eggs And Sugar To Much Bigger Volume

Whisk The Eggs And Sugar To Much Bigger Volume

Fold the chocolate mixture into the mousse-like egg mixture.  Sift the flour and cocoa powder and fold into the mixture as gently as possible.  Then fold in the chopped chocolate pieces.

Fold Chocolate Into Egg-Sugar Mix

Fold Chocolate Into Egg-Sugar Mix

Pour the mixture into the baking tin and bake for 35 minutes, or until the top has just stopped to wobble and then take out and leave to cool in the tin.  You are trying to leave the brownie partly uncooked and stop it becoming a chocolate cake.

When thoroughly cooled, turn out the brownies onto a tea-towel and then place onto a chopping board.  Cut into squares.

The brownies can be stored for 4-5 days in an airtight container, but brownies never last that long in our household and these are truly scrumptious.  The ones from the centre of the cake tin are the best as they have that delicious, moist mouthfeel.

Matcha Tea Cupcakes – Green, Healthy and Tasty Recipe

Monday, March 21st, 2011

The terrible events in Japan lay bare to us all how much we are still at the mercy of the elements, rather than completely in control of our earth.

Steenbergs Matcha Tea And Cocoa Powder

Steenbergs Matcha Tea And Cocoa Powder

So I decided to revisit my recent post on matcha tea and create these Matcha Tea Cupcakes ideal for charity events to raise money for the tsunami victims.  They are really delicious combination of matcha and cocoa, with with the cupcake tasting just of chocolate cake and the very mild seaweedy taste of the matcha in the icing complements the classic sweetness of the chocolate.  As an aside, this is great way to get some of the benefits of matcha without needing to drink a cup of slightly bitter matcha tea

Matcha Cupcakes

Matcha Cupcakes

Recipe for Matcha Tea Cupcakes

1 tsp (rounded) organic matcha tea
120ml / ½ cup milk
100g / ¾ cup plus 1 tbsp organic plain flour
1¼ tsp baking powder
2 tbsp Fairtrade cocoa powder
Pinch of sea salt
150g / 1 scant cup Fairtrade caster sugar
1 large free range egg
1 tsp Steenbergs organic Fairtrade vanilla extract
50g / 3½ tsp unsalted butter 

For the topping:

80g / 5 tbsp unsalted butter
2 tsp (level) organic matcha tea, sieved
2 tbsp fromage frais
250g / 2 cups Faitrade icing sugar

1.  Preheat the oven to 180C / 350F.

2.  Pour the milk into a milk pan, then sieve the matcha tea into the milk.  Whisk the mixture with a matcha whisk or a fork.  Then carefully heat the milk until hot to touch but not starting to simmer.  Take off the heat and set aside.

Infuse Milk With Green Matcha Tea

Infuse Milk With Green Matcha Tea

3.  Sieve the plain flour, baking powder and cocoa powder into a mixing bowl.  Add the sea salt and then tip in the caster sugar.  Mix the dry ingredients together.

Put All The Dry Ingredients Into Mixing Bowl

Put All The Dry Ingredients Into Mixing Bowl

4.  Put the egg and vanilla extract into the dry ingredients and mix up a bit with a fork.  Chop the unsalted butter into small cubes and add to the mixture.  Mix thoroughly with an electric whisk or in a blender.  When creamed together, add the matcha milk mix and throughly mix.

Mix In The Matcha Milk

Mix In The Matcha Milk

5.  Spoon the mixture into paper cupcakes until about three-quarters up.

Pour In Mixture Three Quarters Up Cupcake

Pour In Mixture Three Quarters Up Cupcake

6.  Place in oven and cook for about 25 minutes, or until spongy to the touch.  Remove from the oven and leave to cool on a wire rack.

7.  To make the matcha icing, simply mix all the ingredients together and put a dessertspoon of the matcha frosting onto each cupcake.

Mix Together The Ingredients For Matcha Frosting

Mix Together The Ingredients For Matcha Frosting

8.  Enjoy the taste straight away.

Brussels Sprouts And Chestnuts With Maple Glaze – A Recipe

Tuesday, February 22nd, 2011

I have never liked brussels sprouts, feeling they were the devil’s food rather than the fairy cabbages that friends have sought to con their children with.  I have always dreaded Christmas lunch with the obligatory brussels sprouts or as in my case sprout.  So it was with great interest that Sophie told me about a recipe for brussels sprouts that even haters seemed to like.

Brussels Sprouts With Chestnuts And Maple Syrup Glaze

Brussels Sprouts With Chestnuts And Maple Syrup Glaze

It comes from a great little cook book “The Boxing Clever Cookbook” by Jacqui Jones and Joan Wilmot, which is full of recipes to liven up the repetitive dullness that seems to creep into your veg from a box scheme over the months, especially in the depths of winter.  You know what it’s like: week after week of struggling to liven up turnip or cabbage, or even what to do with brussels sprouts. 

Brussels Sprouts Ready For Cooking

Brussels Sprouts Ready For Cooking

The recipe that we liked is brussels sprouts with chestnuts and maple syrup, which basically masks the bitter, cabbagy flavour of brussels sprouts by mixing it with the nuttiness of chestnuts and loads of butter and maple syrup.  Could I still taste the brussels sprouts? Yes, but when diluted with the other flavours, it was actually quite pleasant, so while I won’t be eating brussels sprouts on their own, this is not at all bad.

Brussels Sprouts And Chestnuts With Maple Glaze

Adapted from “The Boxing Clever Cookbook” by Jacqui Jones & Joan Wilmot

90g / 3oz / ⅓ cup cooked, peeled chestnuts, chopped into small dice
225g / ½ lb / 1 cup brussels sprouts, trimmed with outer leaves removed and X on base
3tbsp maple syrup
20g / 1oz butter
Salt and pepper to taste

1.  Boil the sprouts for about 10 minutes until they are tender.  Drain and rinse in cold water.  Set aside.  Quarter them if you want or keep whole as I did.

2.  Put the maple syrup into a pan and warm.  Add the butter and chestnuts and stir as the butter melts.  Add the sprouts and stir.  Season with salt and pepper.

Mixing Chestnuts In With Maple Syrup And Butter

Mixing Chestnuts In With Maple Syrup And Butter

3.  Enjoy.

Breathe The Air, Relax And Just Be

Friday, December 31st, 2010

What have I learnt through my attempts to understand the matrix that we call life, if anything?  What have I learnt by seeking to comprehend ideas that are beyond the wit of man and certain beyond my ken like the origin of species, creation, time, matter, space and the fundamental forces?  Firstly, I have learnt that trying is most of the fun and benefit as it certainly gave me brain-ache and those cogs in my head were very rusty.  Secondly, that how you see the world, the universe and life is personal to you as we do all sense reality differently, in our own way, so how we conceive of reality, the models we build to rationalise life are simply our way of seeing the world and as such are correct for us.  Hence, the old adage that “I am right and the rest of the world is mad” is actually the correct maxim for each and every one of us.  But I must beware of hubris, because I will be knocked down by many of those who read this for being but a gibbering fool; actually, a fool’s fool.

As for the science, I feel that I may be on to something in my re-jigging of the origin of species and those models I conjured for how the universe began and how time comes into being.  As for the standard model, I confess to being way out of my depth, so what I wrote is speculative and while I feel intuitively that the key is shapes and symmetries, I have no mental capacity to formulate an experiment to prove/disprove this nor the math to express such ideas; I shall continue to read popular science in this area, but humbly accept defeat, even though I did enjoy having a go.  So don’t begrudge the attempt.

However, returning to the rationale for trying these thought experiments: I wanted to consider how we sense our world and then see if you could model the evidence differently to enable us to have a new perspective on how we understand where and how we fit into our space around us.  From these thought exercises, I have learnt a few things that work for me, being: (i) everyone conceives reality differently; (ii) everyone’s reality is unique and real to them; (iii) how people and other organisms model reality is special and individual, so must be respected and protected; (iv) everyone’s model for living is impacted by their history; (v) life is about sustaining life through the adaptation of the interdependent web of living organisms to constantly changing circumstances; (vi) survival of the fittest is wrong, or at least a smaller part of how the world works than it is billed to be.

So what does that mean for society?  Are there any lessons for our socio-political environment?  Firstly, as a fundamental principle, everyone must be respected as individuals and be given the freedom to live their lives as they chose and see fit without interference from others; secondly, we are part of an interdependent web of life and every person, and species, has its place momentarily within that structure.  However, on the flipside, it means that in living your life you must consider the impact of what you do on others and so seek to minimise any negative impact you might be having on other people and organisms, while we must accept that as the living environment changes so will there be impacts on the makeup of the web of life, i.e. other people and species.  In other words, respect people’s individuality and let them be.

Does that mean anything, or is it just fatuous pseudo-intellectual nonsense of a teenage scribbler to misquote Nigel Lawson (would that I were that age again)?

I think it might.  But before we move on to that, we must understand a few other facts of life: money has no morals and so a way of living based purely on economics will be necessarily amoral (money is purely and simply one possible way of placing a financial value on an item, no more and no less); while science in its true form is neither moral nor not, those who apply science may not necessarily have morals; religion has not managed to act as a suitable counterweight either to economics or science; humankind is a part of the web of life and its purpose is not economic (in spite of what our lords and masters might wish us to believe).  Finally, as a word of warning applying ideas from science across to life can be fraught with danger as the concept of survival of the fittest has been used to justify everything from fascism through to competition in the business environment, while classical mechanics is used as a basis for much of politics for the last several hundred years (if I just put this policy or rule in place here, it will move these people around over here which will be the general good of our country or even the world; let me let you into a secret, politicians are usually be good at heart but they have no better grasp on how people and countries work than anyone else, so sometimes it seems to work and at other times it does not).

We are born free.  Everyone’s liberty and right to act, think and do as they wish should be everyone’s guiding light.  In everything you do, you should weigh up the consequences of your actions and how that impacts other people or organisms, and you should be comfortable that your gain/benefit is worth the loss/disbenefit on the other (there is no such thing as win-win in the real world, there is always a loser).  If you make a superprofit or something turns out really well for you, be sure that there is someone for whom it is less great; look into yourself and be sure that you are pleased with what you have become.  In a world where we measure everything in money, remember, also, that money has no morals and cannot be a measure of happiness, so to justify an action by a profit is no moral justification for anything.

So obviously, we need something to guide us through life or we would stand stock still and never move for fear of the consequences of what we do – that something is fairness.  Now, fairness is difficult as everyone has a different moral compass or view of what fair is, but that is okay as in most societies, we have come to the view that the best way to assess fairness is through the judgment of our peers based on the facts, whether through councils of elders, religious leaders or a legal system.

Beyond these is little else needed to underpin in society, because all ideas ranging from protection of life, privacy and property through to freedom of religion and speech and even the concept of equality can flow from these basic ideas of liberty and fairness.  Some might add equality to this, but surely that simply flows from fairness and there is no such thing as true equality as some will always regard others as being more equal than themselves.

However, what these ideas do militate against are rules and regulations emanating from a powerful central state as these fall foul of the ideas of individual freedom  and that someone else’s model for the world is more correct than that of the individual.  Furthermore, imposed rules and regulations are rarely a good benchmark for fairness, often focussing in the manner of a political science on what is possible to control and measure rather than on the morality and fairness of a given set of circumstances; a good example of this is a driving speed limit, which, while there is an excellent correlation between speed and accidents and fatality of accidents, does not tell you whether a driver is good or bad, i.e. you can have a good driver doing 45mph and a bad driver doing 35mph in a 40mph zone, so if the 35mph drives their car and crashes, are they necessarily absolved of any fault?  Of course, there needs to be a balance between having some rules in place to protect our basic freedom, but no one should be criminalised because of arbitrary rules that no one except legal or other experts knew about, i.e. there are simply to many rules and regulations in place, which has made the act of living in a modern society simply too complex for many people and you could spend your whole life checking that every step you make on your way through your daily routine does not breach some law or regulation.  No law should be anything other than obvious to most people; once it becomes really arcane then it should not be anything other than a legal fantasy.

In modern times, liberty and fairness has become a tick box exercise, which trivialises the fundamental nature of these two principles, while the number of laws, rules and regulations are simply too great, acting as a dead weight on citizens squeezing the life out of them.  Much more prominence should be given again to these simple guiding principles, as well as the capability of our fellow citizens to be able to judge what is right and proper in a given set of circumstances based upon these ideas of liberty and fairness.  Under no circumstances should someone be tried except by a jury of your peers.  In fact, while I am not a religious person and there are obviously those who are bad religious leaders, but I suggest in general religious leaders are perhaps better at judging good, bad and fair than politicians, lawyers and certainly than me; maybe it is seeing day in day out people who are good, those who suffer and those who are bad rather than meeting rule breakers in a court every day.

This focus on centrally imposed rules and regulations results in a political system that is mechanical and lacks intelligence.  A better approach could be that of nature which sees life as an interdependent web of organisms that adapts in many different ways to changes, following a few basic rules that it can tweak and adapt as the circumstances demand.  Rules should not be rigid, but must be adaptable, and life cannot be just about rules for, if it has become such, then you are focused on the false structures of an arbitrary model of life rather than living your life.

This concept of freedom flows through to taxation, which basically means that there should be as little taxation as possible as someone’s property is theirs to enjoy rather for someone else to use in a way they see fit, i.e. an individual’s model of how to spend is theirs and right for them and no one should impose an alternative model and say I can spend my money for you better.  Once again, there needs to be a sense of balance, because some things might be better arranged centrally.  However, once again, politicians and civil servants might not be best placed to spend that money as they are both seeking to impose their model of reality on others and without money they have no power.  In fact, politicians and civil servants arguably misuse their role as tax collectors, because there is really a compact between the state and citizens that a proportion of someone’s earnings and wealth can be used for the greater good, however that is provided on the basis that the state is a trustee of its citizens and so should look after that money properly and be accountable for the expenditure of that money, but clearly it regards itself as above that and so that it as a unilateral right to tax and spend with impunity.  Moreover, ever since Keynes, the state sees itself more as a munificent provider of employment rather than as a guardian of its citizens’ money, which is also arguably in the long term an economic mistake as who pays the state and has the power to bring it to account.  I am not clear in my own mind that the state has any right to tax, but it needs to tax to have power over its citizens and the power to dispense financial favours to create a dependency power over its employees and beneficiaries.

Taxation ensnares citizens and business in a real struggle to survive, where they must work perhaps until death simply to feed the greed of the central bureaucracy to pay itself and redistribute funds indiscriminately.  This is a hugely inefficient, ineffectual and cruel basis for the building of a “better” society.  There needs to be a sense of proportion to how much we are taxed and a sense of prudence and accountability for how that money is used, because at its heart that money does not belong to the state but the citizens who have originally generated that cash. 

Similarly, as you move into the commercial world, the same ideas apply and a tick box approach to employment, ethics and safety inter alia is mechanistic and rigid rather than being intelligent and flexible.  And companies should look to the consequences of their actions on other businesses and people rather than purely justifying their actions on profits.  Greed is not good.  I remain constantly amazed at how much people earn for so little real skill, or seek to charge for no real “added value”, and fail to understand how a prudential type of activity like banking and money management generates such high returns for its practitioners and such a mediocre return for its stakeholders (investors and policy holders).  I think that people are so focused on money that they forget that every action taken has consequences, but by focusing on the monetary flows, they become disconnected from the physical and moral reality of transactions.  It is a bit like watching a fight or battle and focusing on, and analysing, the energy that flows from one person as they strike the other rather than the reality that this is a fight and people are being hurt; energy like money has no morals.  Like greed, hurting another is never good.

Finally, fairness is not a scientific concept.  Science and its disciplines are strong and unforgiving areas of study, except areas such as psychology and the like.  Morality, equality and fairness do not come into the origin of species, or creation, or particle physics, or classical mechanics.  They are perhaps truly what differentiate humanity from other species as this peculiar sense of morals is not something a great white shark or Escherichia coli feels when they attack or infect a seal or person.  On the other hand, fairness, and morality in general, does enable humanity to live together.  I often wonder at how so many people can live on earth and I do feel that one of our greatest skills is to be able to get on with life through ignoring each other, then when we do come into contact with each other there are standard rules of engagement that underpin those encounters, being fairness, a sense of the core abhorrent forms of crime and hospitality.  There is then a wide range of interpretation of what constitutes fairness, equality/balance and the punishment of crimes, but we all seem to start from a common sense of good.

The closest, that science gets to morality, is mutuality.  This is the idea that species live together and depend on each other to continue to exist, so a predator cannot kill all its prey for then it would run out of food.  Similarly, subatomic particles need other subatomic particles to exist and to work together with to make bigger pieces of matter, forces and energy and so on until you get atoms that work together to make molecules, then physical things and living things etc etc.  I sometimes wonder whether this sense of mutuality has gone out of our modern society, with everything being about how much can I get for myself out of life without a thought for others; how much cash can I earn? how many things can I own? how much profit can I make? what new idea can we make a policy on and spend tax money on?  We live in a culture of “me, me, me” rather than “us” and it is not a particularly pretty sight, forgetting that there are consequences of our actions.

To conclude, science teaches us that everyone perceives existence differently.  We must, therefore, accept that no one will interpret their reality in the same way, so we must not seek to ridicule or trample on those unique ways of seeing the world.  This idea of individuality should not be subsumed by the greater weight of collective thinking or the enforcement of a stronger centralised diktat.  Conversely, we live together with other people and other species and must work together to live together without destroying this delicate mutual web of life.

Finally, I return to the idea of models.  How life is structured and how the collective model for life is built does not really matter as it is just a model, a fabrication.  We must beware of seeing only the model and becoming encaged within it.  Life is to be lived, not to be an economic slave, nor a slave to the rules nor ensnared by time and diaries.  Close your eyes, the reopen them.  There is a world out there that is living life as it should be without bosses, cars, chocolate éclairs, computers, diaries, insurance, money, newspapers, supermarkets, pensions, planes, politicians, sunscreen, tax, train timetables, TV or the web. 

Breathe the air, relax and just be.

We Are All In the Matrix

Sunday, December 26th, 2010

The matrix shimmers.  The world shifts an iota and your eyes refocus. 

You see the world for how it is: gone is the incessant background hum of electronic equipment, the drone of internal combustion engines as they parp around the globe and the clickety-clack of the railway tracks; gone are the sharp lines of black roads criss-crossing the landscape and the lines of telegraph poles plonked through fields and over hills; gone are the houses, shops and industrial buildings; gone are the bright lights blaring from shops and overhead street lamps.  And the sound and voices on the television screen run out of synch.

You see the green leaved trees generating oxygen, clouds and streams and rivers bringing freshwater to nurture the earth and feel the clean air against your face just waiting for your breath.  Birds fly in the sky during the day and small Pipistrelle bats flit about at dusk.  Fish swim along the rivers and in the sea.  And everywhere insects, spiders and bacteria dominate air, land and water.  Nature lives, nature feeds, nature breeds and real life rolls ever forwards just outside your focus.

As man has sought to control the world, he has created his own paradigm, his own artificial physical, biological and virtual world to live out his dreams.  A world that enslaves his soul in the chains of hard labour as he pursues the distant glistering of money; money that powers the political engine and feeds the daily hit of consumption of geegaws.  We have created our own cage on earth, climbed inside, locked the gate and thrown away the keys.

The lights change and you must drive forwards.  You must make some money to pay to live, even as living offers you no freedom.  You cannot escape as the price for freedom is set too high, ensuring serfdom for you and generations to come. 

Yet you can live on with a smile knowing that there is another reality out there, a better place, a sweeter life outside of the matrix, away from our self imposed life inside this thought experiment, this artificial model created by our lords and masters.

Recipe For A Warming Winter’s Rabbit Casserole

Wednesday, December 15th, 2010

Rabbit used to be the chicken of England with everyone eating rabbits that live in copious amounts around the countryside.  I am not sure why chicken took over from rabbit in our nation’s hearts, but it might be as simple as the fact that it is easier to get the meat off an enlarged chicken breast than cutting the fiddly meat off the rabbit skeleton.  And there are still so many rabbits around that I do not know why we have never taken up this as the poor man’s food – free food from the countryside that also keeps their numbers down instead of factory farmed fowl.

Anyway, I like the light, gamey meat taste of rabbit, so on Saturday I prepared this wintry rabbit casserole for eating on Sunday; Sophie and I were out in our village for a party, so we did not want any particular hassle with the cooking on Sunday.  Thanks to Sally and Paul for the fantastic party and delicious curries.  This is the classic stewing sauce that I make for all game, meat and chicken, varying the amounts of each ingredient depending what is lurking in the vegetables area or in the fridge.  The key is the basic ingredients of onions, carrots, bay, salt and pepper, together with the stock plus a long slow cook to let all the flavours infuse together; everything else can be tweaked and changed.

Ingredients

2tbsp sunflower oil
1 desertspoon butter
1 medium onion, finely chopped
3 celery sticks, halved and chopped finely (approx 1mm)
3 medium carrots, peeled and chopped finely
8 mushrooms, cleaned and halved
200ml / 7 fl oz red wine (roughly a wine glass)
2 x 400g tins of chopped tomatoes
300ml / ½ pint chicken stock
1tsp lemon juice
1 tbsp chopped parsley
2 bay leaves
600g  / 1¼ lb rabbit, cut into 3cm / 1 inch dices
Salt & pepper to taste

Preheat the oven to 180C / 350F.

Add 1 tbsp sunflower oil and the butter to a heavy bottomed casserole pot and heat to really hot.  Add the onions and cook until translucent and just starting to brown at the edges, which will take about 5 minutes over a medium heat.  Add the sliced celery, carrot and mushrooms, stir and lightly fry for about 3 minutes until translucent. 

Mushrooms, Carrots And Celery

Mushrooms, Carrots And Celery

Lightly Fry The Vegetables

Lightly Fry The Vegetables

Add the red wine, then the chopped tomatoes and chicken stock, and bring to the boil.  Cook the stock for about 10 minutes on a full boil and with the lid off to allow it to reduce.

Meanwhile, fry the streaky bacon in 1tbsp of sunflower oil.  When browned add the bacon to the tomato stock.  Add the chopped and prepared rabbit to the streaky bacon oil and cook until sealed and lightly browned.  Add to the tomato and simmer for about 5 minutes with the lid off.

Fry The Rabbit Pieces

Fry The Rabbit Pieces

Transfer to the preheated oven and cook for 15 minutes at 180C / 350F, then reduce the heat to 160C / 320F and cook for another 45 minutes.

Axel's Rabbit Casserole

Axel's Rabbit Casserole

If possible cook this on the day before eating and leave overnight for the flavours to fully infuse, meld and develop. 

Serve with mashed potato.

Review of Gillette Fatboy Razor From Late 1950s

Sunday, October 3rd, 2010
Gillette Fatboy With Case And Blades

Gillette Fatboy With Case And Blades

I bought a 1950s Gillette Fatboy razor about a month ago, which cost me a relative fortune.  It came swiftly from an Ebay seller in the USA with blessings from god which was mildly spooky.  It was really well presented in an original box with some original Gillette blue steel blades still in the packet; it had been cleaned and disinfected and looked in great condition.

The Gillette Fatboy is a legend with an iconic status amongst many old style shavers like me.  I am now owner of an increasingly silly number of razors, including the Gillette Red and Blue Tips, plus now the Gillette Fatboy.  But would it live up to its awesome reputation?  The quick answer is yes, except for my only minor frustration with the shape of the classic Gillette razorhead.

Gillette Fatboy And Blue Steel Blades

Gillette Fatboy And Blue Steel Blades

The Gillette Fatboy weighs in at a heavy 80g, a full 14g heavier than the Gillette Red Tip.  It is, also, 85mm long, so 1.5cm longer than the Gillette Blue Tip and Red Tip razors.  The razorhead is the same, sleekly engineered butterfly action razorhead as in the Blue and Red Tips but the heavier weight makes for a much better balance and hand feel than these other razors.  The balance is perfectly poised for a great shaving action, bringing the razor to the face with excellent control, whereas the lightness of the Gillette Blue Tip, for example, forces the shaver to be a bit more cavalier with the blade. 

Gillette Fatboy Showing Butterfly Mechanism

Gillette Fatboy Showing Butterfly Mechanism

 The Gillette Fatboy is awesome and commands great respect, and has a sleek and masculine engineering that is more like a Harley Davidson or even a Dodge truck or rather than a fast car like a Porsche.

This advanced razor, also, gives you the ability to change the angle of the blade to suit your shaving action or you can tweak it and so have a tighter shave over the face and then loosen the blade as you go over your neck.  I have used it for a few weeks now and have settled on a setting of about 4, which seems to work all over the face.  The shave is close and precise, without any extra aggression despite the comments of many others.

Adjustable Head On Gillette Fatboy

Adjustable Head On Gillette Fatboy

My only complaint is simple and it is a fault of all the Gillette’s I have tried so far – the head is so big that you cannot get in close around the nose, so I need to use my original Gillette with a Contour blade to sort out the fine detail.  Similarly, the Gillette blue steel blades are period pieces but the blade is too flimsy and can make for an uncomfortable shave, so I prefer my normal Wilkinson Sword blades that have more strength.

Overall, this is a master of the shaving art, a really great piece of kit and worth the expense.

Apples, Bloody Apples And An Apple Cake Recipe

Sunday, September 26th, 2010

We only have three apple trees in our garden, but they have been massively fruitful this year.  In fact, they have produced so many apples I cannot even hope to use them all, even with friends and family taking them.  Nature has been so very fecund that even the quince bush outside of our front door has fruited; in the last 10 years, I reckon we have had had one quince on the bush in total, whereas this year there are seven.  It must be nature’s response to two harsh winters – up the reproduction and spread more seeds to survive.

Fruitful Apple Trees In Garden

Fruitful Apple Trees In Garden

Apples Picked From the Garden

Apples Picked From the Garden

Windfall Chutney 2010

Windfall Chutney 2010

So over the last two weekends, we have peeled for hours, then: picked and stored the eaters for later this year rather than chomp on out-of-season, flown in fruits from some high street chain; made apple puree, which has been frozen to lighten the fruitless days in the depths of winter; eaten baked apples using up leftover mincemeat for last Christmas that is now gorgeously matured and very boozy; made two types of chutney – General Gordon’s chutney and Windfall Chutney; and still made no dent in the apple harvest.

I love the plenty of harvest time, but I hate to see the waste when there is such an excess, while I know that in February/March I will be longing for fresh fruit in the knowledge that I was so wasteful in September.  And we have so little fresh fruit in this part of Northern England.

I have, also, cobbled together several different versions of apple cake, which both have a charmingly spiced, old world flavour to them.

Apple Puree Cake

Apple Puree Cake

Apple Puree Cake

Ingredients:

175g / 6 oz / 1 cup apple puree – cooking apples, stewed, pureed then sieved
110g / 4 oz / 2/3 cup sultanas
1tbsp currants
1 mug strong black tea (optional)
200g / 7 oz / 1 cup Fairtrade organic caster sugar
225g / 8 oz / 1 cup unsalted butter, at room temperature
3 large eggs at room temperature, lightly whisked
340g / 12 oz  / 3 cups plain flour
1 tsp baking powder
2 tsp bicarbonate of soda
Pinch of sea salt
½ tsp nutmeg powder
½ tsp cinnamon powder

Preheat the oven to 180C / 350F.  Prepare a 22cm / 9 inch cake tin by lightly buttering it and lining the base.

If you have not got any pre-made apple puree, peel some cooking apples then core and quarter them (weight will be more than the 175g / 6 oz but you can eat the balance with some sugar, while cooking the rest of the cake).  Place in a pan and put lid on; heat under a medium heat until hot, then reduce heat to a low heat and let the apples stew until soft.  Squash them through a sieve to give you your apple puree.

This next bit is optional and involves preparing the dried fruit.  I put the dried fruit into a pan, then brewed a strong mug of black tea.  The black tea was then poured over the fruit and I boiled the fruit for about 10 minutes until nice and plump.  Sieve off the excess tea and leave to cool.  You can ignore this stage and simply use the dried fruit, but I like doing this as it reduces that jaw-aching, chewiness of dried fruit, while adding another flavour dimension to your baking.

Sieve together the organic plain flour, baking powder, bicarbonate of soda, sea salt, nutmeg and cinnamon.

Cream together the butter and caster sugar.  Add the eggs – half at first, followed by a tablespoon of the flour mix, then add the remainder.  Now add in the cooled apple puree and mix thoroughly.  Add the rest of the flour mix and mix together.  Finally add the sultanas and currants and make sure it is mixed well.

Pour the cake batter into the prepared cake tin and bake for 50 minutes.  Towards the end start checking the consistency of the cake, by gently touching the top and feeling whether it is springy rather than liquidy.  If it is cooking too slowly reduce the temperature to 160C / 320F and cook for another 5 – 10 minutes.

Leave to cool in tin for about 5 minutes, then remove from the cake tin and let cool completely on a wire rack.

For the second apple cake recipe, this will be in my next blog…