Posts Tagged ‘rural’

Saved – We’ve Got A New Milkman

Friday, February 26th, 2010

We received a letter today with our milk and our milkround has been taken over by a gentleman from Wetherby, called John Moore.  He has been in the dairy trade for over 20 years and we hope that means this Great British tradition of a milk round can be preserved for some time into the future.

Here are some numbers for your local North Yorkshire milkman:

Simon Elliott 07791 963 105 : Thirsk Carlton Minniott Sowerby South Kilvington Sessay

John Moore 07905194794 : Boroughbridge Aldborough Marton Cum Grafton Minskip Roecliffe

Let’s keep this Yorkshire and Great British tradition going so why not tell post the names of your milkman here.

Also, see my previous post for sights, sounds and memories at http://www.steenbergs.co.uk/blog/2010/02/the-demise-of-the-milkman/

The demise of the milkman

Thursday, February 18th, 2010

Our milkman has decided to call it a day – bad back is his reasoning – and no-one wants to take over his route around Boroughbridge. 

I suspect that the weather has also caused havoc for him; I know that rounds have been taking at least twice as long at night and other milkmen have been slipping and falling over in the freezing temperatures.  I wouldn’t want to be out in the depths of the night with temperatures sometimes below -10oC.

Last year was also another bad year for milkmen as Dairy Farmers of Britain went into administration in June 2009.  So I guess that means we will need to start going to the local shops for milk.

There is a note of nostalgia in my views about milkmen.  They are one of those quaint little strands that makes England what it is, but we cannot and must not stand in the way of progress, I suppose.  However I shall miss the neat array of glass bottles sitting on the doorstep, the routine of putting out the bottles to be reused (very green compared to big plastic bottles), while my ears will no longer be subconsciously woken up by the sound of the milk being delivered.

Electric Milk Float

Electric Milk Float

While our milk here has never been delivered on an electric milk float.  That high pitched whine of the milk float was one of the sounds of the English cityscape and much like the sound of the cuckoo is disappearing from our landscape.  I loved the sound of the milk float when I lived in London.

There’s a whole site on milk floats at http://www.milkfloats.org.uk/index.html with sounds and videos at  http://www.milkfloats.org.uk/media.html.  My favourite audio file is http://www.milkfloats.org.uk/delivery.wav.

The demise of the milk man reflects the rise in the grocery multiples who dominate the shopping habits of Britain and, I guess America and every major economy now – Tesco is big in Thailand and Eastern Europe.  We like the convenience of driving to an out of town supermarket, piling the car up with all kinds of goodies and then trundling back home, or we love the convenience of shopping online and getting our groceries delivered by Tesco or Ocado or Asda.

Times change.  It may be nothing but the previous milkman also ran the village Post Office, but that closed about one year after he stopped doing the milk round.

Is this the end of rural England, or is rural England really just a myth that we all think made England what it is?

Trying To Build A Better Spices Business

Monday, February 1st, 2010

When Sophie and I set up Steenbergs, we were very clear in our own minds about what Steenbergs as a business wanted to offer as products – the widest and most exotic range of great spices, herbs, seasonings and teas from around the world that are grown under organic agriculture and ethically sourced.  But we also wanted Steenbergs to be run as a different sort of place to those that I had been asked to expect since I entered the corporate world.

We didn’t want a one dimensional pursuit of money to the exclusion of everything else  – I remember being interviewed for a job at Lazards in the City when I was maybe 25 years old and being told in that interview by an American gentleman when asked “why do you want to work in corporate finance?” that my waffly answer about “interesting, intellectual work” was wrong and that he wanted people that wanted money, were turned on by money and were motivated by greed, so luckily I did not get a job there.

Steenbergs also needs to be a fun, happy place to work where no-one blames people for mistakes and that when things go wrong we all muck in and clear up the mess, sort it out and get on with life.  Firstly, we all make mistakes and secondly, you need to make mistakes to learn.

We hope that we have created a decent place culturally to work rather than one driven by profit and fear.

Finally, we are following a middle path, one that is decent, fair and reasonable to all people within and outside the business that come into contact with Steenbergs as an entity, and that we need to carefully consider Steenbergs impact on the world, on Gaia – our planet, and try to ensure that we make as small an impact as possible on the world.

It’s a middle path that accepts we must make compromises and so will not please everyone, but we will try and improve what we do, while also striving to make a small profit.  Without being profitable, it would be impossible to earn any income and to generate cash to re-invest in our business – we do not have the private wealth or big income to have the luxury of running Steenbergs as a loss-making entity without the need to consider how to grow sales, where to scrimp and save to keep costs down nor where to make pragmatic choices that may not always be the best choice for the environment (especially in packaging).

Recently, I have come across the the concept of the triple bottom line concept (“TBL” or “3BL” or “the three pillars”) which means that a business should think about “people, planet, profit” in its business dealings, rather than just to be in it for a quick buck for ourselves.  I like it as an idea as it encapsulates more rigorously what we have been trying to do in our own haphazard style.

We see the triple bottom line model as a better way to run a business, being a virtuous circle of slow but constant improvement in our business operations and the impact we have as a business on the world environment and people within Steenbergs and those who become involved with us, such as suppliers, buyers or just interested people.

So I thought it worthwhile to be very open about some of our thoughts and start explaining ways we think about and address certain key social and ethical questions within our business.  These can now be found at the following links on the web site:

Over the next few months, I hope to address packaging as an issue area and embedded carbon costs, so I will keep you informed of when I get somewhere there, but the information available to small businesses on these things is limited and the advice on how to look into it almost no existent.

Christmas Eve And It’s Still Snowing

Thursday, December 24th, 2009
Let it snow

Let it snow

It’s slightly eery at work today.  No-one else is here as we have completed the stock-take and all the Christmas orders have been dispatched.  Also, the snowy weather and the fact that it’s Christmas Eve means that the business park is almost deserted.  Other than Wolseley Centers (which never closes), Nidd Transport and Masham Sausages who are busy trying to get their last Christmas deliveries out, I think I am the only person on this estate.

It started snowing again in the night and we have had at least 3 inches since about 4am and it’s still snowing away.  There’s a muffled, silencing quality to the snow which meant that as I drove in this morning – with the odd skid for excitement – I felt as if I was cocooned in my own little space, a warmed personal ecosystem stolidly driving through a wintry landscape.

As I drove into Ripon, I pondered on the fact that the elements have been reminding us of who is in control, really; we have had floods and now snow in the last 3 months, which is quite something for the temperate British climate.

We have done a pretty good job in getting all the many Internet orders out into the delivery networks, but unfortunately the weather has played havoc with some of the parts of the country.

Parcels to Aberdeen and Cumbria have been hit especially badly, as has Aylesbury.  Checking with Fedex today, no trucks have got through to Kendal since last week so a couple of parcels have got delayed but it looks as though the trucks have now got to Aberdeen and some of the parcels are now out for delivery.

All the other missing parcels with Fedex are out for delivery again today as quite a few have been delayed by weather problems, but then again they have been out for delivery 2 or 3 times this week already, but fingers crossed and many apologies to those few people who may not get their packages prior to Christmas due to the weather.

I will sign off now for a few days to enjoy a turkey Christmas dinner, my homemade Christmas pudding and some Christmas cheer.

God bless you all, Merry Christmas and I hope Santa Claus / Saint Nicholas brings you all the things that your hearts’ desires.

It’s cold up North

Friday, December 18th, 2009
Snowy days at Steenbergs Organic

Snowy days at Steenbergs Organic

As I look out my window in the office, it’s blowing a blizzard outside.  It’s that dry, fluffy type of snow and had coated our car this morning with about 3 inches of snow.  The temperature is about -2oC.

But we’re here at the factory, having driven along snow covered roads that didn’t always look as though the snow ploughs had been out along, and there was not much evidence of gritters out last night.

We’ve got a fairly good turnout amongst our staff so far with another couple going to make an attempt after getting their kids off to school.  So courier and post dependent we’ll be able to get more orders out today, but perhaps Santa will need his sleigh.

Snowy Thirsk

Snowy Thirsk

Antony Gormley And 2 Modern Icons (Or Maybe It’s 4)

Thursday, November 19th, 2009

I have just been for a short family visit to Corbridge which is from where I hail.  I am born and bred in Northumberland and have Northumberland, the Tyne and the North coursing through my veins and deeply embedded in my psyche.  I love the North and North Yorkshire is about as far South as I will ever go again – I did London for 5 or so years, but it was not for me.

And as we go North, the gateway to Tyneside and Northumberland is heralded by the brooding figure of the monumental Angel of the North that has protected the region from harm since 1998, but sadly not helped its football teams.  It fascinates me how it is that two works by Antony Gormley, a Londoner by birth and working, have become for me some of the best works of sculptural art in recent years – The Angel of the North (1998) and a temporary series of ice sculptures, Three Made Places (2005).  For more on Antony Gormley, go to http://www.antonygormley.com/home.html

The Angel of the North is a massive, hulking structure of rusted steel that dominates the skyline as you are coming from the South on the A1(M), as you start going down into Team Valley, or (if you’re heading the other way) it seems to loom in the distance.  The Angel is a big, muscle-bound presence with his wings stretched outwards like 2 aeroplane wings that are vertical rather than horizontal, which has always struck me a bit odd, a tad rigid and clumsy – this does not feel like an angel that will glide down the hill.

For me, it is almost a metaphor for the North East as it looks Northwards towards the Tyne Valley.  This was once a region redolent with smells and sounds of heavy industry, but gone is the coal, the steel and the shipyards.  It stands near the site of the Team Valley and its ribbed body reminds me of the rigid structure of a ship’s hull.   It would no longer be odd to carry coals to Newcastle because this centre of coal mining for 500 hundred or more years is no longer a centre for this carbon energy source.  And the steel was forged in Hartlepool Steel Fabrications and not in a shipyard or metal basher on the Tyne (when Richard Steenberg fled from the Germans when they they invaded Danish Jutland in 1851 he settled first in Hartlepool). 

Is the Angel symbolic of the North’s decline or is it by turning its back on the South trying to say to us to dream and to fly to our dreams?

Three Made Spaces were carved out of the thick white ice on the Island of Svalbard in the Arctic Sea whilst on the 2005 Cape Farewell Voyage.  Cape Farewell (see www..capefarewell.com/) is an amazing concept run by David Buckland, a photographic artist, who brings together artists of all genres with scientists on trips to parts of the world impacted by climate change; most of the journeys have been to the Artic.

Three Made Spaces was created with Peter Clegg, an architect from London, who came up with the idea that we need to visualise a kilogram of carbon dioxide as humans are visual creatures and being told you emit xkg CO2 a year is not very easy to relate to.  He worked out that the space enclosed by 1kg CO2 is which is 0.54 square metres or roughly the size of a coffin or the space around a human being.

Three Made Places, therefore seeks to express man’s CO2 emisssions in sculptural form; it comprises Shelter, Standing Room and Block.  You can read more about their thoughts on the work at http://www.capefarewell.com/expeditions/2005/blog/day-9.html

However, for me the simple work, Standing Room, is the most interesting – it is an upright block of ice, carved to the shape roughly of 1kg CO2.  It is a very clean, simple and crisp icon for climate change; it gives you the size and shape of the problem that we are creating for the planet, which also happens to be roughly the size of a human.  The sculpture is like carbon emissions man-made, and because it is in the Northern Polar region, it reminds us that the whole world is being impacted by our actions not just our own local regions or even just the extremes of the planet. 

Finally, there is an irony in that like the ice in general it is an impermanent work of art – it will be destroyed by the elements, whether more snow, wind, sun or global warming and so like the ice and other environments it will change with the elements thrown at it by the planet’s weather systems. 

We need to adapt to the changes and mediate our actions to reduce the potential scale of the changes, but are we even aware of the immediacy and closeness of the problem?

Autumnal Leaves Falling

Wednesday, November 4th, 2009

Autumnal leaves are falling everywhere.  They have hung on in there for quite a while longer as we have had a short spell of decent warm weather and very little wind.  But even so, nature cannot be stopped and even the delicate finger-like leaves of our wisteria have turned yellow and will soon have all gone until spring next year.

The River Skell at Fountains Abbey

The River Skell at Fountains Abbey

It’s a time of the year that makes you feel artistic.  I think perhaps the light is softer, making the edges of objects all fuzzy, rather than the sharp precision of winter and summer.   The smells are also old, ancient, the smells of decay; another year over.

Autumn Leaves

Autumn Leaves

I am reminded of a painting by Sir John Everett Millais that hangs in Manchester Art Gallery – “Autumn Leaves”.  John Ruskin wrote of Autumn Leaves that it was “the first instances of a perfectly painted twilight”.  I am not sure about the twilight but it does conjur up autumnal smells and sights.

In it, 4 girls stand around a pile of autumnal leaves piled up high – the 2 girls in the centre wearing deep black are Effie’s (Millais’ wife) 2 younger sisters and the others are local youngsters, Matilda Proudfoot and Isabella Nicol.  The setting is Annat Lodge in Perthshire, where the distant hills are a deep purple of twilight in the distance.

In the foreground there is a heap of papery fallen leaves, piled high having been brought there by the girls in whicker baskets.  Yellowish-green, bronze, red are the leaves, mimicked by the russet and deep purples of the younger 2 local girls as their clothes blend in with the colours of the season.  The youngest girl stares wistfully at the leaves and holds a chewed red apple in her hands.

There is a strong emotional intensity as these young girls stare out at us – it is twilight, the end of a year, yet they are just starting out.  The earth is perpetual cycle of renewal (spring) through to growth and beauty (summer) and ageing (autumn) before death (winter).  Then during winter, the earth is actively replenishing itself ready for another year of growth and death, in a perpetual cycle.

But maybe its more a time for poetry rather the visual arts; maybe poets are the more melancholic of the artists.

Recipe For Sweet Chestnuts Foraged At Fountains Abbey

Tuesday, November 3rd, 2009

We (that’s me and my 2 kids) have been enjoying a few walks this half term break – in the deer park at Studley Royal which is at the lower end of Fountains Abbey and at Brimham Rocks. 

Both are National Trust places and well worth the visit; in fact I reckon that Fountains Abbey must be one of the most beautiful places I’ve visited anywhere in the world and it’s packed full of history. 

You’ve got the beauty of a tamed natural landscape at the deer park with a small river Skell and seven picturesque little bridges (just where you could imagine trolls lurking beneath) while Fountains Abbey melds the formal landscape of early 18th century with the more natural, romantic-style landscaping around the ruined great Benedictine monastery, dating to the later half of the 18th century.  This site bridges the gap in English gardening from the formalised garden through to the more natural gardens of Capability Brown.

The leaves on the trees – chestnuts, oaks, beeches, limes – have turned to their autumnal hues – reds, yellowy-green, gold – and as they gently fall to the floor, they appear to gild the lush green grass.  

Fallow deer at Studley Roger

Fallow deer at Studley Roger

Fallow deer and red deer graze in decent sized herds throughout the deer park; we followed a small group of about 12 red deer along the higher valley banks of the Skell.  The stag had a magnificent set of antlers and would throw back his head every so often and utter their characteristic guttural bark, proclaiming his dominion over his small herd.

Along the way, we foraged amongst the leaves for sweet chestnuts.  These have a sea-urchin-like, very prickly outside, enclosing 2 or 3 little dark brown soft chestnuts.  The inside of the shells is amazingly soft to touch, just like silk.

Sweet chestnuts

Sweet chestnuts

We brought our small collection of sweet chestnuts home and have roasted them quickly in the oven.  This is a really simple process, stirring up feelings of the hunter gatherer deep inside my bones:

1.  Simply make small nicks/incisions in the sweet chestnuts
2.  Place on a baking tray in an oven pre-heated to 180oC
3.  Roast for about 20 minutes or until the shell is hardened and starts splitting
4.  Leave to cool for a few minutes, peel and enjoy

Carving Your Pumpkin At Halloween

Friday, October 30th, 2009

Carving a pumpkin is really quite simple and (dare I say it) quite satisfying to do.  Here is how we do it in the Steenbergs household.

Firstly, choose a decent sized pumpkin with a good area on the face for you to do the carving.  A too small front face will be hard to carve and be fairly curved in shape.

Next, either draw a pattern onto the pumpkin using a marker pen or get a stencil and attach this to the pumpkin, using either tape or drawing pins.  You can download stencils from the web or buy them from good grocery stores – we bought a set of pumpkin carving safety knives from Booths in Ripon this year which came with some stencils.

I then usually mark around the stencil using a pin or the end of a sharp knife to mark out the pattern.

Marking out the pattern

Marking out the pattern

Put a read newspaper onto the table you are going to use as this makes tidying up much easier.  Now, using a knife cut a circle out of the top of the pumpkin and remove the top lid. 

Next, using a spoon and your hands scoop out all the seeds and the fibrous inner gunk.

Scooping out the gloop

Scooping out the gloop

Carefully and patiently cut out the pattern that you have marked out or drawn on the front of the pumpkin using safety knives if you’ve got them.  I use what looks like a slightly deadly array of pumpkin carving knives, sharp kitchen knives, metal skewers and bamboo skewers to cover all the possible bases while chopping away. 

Finished sea monster

Finished sea monster

The key thing is patience and perserverance.  Sometimes you also need to put your hand inside the pumpkin to give it further support as you are carving away as in the past we have broken off the more delicate bits of teeth or broomsticks and then have had to do emergency repair work using wooden toothpicks to put pumpkin flesh back onto the pumpkin!

As with all things in life, pratice makes perfect so every year you do it the better you will get.

Recipe for Roast Pork With Apple Sauce

Sunday, October 11th, 2009

It’s that harvesting time of the year, with the trees turning a golden brown and the fruit fulsome on the trees.  I picked an armful of windfalls from our garden and took them inside to make apple sauce to have a with a delicious joint of pork that we had.  The joint was delicious – slow roasted with roast potatoes, home-made apple sauce and carrots with broad beans.  This is how I made it.

Ingredients

1.4kg free range pork with thick covering of skin & fat
6 decent sized cooking apples
1tbsp orange juice
2 Fairtrade cinnamon sticks
1tsp Fairtrade ground nutmeg
3 – 5tbsp Fairtrade caster sugar, to taste

To prepare the pork joint, score through the skin but not all the way through the fat, say about 0.5cm.  Then repeat this every 0.5cm across the skin.  Next rub 2 teaspoons of sunflower oil over the surface and liberally sprinkling it with sea salt; massage the sea salt into the skin and set aside.

I follow the method that Sophie Grigson used in her fabulous book “Meat” which says that you cook at 180oC for 30 minutes per 500g plus an extra 20-30 minutes at the end for safety.  This should cook the joint perfectly and give you a good crunchy crackling; it certainly works for us, but the key is the skin & fat on the outside and how you prepare it.

As for the apple sauce, I peeled, sliced & diced these and bunged all of the ingredients into a heavy pan with a lid on.  I cooked this at a low-medium heat for 20 minutes.  I took out the cinnamon quills, then pulsed the apples to a fine sauce and served this cold.

I served all of this with roast potatoes and the vegetables.

You should buy the best quality pork you can find, as the classic supermarket meat is tastless and full of water.  Free range or rare breed adds a lot of flavour that seems to be missing from the bland kit that the big shops sell.  Try your local farm shop or a mini-multiple like Booths.