If you were lucky enough to grow up surrounded by nature and wild spaces, you will know what it means to be able to roam freely as a child. Certainly that was my experience growing up, and a frequent supply of food was essential to fuel our long rambles. Consequently, we always had an opportunisitic eye open for anything remotely edible in the fields and hedgerows. This month I asked professional forager, James Wood, about his lifelong love affair with wild plants, developed since he was a child growing up in a country village, and how this led him to develop a professional qualification.
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The quality of the food we eat is critical to our health and wellbeing and supporting independent growers, farmers and producers is essential for sustainable living. This month I asked Gruffydd Rees, a beefarmer since 2010, why single-origin honey is so important, and what makes it taste so good.
Food fraud is big business. Generally, it’s the foods that we pay the most for that are most at risk of fraudulent practices. Foods such as coffee, olive oil, wine, and honey. While single-estate wines are not new there has also been a rise in independent specialist coffee roasters, offering beans from single-estate growers. Traceability is important, not only with regard to quality but to ensure fair prices and best practices, and blended products don’t offer that reassurance.
So when it comes to the honey you drizzle over your breakfast porridge, you want one that’s not only full of taste but is produced sustainably from a reputable source.
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Are you sitting comfortably? It’s story-telling time.
Tom Savano had time on his hands. As a business entrepreneur, he enjoyed the good things in life that he had worked hard to achieve. But, in time, Savano tended to avoid places where the affluent set gathered to party in summer, or rendezvous in winter.
Travelling for its own sake wasn’t part of his natural character. Living for experiences rather than to accumulate trappings he began to seek out new and authentic cultures.
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