Have you seen those little blue stickers on the packs of eggs recently? The ones telling you that hens have been temporarily housed in barns? It's because there's been a bout of Avian Influenza (AI), a disease that's bad news for the chicken population of the UK so they're all being kept indoors to prevent it spreading and these stickers are part of that process.
A few weeks ago somebody on Twitter was questioning whether it's right to carry on buying these eggs, if the hens are no longer free range. It's a good question, and not a very easy one to answer. I also realised that many people might not know the difference between barn eggs and free range eggs, so I've written this post to spill the beans on how the 35 million UK laying hens spend their lives. After reading this, you can make a decision on
Young British Foodies.
Every year, there’s an awards ceremony dedicated to the grassroots talent in the food industry, the unsung heroes and the up-and-coming visionaries in the food world. These awards celebrate the people who are really, really into food, but haven’t received the recognition they deserve yet. Let’s call them foodies (despite my disdain for that term) because that’s what the awards are called, the Young British Foodie awards, or YBFs for short.
Entries for the 2017 tranche of accolades has just opened, anyone can enter into the various categories, from foodservice, via alcohol to food writing or social media sharing, on the YBFs website.
As a celebration of these awards, I want to share my 2016 entry. I’m positive it only narrowly missed being a finalist, at least that’s what I like to tell myself. I hope you enjoy it, while I get on
I'd like to begin this post by apologising to any pescetarians, vegetarians or vegans who might be reading this blog and disagree with the killing of animals. The content of this post is trying to understand my feelings around exactly that issue - the killing of animals - and whether I am comfortable with the process of getting meat from field to fork.