Food

As usual I enjoyed Hugo Rifkind’s column in the Times today. His central point that fights, whether on Europe or Scotland or whatever, can’t be ducked forever and that complacency is fatal is all very sound. But that’s not what really caught my eye. No, I was taken by his reminder that Roger Helmer, Ukip’s sword-bearer in the Newark by-election, reckons that Indian restaurants are the only good thing to have come from immigration and I remembered that, gosh, Mr Helmer is hardly alone in thinking that. Pretty much anytime anyone writes about immigration commenters will chunter that it’s all very well for you swanky, hoity-toity media types to bore on about

There is so much to hate about massively successful TV series Masterchef that I have been glued to it for ten years. But then I always watch Nigel Farage when he pops up on TV, and even sit through that advert for Sheilas’ Wheels. But let me explain why I think Masterchef is so bloody annoying to me, a food-lover and enthusiastic cook. First there are the hosts, John Torode and ‘Mr Spanky’ Greg Wallace, and their parroting of puerile comments. You know what I mean: ‘Saltiness coming from the…’, ‘Sweetness running through…’, ‘Flavours of the sea’, ‘Tang of the…’, ‘ABSOLUTELY beautiful’. Then there is the question of John Torode’s upper lip: where

Do we really mean to kill investment banking, or are we trampling it by accident in a fit of righteous zeal? By ‘we’ I mean politicians, regulators and public opinion, and by ‘kill’ I mean rendering it unattractive or unviable for any shareholder-owned financial business except on the most limited scale — and as uncertain a career choice as, say, Liberal Democrat politics or freelance journalism. The announcement last week of a radical scaling back of Barclays’ trading and deal-making arm has stoked a debate that had been smouldering for some time; for background reading, I recommend recent articles by Philip Augar in the FT and Frances Coppola in Forbes.

Do you know where the chicken in your lunchtime sandwich came from? Where it lived and how it died? For most people, the answer’s probably no, so it might have been a surprise to discover that many restaurants, supermarkets, and even schools have been selling halal meat without labelling it as such. Of course there are people who will argue for both sides of halal. I can understand why people are so against it, as Melanie McDonagh explains in her blog. After all, slitting an animal’s throat while it’s still conscious isn’t the nicest way of doing things. But I’m not sure that halal – or even kosher slaughter, which

It doesn’t matter. It really doesn’t. At least not very much. The notion, apparently scandalous, that the Great British food market is being contaminated – sorry, infiltrated – by meat slaughtered according to traditional religious practices is the most #MiddleClassProblem of the year. I mean, you know it’s serious when Waitrose is in the dock. Waitrose! Now I can see that there is a case for requiring meat slaughtered without the animal being stunned to be labelled as such. But, as Melanie McDonagh concedes, the proportion of livestock slaughtered in this fashion is tiny. Perhaps 10% of sheep but only 3% of cattle and 4% of poultry. A reasonable person

Tufted carpets out, flavoured milk in. Canvas shoes in, take away coffee out. Last year we accepted spreadable butter, dropped round lettuce. In 2006 we let in the chicken kiev and waved goodbye to the baseball cap. Call me a foolish commodity fetishist but I love the Consumer Prices Index (CPI). I could happily curl up in bed reading these lists of goods that have (or haven’t) made it into the national shopping basket that is the CPI that the ONS use to track inflation. The ebb and flow of consumables (and rejectables) is as evocative and poignant as any literature could be. Reading the 2010 roll call, I almost found myself

How can we encourage children to be closer to nature, when 80% of Britons live in urban areas? This is the question that Michael Gove attempts to answer in his contribution to a recent pamphlet entitled ‘What the Environment means to Conservatives’. He writes, ‘One way we all interact with the natural world is through the food we eat.’ As a result, he wants to apply this thinking to education. He has already made cooking compulsory in schools for all children up to the age of 14 from next September. And his ‘School Food Plan’ aims both to improve the standard of school food, and to teach pupils about where ingredients

One of the more unpalatable news stories of the week was the survey by West Yorkshire councils that seemingly innocuous food was made up of all sorts of things that either weren’t what they claimed to be, or weren’t very much like food at all. It’s another sign of the food problems that this country faces, on top of food banks and poor diet. Recently, though, the food debate has become as poisoned as vodka made from antifreeze, with politicians using food banks in particular as a political football to prove their own points, rather than bothering to examine the complex problems behind them. But one of the MPs who