Subscribe to Gareths Blog
Category Archives: food politics
‘In Search of TASTE’
I’ve some big news to share with all – and especially those who doff their hats to Blue Collar Gastronomy and have followed my writing these past two years since I kicked off in an icy Pont de Vaux (Bresse) … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food Scams, Food travel, Ingredients, Memories, Nature, No Compromise Shopping, Techniques, Terroir, The Food Business, Traditions at Table, True Innovation, Wine Making and Viticulture
Tagged 'In Search of TASTE', 'The Art of Eating', Blue Collar Gastronomy, British Media, Columnists, Food Writing, Gareth Jones, Keith Reeves, Savennieres, St Chinian, Wine writing
7 Comments
First in Britain – ‘Le Grand Maitre’ at Our Table
A text message pings in from Arnaud, a guy I’ve never met – “meet me on Smithfield Market in the morning at 06h00″ he wrote. Arnaud visits London once a month to look after the affairs of Loué, my favourite poultry … Continue reading
Posted in Alcohol, Alliums, Blue Collar Gastronomy, Brassserie Lipp, Capon, Caponisation, Cazuela, Chicken, Fonds and Jus, Food Influencers, Food Marketeers, food politics, French Markets, French Regional Foods, French supermarkets, Guinea Fowl, IGP, Label Rouge, Pigeoneau, Poulet, Poulet Fermier, Poulet Fermiers, Risotto, Salad, Simple Food, Stocks and Stock Making, supermarkets, Terroir
Tagged Bastille Day, Blue Collar Gastronomy, Genetically Modified Foods, Henri IV, Hybrid Chickens, Jasnieres, July 14, LDC, Le Gout, Le Mans, Loue, Maine et Loire, Monsanto, Pays de Loire, Poule au Pot, Poulet Roti, Quatorze Juillet, Sans OGM, Sarthe, Savennieres, Smithfield Market
2 Comments
Chicken News. ‘Eggs on Legs’ and More
‘Could try harder’ was a repeating phrase in my school reports. It applies to the +£1 billion pa British chicken business too. Where some are trying specially hard, others patently are lagging behind. At risk of appearing to over-simplify, let me explain … Continue reading
Posted in Alcohol, Blue Collar Gastronomy, Chicken, Food Marketeers, food politics, Food Scams, French Regional Foods, Great Chefs, Guinea Fowl, Hen's and Bantam's Eggs, Ingredients, Label Rouge, Perfect Eggs, Poulet, Poulet Fermier, Poulet Fermiers, supermarkets, The Food Business
Tagged AOC Bresse Chicken, Campylobacter, Eggs on Legs, Food Standards Agency, Genuine3 Free Range, GMO Free Diet for Chicken, Label Rouge, Listeria, Loue, Normandy Chickens, Poulet de Bresse, Poulet en-roule, Poulet Fermier, Pure Breed Chicken, Red Tractor, Salmonella, Which? Magazine
4 Comments
Better No Egg than a Poor Egg
Headlines and news reporters blast out about the price hike for fresh shell eggs. Food manufacturers claim they are ‘worried’ about the rising price of liquid egg. Hype and more hype – and nowhere close to what they’re doing with petrol … Continue reading
Wish List 2012. This Boy’s Up for Hire.
I could go a bit crazy at this point. Why, because I want everything I wish for to come about. Believe in it enough they say and it will happen. So I am believing myself into each of the situations set out … Continue reading
Posted in Archaeology and Food, Bauhaus, Blue Collar Gastronomy, Food Influencers, Food of the Ancients, food politics, Food travel, French Markets, French supermarkets, Great Chefs, Ingredients, New Chefs, Nonna's Cooking, Norway, Origins of our food, Real Italy, Simple Food, Southern Italy, Spanish Cooking, Terroir, The Food Business, The Moors, Wild Food, Wild Funghi
Tagged American Newspapers, Anthony Bourdain, Blue Collar Gastronomy, Food from the Baltic and Germany's Countryside, Iran (Persia), Lebanon, Les Halles Cookbook, Middle Eastern Cuisines, Monocle, Southern Italian food and cooking, Syria, The Spectator, Yemen
1 Comment
Blue Collar Gastronomy
I have talked much about my mission to establish Blue Collar Gastronomy as a way of life. It is a vision and mission entwined. My simple thesis is that good food, cooking and eating are the absolute birthright of everyone who … Continue reading
Posted in Blue Collar Gastronomy, Chicken, Food Influencers, Food Marketeers, food politics, Food Scams, French Markets, French supermarkets, Ingredients, No Compromise Shopping, Simple Food, supermarkets, Terroir, The Food Business, Traditions at Table
Tagged Blue Collar Gastronomy, Blue Collar Gastronomy.com, Carlo Petrini, Gastronomy for All, No compromise shopping, Outreau, Slow Food Origins, Terre Madre
Leave a comment