A Year in Chicken Soup - Avgolemono

chicken soup rightHattie  Garlick 1

 

A Year in Chicken Soup


A new series by Hattie Garlick


AVGOLEMONO

 

The first lesson of chicken soup club is this: you do not choose your chicken soup, your chicken soup chooses you.


As soon as I announce my plans to cook a different incarnation of the classic comfort food every month for a year, the Chicken Soup Conflict erupts. “My grandmother's Jewish penicillin is THE best!!!” emails a vague acquaintance. “Mexican chicken soup! Which other country actively encourages you to take both chocolate and tequila with your cure?” texts a friend.  (read on)


 
Jonathan Meades and Matthew Fort

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The collective knowledge and wit of Matthew Fort and Jonathan Meades make this conversation one to savour! The iconoclastic Jonathan Meades is often considered to have been the best of all food critics during his tenure at the Times, and is still regarded by many as supreme.  Meades airs his trenchant and outspoken views about today's chefs and the food scene generally. He cites RADA,  "the Sandhurst for chorus boys", where he trained as an actor, as the place which instilled in him a lifelong discipline and, one suspects, his disdain for the pretentious.

 
Loch Fyne

 

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In the late 1970s Johnny Noble, laird of Ardkinglas, and marine biologist Andy Lane succeeded in growing oysters in the waters of Loch Fyne.  From the humble beginning of a roadside stall by the shore, the venture grew and grew. Although smoked salmon has overtaken oyster production, Loch Fyne oysters are  eaten in restaurants throughout the land and even as far afield as Hong Kong. A group of businesses has developed based on the principles of good food, sustainably sourced and simply presented by people who care.  Andy Lynes interviewed Virginia Sumsion, Marketing Manager for Loch Fyne and niece of founder Johnny Noble.

 

 
Kitchen Essays by Agnes Jekyll
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Agnes Jekyll (1860-1937) was the supreme hostess:  her house was described as "the apogee of opulent comfort and order without grandeur, smelling of pot-pouri, furniture polish and wood smoke".  Helen Garlick reads a few of her favourite extracts...
 
Food Scavengers

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Ever wished that you could cut down on your food bills? Artist and activist Spring Exprit (Eugenia Beirer) may have the answer. Call it Dumpster Diving, Skipping or even Freeganism - on the face of it “food salvage” is simply the practice of retrieving and eating food that others have thrown away. But it goes much deeper than that, calling in to question the workings of the entire capitalist economy. Oh, and it’s a heck of a lot of fun too.

Hattie Garlick visited New Covent Garden Market with a group of novice scavengers to learn the tricks of the dumpster diving trade. Click More below to watch her video.

 

 
GM Foods Debate (London)

Vivian MosesDiane MontagueINTRODUCTION TO GM

Here is the first of a series of interviews and debates on genetically modified (GM) foods.

Agricultural journalist and author, Diane Montague, interviews Vivian Moses, Visiting Professor of Biotechnology at King's College London, and the resulting discussion sets out what GM is and what the major issues are. It is a fitting introduction to the discussions which will follow.

Next up will be Professor Jonathan Jones, FRS, head to head with Peter Melchett, Policy Director of the Soil Association.  We will follow up with  a round-table discussion with Professor Cathie Martin of UEA, Rupert Read of the Green Party and Dr. Charlie Clutterbuck of City University. As a policy to ensure no editorial bias, the debates are unedited. They have been broken in parts but that is purely for ease of watching as each one runs over an hour. So, anyone looking for quick soundbites should go elsewhere.

To our knowledge this is the first and only such series of debates and is intended to be a permanent record of something that affects each and everyone of us.

Watch video


 
GM Foods Debate (Audio Broadcast)

GM Food Debates Audio Broadcast

The GM Foods Debate continues...

In a wide ranging and informative discussion, Michael Summers, an independent consultant specialising in plant breeding and biotechnology with more than 40 years international experience in the sector, talks to John Shrive about plant breeding and genetic modification.

Listen here

 

Featuring EGGS in Movies...

 

The  French director Claude Chabrol takes his food very seriously. Even the humble fried egg must be cooked perfectly in "Inspector Lavardin".

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Audrey Hepburn learns how to crack an egg in a scene from Billy Wilder's frothy comedy "Sabrina".

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Alfred Hitchcock's wicked sense of humour is at work again in"To Catch a Thief".

the_ipcress_file Michael Caine as Harry Palmer, the spy who can whip up a perfect omelette, in "The Ipcress File".

... and other places

 

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The Perfect Egg by Aldo Buzzi is an excursion into the food that has obsessed, provoked and intrigued the author through his life. Rupert Baker reads an extract, admittedly on the subject of overcooked spaghetti, here. "Go to work on an egg",  the 1957  advertising campaign featuring Tony Hancock.  The eight ads were banned from being shown again for the 50th anniversary in 2007 as 'they did not suggest a varied diet'. Enjoy them here.