Food Campaigns
This may seem like a strange thing to find on this blog which for the most part concerns itself with the making of home-made preserves but there are a few aspects of food in general which should perhaps no longer be hidden, particularly in the production process. This page therefore is just here to make you perhaps think about some things and consider a change in the face of ethical food shopping and consumption. I am of course all too aware that if I were to follow every ethical principle, I would not eat any meat, drink any milk, not drive my car, not fly on holiday nor should I drink beer as some beers contain isinglass taken from fish bladders. The phrase 'choose your battles' is how I approach this, however and I remain open to criticism.
SALMON
On a recent British Saturday morning food show called Saturday Kitchen, a comment was made about farmed salmon and how it is having a hard time at present. My interest being piqued, I looked further into it and quickly became very shocked at how farmed salmon is produced. Prue Leith has also had a campaign against it. I can't remember the last time I was so visibly moved by what I read. We are now boycotting salmon which is a real shame as we have loved it but the ethics of production simply cannot be ignored. Our attention is now being directed to Chalk Stream Trout which is far more ethically produced and sustainable. Due to its' popularity, I have no doubts that the salmon industry is hiding the truth....
FOIE GRAS
One of the cruellest foods ever produced whereby duck sand geese are force-fed until their livers swell up to ten times their natural size, with a fat content of more than 50%, known as ‘gavage’. Birds are restrained and tubes pushed down their throats through which they’re fed a high-starch diet made of corn mash or boiled maize – sometimes several times a day. This process typically lasts from 12 to 21 days, after which the birds are slaughtered. In addition, many ducks and geese are confined to cramped cages or pens, unable even to stretch their wings.
https://www.rspcaassured.org.uk/blog/foie-gras
SHARK FIN SOUP
Fishermen routinely slice fins off captured sharks on deck and discard the conscious, helpless animal back into the water because the fins are far more valuable and take up less storage space than the whole body. Unable to swim effectively or push water over their gills without fins, mutilated sharks sink to the bottom and suffer a slow death by suffocation or bleeding.
https://www.sharks.org/massacre-for-soup
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