Comments on: Take it slow at MUMU Grill, Crows Nest

By: SydneyCider

SydneyCider — Sun, 19 Jul 2009 12:19:37 +0000

Jamon is unbelievably good, but perhaps more suited to a Slow Food evening held in Bercelona... SydneyCider’s last blog post..Red Wine Wagyu Beef Roast with Beetroot Puree and Mustard Leaves

By: lili

lili — Sun, 19 Jul 2009 08:21:35 +0000

Arwen from Hoglet K: Yes there is lots of non-organic chemicals that go into the production of livestock, and the actual animals get dipped in pesticides too (though I’m sure they have lessened the harmful effects of these slightly, since they used to use DDT for it!) Im glad that my post got you thinking

Craig: One reason for consumers to demand organic is that they know they can trust the producers are doing what they claim as the regulatory body enforces the rules. But just being organic doesn’t automatically mean that they are sustainable, of course.
Thanks for the information about the farmers, much appreciated.

SydneyCider: Agreed! You make some great points, and I never actually thought about the jamon in those terms, probably because it is undeniably delicious!

By: Take it Slow, Mumu - Crows Nest, Sydney | Here Comes The Food

Take it Slow, Mumu - Crows Nest, Sydney | Here Comes The Food — Mon, 13 Jul 2009 14:55:49 +0000

[...] Lili (Pikelet & Pie) [...]

By: SydneyCider

SydneyCider — Wed, 08 Jul 2009 09:23:32 +0000

Mostly, speaking to the farmer will give you an idea of their farming practices, and some of them follow organic practices without certification, as Lili said, it is a long and difficult process. Organic farming is without doubt better than conventional. Organic food doesn't always taste better. It depends on the variety of the produce, the growing conditions, the shipping and handling, how long it has been since it's been picked. A ripe conventionally grown tomatoe will taste better than an overripe one. But, putting food miles aside, and I'm reffering to getting the product from the farm to your plate, organic farming practices are undeniably better for the farm/environment. Organic pest control rather than chemical, usually better water saving practices, tastier varieties, heirloom varieties, varieties that taste great but havev thinner skins making it unsuitable for travelling, or ones that are too big or too small for supermarkets, ones that fell out of favour in the uninformed general consensus. Organic is great because it causes less soil erosion, and it uses crop rotation that doesn't deplete nutrients, organic fertilisers that don't pollute... I don't know where to stop. Now Craig, not to criticise, as the dinner looks great, but how does Serrano ham fall inline with the slow food movement's ethos of local and seasonal? Just a question, not an accusation. Are your kumatoes from Victoria? I've never tried them, how do they taste like? SydneyCider’s last blog post..Eveleigh Market and Eating Locally - Homemade Mayonnaise, Celeri Remoulade and Smoked Trout

By: Craig

Craig — Mon, 06 Jul 2009 10:59:53 +0000

Interesting post.
2B organic or not that is the question. Grahame Stone (Arcadia Salt Bush Lamb) does not go for Organic certification because it would mean drastically increasing the food miles the lamb has to travel ( to certified abattoir). Peter Clay is not certified as he sometimes uses fertiliser on the grass. I hope the night raises discussion about sustainability and health which is obviously doing. thanks for the interesting blogg. Craig (chefmumu)