The best meals we've eaten come from food we've grown or caught. Our Coq au Vin had carrots Bron dug out of our neighbour's veggie patch, herbs from our garden & home made stock. It was cooked on top of our woodburner.
The Coc au Vin included red wine from Australia, it probably travelled 4000km before we got it. We used some Henderson's bacon - probably from unhappy pigs in a feedlot. The butter we used probably came from a dairy that has contributed to river degradation. Who knows where the onions came from? It's a tough gig being rigorous about ethical, sustainable, healthy, cheap & accessible food.
I agree Andrew - it is hard being so thorough. I struggle too with heaps of everyday products - I feel like I always have to make trade-offs - just as you indicate here. I have such a giant garden that I could grow so much food in (and have previously) but so far this year, it sits there happily growing weeds. If I had more time I would grow my own onions... but i don't. This is great dilemma we could discuss at tomorrow's session.
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