A Fine Kettle Of Fish

The times they are a-changin. As I began to type, this sentence just popped into my head out of nowhere. I momentarily pause to remember who said this? Creases appearing on my forehead, but it doesn't help bring forth the answer. Yes, I'll probably Google it later, but for now it seems fitting when I'm poised to discuss the vegetarian movement. The definitions of being a veggie are changing, which for me is proving rather unsettling.

The future of food is modifying our landscape, but I hesitate to claim it's for the better. The same is true too of the vegetarian movement. Yes, we need to re-think our food, but I'm not sure I agree with the meat-free and fish-less strategy. Meat-shaped flavoured patties, chicken-style chunks, mock mince, and ready-made meals have taken over the veggie cook-chill cabinet. Be a veggie and still enjoy the taste/texture of meat. You won't even notice the difference. It tastes just like the real thing! These are some of the statements you might hear said. Has being veggie ultimately come down to consuming packaged, meat-free foods? These products have their place. Yes, they help to reduce animal suffering and global environmental issues, but I hate to think these now define vegetarianism. I'm not going to lie. I do consume meat-free products if I'm aware I haven't met my protein quota, but it's rare. A block of tofu usually my saviour. I confess I had an inward whoop of delight when I saw Quorn's fish-less fingers and cakes. I read the ad, fish without the fish-in! and followed this with a groan. Aren't Quorn just cashing in on the lately concerned pescetarian market? New veggies often take a gradual route from reducing meat, to eating fish, then turning to meat-free alternatives. I like to keep-up-to-date to offer advice, so may test out the range for research purposes.

Overall, I'm concerned a modern vegetarian's reliance on this meat-free and fish-less life of convenience could be unhealthy. As a collective group, I want us to actively promote a veg-full diet, and not switch to endorse emulated meat. The term “veggie” to me implies just that - plenty of veg, as well as beans and lentils. A plate of meat-free and two veg doesn't quite live up to this label. We're in a fine kettle of fish as they say. Another classification coming our way. Let's have the debate with the right to reply. All those in favour say aye.

What If Reading The Small Print Is Not Enough?

As any vegetarian or vegan will tell you in choosing this life you have to develop a fine art of reading labels. Unless a product's been stamped with the Veg Soc Approved logo, its contents can be at best dubious and require careful scrutiny. This adds precious time to the weekly shop. Not so much supermarket sweep, but a squinting contest of peering at the back of tinned cans and packets. Is it any surprise I'm now short-sighted!

After years of practice, I thought I had this honed this essential skill, but I've recently discovered a loophole. Some food manufacturers it seems are employing a profits-to-charity technique. This should makes us feel extra good about buying, but what if the charity is not suitable for vegetarians? I'll give you an example. Red Lion Foods, a producer of cooked meats, tinned foods, including vegetable soup, bread, dairy and rice, donates its post-tax profits to support recovering soldiers. One of its beneficiaries is Fishing For Forces. A charity providing therapeutic fishing days for soldiers returning from operational duty. I don't have a problem supporting our forces or those recovering from war injuries, but as a veggie I don't want my money to go towards such activities. I found this minor detail out through media publicity, not from the label on their goods.

You may think I'm being petty, but am I? It depends on your principles. For some it will be an issue. Judging products by ingredients for their suitability has been usurped. I personally don't want my purchases to be associated with anything I regard as unnecessary animal cruelty. Buy Veg Soc Approved products only you might argue, but this is easier said than done, and no this isn't a swipe at the society. Products approved are not 100% accessible in all areas. It's like playing a game of hide and seek, or as I've renamed it high and low. A joy to find a product hidden in an most inconvenient spot along the in-store shelves.

This charity initiative poses an unseen threat. Products, such as those mentioned above, should come stamped with a Warning: Post-tax profits donated to not suitable for vegetarian causes. Veggies buyers, be aware and research your food!

Trophy Kitchen

The kitchen, still the hub of the home and a room for culinary adventures. In my naivety I presumed this too was everybody else's view, but I stand corrected. The trend now it seems to prize its non-function ability and fill the space with expensive kitchen wizardry. Surfaces kept so pristine you could eat off them. Appliances primarily used as a mirror. The kitchen, a highly prized decorative feature. Still a room in which to gather, but to actually cook would be unthinkable. The kitchen, the place to be. To eat heated up microwave food and takeaways, but the room itself to largely remain spotless and untouched. This idea has somehow spread like a contagious disease. I'm sure you've heard of the virus: Designer Kitchen, and caught the bug too.

I'm baffled by this trend. The kitchen admired, but not used. I was unable however to escape from the Designer Kitchen's grasp. Moving into a new build over two years ago, the kitchen came complete with integrated appliances, which if I'm honest I do prefer. I hate shopping for white goods, but it also has its drawbacks. The fridge-freezer's so large I cannot hope nor do I attempt to fill it, and it's impossible to defrost. The dishwasher I never use preferring to wash all my used plates, pots and pans by hand. I find it therapeutic. Other than a kettle, electric hob and oven, it's free from any new fangled gadgets. Okay, so I have a hand-held blender, if you really want to be pedantic. The kitchen is my working space. A practical space to get creative, and let's be honest a little dirty. Sauces will splash and hands will get mucky. Cooking's never been sold as a clean business.

My overriding concern that we're becoming dependent on a convenient lifestyle. Fast food,microwave meals, and ready-prepared ingredients increasingly churned out, or a gadget to do the job. What has happened to our basic kitchen skills? Product ranges in supermarkets making it clear we can't or won't chop onions, peel potatoes or carrots. The kitchen can be the heart of the home, but without the expensive gadgetry. All it requires is a clean pair of hands and the bare essentials, like a good chopping knife, or potato masher. Elbow grease is what makes the kitchen a trophy, not a nation of lazy cooks.