Embracing seasonal eating isn’t just an attempt to reconnect with nature. It’s one of the simplest ways to radically improve the quality of your food. And by default, you’re reducing grocery bills, packaging and food miles, all whilst supporting local farmers. That’s because seasonal food is fresh, local food. The type that our grandparents, and indeed all our ancestors, thrived on.
This post is part of our Traditional food tour through Europe.
We’re still in Frankfurt, Germany.
Thanks to the dwindling food culture – the price of convenience for our parent’s generation, we’ve really lost touch with eating this way. Most Australians shop predominantly at their local supermarket instead of markets or farmgate stalls, as is the norm in Europe. There’s certainly more of an inherent understanding over here, that all foods, including meats, have a season.
Did you realise that nose to tail eating, the art of consuming the whole animal, has been a common practice in every traditional culture? It’s something I take any opportunity to wax lyrical about and for good reason. Organ meats are the most nutrient dense food group and eating nose to tail is quite simply, the only way to achieve a balanced nutritional profile as a meat-eater. Let the renaissance begin!
Brains are enjoyed across the world and are considered a nourishing food. African, Chinese and Indonesian folk happily feast on the grey matter of monkeys, goats, pigs, cows, squirrels and horses. In India, Bheja Fry and Maghaz Masala are popular goat brain recipes available throughout the country. When in Mexico you may try some tacos de sesos, or in France, cervelles (lamb brains) are a prized ingredient in many gourmet dishes.
Traditional cultures trusted the principle of...