Grass-fed or pastured meat and food from farm shops is expensive. Is that right? It may be slightly more expensive (for good reason) but if you want thrifty, nourishing food, take advice from cookbooks of your grandmother’s and great grandmother’s era. You may not have your own, so I mean metaphorically speaking, as traditional nose to tail cooking from these recipe books is well worth adopting. Don’t stop there though, as these are ancestral nourishing foods which have long been part of our diet. They are still revered by native people worldwide.
Find out more in my blog post for Ledbury Food Group. Try some recipes from my great grandmother’s cookbook.
Eat More Nose to Tail: Return of the Simmered Bone Broth
“A native African mother gives her baby it’s first solid food, according to local cultural wisdom. She offers up raw liver, which she has first thoughtfully chewed. People of the Sudanese/Ethiopian border also highly value liver. They believe that their soul resides in the liver, and that a person’s character and physical growth depends on how well they feed the soul by eating it. Indeed, liver is so sacred that it cannot be touched by human hands. This report was given by Weston A Price in the 1930s. He was a Canadian dentist and researcher of indigenous tribes and their approach to health through food.
Liver – this is just one component of nose to tail eating. Cheek, heart, liver, tripe (stomach), kidneys, blood, ribs, tail bone, trotters and more could be added to the list; depending on your tastes, of course. Although this is food we’ve long been eating…….”
If you’d like some bread or pottage with your oxtail soup, you may want to diversify your grains and revive traditional knowledge in your life.
If you liked this post, take a look at my book about sustainable food. It’s centred on a journey around where I live, but it’s relevant anywhere. And, it’s out now.
