...there's both eatin' and drinkin' in it

Month: February 2014

Spud Sunday: Promoting The Spud

Sure it never rains but it pours. And while that old adage could be applied, literally, to the winter we’ve just had, over the past week, it has also been true of life in the spud lane.

It includes the clip above, for a program which will see me passing across the nation’s TV screens on Mon. Feb 24th (and more of that anon), but it started last Tuesday, with the I.F.A.’s National Potato Conference, and continued with a flurry of media reportage over the following days. Though, sadly, I could not attend the conference myself – there was the small matter of the day job, which keeps me in the spuds to which I have become accustomed – I think that the essence of what was said at the conference echoed the same event two years ago: we need to tackle falling levels of spud consumption and do what we can to promote the potato (because, y’know, it’s a damn fine thing to eat, as things to eat go).

The latest development in this respect is a commitment made by various interested parties – the Irish Potato Federation, the Irish Farmer’s Association and Bord Bia – to prepare an application for EU co-funding to support a €1M potato promotion campaign over the next three years, which will reflect the potato’s versatility and health benefits and, if all goes according to plan, stimulate long term consumer demand for spuds.***

*** A note to any spud officials reading: am available for potato promotion and generally bigging up the spud, and for a lot less than €1M too.

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Spud Sunday: Slow Spuds

We can get so blasé about food these days.

Bread or beans or beef or bananas – from the bleurgh to the bon appetit – it’s just stuff we eat, right?

And when things are a bit Mother Hubbard, we can nip to the supermarket, grab a takeaway or use our nearest ‘net connection to hunt and gather without leaving the couch – point, click, sorted.

So it’s easy to forget that food takes time (beyond the delay between order and arrival of your 16-inch pepperoni special, that is). If you cook, and you do so from scratch rather than bunging a few bits in the microwave, the time-in-food-out equation starts to look different, with more time spent often balanced by greater value placed on the end result; even more so if you grow or rear any of the food involved (spend months defending your patch of green from garden invaders and you savour the survivors greatly). It’s the kind of premise on which the Slow Food movement was built and which gets GIY-ers going in their gardens.

Daves All Blue Potato

Dave Langford’s All Blue Potatoes on show at last year’s Potato Day at Sonairte

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Spud Sunday: Remembrance of Spuds Past

And all from my cup of tea.

So ends the ‘Madeleine episode‘ in Marcel Proust‘s novel, Remembrance of Things Past, where, upon having a bit of cake with his cuppa, the bould Marcel is put in mind of an earlier cake at an earlier time, and waxes lyrical and long, over the seven volumes that it takes him to complete the novel, on involuntary memory – those things that trigger recollections without conscious effort. (***)

Tea and cake

Ok, so it’s not a madeleine exactly, but it was a spot of tea and cake
that transported Proust to times past.

Now if you are curious as to how I plan to get from Proust to potatoes – and I did wonder about that myself – do bear with me. It will take a lot less than seven volumes, and it also starts with a cup of tea.

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