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Tag: GM foods (Page 1 of 2)

Spud Sunday: Salt, Butter & Scratting Spuds

If there’s one thing I have learned about spuds over the past 6+ years, is that there’s always some new spud thing to learn.

Be it natural curiosity, or because – slowly and imperceptibly over time – I have become attuned to spud wavelengths, or because others, knowing my predilection for all things potato, pass snippets my way, there is, in my head, a steady accumulation of spud stuff. The recent few months – though they may have been largely quiet on the blog front – have been no different.

There was the friend from Mayo who, a while back, asked me to give him a call, if I were not “too busy scratting spuds.” When I rang later, he explained that in the ’70s – and, I’d imagine for many years before that – when farm workers from the West of Ireland would travel to England for seasonal work, locals would say that they were “scratting spuds in Scunthorpe.” Scratting meant digging potatoes by hand – not to be confused with apple scratting, which is the process of grinding apples up before fermentation into cider – but technology and the times we live in mean that “scratting spuds” is a phrase – and an activity – that has fallen into disuse.

Evacuees

Scratting spuds:
WW2 evacuees on a farm in Pembrokeshire, digging potatoes the old-fashioned way, circa 1940
(public domain image from wikimedia commons)

On the other hand, modern times have brought us new ways, not just of harvesting, but of growing potatoes and of bending them to breeders’ wills. An article in the Observer last October told of a Dutch project – winner of an award under the USAID Grand Challenges for Development initiative – which is investigating the possibility of using salt-water to grow potatoes (and other crops).

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Spud Sunday: The Blighty Spud

I do apologise. This is long and – for a spud sunday – it is somewhat late, but the gnarliness of the subject matter made it so. Spuds can get quite weighty at times, but I do love ’em all the same.

1. Three large bottles of Bulmers cider.
2. One 12-pack of Tayto crisps.
3. One box of Rennie’s indigestion tablets.

That’s what the ladies ahead of me at the Centra supermarket counter were buying around teatime on a Saturday evening. I presumed – and who amongst us can resist passing judgement on our neighbours’ shopping baskets – that it was the anticipated ingestion of items one and two that (hic!) had lead to the need for item three. Welcome to a little slice of modern Irish eating.

GIY Gathering

I was on my way home from a day spent at the GIY Gathering in Waterford – the 5th annual conference of the ever expanding Grow It Yourself movement – and was trying to decide what I made of the day, including the closing panel debate which dealt with the rather weighty question of whether Ireland needs GM potatoes (a subject worthy of carrying its own public health warning: this may hurt your head and you may find certain aspects hard to swallow and/or digest). I eyed up the Rennie’s but decided that it was going to take something a bit stronger to cope with the assimilation of it all.

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Spud Sunday: Truly, Madly, Daily

A week in the life of a spud blogger, aged 3¾ (in blog years, that is - age in spud years not admitted).

Monday

Started the week by consuming a large quantity of Sunday's garlic mash. Eating one's way through substantially-sized mounds of potato is what you might call an occupational hazard (or not, depending on your appetite). I'm sure it's good training for something. Typed "world record potato eating" into Google. Reckon I could take these guys, easy.

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