BC FOOD

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Jack Monroe
@BootstrapCook 5 years, 9 months ago 903 views

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I’m getting individual permission from everyone sending me pics of their food boxes in my DMs to repost them here but without identifying information because I try to be responsible with this large platform and there are ~children~ involved here.

Disclaimer done, now get angry.

Bexleyheath.

Kent.

No location given for this one, but the contractor is Harrison in this case, not Chartwells.

2 slices of ham, three slices of cheese, one pear, one apple, two bags of crisps. For one child, for a WEEK. Are they meant to only eat on Tuesdays and Thursdays or something?!!! Also pictured, the Govt legislation on Free School Meals for comparison.

And this. I’ve had a LOT of these as well.

Cheshire. Again, compare this to the Department for Educations own legislation on free school meals provision.

Blackheath. Chartwells again. For a five year old for a week. Lettuce has basically no calories, it’s crunchy water fgs, what are they thinking?! Compare and contrast to the Dept of Educations own FSM legislation on food standards and provision for free school meals.

Slough. Compare and contrast this to the DofEs own legislation on free school meal standards. Seems to be an awful lot missing here. But apparently these are ‘isolated incidents’? Nah.

Again I have hundreds of messages to work through here, don’t let them tell you this is isolated, I’m hearing from staff at the catering companies that this is STANDARD. #BringBackTheVouchers #ENDCHILDFOODPOVERTY

And another one. Two slices of clingfilmed ham. Half a piece of fruit and a fifth of a can of beans a day?!!!! Again compare to the DofE legislation on free school meals. #BringBackTheVouchers #ENDCHILDFOODPOVERTY

And other one. This is for two twelve year olds for a week.

Leicester. #bringbackthevouchers #ENDCHILDFOODPOVERTY

Midlands. #ENDCHILDFOODPOVERTY #bringbackthevouchers

And another one. Again school staff dipping in their own pockets to plug the free school meals gaps. #BringBackTheVouchers #ENDCHILDFOODPOVERTY

Have we had enough examples yet that they can’t say this is an isolated incident or do I need to keep going?!

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Apa aja manfaatnya?

Lanjut....

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We all need a lift & a distraction. This calls for a recipe.

Chicken with Preserved Lemon and Olives

Few ingredients, easy to throw together, this flavorful dish tastes as good as it looks.

👇

1/

INGREDIENTS

1 preserved lemon
1 fresh lemon for finely grated zest (optional) & 2 tablespoons juice
@ 6 tablespoons (40 grams) flour seasoned with salt & pepper
1 chicken cut in pieces or 2 leg/thigh sections & 2 breasts
A few tablespoons olive oil

MORE

👇

2/

1 onion, trimmed, peeled, chopped
1 garlic clove, peeled & chopped
½ cup green olives, soaked in cold water for about an hour
½ cup (125 ml) water
Salt & freshly ground black pepper

Cut the preserved lemon in half & then each half in 2 or 4 wedges. Set aside.

👇

3/

Finely grate the zest from the fresh lemon, if using (the zest is optional for a more lemony flavor) & then squeeze the lemon for 2 tablespoons juice. Set aside.

The olives should be soaking in water.

Place the seasoned flour in a plate or wide shallow soup bowl.

👇

4/

Pat the chicken pieces clean & dry.

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First broccoli cheese soup of the new year. I’ve made a pot almost every week since the pandemic started. Maximum comfort food.

I don't follow a recipe, I'll try to recreate what I do here.

3 heads of broccoli
1 onion
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Chunk up the cheddar and whiz it in the food processor. You want it to be little bits that will melt fast. I've tried using pre-shredded, but I think they put something in it to prevent caking and it makes a grainy cheese sauce.

Chunk up one of the broccoli heads and whiz it up.

Rough chop the remaining broccoli into bite size pieces.

Chop up the onion.

Prep the ingredients for the cheese sauce (two tablespoons flour, salt & pepper, mustard powder) in a little bowl so you can dump them in when needed.

OK, you want everything prepped ahead of time because the timing here is a little tricky (for me).

Sauté the onion in olive oil in a large pot. Once it's softened add your whizzed up broccoli (I like it to get a little toasted, I think it adds a nice flavor).

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This lunch is 500 yen ($4.80) at Sukiya, a Japanese fast food restaurant which belongs to a category with about three big competitors.

I love the aesthetics of this category and they’re under remarked upon.

I think people underestimate QSRs in terms of social utility, but Sukiya et al describe themselves as mission-oriented enterprises. I believe this is largely sincere, and goes back to the 60s and 70s, when the clientele was primarily manual laborers who had migrated to work.

Japan was not a rich nation at the time, and day laborers in particular were both unlikely to be able to cook for themselves and unlikely to have much of a food budget, and so the chains sprung up offering an honest-to-goodness cooked meal delivered in under a minute for cheap.

This heritage continued over the years, even after Japan became a much more wealthy nation, and these chains function as social support and dignity for folks in diminished circumstances.

They also are a wee bit of a cartel, and I appreciate the aesthetics of the cartel:

Back when I was first in Japan, in the mid 2000s, there was an increase in the price of beef.

And the heads of the three chains got together, and decided that the price of the basic beef bowl needed to increase, but given the economic circumstances how could they hold the line.

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I've been a @23andMe customer for a while, and have followed their ancestry updates closely.

All is more or less as expected....except for this bit about Native American.

The family is almost completely composed of Spanish peasants (from various regions) who emigrated, along with a massive wave in the late 19th-cent./early 20th-cent., to Cuba back when it was a booming economy (richer than Spain's) and worth emigrating to (Communism killed that).

Also, the native population of Cuba was annihilated early on---was the first place the Spanish colonized after all. Having a native background in Cuba would be like having the same in, say, Massachusetts, particularly if you're (say) mostly Irish. Just really, really unlikely.

(Note: the North African/Arab background is less mysterious. The Iberian peninsula was part of the Muslim world for centuries. It would be odd *not* to have some Arab/Middle Eastern background coming from Spain. Given the family is mostly from Northern Spain, it's small though.)

I have a Spanish passport, have been back to the ancestral villages in Spain, seen the church where my grandmother was baptized, my grandfather told me stories about growing up as the child of Spanish colonists in rural Cuba. The native bit just clashes with all the family lore.