Posts Tagged ‘local’

Halloween comes to Malta

October 29, 2011

So Halloween has come to Malta big time.

Up till a few years ago you would perhaps hear of a Halloween party here and there among university students or other groups where there were a few individuals visiting from the  USA. But nowadays the shop windows and shelves are full of Halloween paraphernalia. I have even seen specially designated crates in supermarkets and local corner shops with bagfuls of packaged trick-or-treat sweets.

So why am I writing about this?

As a Home Economist…

I feel this sharing of special holiday rituals is something which helps us appreciate each other’s cultures and also enriches our life experiences.

I also think this is a great opportunity for children and young people to be creative; perhaps designing their own original costumes and producing them by reusing materials available at hand; or carving out pumpkins and other fruit or vegetables to make their own special lanterns.

I am afraid that the commercialisation of this holiday event is really rampant and that perhaps it could lead to overspending on items of limited lasting value. How many children will want to wear the same costume the following year, or still be able to wear it size-wise? (Of course costume-swapping could be an idea to consider.)

As a Maltese Home Economist…

I think it’s good to see Maltese children and youth finding another opportunity to get together and do things as groups; also getting some physical exercise  by spending a few hours touring their neighbourhoods on foot, or dancing away at some organised party.

I am concerned however that this will become yet another occasion for children to overeat and store up on lots of sweets and high-sugar, high-fat foods as they go round trick-or-treating. (See this blog post and video from US Nutrition Educator Connie Evers on trying to offer a healthier trick-or-treat experience to children: http://truthonhealth.org/blog/2011/10/18/guest-blog-connie-evers-cast-a-healthy-spell-on-trick-or-treaters/;
http://www.katu.com/amnw/segments/132794868.html)

I am also concerned that Halloween is stealing away from the focus on our local traditions related to this time of the year.  Apart from the religious rituals attached to Jum il-Qaddisin Kollha (All Saints’ Day, November 1) and Jum l-Erwieħ (All Souls Day,  November 2), I am also thinking of the folklore and food associated with these feasts.

I commend the confectionery shops which have continued to produce the traditional All Souls Day sweet – a bone-shaped almond paste-filled pastry called Għadam tal-Erwieħ (Souls’ Bones). Symbolically, they were meant to encourage Christians to remember their deceased loved ones and friends and to pray for the souls of the dead who were not yet in paradise.

I also commend any organisation, company or catering outlet which is trying to revive awareness of the All Souls Day Minestra tal-Erwieħ (Souls’ Minestrone) and Ħanżira tal-Erwieħ (Souls’ Pig); two dishes which were meant to encourage generosity with the poor.

On All Souls Day, Franciscan priests used to set out huge pots or cauldrons in the town and village streets and the locals could add any vegetables they had available at home. Eventually, these pots were placed over a heat source and the Minestra tal-Erwieħ was cooked. This soup was then made available to the poorer residents of the
locality.

Il-Ħanżira tal-Erwieħ was another charitable tradition. A few weeks prior to All Souls Day, one of the wealthier village or town residents would buy a pig, tie a little bell around its neck and let it loose in the neighbourhood.  People could hear the pig approaching from inside their homes and would go out and feed it. On All Souls Day this fattened pig was captured and slaughtered. The pig was then cooked (often roasted) and also shared with the poor of the locality so that they would be able to have some meat.

IDEA! Maybe the Borża ta’ San Martin (St Martin’s Bag) tradition could become our day for Maltese children to go trick-or–treating. On the feast of St Martin, celebrated each year on November 11, Maltese children traditionally receive a bagful of nuts (e.g. walnuts, hazelnuts, chestnuts), dried fruit (e.g. figs), a special sweet
dough bun (Ħobża ta’ San Martin) and seasonal fruit (e.g. tangerines and pomegranates). Rather than find the bag hanging on their bedpost,  children could go round their neighbourhood collecting tasty, seasonal nutritious goodies for  their borża.

(Għadam tal-Erwieħ image courtesy of Jubilee Foods)

May 1: Celebrating Workers’ Day…with a twist

May 1, 2011

You might be wondering why I’m celebrating International Workers’ Day on a blog related to food. The answer is simple: Unless we are self-sufficient and produce our own food, we rely on hundreds, if not thousands of workers around the world to do it for us.

In Medieval Europe, the first day in May was celebrated as a general holiday to herald the coming of Spring in the Northern Hemisphere. During the 1880s workers used the existing holiday as a day to celebrate workers’ solidarity. In 1890, Workers’ Day was recognised internationally for the first time.

Workers’ Day reminds us that all people who work deserve a fair wage and decent working conditions. It also reminds us of the importance of establishing justice and a sense of responsibility and caring in the workplace.

Well today in Malta it’s a beautiful spring day and I wanted to take the opportunity to link this special celebration day with our food choices… especially as they apply to our islands.

Do you ever consider where your food is produced and by whom?

A basic rule is to, as much as possible, opt for local food to sustain local farmers, producers and workers.

Where feasible buy directly from farms, wayside vendors, Farmers’ markets. Read the labels on the fruit and vegetable produce crates or price tags to check the origin; or ask  the vendor.

Make the effort to learn which foods other than fruits and vegetables are produced locally. Apart from the staple fresh products such as bread, dairy, cold cuts and pastries, check out frozen, canned and dried packaged foods as well. Tomato, vegetable and fruit products, as well as frozen pizzas, pies and pasta dishes are some things which come to mind.

And do not forget the myriad of tea-time pastries and preserves. The market is being flooded with imported cakes, muffins and cookies; yet we can boast a vast array of traditional tea-time sweets which are still being produced by local bakeries. These are available directly from the bakeries (where there’s nothing which beats the aroma of these freshly baked products – particularly qagħaq tal- ħmira [sweet dough rings], my downfall), from corner shops, supermarkets, mobile vendors, open-markets and now even the soon-to-open new Artisan Market in Vittoriosa.

This Artisan Market also selling food is a fairly new concept for Malta and will offer the opportunity for local producers to market their organic or ‘aiming to be organic’ fruit, vegetables, juices, cheese, herbs, breads, eggs, preserves, wines and honey….and for us consumers to buy them. Whilst it enriches our taste palate and cultural appreciation to consume foods from around the world, acknowledging and more frequently opting for the products of local workers is a sustainable action to consider.

Of course, buying only locally produced food is something which most of us Maltese cannot envisage and practically adhere to. So when it comes to choosing imported foods what can we keep in mind? In keeping with the Workers’ Day theme, I wanted to emphasise Fairtrade products.

Buying Fairtrade foods means that you are buying foods which have been produced in a way which respects the farmers’ and workers’ rights to a fair price, good working conditions and a healthy and thriving living community.

The basic standards for a product to be certified Fairtrade are spelt out in the Fairtrade Foundation’s website as follows:

– Ensure a guaranteed Fairtrade minimum price, which is agreed with producers

– Provide an additional Fairtrade premium, which can be invested in projects that enhance social, economic and environmental development

– Enable pre-financing for producers who require it

– Emphasize the idea of partnership between trade partners

– Facilitate mutually beneficial long-term trading relationships

– Set clear minimum and progressive criteria to ensure that the conditions for the production and trade of a product are socially and economically fair and environmentally responsible.

(http://www.fairtrade.org.uk/what_is_fairtrade/fairtrade_certification_and_the_fairtrade_mark/fairtrade_standards.aspx)

The availability of Fairtrade food products is still limited in Malta. Here I mean both physical and economic availability. A few of the larger supermarkets and one local Fairtrade speciality shop in Valletta (http://www.l-arka.org/) will stock items such as coffee, tea, juices, wine, beer, chocolate, pasta, rice, barley, couscous, biscuits, muesli, preserves, spreads, sweets, packet snacks, sugar and spices. (Actually whilst I’m writing I’m thinking this is quite a good range of products.) The reality is that these retail outlets are not convenient for all and, perhaps, what is more restrictive is that in many cases the prices may be quite high compared to non-Fair trade products. Still, whilst you might not include such products on your weekly food shopping list, it is worth considering buying some of the more longer-lasting items. Additionally, these products will surely make a meaningful birthday, Christmas, Father or Mother’s Day gift for anyone who believes in the principles of Fairtrade, sustainability and workers’ rights.

So today, as you are drinking your coffee or juice, or nibbling on a biscuit, give a thought to all those workers who have helped to bring that product to your table. Consider how you can contribute more to their wellbeing and to sustainable development. Start consuming more local and more Fairtrade products, and encourage others to do the same. In Margaret Mead’s words “Never doubt the ability of a small group of committed people to change the world. Indeed, it is the only thing that ever has.”

(For more on Fairtrade you can also visit the DOLCETA Consumer Education website – www.dolceta.eu. Click on Sustainable Consumption and search for ‘fair trade’.)

Eat local – Eat seasonal – Eat a ‘kiwi-stick'(?)

June 5, 2010

We’ve been hearing a lot lately about the importance of ‘eating local and seasonal’. The reasons focus mainly on the need to support local producers and the local economy, to reduce pollution arising from the transportation and storage of food, to try to eat produce in its freshest state possible for maximum benefit of nutrients, and to lessen the demand for processed food, resulting in less pollution from manufacturing processes and less use of preservatives, and hence less health risks for humans.

International, national and business-led campaigns with the ‘eat local’ and ‘eat seasonal’ message emerge weekly.

In Malta we have the Naturalment Malti campaign led by the Ministry of Resources and Rural Affairs. This campaign promotes consumption of local fruits and vegetables, as well as other locally produced foods such as honey, ricotta, rabbit and wine, among others.

An interesting campaign was launched recently by McDonalds Italy:  the ‘Mc-Italy menu’. The goal was to present consumers with a range of menu items using a variety of local ingredients. These included Italian products such as extra virgin olive oil, parmesan cheese, artichokes, onions, bresaola (low-fat dry beef sliced thinly and eaten cold), pancetta and a 100% Italian beef patty in a locally produced bun.

A variety of salads with local produce are also sold at McDonalds Italy outlets;  but the latest trend is the ‘kiwi-stick’. This is literally a speared kiwi fruit (grown in the Agro-Pontino countryside just south of Rome) which can be eaten on-the-go as if it were an ice lollipop.

The kiwi stick is an item in the McDonalds Italy Frescallegre packages. In winter, bags of local seasonal fruit are sold. These have included, for example, apples from the northern Piedmont and peaches from Emilia Romagna. This summer, the company plans to use Sicilian oranges to make ice cream.

Yet, the ‘Mc-Italy menu’ was not met without controversy. The President of the Slow Food movement – Carlo Petrini – accepted the campaign with reservations. He asked for transparency regarding the fairness of the price paid to local farmers and artisans for the ingredients, and also queried how the sensory qualities of the Italian ingredients would be ensured in the end-product. He was also concerned with respect to the potential standardisation of these ingredients if the campaign was launched globally, thus jeopardising the true traditional Italian taste.

Across the pond, in Canada, another food company – Hellmann’s – is sponsoring a campaign promoting consumption of local Canadian food. Click on the link below to see their video which spells out clearly the rationale for eating seasonal and local.  Though our balance of imports and exports here in Malta cannot be compared, the different arguments and messages will get you thinking.

So next time you go food shopping, whilst keeping healthy eating as one of your main goals, do make that effort to check if you can buy local and seasonal, to satisfy both your nutritional needs and your appetite…and to show a bit of patriotism.

For more on the mentioned campaigns read here:

http://www.mrra.gov.mt/index.asp

http://www.post-gazette.com/pg/10149/1061601-28.stm#ixzz0q0XuU0nH

http://www.slowfood.com/sloweb/eng/dettaglio.lasso?cod=C2744B880501e2AE0AjlMmE90175

To see the video, click here: http://www.youtube.com/watch?v=dIsEG2SFOvM