When I started to move to more locally grown food, as a way of reducing my carbon foot print (and I do wonder if it should be called a carbon foot print at all, because it’s more about the damage I do to the planet rather than just the carbon I produce), I understood that some of the things I’m used to eating would have to go (or be reduced) and I’d start to learn more about how modern food is made. What I never expected is to have too many head slapping moments, when something very obvious is pointed out to me.

Groceries
This week I have come to understand two things: in the natural world, chickens want a break from laying eggs; the way instant coffee is made seems to be energy heavy.
With regards to the latter of these mini revelations, I still need to do some more research, but I think the upshot will be that instant coffee is band from the house. There is a coffee percolator in the kitchen so it shouldn’t be too difficult to get fresh coffee, or even the beans to grind. All it’ll mean is that a cup takes a bit longer to make.
The first point, that hens don’t lay eggs all year round, surprised me. I’ve lived my life in modern countries and while I knew about all those chickens packed together in sheds, being forced fed and having their eggs carried away on conveyor belts. Heck, of course I know that some plants and animals go into hibernation during the cold months, yet it never occurred to me that those little hens don’t want to lay eggs every month. Not until the lady I get the eggs from every week said that she’d run out that Friday because the hens were malting and not laying as much.
Now I feel bad for the little blighters so I’m going to think of ways I can live without eggs (for months on end it seems). It’s either that or I make plenty of cakes and freeze them. Oh, but that uses more energy. Damn.




