FOOD
FOOD
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transmitted through progeny, farmers are left to declare BSE infected cattle themselves. Up until three months ago they would recieve only 50% compensation for slaughtered livestock. Predictably enough instances of Mad Cow Disease shot up when compensation was raised to 100%. One might still argue there is plenty of disincentive to declare infected cattle. For one , cattle from BSE infected herds don’t fetch good prices. ‘It’s a two tier system,‘ says Sarah Antrum. ‘If you look at the paper at the Ashford market you can see whether cows are from BSE herds or not. They know because they have your name if you have been claiming. Ifyou are BSE free then you do get a much higher price per kilo for your cow.’ Secondly EEC countries are now asking for certification that an animal going for export should come from a herd free of BSE for the last two years.
Whether there are infected cattle getting through the loopholes or not, Patrick Barrow with the official view, remains unruffled. ‘We are not worried that infected cattle will have got through. Farmers are legally obliged to notify. Otherwise the abattoir thoroughly cleanses the
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cow, removing central nervous tissue.’ Many in the medical profession are not so sure.
Whatever the last decades have taught us, many farmers seem to be rejecting some of the post-war intensive methods. ‘Beefcattle aren’t raised intensively anymore, its too expensive and the output isn’t there,’ says Sarah Antrum. Undoubtedly money has been the main incentive, though Nick Fiddes. author of Meat: The Natural Symbol, to be published next year, feels the present system is run under false economics. ‘There is a perception now that the purely industrial form of agriculture is a bit of a dinosaur which has produced so many different problems in different areas.
It’s bad for the land and the people, it’s mad economics. There is now a feeling that more traditional based agriculture is more modern.‘ As far as he is concerned the problems we are having to face now, which include soil erosion, salmonella and listeria to name but a few, are a result of unnatural farming practices. Rather than thinking of the land as a hostile medium upon which we graft fertility, it should be encouraged to produce under its natural conditions. (Jo Roe)
The
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Scottish Nights at The Queen's Hall Three Course Dinner from a traditional Scottish menu Followed by dancing to our ceilidh band
Tickets [/6 50 Ceilidh only 9.00pm Booking 031 668 2019 [5 00 on the day only
Full Breakfast £1.85 3 course Lunch £2.90 (OAPs £1.90) changes daily Also
Blah Blah! Fast Fax Foods Fax No: 031 313 2164
Every/ Thursday, Friday and
Blah Blah! Saturday in July at 7.30pm,
63 Dalry Road, Edinburgh
Dancing until 1.00am.
031 313 2139
FE] lUNCH AT C9
KING TUT’S
A WARM WELCOME AND A QUICK EFFICIENT SERVICE.
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HOMEMADE SOUP - SMOKED MACKEREL CHILLI BEEF - PANFRIED CHICKEN - CHARGRILLED BEEFBURGERS
VEGETABLE GOUIASH - BAKED POTATOES-SALADS - PASTA DISHES FRESH GROUND CAPPUCCINO ESPRESSO 8i FILTER COFFEE
All our meals are prepared on the premises using fresh local produce. Vegetarians catered torn
. TOI: 272‘ Eleven Thirty w . St. Vincent Street. 1." ' 221 - 5279
LAMB PASANDA Tender pieces ol lamb marinated with spices, cooked with cream and herbs A very milddish
BADAMl GOSHT Tender pieces at lamb cooked with garlic. yoghurt. cream and almonds to a medium llavour Mild MIRCH BHUNA A hot and mast classic Curry with dragon chillies it} PUNJABI MURGH MASALLA Chicken cubes with sweet peppers and spices. served in a specialpol
Open noon—2.30pm and 5.30pm—midnight 129a Rose Street Precinct, Edinburgh (opp Kenilworth Bar) Telephone: 031 226 2862/225 3649
VIVA MEXlCd
“sensed fiesta uramt
LUNCH — 12—2.30pm EVENINGS — 6—1 1pm (last orders 10.30pm)
1C),amchor“ Close Cockbunm str‘eet EDINBUPGI—l 226 5145
¥ A
The List 29 June— 12 July 199093