Text 7807, 129 rader
Skriven 2011-02-28 11:31:00 av Glen Jamieson
     Kommentar till en text av Nancy Backus
Ärende: FOOD MILES 10228
========================
 -=> Quoting Nancy Backus to Glen Jamieson <=-

 GJ> As it is an Australia-wide chain, with an established distribution
 GJ> system it would be unlikely to change.  The only change I have seen in

 NB> If local management had any influence on upper management, maybe...
 NB> but I hear what you are saying... unless the powers that be saw any use
 NB> for the idea, it's not likely that anything would change.  It would
 NB> only be for the in-season crops anyway... they'd still have to use the
 NB> main distribution system for the out-of-local season produce...

Almost everything can be sourced from somewhere in Australia
throughout the year.  When it is too cold for the larger local
vegetable growers to supply, most comes in trucks from the Atherton
Tableland in sub-tropical Queensland, with a corresponding increase in
prices.  Some items which cannot be supplied by Australian sources are
imported, such as grapes from California, Kiwi fruit from Italy, at
even higher prices - which I refuse to pay.  This Australia-wide
system is quite complex, with established contract suppliers and
truckers, so would be very difficult to change.  The farmers' markets
fill the gaps and supply fresher vegetables and fruit.
 
 GJ> the local place has been internal layout whenever it gets a new
 GJ> manager, who makes his mark by moving goods around between aisles, so
 GJ> I have to learn anew where everything is located.  That is annoying to
 GJ> me and to the staff, who have to direct customers like myself.

 NB> That happens EVERYwhere... (G)  Just when one finally has it down to a
 NB> science, where everything is, it has to be moved and we have to
 NB> relearn it all... and it isn't even always a new manager that makes
 NB> that decision around here, sometimes it comes from higher up... :)

I have noticed that there are "rules" to the overall layout of
supermarkets, so that I know when I go into Coles, whether in Adelaide
or Darwin, I will find the meat the most distant from the entrance,
close to the unseen butcher/packers room, and those "rules" are
dictated by higher management.  Store managers, however, are allowed
some latitude to change detail layouts, which I suppose is to make
them feel a bit more important...
 
 GJ>> My local "Lucky Asian" grocer, otoh, has suppliers coming in all
 
 GJ> He usually has small batches of a few dozen cakes, steamed buns, made
 GJ> up packet lunches, empanadas, moon cakes, and similar which local
 GJ> Asian housewives make to earn a bit extra.  That adds interest to
 GJ> shopping there.

 NB> Yummy.  :)  Might entice shoppers to come in daily for their freshly
 NB> made snacks, too... :)

They do!  At near lunchtime, the butcher lady in that shop cooks lunch
for the other staff in her wok in a corner of the butchery, so the
smell of that cooking adds interest and appetite.
 
 NB>> Are there measures one could take to protect the crop from
 NB>> storms better?
 
 GJ> I doubt it.  Rambutan have a fairly small root system, so when the
 GJ> soil is saturated it doesn't take much to blow them over.  Possibly
 GJ> ropes tieing them down...
 NB> 
 NB> How tall do they get?  Would some sort of netting help to hold them
 NB> down, or isn't that feasible...?  Or a breakwind wall of some sort?

The trees are fairly small, so large mesh nets, as used for protection
against fruit bats could be a possibility.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fruit Bat Soup
 Categories: Soups/stews
      Yield: 4 Servings
 
      3    Fruit bats, well washed but
           -neither skinned nor
           -eviscerated,
           Water
      1 tb Finely sliced fresh ginger,
      1 lg Onion, quartered,
 
  I knew if we were patient, this would become available.  For all of
  you who have been waiting patiently to make your fruit bats into
  fruit bat soup, here's a recipe.
  
  The following is a genuine recipe from Micronesia.  Fruit bats, or
  flying foxes, are furry, fruit and nectar eating bats about the size
  of small rabbits.  The make very affectionate pets.
  
  Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream.
  
  1.  Place the bats in a large kettle and add water to cover, the
  ginger, onion, and salt.  Bring to the boil and cook for 40 minutes.
  Strain broth into a second kettle.
  
  2.  Take the bats, skin them and discard the skin.  Remove meat from
  the bones and return meat, and any of the viscera you fancy, to the
  broth. Heat.
  
  3.  Serve liberally sprinkled with scallions and further seasoned
  with soy sauce and/or coconut cream.
  
  Yield: 4 servings.
  
  (From "The New York Times Natural Foods Cookbook" by Jean Hewitt (c)
  1971,
  
  Quadrangle Books, Inc. NY.
  
  NOTE:  A final word about the Jean Hewitt cookbook.  It is now out of
  print so I don't feel too bad about swiping a recipe from it. Despite
  the above it is an excellent cookbook made up from recipes sent in by
  readers to the New York Times, and tested by Ms Hewitt herself. It
  comes from the days when "Natural Foods" did not just mean salt free
  veggie fare, (although there are plenty of first rate, mostly simple
  vegetarian recipes included). If you can get hold of a copy from a
  public library, say, I recommend it.
  
  Bill Venables, Dept. of Statistics, Univ. of Adelaide, South
  Australia.
  
  Posted by Ted Taylor. Courtesy of Fred Peters.
 
MMMMM
 
 
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)