Tag: Bread

  • Britain once rioted over the price of bread. What would it take for us to confront greedflation today? | Andy Beckett

    Britain once rioted over the price of bread. What would it take for us to confront greedflation today? | Andy Beckett

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    This country’s rate of inflation, the worst in western Europe, is everywhere in most people’s lives: in our anxious shopping and conversations, our late-night fears and fraught pay negotiations, our cancelled or rationed pleasures, and our sense of Britain’s shrinking possibilities. After the pandemic, Brexit, and years of austerity and political chaos, to be experiencing the biggest sustained fall in the national standard of living for over 60 years can feel like the final straw.

    Yet in the endless conversations about the price of everything there is a frequent absence. The role of increased profits in the cost of living crisis remains a relatively neglected topic: sporadically raised by leftwing activists, business analysts and economists, occasionally the reason for protests, but largely avoided by the main parties, and seemingly not a consistently important issue for the wider public. Brief periods of anger about profiteering, as happened last year with the energy companies, give way to fatalistic silence.

    In some ways, this is a surprise. Over the past decade and a half, as the privatised utilities have provided ever poorer service, reckless banks have required expensive bailouts and executive pay has soared while average wages have stagnated, big business has lost much of the authority it used to enjoy during the Thatcher and Blair eras. To say that corporations are too greedy has become commonplace, on the populist right as well as the left.

    And there is more and more evidence that aggressive profit-seeking has contributed significantly to the inflation surge. Research released in March by the trade union Unite showed that for the 350 largest companies listed on the London Stock Exchange, “Profit margins for the first half of 2022 were 89% higher than in the same period in 2019.” The Financial Times recently noted that across western economies “[profit] margins reached record highs” during 2022, and “remain historically high”. New terms have been coined to describe the phenomenon: “greedflation” and “excuseflation” – the exploitation of our era’s frequent crises to excessively hike prices.

    The awkwardness of these terms may explain why they haven’t quite caught on. But there are deeper reasons why profiteering hasn’t become the issue it ought to be. These reveal a lot about the state of our politics, and about how we think of the economy.

    Both Labour and the Conservatives, after being critical of business under Jeremy Corbyn and Boris Johnson, are now under more orthodox leaders, who are seeking economic “credibility”. In speeches and at more discreet gatherings, they are competing for the approval of the business establishment, seeing its support as essential to winning the election and reviving the economy afterwards.

    The Peterloo Massacre, 16 August 1819, at St Peter’s Field, Manchester, England.
    The Peterloo Massacre, 16 August 1819, in Manchester, England – which began as a peaceful protest against the price of bread. Photograph: Classic Image/Alamy

    Keir Starmer, it is true, has repeatedly and rightly attacked the “excess profits” of energy firms. Yet, tellingly, he has not extended that critique to other companies that, Unite’s research shows, have also been “profiteering”, such as some of Britain’s supermarket chains, port operators and road hauliers.

    Understandably, from a party-political perspective, Starmer prefers to blame the government for inflation and our economic problems generally. He rarely talks about the current economy in a more fundamental and compelling way, as a rigged system for distributing resources and rewards – a perspective that was such a novel and welcome feature of Corbyn’s leadership. With Labour no longer providing a clear economic analysis, many Britons remain greedflation’s uncomprehending victims.

    Yet the passivity about profiteering can hardly just be blamed on Starmer. There is a wider culture at work. In this country, it is generally believed that the main duty of businesses is to maximise returns for their shareholders, despite the fact that the 2006 Companies Act describes their duties much more widely. This profit-fixated culture makes it hard to define what an excessive profit is, or even to argue that such a thing can exist.

    Beyond these difficulties lies a more profound fatalism about the power of business. In his 2009 book Capitalist Realism, the influential leftwing theorist Mark Fisher described a “widespread sense that not only is capitalism the only viable political and economic system, but also that it is now impossible even to imagine a coherent alternative”.

    The accelerating climate crisis and drastically narrowed distribution of economic rewards since 2009 have damaged capitalism’s claim to long-term viability. But the difficulty for many people of imagining a different economy remains – which is one of the reasons Corbyn did not win a general election. The idea of a society where a cost of living crisis was not exploited by greedy companies would almost certainly be dismissed by many voters as a fantasy.

    The succession of national crises and deterioration in living standards since the late 00s have also accustomed many Britons to the idea that the country and their individual lives are getting worse. Artificially inflated prices seem just another problem, to work around rather than protest about. In the 18th and 19th centuries, Britons regularly rioted when they thought the price of bread was unreasonably high, but nowadays, retail analysts tell us, consumers react to inflation in essentials by shopping around, buying them in smaller quantities or going without.

    It’s just about possible to see a political side to these contemporary responses: that they are undeclared, individualised forms of consumer boycott. And they may be having some effect. In the supermarkets I use, there are suddenly lots of discounts on products that have had their prices hugely hiked over recent months. This week it was announced that the rate of grocery inflation has fallen slightly. Perhaps some of Britain’s profit maximisers are beginning to realise that they have pushed their customers too far.

    Yet if the profiteering of the past two years is not to recur as soon as the next global crisis gives cover, more collective and more official action will be needed: wider windfall taxes, moves by regulators to break up Britain’s many undeclared pricing cartels, and perhaps even government-imposed price controls on essentials.

    Is it conceivable that such things could happen? Under as corporate a premier as Rishi Sunak, it is very hard to imagine; and under the cautious Starmer, only a little less so. Yet as rulers across the centuries have discovered, an ever poorer public can ultimately become impossible to govern. If current or future prime ministers have to choose between limiting profits and being pushed from office, they probably won’t opt for the latter.

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    ( With inputs from : www.theguardian.com )

  • Freeze sliced bread and fry banana skins: Max La Manna’s quick guide to reducing food waste

    Freeze sliced bread and fry banana skins: Max La Manna’s quick guide to reducing food waste

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    What would you do with an extra £730? That’s the amount the average UK household wastes each year, by throwing away untouched or unopened food, according to the waste and sustainability charity Wrap. That’s a staggering 2m tonnes and the equivalent of roughly one in every three bags of groceries we bring into our homes. Food waste is not only bad for our pockets, it’s bad for the environment, too: 36m tonnes of greenhouse gas emissions could be saved if we stopped throwing it into landfill. Storing ingredients properly to keep them fresher for longer, planning mealtimes and getting creative with leftovers are three simple ways with which we can reduce our food-waste footprint. Let’s start with the UK’s five most-wasted ingredients.

    Bread We chuck out about 20m slices of bread every day. I always store half my fresh loaves in the freezer, sliced and wrapped tightly. Revive a stale loaf by sprinkling with a little water, placing on a lined baking sheet and into a low oven for a few minutes (or in the microwave in 30-second blasts). Alternatively, turn it into breadcrumbs (or do like the Italians and make pangrattato), use to thicken soups, such as pappa al pomodoro (Tuscan bread and tomato soup), ribollita and gazpacho, or use instead of pine nuts in a pesto; they’re the secret to thicker sauces, too.

    Leafy greens Some 40% of all bagged salad gets thrown away. To extend its shelf life, wash, pat dry and store half in a sealed container with a sheet of kitchen roll. Blanch the other half, squeeze out the excess water, wrap in a bag and freeze for stews, curries and stir-fries. Or blitz leafy greens with a splash of milk for smoothies, pancake batter or in sweet and savoury bakes such as muffins or chocolate cake – this is a great way to sneak a few extra greens into meals, and you won’t even taste them. You can also freeze blitzed greens in ice-cube trays.

    Bananas Whip overripe bananas into cake batters, muffins or pancakes (they add natural sweetness and act as a thickener), or chop and freeze for smoothies and “nice cream” (AKA peeled and blitzed frozen banana). If they’re organic, you can eat the skins, too. I make a mean BLT (banana peel, lettuce and tomato sandwich) with them: shred the peel with a fork, then marinate in two tablespoons of soy sauce, two teaspoons of brown sugar, a teaspoon of smoked paprika, a dash of liquid smoke and a pinch of garlic powder for 15 minutes. Fry until crisp, then coat with the remaining marinade, or bake for 15 minutes at 190C (170C fan)/375F/gas 5, turning halfway.

    Potatoes More than 4.4m potatoes are binned in the UK every day. If they start to sprout, cut them out and the potatoes will be fine to eat – but if they start turning green, it’s time to compost. Store them in a cool, dry, well-ventilated cupboard, covered in newspaper and away from heat sources such as the oven or fridge. Looking for a fun way to eat leftover roasties? Pop them in a waffle maker, and you’ll have mini potato waffles in minutes.

    Milk Every day, 3.1 million glasses’ worth of milk get poured down the sink. Freeze in ice-cube trays to add to sauces (bechamel, garlic cream, alfredo or for mac and cheese). Or make panna cotta, baked rice pudding, batter for French toast or custard.

    • You Can Cook This!: Simple, Satisfying, Sustainable Veg Recipes, by Max La Manna, is published by Ebury Press at £22. To order a copy for £19.36, go to guardianbookshop.com

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    #Freeze #sliced #bread #fry #banana #skins #Max #Mannas #quick #guide #reducing #food #waste
    ( With inputs from : www.theguardian.com )

  • Maeshi Kreaj: Kashmir’s Butter Bread

    Maeshi Kreaj: Kashmir’s Butter Bread

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    Buffalo herdsmen convert milk into sundried cheese that is stored, cooked and sold as a speciality, explains MJ Aslam

    MaeshiKraaji and Nadur Shahnawaz Taing
    Maeshi’ Kraaji, the famous milk bread, and Nadur make a great preparation. Photo: Shahnawaz Taing

    Unlike Kashmir plains, the hills of the valley have always been buffalo-abundant. Between Baramulla and Jammu, the pasturage-rich temperature on both sides of the mountains is higher than the plains and suits the production of milk, ghee and butter.

    Buffalos comprise the main wealth of Gujar, who live in hill log houses over the mountains from Poonch to Udhampur. Buffalos love to be in moist climates and they need to be immersed in water daily.

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    Given the fact that the buffalos were the main livelihoods of a huge hill population, the Dogra despots had imposed a tax on milch buffaloes and cows. Named Shakh Shoomaree, the tax was collected at Re 1 and 8 annas per buffalo and 12 annas per cow. However, if a buffalo gave birth to a calf, it was exempt like that of a barren buffalo, Phundir.

    Traditional Herdsmen

    The owners took their buffalo herds to mountain pastures for grazing in the summers. They lived by making and selling ghee, butter and cheese from the milk.  Though buffalo are not indigenous to Kashmir, a number of Gujjars do possess and rare the animal. Unlike Gujjar, the Bakarwals prefer rearing goats. Given the fact that the Gujjars in Kashmir lived far away from the markets, they could not quickly take their produce for sale, they have been producing a rare milk product, the Maeshi Kraj (Mounsheh Kreaj). It is sort of a cheese produced from buffalo milk.

    Technically, it is a cake made of dried buffalo milk. Dogras call it Kalari. Normally, the Gujjars living uphill bring this “bread” to the market across Jammu and Kashmir.

    In Gujjar ecosystem, buffalo are basic. They are basically cattle graziers and not cultivators. However, they do grow maize around their hill kothas and the grain goes into the use of cattle as well as the people. They used to follow the Arab farmer’s custom of contributing Friday’s milk production to charity. It may not be around now but certain families make charities-in-kind on Friday. Cattle are so vital to this socio-economic ecosystem that the death of an animal triggers routine mourning.

    Milk Bread

    In Kashmir, buffalos are less visible even in hilly areas. However, the markets like Shopian, Kupwara, and Baramulla do get some supply of Maeshi Kraji almost on a daily basis. Usually, it is barely a fraction of the demand that the supply meets. Foreigners call it milk bread.

    Based on buffalo milk, it is made by churning it with sour milk or curd. The fat cheese appears at the surface which is separated from the leftovers and then pressed into a cloth. The paste is made into cakes or balls of cheese. Before sale and use, these cakes are allowed to dry up in sunlight.

    Maeshi Kreji are very tasty with a pungent smell and sour taste. It is harder, however than cow cheese. Even though it has gone missing from most of the Kashmir markets, Maeshi Krej remains available throughout the year in Jammu at Samroli, Udhampur and Pahalwan Di Hati.

    In South Kashmir, people cook sun-dried Maeshi Kraji with Nadru (lotus stems) during summer. The sun-dried Maeshi Kraji with Nadru is ground with onion in a stone mortar (Vokhul] with a pestle (Kajve or Choteh). The spices are added to the paste, which is cooked with milk or water to avoid stanching the cheese. It is allowed to boil for some time, till it thickens and then it is eaten either at lunch or dinner with cooked rice or roti.

    Not In Kashmir Alone

    In Italy, Buffalo milk cheese is mozzarella; in India, Khoya cheese is mostly buffalo milk. Afghan nomads and peasants used to make ghee, butter, curd and also a kind of cheese of cow and buffalo milk called Quroot which is still a living culinary tradition of the Taliban territory.

    The milk was boiled with the dried fruit of a solanaceous plant. The cheese was freed from water by pressing in a cloth just as the Maeshi Karji are prepared. After adding salt to it, handfuls are made into small balls, dried hard as stone in the sun and kept for any length of time for consumption. It is reduced into a paste in a wooden bowl called Quroot Mal. It was fried in a quantity of ghee and eaten with bread, meat and vegetables. In the past, it was the national dish of Afghans. However, more refined Persians disliked this food and ridiculed Afghans, parodying the Arabic anathema into the words, La houla wa la illah Quroota Khuri. (God protect us from Quroot-eating-Afghans).

    With the passage of time, however, Quroot is still prepared and consumed within and outside Afghanistan. Quroot-like dairy products were also known to some Bedouin tribes of the Arabian Peninsula. They made it into lumps and cakes with their hands and dried it in the sunshine before use.

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    ( With inputs from : kashmirlife.net )

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