Why a chef is blogging about GLOBAL WARMING and not food

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“The greed of making money and controlling the planet is killing our home. One can have a thriving economy but not at the expense of this earth or any living being on this planet.”

You may wonder why me, a chef is not blogging about food anymore but instead is blogging about global warming.

It is very simple, without this wonderful earth I am nothing and I can not live my dreams and be the chef that I want to be.

I would love to post about all the wonderful chefs in the world, my dishes, ideas and foods I encounter but I feel that might not be a privilege for long if we all dont educate ourselves as fast as possible about our human mistakes and actively change our ways overnight! We need to let the economy collapse for a bit and invest into solutions for the survival of our planet if we are to protect our children and future as well our mother earth.

Global warming and all its possible implications need to be top priority before anything else right now.

Our planet has a natural system and everything in the natural earth has a purpose and keeps life thriving.

We humans unfortunately do not respect this and very clearly the priority of maximum economics is far above nature itself which is going to be fatal for many people planst and animals costing them there lives including your and mine.

The situation gathered about global warming is incredible and frightening however most people are completely oblivious as to how serious all this is.

It should be one of the most important subjects to teach children and part of human education systems world wide and that is a holistic understanding of how the earth works, so no matter if you become a DR or a architect you will have this knowledge and design a human civilisation based on respecting and working with our earths systems as a priority. It should be law that nobody can invade earths recourses or disturb the balance of our planet in any way.

We know solutions already to many of our problems including electricity. I believe there is no reason what so ever to have any nuclear energy or anything else to to with nuclear at all.

We should be at the forefront of any civilisation ever in human history but our behaviour really does not reflect this at all.

Indigenous tribes seemed primitive for centurys to the western worlds however they are the people that have understood the importance of our planet way before we have in this day and age.

Nature will have its own natural shifts that may cause tsunami’s and other natural disasters however under no circumstances should we create any concept on earth that is man made that might contribute to any damages to our natural cycles on earth and provoke a global catastrophe.

“I may seem dramatic however I dont think that In the battle against climate change there is no enemy to fight, just our attitudes.”

Screen Shot 2013-04-22 at 22.10.16“The difference that can be made right now in all this situation is not our governments but we all need to raise this together internationally demand to SWITCH OFF GLOBAL WARMING NOW!”

Climate Change is not enough on the political and social agenda internationally. Our climate is changing, with industrial production, habitat, transport and everyday human activities acknowledged as causes of global warming.

The Gulf Stream and the Next Ice Age is a one-hour documentary which explores the results of a recent American government report that believes the collapse of thermohaline circulation will take place around the year 2010 and impose a minor ice age on Europe. Could Dublin acquire a climate like Spitzberg, and London like that of Siberia?

The Gulf Stream is a powerful surface current, driven by the Trade Winds. Its origins lie in the Gulf of Mexico and it carries the tropical waters from the Florida Strait to the great banks of the United States, where it heads eastward, carrying its warm waters to the borders of the North Atlantic. As soon as the tropical waters hit the Arctic Ocean, they cool abruptly and plunge towards the abyssal zone to form a loop, known as “thermohaline circulation.” Then, like an immense conveyor belt that slows down in the ocean depths, it sets out again southward to rejoin the beginning of the Gulf Stream.

I hope there are enough people that care that can join in contacting your local authorities and do as much as you can to help to stop man made global warming. I know some scientist have claimed that the global warming is not due to our man made Carbon dioxide (CO2) which is the primary greenhouse gas emitted through human activities etc, however this is not enough evidence to surgest that we should not do nothing! It is better to convert to natural and harmless alternatives just incase. We need to educate ourselves about everything as much as possible listen to all the pros and con ideas for sure however we should not take a luxury debate on this because our planet is what unites all living beings and we must take care as a matter of urgency.

I love life and I care especially for nature and wildlife and human beings that would die. I feel I was not borne to come here to die because of badly designed cooperations that dont want to take care when they are wanting to make maximum profit at innocent peoples and this planets expense. I will be as honest, outspoken and emotional about this subject and I dont mind if people will not respect what I feel but I am really worried and I care, I love this earth and life on earth and I will do my best to fight for it.

Geoengineering could be very dangerous!!

Chemical trials are happening already please read about it, google it inform yourself thoroughly!

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The government might resort to desperate measures to adjust the global warming but it is important that we do not do it this way. We must work with the planet and let it adjust naturally after we completely switch off any things that is causing the greenhouse effect. Our societys will be in turmoil but this is easier to cope without electricity and a collapsed economy for a while then an ice age, water levels rising and volcanic eruptions or tsunamis etc etc!

We are not treating the cause by using this method and it is not a longterm solution at all. Nature knows how to balance itself. We can help with natural things, the methods I included are the ones the government dont mind us knowing about be assured there are some even more drastic things that we do not know about until it is to late.

Greenpeace last year:

While the real climate solutions are blocked by vested interests seeking big bucks from coal, runways and forest destruction, our government tells us that it is taking “tough decisions” by cosying up to them. The scientist’s focus on tinkering with our entire planetary system is not a dynamic new technological and scientific frontier, but an expression of political despair.

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Please study about this it is important that we know what is happening:

Geoengineering is:

Not to be confused with Geotechnical engineering.

Geoengineering is the deliberate and large-scale intervention in the Earth’s climatic system with the aim of reducing global warming. The discipline divides broadly into two categories- carbon dioxide removal and solar radiation management. Carbon dioxide removal addresses a cause of climate change by removing one of the greenhouse gases from the atmosphere. Solar radiation management attempts to offset effects of greenhouse gases by causing the Earth to absorb less solar radiation.

The Intergovernmental Panel on Climate Change (IPCC) concluded in 2007 that geoengineering options remained largely unproven.

Geoengineering has been proposed as a potential third option for tackling global warming, alongside mitigation and adaptation. Scientists do not typically suggest geoengineering as an alternative to emissions control, but rather an accompanying strategy. Reviews of geoengineering techniques have emphasised that they are not substitutes for emission controls and have identified potentially stronger and weaker schemes.

There are no known large-scale geoengineering projects except one conducted outside the scientific mainstream by Russ George. Almost all research has consisted of computer modelling or laboratory tests, and attempts to move to real-world experimentation have proved controversial. Some limited tree planting and cool roof projects are already underway. Ocean iron fertilization has been given small-scale research trials. Field research into sulfur aerosols has also started.

Various criticisms have been made of geoengineering and some commentators appear fundamentally opposed. Some have suggested that the concept of geoengineering presents a moral hazard because it could reduce the political and popular pressure for emissions reduction.Groups such as ETC Group and individuals such as Raymond Pierrehumbert have called for a moratorium on deployment and out-of-doors testing of geoengineering techniques. The full effects of various geoengineering schemes are not well understood.

Scientific Research explaining why they are spraying the sky’s around the world. Learn and more importantly do something about the Chemtrails being sprayed. Learn the details here in this short film. UN Environment Program: 200 Species Extinct Every Day, Unlike Anything Since Dinosaurs Disappeared 65 Million Years Ago. According to the UN Environment Program, the Earth is in the midst of a mass extinction of life.

Scientists estimate that 150-200 species of plant, insect, bird and mammal become extinct every 24 hours. This is nearly 1,000 times the “natural” or “background” rate and, say many biologists, is greater than anything the world has experienced since the vanishing of the dinosaurs nearly 65m years ago.

Many people (dis-informed people) were saying they don’t seed or spray the sky’s, and well… all I have to do is look up or look at the documents I have to show these are plain ignorant to facts and data. Maybe they are in denial.

“The Images in this video show jets airliners and equipment used for jets airliners. No implied meaning other than “airliner” equipment is intended. For example: the tanks shown in this video represent “water” tanks and may or may not contain any other known chemical other than water. Any images shown in this video are part of the public domain available on the world wide web, and constitute no other rights implied or suggested. This video is for intended for learning purposes and may contain facts unaware to the general public.


The concept of geoengineering has two meanings: The science of measuring and modelling the earth for applications within civil engineering, climate engineering, climate remediation, and climate intervention.

Geoengineering is commonly taken to mean the deliberate large-scale manipulation of the planetary environment to counteract anthropogenic climate change.

Geoengineering is distinct from large-scale environmental damage and accidental anthropogenic climate change, which are side-effects of human activity, rather than an intended consequence. Definitions of the term are not universally accepted. The global extraction of hydrocarbons from the sub-surface using integrated geoscience and engineering technology has been termed ‘petroleum geoengineering’ as an activity with global impact. The Oxford English Dictionary defines geoengineering as “the deliberate large-scale manipulation of an environmental process that affects the earth’s climate, in an attempt to counteract the effects of global warming.”

Side effects

The techniques themselves may cause significant foreseen or unforeseen harm. For example, the use of reflective balloons may result in significant litter, which may be harmful to wildlife.

Ozone depletion is a risk of some geoengineering techniques, notably those involving sulfur delivery into the stratosphere.

The active nature of geoengineering may in some cases create a clear division between winners and losers. Most of the proposed interventions are regional, such as albedo modification in the Arctic.

There may be unintended climatic consequences, such as changes to the hydrological cycle including droughts or floods, caused by the geoengineering techniques, but possibly not predicted by the models used to plan them. Such effects may be cumulative or chaotic in nature, making prediction and control very difficult.

Climate Change and the Integrity of Science

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Nobel Prize winner Sir Paul Nurse examines why science appears to be under attack, and why public trust in key scientific theories has been eroded – from the theory that man-made climate change is warming our planet, to the safety of GM food, or that HIV causes AIDS.

He interviews scientists and campaigners from both sides of the climate change debate, and travels to New York to meet Tony, who has HIV but doesn’t believe that that the virus is responsible for AIDS.

This is a passionate defence of the importance of scientific evidence and the power of experiment, and a look at what scientists themselves need to do to earn trust in controversial areas of science in the 21st century.

Are we heading into an Ice Age?

Screen Shot 2013-04-20 at 15.06.44Are we being told the truth about our Climate? How bad is global warming or is our greenhouse effect speeding up a possible ice age?  What do we know about it?

We just leave all this important information to the government to look into these important matters of life or death for us. We wrongly believe that we can not do anything about it and leave all our future in the hands of people that are only interested in making maximum profit for the economy no matter what.

The evidence of the earth changing its magnetic field and changing its axes is overwhelming:

geomagnetic reversal is a change in the Earth’s magnetic field such that the positions of magnetic north and magnetic south are interchanged. The Earth‘s field has alternated between periods of normal polarity, in which the direction of the field was the same as the present direction, and reverse polarity, in which the field was the opposite.

What does this actually mean? How will this effect us and our climate?

Many scientist say we are not being told the truth about our climate and what is happening. They are talking about an ice age approaching us and they say it will not be in 1000ds of years this can and should happen in a very short space of time. Some say within less then 20 years and as little as 7 years from now!. This is linked to tsunami’s and volcanic activity and other natural disasters facing us.

Ice ages alway happen in cycles and we are due to have one this is also related to the pole shift and magnetic changes of the earth.

Why would nature now suddenly make an exception and skip this ice age?

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It seems it is not just a global warming issue but one that may be far more challenging.

All this will effect the way we live as humans on this planet and our food resources. Judging from the last ice age map from 18 000 thousand years ago, we would loose approximately 30% of our land and agriculture is extremely effected. Forests would die because of depletions of minerals in the earth. There would be volcanic eruptions and other natural disasters facing us. Scientist say this is not 1000 of years ahead it can all happe within the next few years? I read that an estimated 7 billion humans may not survive this. That information alone is enough to make me find out more about what scientist and our history or any other resource that can tell me about what is really going on right now.

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There would be food wars due to shortage. Imagine all of the major city’s completely covered by glaciers and everyone trying to flee into africa and the tropical countries having to ask them to help after nobody from the western cultures were helping them all this time, leaving the tropical people plundered and starving and after not caring about the amazon rainforest etc expecting them to help us?

During these ice ages, almost all forms of life find surviving much more difficult than the abundant period of time that humanity is experiencing now. No matter how well prepared any person or group can be for the next ice age, they will eventually run out of supplies and need to start living off the land again. And since we are no longer cavemen or Neanderthals who survived by hunting and gathering, we need a well thought out plan for survival. The four minimum requirements needed for survival during the next ice age are food, shelter, water, and fire.

I dont know what is going to happen exactly but we should learn as much as we can about our climate and the probability of an ice age, learn about the magnetic field of the earth and how and when it changes as well as other things. We cant presume that this incredible planet is going to just keep providing for us and we dont even look at any thing but ourselves and expect to be ok without battering an eyelid.

I believe the governments of the world is informed but instead of addressing better energy options and helping everyone to be safe in the future they pretend absolutely nothing is happening and that anyway they are discussing the global warming issues in there meetings and it will be shorted.

Aperantly there are already ways of supplying everyone in the world with free clean energy and we can stop all the poverty issues in the world right this minute! However this is nothing to do with profitability and keeping the economy rolling like a fat pig as it is. We believe the most crucial thing in life is to have a big big economy  This is killing our planet, it is creating unethical situations it is not taking in consideration that nature and how our planet works is the boss.

One of my biggest concerns is that there will be wars and that the government might use nuclear or other strange ways of melting the ice or cause a warming of some kind. Unfortunately many things can come out of this situation that are not favourable. Unfortunately a global icing would not just be accepted as it causes an economy collapse and therefor maybe they already are experimenting with things to controle our climate in an aggressive way to manipulate it back to there convenience. America has the biggest military force so obviously will be taking center stage in controlling any situations including food rationing and people controle in such a big situation as global panic.

I know it is uncomfortable to think of all this but we cant just ignore this either and I quite frankly dont trust the government.

At this point we cant be ignorant and we must investigate options that are immediately going to change things for the better of man kind (not just the privileged).

Since wood would become more scarce during the next ice age, burning almost anything, including trash, could be the norm to stay warm and dry. However, in modern society, we mostly use electricity and fossil fuels to heat our homes. I predict that the world’s energy requirements will skyrocket to unfathomable heights to keep people alive. I can only hope that our scientists and researchers can eventually invent cheaper, safer, and renewable sources of energy, such as solar, wind, hydro, and fusion power and I hope that other ways will be invented, available and cheap to produce.

I feel that the government unfortunately lies to us about many things and we are never looking at the bigger pictures leaving all crucial decisions to these people. We never know what is in our food exactly, how it was farmed, what is happening with our climate or were our money goes. I can only encourage you to look at these videos that I have attached and try to look into the information that is available to us by  scientists. It’s important to not just shrug it off but at least study and educate ourselfs about hese things, to make your own decision of what you think is happening.

Quite rightly we need to see all the results from the scientists and also look at what other sources can tell us. History is also a good thing to look at and what ancient traditions found out about ice ages and how the universe works etc.

I strongly believe climate change is not a matter of opinion but one that we need to educate ourself about as a matter of urgency.

If we did go into an ice age what would happen? At the start of a next ice age, most farms on the planet would be devastated and would not be able to produce enough food. Additionally, most of the world’s population would move closer to or into the tropics, and these tropical areas will not be able to produce enough food for everyone either, especially when they are severely overpopulated. Therefore, the world would need different kinds of food sources that can better survive the cold. Also many people would go to the city’s believing that the food recourses are better there but it will be a big panic and to many people migrating in fear for survival.

During the last ice age, it is believed that the main source of food for Neanderthals was fish and rabbits as well as gathering what ever they could find. Fish and rabbits for example are more naturally resilient to cold climates. (http://www.guardian.co.uk/science/2010/dec/27/neanderthals-cooked-diet-us-research)

However our fish stocks are not in best shape so this is another reason to learn that keeping our natural cycles respected will always assure better food suplies in the future.  Our current food production is overproducing causing to much depletion in natures recourses unnecessarily so.

I don’t see how most livestock, such as chickens and cows, can survive perpetual winters for hundreds of years; so farms will need to switch to raising animals that can more easily withstand cold, especially if these animals can more easily forage and consume the limited plant growth during the ice age such as rabbits. Also, the production rate of these types of animals will be much higher than regular livestock such as cattle, thus more quickly feeding more people with fewer resources.

Potatoes and certain root vegetables is another thing that may become the easiest thing to grow in cold temperatures.

Large proportions of the planet will be covered in ice sheets and glaciers where edible green or cereal plants will not grow. Farms in warmer areas will have to switch to faster growing plants to be able to feed more people, especially with shorter warm seasons and limited farmlands. Growing food quickly with limited areas of farmland will be the key to feeding the world’s population in the next ice age. As a result,  farms may convert to using mostly greenhouses probably; where even in harsh climates, foods can be grown. Unfortunately, growing food either way will be much more difficult.  Most individuals possibly will be growing food in their homes and in small personal greenhouses. I dont know if we would have a currency anymore as the economy would collapse and people have no work other then to survive.

Most of our homes are not built to be able to withstand the weight of glaciers and most homes would be crushed and covered as well as extremely cold etc.

I believe the governments dont want us to panic as if we all did know what is happening we would ensure our survival and stop paying them our mortgages etc in the fear that the economy will collapse.

In any case I would prefere to live in a world that is working closely with nature and in consideration with all human beings and not as it is now, a world that serves only those who are privileged and not showing much compassion to others. After all that we see on the news, any problem is always in another country and this disassociates us from others and nature and one day surely we will be sorry for not behaving to our best with all that we know and instead have made economic values the dominating force in everything.

A Masterclass with Phill Rickett the butcher BIODYNAMIC/ ORGANIC in Maltby Street London

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“Because the likes of Hophurst, Perry Court, Montague, Ladymead, Gill Wing, Hungary Lane et al, concentrate on still somewhat overlooked, natural and traditional farming methods, we often find ourselves focusing our attentions on their activities, animals and agricultural practices to redress the balance.

But it’s fair to say that none of this quality in farming and husbandry would bear itself out in our counter without a commensurate excellence in butchery. And this is where Phill Rickett comes in. Since Jacobs Ladder Farms first aired its block in June 2010, Phill has been the man who’s unstintingly responsible for all our bladesmanship.

With over 35 years experience in the trade (and only 21 this year !?!) Phill has learnt his craft across a great array of small and large scale businesses in London and the South East of England. Phill is, in our humble opinion, the best butcher in London.

When pressed to give the history and training behind the prodigious skills he adopts each week for us, Phill remains bashfully reticent. But behind the work of what many can assume is an all too easy, repetitive task, Phill asserts that what makes a good butcher is the degree to which you care about your work.

And care he does. About all aspects – the provenance, the husbandry, the slaughter – a fact which many can exclude from the sentiments of a butcher, when in fact, they’re in a position to know and feel more passionately about the treatment of the animals that come to greet them than any other.

And when it comes to customers’ dogs and their bones … well, come and visit us to see the response!

But more besides, Phill’s respect for our animals is illustrated in his presentation of their meat.

A professional of the trade makes a choice to work for speed or to take pride, time and do honour to the animal that gives us our weekly food. And Phill’s immaculate, precise and delightful butchery is the epitome of this latter principal.

We couldn’t be more ecstatic to have his enviable craftsmanship at our side. And we hope to have him with us for many more years. – as long as that leg chain will just hold …”

From Jacob’s Ladder/ http://www.jacobsladderfarms.co.uk/


When l met Phill Rickett, what became apparent very quickly was his immense passion for his craft but not only that, it was his immense kind heart that is so warming to everyone.

It is of utmost importance to respect the animals life and care for them with love. The world will not convert to being vegetarians overnight so the work that Phill and the biodynamic and organic farms do is of utmost importance as in this industry so much suffering is being caused by not regarding the animals needs, mistreatment and lack of care and consideration.

As a Japanese chef I spend all my time with the utmost attention on the whole process of  preparing, cooking, fishing and fish techniques, growing and preparing vegetables and other food matters, handling everything I do to the highest levels possible and most importantly with respect and consideration.

I usually do not work a lot with meat and I wanted to try and find someone that deals with meat with the same kind of awareness about there work but with meat. I went to visit Phill Rickett in Maltby Street Market near London Bridge London to find out more about his work and the biodynamic and organic basic principles and approaches used on there cattle farms.

I was also watching Phill carefully taking apart an entire animal (beef), I found the process completely fascinating and very familiar to how japanese very logically and carefully work with any produce. This level of perfection is accumulated from years of dedication and a passionate relationship to the animals . Phill was moving very much like a Japanese chef does when dealing with fish. I have never seen such a precise and particular butchery technique from a western person before.

He works with the Organic and Biodynamic meats only and has developed his own unique butchery style based on over 35 years of experience. These are the 3 farms Phill gets his meat from. They are all farms producing vegetables and other products as well. The pork and lamb is organic. ALL the beef he uses is biodynamic. The production is very small scale and is also seasonally respected. Screen Shot 2013-04-16 at 21.04.15 Montague Farm specialising in organic and biodynamic meat in Sussex / http://www.jacobsladderfarms.co.uk  Screen Shot 2013-04-16 at 21.06.10 Colin Godmans Farm specialising in organic meat, in East Sussex/ http://www.colingodmans.co.uk/ Screen Shot 2013-04-16 at 21.08.17

 Perry Court Farm specialising in Biodynamic meat in Kent very important the horns of the cows a not cut / http://www.agbrockman.co.uk/

Phill startet to train as a butcher at the age of 14 were he had his first saturday job at one of the biggest butcher company’s in England by the name of DEWHURST. They had butcher shops in every town. They were very well known back in those days. The butchery standards then were not as evolved as they are now. Screen Shot 2013-04-16 at 20.13.52 Local butchers, Dewhursts were part of a national chain but their shops were placed in local communities and on many high streets. This branch pictured in the 1940s was in Wellington Street in Stockton Screen Shot 2013-04-16 at 20.18.28

Dewhurst, originally founded by the Vestey family. It was the first chain of butchers to introduce glass windows to protect the meat on sale and during the 1970s had 1,400 shops in Britain. But it fell on hard times during the 1980s as supermarkets increasingly took control of the fresh meat market.
The Vestey family’s British companies ran into trouble in 1995 and Dewhurst was sold as part of a management buyout but struggled and eventually collapsed into administration in 2006.
When Phill finished school he had no idea what he wanted to do. He decided he will become a butcher and his father was not to pleased trying to convince him to get a “proper” job. At that time there were not many jobs available and Phill persisted for 6 weeks to find work when destiny took a turn and against his fathers advice he started his career as full time trainee butcher in Biggin Hill Kent at the age of 16.
Phill became very quickly very skiled so he was happy with his choice of profession. He now has been a butcher for 37 years. Phill has worked in many different butchers during all this time and has exchanged and learned incredible skills from many different artisan butcher techniques.
However more then anything his passion for butchery led him to develop his own very unique style of butchery by studying the anatomy and aspects of all different kind of meats.
I have visited him today and he shows how he cuts a hole biodynamic beef into different parts sharing some of his knowledge in the videos below. Phil really enjoy’s working with his clients very closely and he customises exactly to the needs of the chef or person.
He say’s the possibilities are endless and one can always find new ways and ideas about how to do things. At Maltby Street Market, Phill mainly caters for foody’s and local resident people as well as many visitors from al over the world who come to visit London and there alternatieve Markets. I personally love working with Phill exactly because he really is very knowledgable and experienced he really listens to what I am looking for helping me to find and develop exactly what I need.
The relationship naturally leads to a shared investigation on both sides. That is the most important aspect for me in a butcher. Someone that has extensieve experience and incredible passion that matches your own and whom I can completely trust.
Phill never stops developing his knowledge and investigation even after 37 years of experience he is constantly perfecting his craft with happiness and joy. Further more Phill has the welfare of the animal at its highest priority always handeling everything he does with such regard and respect, which which is crucial to have and this is truly making the difference between an average butchers and artisan butcher like Phill.
After watching Phill work a whole dissection of half a cow today. Watching every detail really showed me not only things I never knew of but really showed me the limitless possibilities of investigations I can do now.
As a japanese chef we usually only use filet and ribeye of Wagyu. Only when I worked in japan have I ten learned about using the whole animal.
Most chefs unfortunately dont do butchery classes and also only work with the selections of meats that are designated to the menu of the restaurant only. Phill is a great teacher. He is so patient and kind. I really recommend anyone to go and visit Phil for some classes.

Phill teaches butchery classes at the Hampstead Butcher & Providore

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Phill said that the most important part of Biodynamic or organic farms he is woking with is the welfare of the animals. That is always something he was particularly concerned about. Working with the producer farms (see above all the farm links) they all take the welfare aspect of the animals to a much higher level then what the average legal requirements would be. I added a video below of at Perry Court Farm were you can see how there is a whole other consideration in regards of the welfare of the cattle.

Screen Shot 2013-04-16 at 19.29.193 main Benefits of using a good Butcher you can trust biodynamic and organic:

1, Working specifically to your needs / providing you with the right cuts of meat ( Philli is specialist at separating all the grains not mixing them so insuring the right textures at all times even in the beef cubes for stewing)

2, Using sustainable products respecting the natural cycles of the animal and respecting the nature

3, Animal welfare Supermarkets dont age the beef because they are focused on maximum profit, Ageing will have off cuts as wastage. Animals are killed and processed right away.

In supermarkets less attention is in fiber cuts so can be tough also bad butchers will leave bits on selling you something that is called rump but is running differently in the grain then causing you chewiness.

Supermarkets like Marks and Spencer are particularly wasteful. Imagine lots of pre packed meat has a sell by date all will go in the bin. Supermarkets with a meat counter at least have a butcher in house.

Products in supermarkets can come from many places and is hard to trace if it is sustainable or what medication the animals may have had etc.

Try to find a butcher you can trust is my advice. Meat is a specialised food and needs to be treated as such. Any cheep option is not going to be ethical.

We need to be aware of this and check, unfortunately the foods we eat from the supermarket only give limited information. Example veg from Spain… but were from Spain? Almeria most likely which is the biggest artificial greenhouse in the world.

You can find  Phill in The Maltby Street Market  ~ ARCH 104 Druid Street, which is every Saturday – market closes at 2pm. He is the most nicest person and always willing to help. I have never seen Phill not smile – he is a butcher with a huge heart.




IMG_1899 IMG_1902 IMG_1904 This is a master class in cutting the the biodynamic beef: 1, Goose skirt 2, Suet 3, Thick skirt 4, Filet 5, Rump and loin 6, Boned out the rump 7, Bone/ Sirloin 8, Sirloin 9, Leg: Top rump, top side, hip bone, silverside

Sorry about the sound on some of the videos. My I-phone was full and I had to use a very old camera and accidentally had my finger on the mic at the beginning. I hope you can hear ok. Below are Phill’s biodynamic burgers all from the off cuts nicely prepared. DSCF0397 I just want to say how much respect I have for Phill. It is a big responsibility to work with so much dedication. I am always very aware of the animals welfare and find it hard to eat them. The least that we can do is treat them with utmost respect all the way and having farms that treat there animal with natural remedies and feed them with good mother nature produce and care for them with love, not cutting there horns and showing them the least suffering when slaughtered. This is so important.

Thank you to Philli and to all the farmers that apply biodynamic principles. I will go and visit the farms mentioned above to show what happens on the farms and what it means to be biodynamic very soon.

In Japan the love for the Wagyu cow is very deep, they even have ceremony’s to pray for the slaughtered animals. They are prayed for on a regular basis. This level of deep gratitude is deeply rooted in the hart of the japanese. We never see a product as a product there is a much deeper sense of relation to vegetables, fish and meat. ( I know it is not practiced at this highest level all over Japan and there are also some unethical practices too unfortunately.

I am referring only to the highest of farmers and producers that are a role model to me personally. The important thing I always want to transmite is the respect and the specialist feeling that the greatest chefs and producers have shown me that I have met and worked with. Having awareness and love is the most crucial element that makes the difference between a normal chef and a truly great one in my experience) Wagyu are extremely curious and lovely animals. It is easy to love them so much. DSCF7920 I am not saying everyone in Japan has that level of feeling however this is what has been transmitted to me in my training and I have been witness of in Kyoto.

I believe this is the true way and right relationship that we as humans should have toward our animals we consume and vegetales as well as our fish. When you treat these things only as a profit making product then you will come to the kind of situations of making a specie become extinct, sick and wastefulness will also be a result. We have to respect the natures cycle.

Sustainability means respecting natures cycle. We have to work seasonally. In japan seasons are not 4 seasons but change constantly within the 4 seasons. You will have early spring mid and end but there are all the transitioning stages as well. We are now talking of a very high state of awareness and commitment as well as experience from the chef that is fully moving with the seasons as they chance.

I will write about this in a separate article as this is a very natural subject however it needs to be spoken about as to how this can be and how it works. I want to thank Phill for his patience and I want to apologise for my limited writing skills and film editing. This is my first time making a film. I hope you can benefit from this information. Phill uses a traditional butchers block. I really liked it as it is heavy does not move around and he taked a layer of the wood every time he finishes his work. DSCF0394 DSCF0395 DSCF0396

Thank you to Philli Ana and Theresa as well as the Farms: Montague Farm,Colin Godmans Farm and Perry Court Farm.

Mayan Agriculture and climate change

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Antonio Mendoza, of Mayan activist group Oxlajuj Ajpop:What does cause us a great deal of concern is how to bring people together in the effort to refocus our behavior with respect to nature, global warming, and the neoliberal policies that only extract oil and minerals and install large factories, posing a serious threat to humanity. … The idea [behind Mayan organizations in Guatemala coming together in 2012] is to come together in unity and solidarity and salvage the valuable Maya knowledge about nature and Mother Earth

This new stage is extremely important for reflection and analysis about human coexistence and nature.Modern Mayans speaking up for environmental protection and protection of Mother Earth, and against neoliberal trade policies and extractive industries, is just another example of a wider Central and South American movement with roots in indigenous cultures speaking up for a different vision of humanity’s relationship with the planet.At the World People’s Conference on Climate Change and the Rights of Mother Earth, held in Bolivia, the following rights for Mother Earth, for Pachamama, were agreed upon:

The right to life and to exist; the right to continue vital cycles and processes free from human alteration; the right to pure water and clean air; the right to balance; the right to not be polluted; and the right to not have cellular structure modified or genetically altered. Controversially, it will also enshrined the right of nature “to not be affected by mega-infrastructure and development projects that affect the balance of ecosystems and the local inhabitant communities.” (The Guardian)

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El Naranjo Vase, with a Ixim´che´ or Breadnut tree

Connection To the EarthWhat does it mean to have a spiritual connection to the land? For the Maya it means that they think about their natural environment in a certain way, they interact with nature in a certain way, and they engage in rituals that offer respect to the forces of nature. The Maya are one of many indigenous cultures around the world that engages in what is known as a nature-based religion.

Spiritual significance is found in all living things. The Maya revere each animal and plant. One tree – the ceiba or cottonwood tree – holds special significance as the Maya use it as a symbol of the power of nature. Symbolically, the branches hold up the sky and the roots keep the earth together. The copal tree is sacred as well, as it produces the resin and the bark that are burned in censers during spiritual ceremonies.

mayan compass The “four corners of the earth” or the earth’s cardinal points are also important to the Maya; they are even associated with specific colors. The colors of blue and green are also important as they signify the sky and the environment.The four corners are important when praying; for example, a man may look to or turn to all four corners as he prays in his milpa prior to planting his corn.
AgricultureThe Maya are sustained by their use of the land for agriculture. The land where their sustenance is cultivated begins right outside their front door and expands over a very broad area of their village. Herbs used in cooking are often grown in pots next to their homes. Orchards of oranges and fruit trees may be close to the residence or closer to farmland. Farmland begins outside the center of the village and may be as far away as a two-hour walk.

There are several types of farmland that involve different crops and cultivation methods. A milpa is a plantation that has been cut from the bush and burned before it is planted, a technique known as slash-and-burn. The fire releases nutrients back into the soil.

For the Maya, agriculture represents a cultural connection to the land as important as traditional languages, arts, and ceremonies. Key to that connection is corn.
The cultivation of corn is connected ecologically, socially, and spiritually to Mayan culture. Sacred spiritual rituals specifically concerning the burning of a milpa, selection and use of seeds, and the actual planting of the corn have existed since the time of the ancient Maya.
corn milpa
Corn milpa
There is also a cultural significance to the cacao (cocoa) bean. In ancient times cacao beans were used as currency. Today the drink made from the ground bean is served regularly during family and community gatherings. Finally, cacao trees are of such importance that they are passed from one generation to the next as part of a family’s inheritance.

Please go to: http://mayaviewkeeper.com/TLMweb/index.htm

Faced with global population growth, agriculture seeks the support of technology to meet the food demand. In contrast, in southeastern Mexico, the Mayan descendants practice ancestral rituals asking their gods to guarantes their harvest.

Here is a link to a very interesting article about Mayan Agriculture:


We have more power to help than we think.

Every penny we spend means something!

To be mindful of what we spend our money on can help save this world.

By choosing sustainable projects that are ethically focused, by investing and banking with company’s that are safe and not funding oil, war and other shortsighted activity that will lead to pollution  pain and death .

By choosing green energy as much as possible. By refusing to fund bad policys by informing ourselves will be a big step into helping our living planet.

Humanity is meant to Thrive


How Good Food Can Save Our Planet – Professor Molly Jahn

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Molly Jahn is the dean of the College of Agricultural and Life Sciences at the University of Wisconsin-Madison. Prior to this, she was a professor in the departments of Plant Breeding & Genetics and Plant Biology at Cornell University. She has worked extensively overseas to link crop breeding with improved human nutrition and human welfare.

Molly has served as the U.S. Commissioner for Sustainable Agriculture and Climate Change, USAID Scientific Liaison Officer and member of the board of The World Vegetable Centre, Director of the Public Seed Initiative and the Organic Seed Partnership, Member of the Editorial Board and Executive Committee of The Plant Cell and is currently a member of the National Academies of Science Board on Agriculture and Natural Resources.

Special Advisor to the Chancellor and Provost for Sustainability Sciences and Professor of Agronomy and Genetics, Nelson Institute for Environmental Studies, Center for Sustainability and the Global Environment, University of Wisconsin-Madison.

Professor Molly Jahn has had a distinguished research career in plant genetics, genomics and plant breeding of vegetable crops focusing on molecular genetics of disease resistance and quality traits. She has also worked extensively in developing countries to link crop breeding with improved human nutrition and welfare using innovative approaches to inter-sector partnerships, engagement with emerging institutions, and integrated projects focused on impact and technology transfer.

Dr. Jahn has numerous publications, lectureships, and awards for her research, teaching, service and extension. She has served on boards and advisory groups including The AVRDC World Vegetable Center and World Dairy Expo, and founded and directed the Public Seed Initiative and the Organic Seed Partnership. She was named an American Association for the Advancement of Science Fellow in 2006. In 2009-10, she was called to Washington to provide interim leadership as Deputy Under Secretary for Research, Education and Economics at the U.S. Department of Agriculture.


Vivre la Cuisine – Michel Bras

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Michel Bras is one of the most iconic chefs that have ever lived.

He was born to a blacksmith–father and chef–mother in Gabriac in 1946. He schooled in a nearby town and from an early age started helping his mother tend her pots at the family’s hotel/restaurant, Lou Mazuc. Bras credits his mother with introducing him to the cuisine of Aubrac — the region of his birth and upbringing.

Michel never left the Lou Mazuc kitchen to train elsewhere, he studied culinary literature, philosophy and photography in his spare time and cooked from intuition – as he continues to do today. At thirty-three, he took over the inn from his parents and his innovative cooking led to Lou Mazuc winning two Michelin stars.

He continued here until 1992 when he opened the hotel/restaurant Michel Bras. It is an ultra–modern structure nearly all of glass with slate and granite, which sits on a plateau overlooking the landscape of Aubrac. In 1999, he was awarded three Michelin stars.

Michel has published several books under his name, including the seminal 2002 cookbook Essential Cuisine (which he took all the photos for himself). He also opened an eponymous restaurant in the Windsor Hotel Toya in Hokkaido, Japan in 2002.


The Cycle of Love – Ben Shewry – Attica Restaurant

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Ben Shewry as born and raised in humble and rural North Taranaki, New Zealand. He determined at age five that he would be a chef and worked in his first kitchen at age ten. He apprenticed at Wellington’s Roxborough Bistro under Mark Limacher then Michael Lambie and Andrew McConnell in Melbourne and David Thompson at Nahm in London. This last experience also prompted a visit to Thailand, where he fell in love with the local cuisine, spending the next six years of his spare time developing his Thai cooking skills.

Returning to Melbourne, he opened Attica in Ripponlea. The restaurant has achieved terrific success. Ben was named ‘Best New Talent’ by Australian Gourmet Traveller magazine in 2008 and voted ‘Chef of the Year’ for the Age’s Good Food Guide 2010.

Today, Ben lives on the Bellarine Peninsula, by the sea, where he can forage himself ingredients every morning for that day’s menu.

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Mugaritz 2013 Making space and time to be creators

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Every year Mugaritz closes its doors to dedicate space and time to focus on being creators.

It is important to set aside this time, especially for a restaurant like Mugaritz.

To be a creator is not easy in our industry and still the business side is always given the main emphasis, believing that if a restaurant is to creatieve it does not make any money. I dont believe this is true as ideas can be generated to find ways to assist a creative project very well if needed. Ferran has released books, products amongst other things and was able to transform the culinary focus on a global basis.

I always will admire the courage of chefs like Ferra Adria, Andoni Luis Aduriz and other chefs, that have given value and meaning to the creatieve process and work of a chef.

Never being afraid of the unknown, nature,humor, emotions, concepts, poetry, research, design, technology, science, philosophy’s, experimentation and the development of so many new techniques tapping in to the creatieve realms of infinite possibility’s. Always daring to go to new and risky territory’s and dedicated to always bring surprise to everyone each season.

Andoni recentlly spoke about the new season of mugaritz in Eater:

How are you looking at the new season at the restaurant?

“I’m seeing it the same way I do every year: with a lot of respect, doubt, and fear. We’ve got a blank page we need to fill in two months. I think a lot about the fact that we have an identity and that the years are linked, obviously. We like the poetic aspect of cooking, we like evocation, we like bringing people together, and we like austerity. Our dishes are getting more and more austere. They might have complexity behind them, but a lot of these plates have just one or two things on them. They are nude, clean. We’re working on a new dish that is going to be a big surprise.”

He say’s that Mugaritz  dedicated over 12,000 hours to creativity.

Instead of looking out they look within and collaborate with very interesting people. Recently there has been a collaboration with a board game designer.

On my last visit to Mugaritz I spoke to Joserra Calvo explaining how he worked witht he front of house with dancers to create movement through space.

Having trained as a dancer it made complete sense to me and it also resinated with Japanese service elements which are based on minimal and precise gracious and soft movements.

The way you place something or remove from a table is very refined at its best. Mugaritz lends itself perfectly to a abstract dace and food film, showing the creatieve dynamics between the guest, service, chefs and dishes.

Andoni likes his guests to be active participants in the meal. It’s interactive. He wanted to continue to develop the idea that the diners are the accomplices of Mugaritz.

The development and integration of so many elements are considered at Mugaritz which not everyone sees, feels or notices in its entirety. Every guest will perceive things differently according to how receptive the person is to what ever is going on at that moment. This is were the poetic elements of Mugaritz becomes alive and vibrant. Throughout the evening the different experiences create a kind of creatieve symphony leaving one highly charged on creatieve frequency’s that last infinitely long.

A very beautiful and poetic experience!

Pictures from Mugaritz

When we think along the lines of Nature then we think properly..Carl Jung

God’s fingerprint is everywhere

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“Your task is not to seek for love, but merely to seek and find all the barriers within yourself that you have built against it.”
― Rumi

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“The Ancients” knew much more than given credit for regarding Life, The Universe, Astronomy, Advanced Mathematics, Magnetism, Healing, Unseen Forces etc.
Encoded knowledge is information that is conveyed in signs and symbols and we can find this knowledge all over the world. All these ancient sightings and geometric patterns (Sacred Geometry) symbolise unseen forces at work.  Modern archaeologists don’t know what they’re talking about. “The Ancients” were not stupid or primitive. We just failed to de-code this knowledge conveyed in signs, symbols and ancient artwork.

We dont know what holds the universe together.  Matter is governed by frequencies. There is much more to life than we can perceive with our 5 senses. The question then becomes “who or what governs unseen forces?” What is behind the symmetry throughout nature? (Golden Ratio, Phi, Fibonacci Sequence etc.) Life is not coincidence.

The beauty of science coming closer and closer to “god” is that we can gaze on life with a higher consciousness and finally just love who we are and be in love with the entire universe. Appreciating it and living in Love.

I always knew in my hart but it is so difficult to explain or show people however now it is wonderful that so many scientist, physicists  writers,biologists, mathematicians…people of all walks of life can help decode all our history and by connecting all the dots it is proven that everything is only pointing at one thing in everything.

We constantly dont see it because it was always right here.

I know I am just a chef but this does not exclude me from this subject nor anyone else, as we are all interconnected.  This extends into all my being and also into my work and how I see everything. It is inseparable therefor I am not keeping this subject private just to myself. If I dont understand life how can I understand nutrition, nurturing others or preparing food?  I dont know how to cook but my hart does.

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“The minute I heard my first love story,
I started looking for you, not knowing
how blind that was.
Lovers don’t finally meet somewhere.
They’re in each other all along.”
― RumiThe Illuminated Rumi