Local milk for local people

Virgin Trains in the UK announced this week that it would be sourcing the milk served on its trains from local sources. This trend is gathering steam, no matter what part of the industry you look at. Local products from local sources seem to be the way forward for people to buy without guilt. It is also a helpful hand to the struggling dairy farmers of the country. I consider it a good thing.

Oftentimes, local produce cannot only be sourced nearby, but will be found to be much tastier than the supermarket’s fare. For example, I purchased a half lamb from a local farm. We live in greater London, so the farm is a volunteer-run setup so children can pet pigs and lambs and eyeball the chickens. I doubt I would have purchased such an amount of high-quality lamb from supermarket shelves for the price I paid.

We named our purchase Baarry and rejoiced every time we cooked up a chop or two. We are now working our way through Pinky, but due to the pig’s size we only ordered a quarter. It is delicious.

It has also given me greater insight into the actual butchering terms for the animals. I looked up what the parts were called, in order to appropriately instruct the butcher. Again, it’s about knowing where the food is from. More information is a good thing.