Wel­come!

Country Smallholding - - NEWS - Si­mon McEwan, Ed­i­tor

Home slaugh­ter can be an emo­tive sub­ject – but it can be hard to understand why. Tim Tyne launches a new fea­ture se­ries on the sub­ject this month, and he says that for an­i­mals des­tined for home consumption it makes per­fect sense to slaugh­ter them your­self in fa­mil­iar sur­round­ings, where they were bred and reared. In this way you also know ex­actly what you are eat­ing, how the an­i­mal lived and how it died. Sure, there are rules and reg­u­la­tions to fol­low, but you can fi­nally tuck into a de­li­cious Sun­day roast with a clean con­science. The fea­ture is on pages 8-10.

Two other CS writ­ers, Adam Will­cox and Andy Richards, also ex­tol the virtues of con­sum­ing meat from your own an­i­mals. On pages 60-61, they say they eat less and less meat that is not their own. “For one thing, the taste just isn’t the same,” they say. “Eat­ing a bog-stan­dard su­per­mar­ket sand­wich just be­gan to feel wrong. There was no sense of oc­ca­sion, no re­ward for the hard work.”

FEEL­ING FES­TIVE

The big day may still seem a long way off, but let’s not forget this is the Christ­mas is­sue! We have plenty of ideas for gifts for the small­holder on pages 40-42, and for the hen­keeper on pages 16-18 in our Poul­try sec­tion. Mrs Simkins also has some fab­u­lous fes­tive recipe ideas on pages 44-45.

On pages 29-30, John Sones of­fers 10 tips for saving money – ideas that Scrooge would have been proud of! There some clever self-suf­fi­ciency ideas here in the clas­sic trad­tion of ‘make-do-and-mend’. On page 5, we even hear from a reader who ap­plies th­ese smallholding prin­ci­ples in far away Malawi. On page 6, TV pre­sen­ter and small­holder Kate Hum­ble re­veals how she likes to spend Christ­mas – on a beach, hun­kered down with sausage sand­wiches, then back home for a sup­per of smoked salmon and an unChrist­massy film! What­ever your tastes, enjoy the fes­tive sea­son and all the best for 2016.

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