A New Mountain Cookery

Not so easy

Like what they said, it's getting increasingly difficult to walk the line between your conscience and the food that is on your plate or in your saute pan.  Everyone has an opinion on what the best possible plan is, and the whole movement seems to be turning into something akin to a pissing contest where arguments are made until everything just comes around full circle. 

It doesn't help that there are poor statistics on the topics at hand as well: How the press got the idea that food travels 1,500 miles from farm to plate

Concurrently, the whole thing seems to me to be a bit isolationist and anti-global development, but like most people are saying nowadays, what do I know?

Pork Cake?

From Gravy, the SFA's publication:

Pork Cake
One pound of raw pork chopped very fine; add half a pint
of boiling water, 1 pound of seeded raisins, 1/2 pound of
shredded citron, 2 cups sugar, 1 cup molasses, 1 teaspoon
soda dissolved in a little water. Mix these ingredients;
add 1 tablespoon cloves, 1 tablespoon cinnamon, and
1 tablespoon nutmeg. Stir in 3 cups sifted flour to reach
the consistency of common cake mixture. Bake at
approximately 300 degrees for 1 hour and 40 minutes.

Apparently this is a more commonplace item than one would think, as there is an entire eGullet thread about it.