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Recipes with Whole Wheat Pasta

9 things we’ve learnt about farming from Jeremy Clarkson



WHEN THE coronavirus pandemic brought the world to a standstill in spring 2020, it also brought press vehicle deliveries to a standstill. While this was obviously not one of the top-tier tragedies caused by the virus, it caused a slight inconvenience to Jeremy Clarkson and The Sunday Times for the first time since he nearly wrote his thoughts on cars for the paper thirty years ago, the most famous auto writer of the Landes doesn’t write about cars.

Instead, he decided to write about his farm. Clarkson has owned his farm, which he calls Diddly Squat, since 2008 and most of the time since then has paid someone with a great deal of farming knowledge to do the farming chores for him. However, when that person retired a few years ago, Clarkson decided to take the reins in his own hands and became a full-time farmer – while occasionally traveling to Madagascar for the Grand Tour or Manchester to fund Who Wants to Be a Millionaire his never did ending stream of costly agricultural mistakes.

Clarkson’s Farm, a show telling one of Clarkson’s work on the farm premiered on Amazon Prime Video today. To mark the occasion, we wanted to look at nine things we have already learned about farming from Jeremy Clarkson.

  • Check out Clarkson’s Farm on Amazon Prime here

1. Sheep do not respect authority

Clarkson has detailed his relationships with many animals, but none is more tense than his rivalry with sheep. The trailer for Farmer Clarkson illustrates this with various scenes showing sheep antics, including jumping over stone fences to escape the 61-year-old and kicking him in the decker.

“They take absurd risks,” writes Clarkson, “and feign disinterest in everything while being intentionally obstructive, stubborn, rude and prone to eye-rolling acts of vandalism.” For him they are nothing more than “woolly teenagers”.

Read about Clarkson’s rivalry with sheep

2. Chainsaws can easily be placed in trees

As you can imagine, one of the things that moved Clarkson to farming was the ability to use absurdly powerful machines. So if you do light forest management for a weekend (a job he says you can’t “try” any more than you can “try” yourself with maintaining subsea oil rigs), the natural tool of choice had to be a chainsaw.

However, after much sweating, swearing, and a near-death experience, Clarkson decided it would be better to pay someone with a bigger machine to do the heavy lifting. The only use for chainsaws is “chopping off the arms of a drug dealer”.

Read about Jeremy Clarkson’s experience with chainsaws

3. Water divination works

The summer of 2020 was extremely dry, among other things. This means trouble for farmers, who obviously depend on rain for their crops to thrive. So, in a desperate attempt to irrigate his broad beans, Clarkson tried to locate the location of a number of underground water pipes that an owner of his land had installed in the 19th century.

On the advice of a neighbor (called “Charlie Who May Be Crazy”), he set out to find the Victorian pipes on a pair of metal coat hangers. Water divination, also known as the pendulum, is sometimes used on water-dried farms in California and is viewed by many as a pseudoscience.

“In my mind, divination in water is like ley lines and horoscopes,” wrote Clarkson. “This is nonsense. Two hangers don’t respond to the presence of water. Except for one thing. They do.”

Read more about Clarkson’s experiments with the commuting

4. Agriculture is the most dangerous job … in the world

Agriculture, fishing and farming accounted for 20% of all workplace deaths in 2020, and farmers are 18 times more likely to be fatally injured than the average worker, according to the Health and Safety Executive.

Clarkson can see this, especially when trying to attach tools to the back of his tractor by attaching sharp tools to an invariably greasy surface while standing on mud in the dark. “Imagine covering yourself in baby oil and then playing twister in a Burmese sawmill. Then you are on the right side, ”he said.

Read about Clarkson’s Brushing With Death

Clarkson's farming show trailer debuts ahead of Sunday Times interview

5. Government bureaucracy is the bane of farmers

Clarkson has written repeatedly about how pernicious governments can be for farmers. Meddling has come in many ways: the author has covered everyone from the community workers who grapple with the color of the roof of his farm shop, to the Ministry of Agriculture, Environment and Rural Affairs that uses satellites to track farmers and them at that forces adhere to a number of obscure rules.

And Brexit only exacerbated that problem: while trying to diversify his crops to include durum wheat, which is used to make pasta and is more commonly grown in France, Clarkson found his shipment stuck on the canal, entangled in red tape. “And there was no point in asking the French for clarification,” he wrote, “because all you get is the Gallic shrug, a widely accepted symbol of utter disinterest. With a hint of ‘Well, you shouldn’t have left the EU if you had.’ “

Read more about Clarkson’s thoughts on Brexit bureaucraticism

6. Agriculture is incredibly important to the environment

Well, we already knew that, but Clarkson is excellent at making the point. One of the effects of his transition to farming is that he has become a vocal advocate of rural conservation and consumption of seasonal produce rather than transporting exotic and polluting items – in a recent interview, he claimed that eating two avocados is so is as bad as driving a VW Polo for a year.

“If you want to do something for the planet, eat what’s in season and eat what’s grown next door,” he wrote. “This is how you solve it, not by opening up the country to hikers and then buying groceries from abroad.”

This is so important to him that he has even put some of his favorite recipes on paper, almost all of which are made from home-grown ingredients.

Read more about Clarkson’s recipes

7. You can still buy Lamborghini tractors

Any petrolhead worth their money will know that before Lamborghini made bedroom wall poster V12 supercars, it was a manufacturer of the rather humble tractor. However, what most people may not know (at we certainly don’t) is that it is still possible to buy one.

Lamborghini’s tractor manufacturing was sold in 1973, although tractors are still made with the famous name. They’re made in Germany, “but they still look Lambo-crazy,” says Clarkson. “If an Aventador made love to a spaceship, you’d end up doing it.”

Read more about the Clarkson Lamborghini tractor

8. Vauxhalls scare Clarkson now

Clarkson was never the biggest fan of Vauxhalls. When asked to review the Vauxhall Vectra in 2002, he decided instead to write about the Reed Warbler, a little British bird that he thought was far more interesting than the car. And since then he has referred to Vauxhall’s offerings as “car wallpaper paste”.

However, Clarkson’s Griffin phobia of becoming a farmer has compounded Vauxhalls as all of the Department of Agriculture, Environment and Rural Affairs officials show up at Diddly Squat farm to keep him from doing anything.

In a 2020 review of the Vauxhall Corsa, he wrote, “Whenever I see an insignia coming into the yard, I plunge into a vat of manure to escape because there is always someone with a clipboard and an expense report and an encyclopedic Knowing about the obscure rule I just turned. I don’t remember what my teachers drove, but I bet all the annoying people who enforced the top button fixing rule had Vivas. “

Read what Clarkson had to say about the Vauxhall Corsa

9. Pigs are the Steve McQueens of agriculture

Sheep aren’t the only bullies on Diddly Squat Farm. Clarkson decided he’d like to eat homemade bacon sandwiches, pork cheeks, and his own signature pork and pepper pasta, bought two pigs (named Stephen and Stephen for their intelligence, after Fry and Hawking), and started raising them.

However, his plans to become a farm-to-table operation were hampered by the fact that his pigs are too personable. Not only are they smart, they’re cute and have the courage to keep trying to escape their pen. As Clarkson wrote: “Yesterday morning I noticed that they had turned their house into a vaulting horse, and that afternoon I received a call saying that one of them was riding a motorcycle along the fence line between Germany and Switzerland.”

Stephen and Stephen’s possession actually stopped Clarkson from eating pork.

Read more about Clarkson’s pigs

  • Check out Clarkson’s Farm on Amazon Prime here

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Recipes with Whole Wheat Pasta

Guiding the way to thrive



Jan Juc naturopath Rebecca Winkler has always found joy in the practice of cooking nourishing meals for others.

That pastime spilled over into developing recipes and it was during lockdown that her culinary passion led her to become a qualified plant-based chef and a raw dessert chef.

Now the mum-of-two has expertly thrown all of her skills into the mix to achieve a long-held goal of producing a book.

Released as an eBook, with a print version to hopefully follow, 14 Day Whole Food Feast is a comprehensive two-week meal plan designed to nourish the body and delight the tastebuds.

Within its pages are recipes for whole food snacks, lunch and dinner meals, lunchbox ideas, and time-saving tips.

14 Day Whole Food Feast by Rebecca Winkler is available now as an eBook.

“My motivation was both personal and professional,” Rebecca says.

“On a professional note, I found so many patients were having difficulty finding family-friendly, whole food recipes to help them navigate various dietary needs.

“The recipes are easy to follow, a shopping list is provided and time frames are taken into account so slower cooked meals or more time-consuming recipes are saved for weekends.”

Rebecca says the eBook can function purely as a recipe resource or be followed meticulously for a 14-day reset.

“Food prep guidance is given at the start of each week in order to get ahead and be organized as possible.

The eBook includes lunch, dinner and snack ideas, as well as shopping lists and naturopathic advice.

“Dinners are often incorporated into leftovers for lunch the next day and naturopathic guidance is provided around ways to maximize your time by incorporating regular exercise and practicing self-care.”

The idea for the book began to brew in 2019 during a solo trip Rebecca took with colleagues which gave her the space to establish a clear vision for the content she wanted to share.

“I began developing and refining recipe, enlisting a beautiful photographer and graphics team to allow my dream to be realised.

“The long-term plan is to release a number of other eBooks and, eventually, print a hard copy, real-life book to be loved and to splash your chocolate and bolognaise sauce on. The kind of recipe book that you find yourself grabbing time and time again.”

The eBook is filled with nutritious recipes and much more.

So, what are some of Rebecca’s personal favorites featured in her carefully curated eBook?

“Ooh, that’s like trying to choose a favorite child,” she laughs.

“I know it might seem boring, but the slow-cooked bolognaise with hand-made gluten-free fettucine is an absolute favourite.
“We make it weekly in my house and every time my kids exclaim ‘this is the best bolognaise ever’.”

The slow cooked beef pie, kafir lime chicken balls and whole food cranberry bliss balls are also hard to pass up, she says.

Rebecca avoids listing ideal ingredients for people to incorporate into their diet, instead saying the most beneficial ingredients are those that make you feel at your best.

“Not everyone tolerates grains, some don’t tolerate fruit, others have difficulty digesting meat and protein.

“My advice is to listen and take note of how your body feels when you eat.

“Are you bloated, do you have pain in your gut, loose stools, headaches or fatigue?

Rebecca is a qualified naturopath, as well as being a plant-based chef and raw dessert chef.

“I am more inclined to advise people to source good quality ingredients, grow what they can, and cook from scratch as much as time and money allows.

“Eat three meals a day and snack only if you are hungry, growing, pregnant or exercising.

“Try to consume 30-35ml of water per kg of body weight. Add plenty of vegetables, fresh herbs, variety and colour.

“Our gut flora thrives on variety, so mix up your veggies, fruits, grain, legumes and proteins. Eat the rainbow.”

To get the most out of the eBook, the author suggests reading it from cover-to-cover and choosing a 14-day period where you are at home and have minimal social engagements.

Rebecca is passionate about naturopathy which she describes as a holistic, comprehensive view of the body in its entirety and “a wonderful adjunct to Western Medicine for patients as it ensures medical due diligence is exercised, adequate diagnostic testing where appropriate and an individualized approach to restoring health”.

Rebecca’s advice is to “eat the rainbow” when it comes to healthy food choices.

She says many of her clients are seeking ways to regain optimal health following extended periods of lockdown during the pandemic.

“There is no doubt that most of us found ourselves allowing more in alcohol and comfort foods over lockdown, which is nothing to feel ashamed about.

“In such a difficult, confining and overwhelming time, we sought comfort where ever it may lie for us.

“This is not a failure, it was merely a way for so many to cope. I never judge anyone’s choices, I merely try to support, understand and listen.

“Often we already know what we need to do to rebuild or move forward, simply sharing and being heard without shame or judgment is therapeutic.

“I cannot describe to you the genuine joy that seeing people thrive provides.”

14 Day Whole Food Feast retails for $19.95 and on the Rebecca Winkler website. Discover more and contact Rebecca via her Facebook page, Instagram @rebeccawinklernaturopath or email [email protected]

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Recipes with Whole Wheat Pasta

Get to know farro and other superfood whole grains



By Casey Barber, CNN

Quinoa has reached a level of superfood status not seen since the great kale takeover of the aughts. Equally embraced and mocked in pop culture, it’s become the symbol of the grain bowl generation. It’s not the only whole grain that’s worth bringing to the table, however.

The world of whole grains is wide, and if quinoa and brown rice have been the only grains on your plate, it’s time to expand your palate. Here’s an introduction to whole grains, along with tips for cooking and enjoying them.

What’s a whole grain?

The term “whole grains” encompasses all grains and seeds that are, well, whole. They retain all their edible parts: the fiber-rich outer bran layer; the carbohydrate-rich endosperm center, which makes up the bulk of the grain itself; and the inner core, or germ, which is packed with vitamins, protein and healthy fats.

On the other hand, refined grains such as white rice and all-purpose flour have been milled to remove the bran and germ, stripping away much of the fiber, protein and vitamins, and leaving only the starchy endosperm.

“A lot of people don’t realize that whole grains contain several grams of protein in addition to vitamins and antioxidants,” said Nikita Kapur, a registered dietitian nutritionist in New York City. With every serving of whole grains, “you get a ton of minerals, B vitamins and fiber, which is especially important for good health.”

So-called “ancient grains” fall under the umbrella of whole grains, though the phrase is more of a marketing term than a marker of a more nutritious option. Ancient grains refer to whole grains like millet, amaranth, kamut and, yes, quinoa that have been the staple foods of cultures for several hundred years. They are not hybridized or selectively bred varieties of grains, like most modern wheat, rice and corn.

And though quinoa has gotten all the press as a whole grain superfood, there’s good reason to try others. Trying a variety of whole grains isn’t just a way to mix up your same-old side dish routine. It’s also a chance to get a wider portfolio of minerals and more into your diet.

“Suffice to say, we need to have a more diverse plant-based diet” to get the full complement of recommended nutrients in our meals, Kapur said, “and we can’t get it from the same 10 or 20 foods.

“One grain might have more manganese, another more zinc or magnesium, and another more protein,” she added. “Try one as a pasta, one as a porridge — you do you, as long as there’s a variety.”

Familiar foods like oats, corn, brown and other colors of rice, as well as wild rice (which is an aquatic grass), are all considered whole grains, but there are many others you’ll want to add to your regular repertoire.

Some whole grains to get to know

amaranth is a tiny gluten-free grain that can be simmered until soft for a creamy polenta-like dish, but it also makes a deliciously crunchy addition to homemade energy bars or yogurt bowls when it’s been toasted. To toast amaranth seeds, cook over medium heat in a dry pan, shaking frequently until they begin to pop like minuscule popcorn kernels.

Buckwheat is gluten-free and botanically related to rhubarb, but these polygonal seeds (also called groats) don’t taste anything like fruit. You might already be familiar with buckwheat flour, used in pancakes and soba noodles, or Eastern European kasha, which is simply toasted buckwheat.

Faro is the overarching Italian name for three forms of ancient wheat: farro piccolo, or einkorn; farro medio, or emmer; and farro grande, or spelled. The farro you typically find at the store is the emmer variety, and it’s a rustic, pumped-up wheat berry that’s ideal as a grain bowl base. Or make an Italian-inspired creamy Parmesan farro risotto.

Freekeh is a wheat variety that’s harvested when unripe, then roasted for a surprisingly smoky, nutty flavor and chewy texture. Freekeh’s taste is distinctive enough that it steals the spotlight in your meals, so use it in ways that highlight its flavor. It’s fantastic in a vegetarian burrito bowl paired with spicy salsa, or in a warming chicken stew.

kamut is actually the trademarked brand name for an ancient type of wheat called Khorasan, which features large grains, a mild taste and tender texture. It’s a good, neutral substitute for brown rice in a pilaf or as a side dish. Or try this high-protein grain in a salad with bold flavors like arugula, blood orange and walnut.

millet is a gluten-free seed with a cooked texture similar to couscous. Teff is a small variety of millet that’s most frequently used as the flour base for Ethiopian injera flatbread. Try raw millet mixed into batters and doughs for a bit of crunch, like in this millet skillet cornbread recipe, or use either teff or millet cooked in a breakfast porridge.

How to cook any whole grain

While cooking times vary for each grain, there’s one way to cook any whole grain, whether it’s a tiny seed or a large, chewy kernel: Boil the grains like pasta.

Bring a large pot of water to a boil and add a handful of kosher salt. Add the grains and cook, tasting as you go, until tender. Small grains like amaranth and quinoa can cook fully in five to 15 minutes, while larger grains like farro and wild rice can take anywhere from 30 minutes to one hour — so keep an eye on your pot and check it frequently.

Drain well in a mesh strainer (to catch all those small grains) and either use immediately or allow to cool slightly, then refrigerate for later meals. Cooked whole grains can also be portioned, frozen and stored in airtight bags for up to six months.

If you want to cook your whole grains in an Instant Pot or other multicooker, this chart offers grain-to-water ratios for many of the grains mentioned here.

The CNN Wire
™ & © 2021 Cable News Network, Inc., a WarnerMedia Company. All rights reserved.

Casey Barber is a food writer, illustrator and photographer; the author of “Pierogi Love: New Takes on an Old-World Comfort Food” and “Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats”; and editor of the website Good. foods Stories.

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Recipes with Whole Wheat Pasta

Travel: A quaint county seat with Mayberry charm | Lifestyles – Travel



I finally ventured out for my first road trip of 2022 earlier this month. It’s been way too long since I took a little trip and it was long overdue. My last little getaway was in Chicago the week of Christmas. The day I returned I wasn’t feeling very well and an at-home test confirmed that I had COVID — again.

The first time was in November 2020 and it was a severe case that landed me in the hospital with pneumonia and difficulty breathing and then many months of recovery. Luckily this time around it just lasted a couple of weeks. At the same time I was pushing through COVID we were in the process of moving. And my Dad, who had tested positive for COVID not long before me, passed away. So, it’s been a heck of a start to 2022. A getaway was much needed.

It was a brief 24 hours in the Indianapolis area, but as always I packed a bit in and had a lot of good food. On our way down we stopped off in Rensselaer for lunch at Fenwick Farms Brewing Co. and took a little walk to check out the murals that are part of the Ren Art Walk. That evening I attended a media opening of the newly reopened Dinosphere exhibit at the Children’s Museum of Indianapolis.

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It’s a place I adore and still enjoy visiting even though my kids are teenagers and young adults now. I love being greeted by the huge Bumblebee character on the way in from what is probably my favorite action move, “The Transformers.” The largest children’s museum in the world has so much to see and I’ve loved having the chance to explore it both with and without my kids.

After the event it was a quick overnight at Staybridge Suites in Plainfield, and in the morning we headed to Danville. Danville is the county seat of Hendricks County. I adore county seats with downtown squares and this is one of my favorites. On an earlier visit there we were in town for the Mayberry in the Midwest festival, which had lots of activities related to the classic TV show “The Andy Griffith Show” that was set in the fictional town of Mayberry.

Danville definitely has that charming, inviting, friendly small town vibe that feels like it could be a sitcom setting. We ate at the Mayberry Cafe where old episodes play on television screens and the menu is full of down-home, made-with-love comfort foods, with a specialty being “Aunt Bee’s Famous Fried Chicken.” I tried it and it was very tasty. The whole place made me smile like Opie after a fishing outing with his dad.

This time our dining destination was The Bread Basket. I had tried their desserts at a few events, but it was my first time dining in. It’s located in a house that was built for the president of Central Normal College in 1914 and is cute and cozy. It’s a breakfast and lunch spot, so plan to go early and be prepared for a wait during peak times (but it’s well worth it).

My Dilly Turkey Sandwich on fresh wheat nut bread with an Orchard Salad was delicious. I loved that they had a combo option where you could pick a half sandwich and half salad or cup of soup. But the desserts are the real star here. I stared at that dessert case for several minutes — and I wasn’t the only one.

I was seated next to it, and watched intently each time they removed a pie or cake from the case to cut a slice. I tried the Hummingbird Cake, which was a perfect treat without being too rich, and then noticed another that was so unique I had to get a slice to take home — the Blackberry Wine Chocolate Cake. If you go there and are overwhelmed with choices, go with this. You won’t regret it.

After lunch, we made our way over to the Hendricks County Historical Museum & Old County Jail, which is just off the square. For someone like me who loves history, this was a wonderful stop to incorporate into our day. It was built in 1866 and used as a jail all the way up until 1974. You can go into the old jail cells (two on the female side and four on the male side) and tour the sheriff’s home.

An exhibit has information and artifacts from when Central Normal College existed (later Canterbury College). There’s also a temporary chronological exhibit about music and musicians, featuring many Hoosier hitmakers.

After the visit, I took a breezy little walk around the square, where I was reminded that there is a nostalgic old movie theater. The historic Danville Royal Theater dates back to the early 1900s and shows current movies for just $5 a ticket.

It was then getting close to dinner time, so we decided to eat before we headed back home. A place in the nearby town of North Salem had been recommend to me and I am so glad we took time to visit. I chatted for a few minutes with Damiano Perillo, owner of Perillo’s Pizzeria. He’s a native of Palermo, the capital of Sicily. The food is authentic and almost all of it is made fresh daily, including their garlic rolls, marinara and alfredo sauces. The New York-style pizzas are perfection.

They even have a nearby garden where they grow many of the fresh vegetables and herbs used in their dishes. They have gluten free pastas, too, and the lady at the next table had some and was raving about it. We also tried the homemade Sicilian cannoli and the limoncello flute, and trust me when I say to definitely not skip dessert.

There was one last food stop. Although we had just eaten, I realized we’d be driving right by Rusted Silo Southern BBQ & Brewhouse in Lizton and just couldn’t pass it up. I made my husband pull in and pick up some food to go. We got the brisket and their house made pimento cheese, chorizo ​​and kielbasa and took it home. I was introduced to it last fall and there is a reason they have been voted Best BBQ in the Indy area four years in a row. I loved hearing about how this eatery located next to a railroad literally stops trains in their tracks to get food from this award-winning BBQ joint.

All three of these places — The Bread Basket, Perillo’s Pizzeria and Rusted Silo are ones that you should absolutely include in your itinerary if you happen to be in the Indianapolis area.

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