Printing Money

Photo: Katie Moorman

You may have spotted a paragraph in a recent Viva webmag noting that the Lewes Pound Group is on the march again. Clearly attempts to make the punters notice the existence of “Toms” (why is there still no nickname?) via canvas bags and stalls at the Farmers Market haven’t had the desired effect. It seems a more radical procedure is required to animate the Pound’s decaying corpse. Now they are giving (yes, giving) free Lewes Pounds if you spend a few quid in certain shops. A good marketing wheeze, no? Get the notes circulating by putting a few free tasters out there. I mean it worked for Ben and Jerry’s.

It might be helpful at this point to remind ourselves what money means. For a long time (since King Croesus in the 6th century BC, more or less), cash meant coins made of a metal agreed to be precious. Coins were a useful technology and worked fine until an unnamed, but inspired, Chinese bureaucrat in the 8th century AD came up with a brilliant idea. “Why lug that heavy gold around with you? In fact why not put it over here in this official-looking government strong-box and we’ll give you a note to say we’ll pay you back on request.” And so paper money was born. For Marco Polo such a mechanism was the greatest wonder of Kublai Khan’s empire. It was also its weak spot. Wanting to finance war (as the Mongols often did), the Mighty Khan listened to yet another clever official who proposed that, as these notes were so handy, people would rarely want to get their hands on the actual gold. Why not then simply print more paper? To be fair to the Khan this is a temptation many later rulers (including our current Government) have been equally unable to resist. 

This is not to say that the Lewes Pound group are ‘doing a Kubla’ and simply printing more dosh (though it must be tempting). Like the ancient Chinese Jiaozi, The Lewes Pound is backed by a promise to redeem it for something ‘real’, in this case Sterling. What Sterling is backed by is another story. The problem is that money is simply a way of keeping accounts between us. We have plenty of convenient ways to do this. As has been pointed out in these pages before, new ways to pay (especially if they are less convenient) may simply end up rather de trop.

Will the current campaign change things? Possibly, but I wouldn't bet a 21 pound note on it. Despite sucking up around 15 grand to run last year and goodness knows how much time, even some Transition Townies can’t seem to be bothered to defend the economic and environmental claims made for the Pound any more. Some clearly still have hope. It does slightly remind me of an unpopular boy at my school who would give people sweets with invitations to his birthday. Whether it was a visionary marketing strategy or a desperate gesture is still not clear to me even thirty years later. I suppose it depends on whether his parents followed it up with something decent (like even more sweets). Or maybe he was great when you got to know him. Ben and Jerry’s may be rewarding on closer acquaintance and thus giving freebies makes sense. Will the Lewes Pound be so tasty?

Buying Local

I won a muffin contest the other day. Not a phrase I often utter as I have never entered one before. The competition was organised by the local environmental types to showcase the general deliciousness of local seasonal ingredients. Don’t you find that all of a sudden localness is everywhere? From supermarkets to tourist information everyone is touting it as better, tastier and, above all more morally sound than the alternatives. Our ancestors had to wear hair shirts and flog themselves to get into heaven. All we have to do is re-style beetroot as dessert (see the winning entry here), and we’re laughing. As the glory of victory fades, though, I’m left with this thought: is our current obsession with buying local all it’s cracked up to be?

It depends on what you mean by local. Buying food from Tesco (in Lewes) is one kind of local. Does that sound ludicrous? There are clearly all sorts of reasons to dislike supermarkets but, along with their cheapness and convenience, they keep you or your neighbour in a job. Of course you might do better going to Waitrose; it’s a few quid more but the employees also own the store and are in on the profits.
Businesses owned by people in town are what spring to mind when thinking about buying local. Going to Skylark or Bag of Books instead of Amazon. No hyperlink for the faceless multinational, but they do offer a range and prices that the local shops can’t possibly compete with. The local ones have advantages of their own though: browsing (never as good online), bantering with the owners, and events with authors. You (literally) pays your money and takes your choice. The stock of businesses like these is, of course, not particularly local. Though Lewes is obviously a town of infinite creativity, only local stock would mean they’d be bankrupt by tomorrow.

The real piety du jour (and the raison d’etre for a lot of the Town’s environmental activity) is eating local food. The less food travels, goes the argument, the less the impact on the environment. It’s just common sense, no? Unfortunately the notion of 'food miles' is an area where common sense is misleading. Sure, you can probably be confident that those air-freighted blueberries you had in January aren’t the best emissions-wise; but what about other commodities? Loads of basic stuff comes by ship where the carbon footprint is a lot smaller, while growing things locally on inappropriate land or with extra heating, or whatever, can mean a far higher environmental cost. While the whole issue is really mind-bendingly complicated it’s nice to feel good even if we’re not having much practical effect.

I can hear the teeth gnashing at that last sally already. Of course if it’s a completely different sort of life we’re after (living with the seasons, getting our hands dirty and eating seasonal veg all winter), then local food is clearly the way forward. The thing is people who do live this kind of life, usually as a result of economic collapse or sanctions, never seem all that happy with it. Funny that. To be honest, much as I liked my beetroot muffins I’m not expecting them to storm the world any time soon. Show me someone in rural Ukraine who wouldn’t prefer a Nero’s chocolate chip one and I’ll show you an empty branch of Tesco. And now, if you’ll excuse me I think I have a few muffins left.


John McGowan

Beetroot and Chocolate Muffins Recipe

Beetroot and chocolate is a well established combo in cakes and also works in a sweet muffin. Normally though the beetroot is mixed with either melted chocolate or cocoa powder and the distinctive taste, texture and colour get a bit lost. These muffins are an attempt to retain some of the qualities of the beetroot by keeping the chocolate separate in the form of chocolate chips. They don’t come together till you bite into it.

Ingredients/Materials 8-12 muffin cases depending on how large you want them. A muffin/fairy cake tray 150g unsalted butter 200g self-raising flour 25g semolina ¼-½ teaspoon baking powder 175g light muscovado sugar Small pinch of salt  2 eggs ( beaten) 100g beetroot peeled and (grated)  100g bar of chocolate cut up into small pieces

Directions  Preheat oven to 180C (fan 160C) or gas 4.   Melt the butter and leave to cool.  Line the sections of the muffin tray with paper cases  Mix together the dry ingredients ensuring you get the lumps out of the sugar .   Add butter and eggs and gently mix in.  Stir in beetroot and chocolate chips  Spoon into muffin cases making between 8 and 12 according to how big you want them.   Bake for 25 - 35 minutes depending on the size of the muffins.  Check by sliding in a knife and seeing if it comes out clean.  Let them cool in the tin for a few minutes and then on a rack.

Perfect Porridge

For my Scottish ancestors it would be tantamount to blasphemy to suggest that porridge tastes better when made in a microwave. However, though I’m not sure why, it really does. It also has the advantage of allowing you get on with other things instead of standing there wielding a spurtle. With the oatmeal used below (as opposed to rolled oats) you do have to stop and stir every 2-3 minutes to avoid it going lumpy though. In this version you make the porridge quite thick and add milk just before serving.

Makes one generous portion. For more than one person add the same quantities again per portion and increase the cooking time proportionately. Remember to use a bigger bowl as the porridge bubbles up excitingly in the later stages.

Ingredients

A handful of sultanas

2-4 tablespoons of apple juice

60g Oatmeal (rather than rolled oats)

300ml water

Salt (for its moral value rather than its taste)

A handful of mixed seeds (pumpkin, sunflower etc.)

Sugar or honey or mashed banana to taste

Full-cream milk

1. The night before soak the sultanas in the apple juice in a covered bowl.
2. Mix the oatmeal, water and salt in a large microwavable bowl.
3. Cook in a microwave for 2 minutes at 800W (vary the time according to the power of the microwave). Stir it and do the same again. Leave for a minute or so before taking out.
4. While the porridge is cooking roast the seeds by stirring them in a dry pan over heat. Keep stirring them or they will burn.
5. When you take the porridge out mix in the sultanas, seeds, sugar/honey/banana and (last so it doesn’t go cold) the milk.
6. Soak the bowls you’ve used in cold water (no need for anything else) and by evening they’ll pretty much clean themselves.

You may be hungry again before you’ve even left the house but it’s good while it lasts. 

Thrift

The missus repaired some clothes the other day. As well as breathing new life into old trousers and not blowing the housekeeping the way her shopping benders usually do, this enterprise had the additional benefit of allowing her to feel thrifty. With the economy looking likely to tank again and George Osborne cutting the public sector like... well like a right-wing ideologue, surely making a few savings of this sort should be the order of the day? Thrift is practical. Thrift is virtuous. Thrift is sometimes a bit sanctimonious perhaps, but basically good. Isn’t it?

The merits of thrift in fact depend on who you want to do good for. It doesn't take a genius to work out that if you’re saving money you’re not spending it (though I know a six-year-old who would disagree). It did take a genius to work out what this means and that genius was John Maynard Keynes. Though often associated with the “hike up tax then spend like a drunken sailor” left-wing of politics, Keynes had some pretty subtle insights into the nature of recessions. His most influential principle was that, when economies are flat-lining, something needs to stimulate demand and get the wheels turning again. You can give people tax cuts and hope they spend more but, tight-fisted buggers that they are, the public might actually save some of the extra rather than blow it all on an Amazon binge. At times like this someone else needs to step in and flash a bit of green. That fall-back spender is usually the Government (pay attention young Osborne), though what they do with all the DVDs, books and iPods is a mystery.

Though not the first to notice the downside of saving, Keynes offered the clearest statement of the so-called “paradox of thrift”. One way of expressing this is to say that I may benefit if I follow Marguerite Patten’s wartime austerity tips described at last year’s Seedy Saturday. I save and my quids are in. However, if everyone starts making do and mending, demand will contract and the economy will head down the toilet. Keynes would’ve used a more decorous image as he was a gentleman as well as a genius. Whether or not he would have been as much of a gentleman had he met the young Marguerite in the Blitz is unknown. He was also, after all, an associate of the metrosexual Bloomsbury Group.

So it’s personal gain set against group loss. Still Christmas is coming and we all have a chance to be economic heroes. You may be sick of shops putting up their displays at the end of summer, outraged at being told to get your last minute gifts in October, and mad at the excess of Mega-Monday, but if there was ever a time to splash out surely this is it. Even that dourest of puritans Gordon Brown thought spending was our patriotic duty. From Superdrug to Skylark, from Tesco to Tizz’s, your town needs you! 

John McGowan, 8th Dec 2011 

Baking Bread

Anyone not like homemade bread? No? I didn't think so. It’s a byword for serious cookery, often delicious and the smell alone is reckoned to turn a shoddy house into a saleable property. It also seems to be the piety of the week for those of an environmental turn of mind. Not just regular bread either. To be truly committed to the earth these days sourdough is de rigeur. Just like our ancestors used to make in the days before we were corrupted by modern luxuries like coal-fired power stations, global trade and er... yeast. I can’t help but wonder though: what’s so sustainable about making your own bread?

Undeniably, home baking appeals to those with a  self-sufficient streak, though most of us don’t grow our own grains and mill them. Even so, with a bag of flour from Tesco you have a fighting chance of attaining the glow of self-righteousness  that radiated from Tom and Barbara in The Good Life. Rather inconveniently for the emissions-conscious though, baking a loaf in a domestic oven uses many times the amount of energy of commercial oven. You can get around that one fairly neatly using one of those very clever bread machines which not only consume less lecky but also do some of the work.

It’s the hassle factor that seems to be the main sticking point.  If you’ve ever tried bread-making you will have noticed that it requires a certain commitment. Even if someone has a bread machine how likely are they to use it regularly? Some of us might be good for a few loaves or maybe a month or two of obsession, but who is going to live off home made bread unless they have to? Then there is the problem of who is going to eat a diet of our hearty loaves (not my kids anyway). It’s no wonder that one of the earliest specialist trades in human society was that of a baker. A professional who could make economies of scale, a range of products and leave the rest of us free to get on with other stuff. Without bakers, it’s difficult to see how we would ever have got out of the stone age.

“Hello axe-maker. I’d like to upgrade my old flint hatchet to one of those new bronze ones.”

“Sorry guv I don’t have time for this bronze-smithing lark. I’m too busy punching down my dough.”

One might reasonably assume that we wouldn’t have science, medicine, art and technology (including bread machines) if people had been piddling around all day with their sourdough starters.

Even if oil runs out and we’re left in a Mad Max-like future, spending our Lewes Pounds on home grown vegetables, it’s hard to see bread-making catching on en masse. Still, though it may not last more than a few minutes as the latest eco trend, it is good to see someone blowing the trumpet for a homemade loaf. In that spirit then let me finish with a recipe.

Venetian Olive Breads

This recipe accompanied my Viva Lewes Column on the 17th of November 2011

Konditor and Cook, posh bakers extraordinaire, do roll-sized versions of this Northern Italian classic. If you’re near the Borough Market this means lunch is sorted. Here is an attempt at something similar. Use whatever bread dough you fancy but this one is easy and works well. The whole thing takes about 5 1/2 hours all-in though you can do the first rising overnight.

Makes 8 rolls

For the Bread Dough

400g strong white bread flour or Italian’00’ flour if you can get it.

225 ml tepid water

1 level teaspoon of easy blend yeast

1 teaspoon finely chopped oregano

1 egg

25ml olive oil

Pinch of salt

For the filling

1 lump of fresh buffalo mozzarella

200g pitted green olives

1.    Heat the inside of a mixing bowl with boiling water. Mix the 225 ml of warm water and the yeast and  then beat in 175g of flour to make a batter. Cover with a towel and leave for 2-4 hours or overnight.

2.    When you come back to it fold in the oregano, egg (beaten first) and olive oil trying not to tear the stretchy glutens too much. Then fold in the flour and salt in a similar way. Use more flour if you need to but you’re trying to get a slightly sticky dough.

3.    Give it three quick kneads over the next half hour on a lightly oiled surface. (Sorry if you like kneading but the idea that a lot of it is necessary to build glutens is a myth). Then cover and leave for 30 mins.

4.    While you’re waiting slice the mozzarella thinly,  and make sure you have this, the olives and a small bowl of water handy. Grease a cookie sheet and put that nearby too.

5.    Put the dough on a lightly floured board, give it a quick knead and then cut it into eight roughly equal sized pieces. Roll one piece of dough into an approximately circular shape about 1/4 inch thick. Put a slice of the cheese in the middle of the dough circle and then 2-3 olives on top, then another slice of cheese on top of that. Then gather the edges of dough around the cheese and olives to make a kind of sealed parcel with the filling inside. Try and make sure it’s completely sealed. Wetting your fingers at this point might help it stick. Then flip it over and put it on the cookie tray with the round side up. Go through the same process with the remaining bits of dough, making sure the finished rolls are spaced out on tray. Once all the rolls are on the cookie tray cover them with a wet dish towel and leave them in a warm place to rise for 90 minutes or till they’ve doubled in size.

6.    Preheat your oven to 200C (180C fan) or gas 4. When they have risen take of the towel and bake the rolls for 12-15 minutes. You can brush them with beaten egg before cooking if you prefer. Leave them to cool a bit before eating.