Taro and Red Cabbage

1 Small to medium red cabbage
3 Red onions
1 Sour apple
Olive oil
2 Juniper berries
1 Bay leaf
Pepper
300 ml hot water/ stock
Thyme

1 Large taro corm (Pacific)
Samoan pink variety if available. NB oxalic acid!
or in EU
1 Fresh white celeriac

You might want to use rubber gloves to prepare the cabbage and the taro.
Remove outer leaves from cabbage, quarter and remove core.
Cut onion into wedges and fry in olive oil.
Cut cabbage very finely. Add cabbage when onions are translucent. Boil water or stock and add some so that the cabbage is half covered. Add the spices
Peel the apple and cut into 8 pieces, add, cover and simmer for 30 min.

Wash and peel the taro/celeriac. Cut into big chunks and steam for approx. 25 min.
One could also fry the precooked taro/celeriac in olive oil as chips if one so desired.

Sprinkle cabbage with fresh thyme and serve with the taro/celeriac and a crisp green salad.

Rodenticides With Your Bacon?

On Saturday morning cafes ooze the odour of fried crisp bacon.

Under proposed food law changes in Australia, pork products containing traces of rat poison could be sold legally.

"The discovery of rat bait residues in pig livers at some farms has prompted the nation’s food authority to admit chemicals used to control vermin may “inadvertently” spread to the food chain. Tests at piggeries in January found unharmful traces of coumatetrayl or warfarin at three farms. Federal Department of Agriculture coordinated tests at 23 sites in January uncovered “very low” levels of coumatetralyl in slaughtered pig livers at a Victorian and NSW piggery. Warfarin traces were detected at a South Australian piggery. The chemicals kill rodents through internal bleeding. Pigs potentially ingest them by eating feed contaminated by treated rats." (source)

Update:
Maybe it is good that nearly three quarters of bacon sold in Australia is made from imported pork meat? 

Go vegetarian!

Image:
Gauguin, Paul, The ham, 1889
Graffiti, EU, Banksy?