Horsemeat - Learning the Hard Way about Honouring Food

February 11, 2013,
Claire Montanaro

As Britain and other developed Western countries strip back the layers involved in the food supply system following revelations about horse meat being substituted in beef products, what is shocking, for me, is not so much the misleading labelling but that any mass produced dish comprises ingredients which have passed through multiple countries and agencies to reach a supermarket shelf. A steak pie can be called "British" if it was packed in this country, even if the ever more frozen sad meat came via Mexico, Romania,Holland, Cyprus, Luxembourg and France, in all of which places something happened to it, to reach the final assembly plant where other wildly international and anonymous ingredients are added. By this time any memory of the living animals (or plants) which were killed to give us this food has been obliterated, and indeed I suspect the killing process in a far distant abattoir may not have been kind. It is not surprising that processed foods, put together in this way, are unhealthy, lacking vitality and energy whatever the label says: just as we exude through our aura how we feel, so too does our food, and if it has been nurtured with love, and taken for us with honour, its gift of goodness and nourishment will be many times more than otherwise. Sadly, "otherwise" is too often the case. Good comes from all that happens, and while this developing scandal over hidden horse and other meat may be catastrophic financially for a number of companies who have profited hugely by unethical or criminal food production, it may be that struggling meat and vegetable farmers will find that they benefit as people look to buy fresh, even organic products as locally as possible, and learn to appreciate the importance of food quality over cheapness when they can. This may prove to be a turning point in our attitude about what is acceptable practice regarding the production of our food, and what and how we choose to buy, and that would be wonderful. In the end, food does not have to be expensive or complicated to be delicious and nutritious: let it be simple, let it be local, let it be loved.]]>

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I am a spiritual teacher, channel and writer with a special interest in esoteric philosophy and the world in transition, who loves nature and wildlife.  My aim is to help your human and soul journey through spiritual wisdom, spiritual connection and the raising of consciousness.

3 comments on “Horsemeat - Learning the Hard Way about Honouring Food”

  1. Thanks, Claire, for reminding me that my body gave up meat eighteen years ago, and I've hardly touched it since. By doing so, it showed both prescience (i.e., the horsemeat issue) and a unique form of wisdom. As for letting myself stew . . . 🙂

  2. Intreasting claire that when i was in Damanhur they believed that plants cried when they were eaten or cut....they are famous for producing "music of the plants" in the scared forest in the nucleo of aboricolo. was feeling a wee bit smug when all this horse meat scandal broke! We really have lost contact with honouring our food & origins. so sad its become an industry that only cares about profit and not for peoples health.
    Its been going on for years..i remember I had a job merchandising for a frozen food company in a store & used to wonder how they could do "value 10s burgers for £1.09p.....In their greed to capture the market sales they have no care for the quality of the product only the ££££s. Re horse meat, many of the horses in the yard where i ride have arthritis & conditions that require painkillers sometimes to help them called BUTE. we used to have a man who used the dung on his mushroom growing farm pay to clear the `muck heap weekly years ago....I used to wonder wether they were organic & worry about the antibiotic content!! I was told thursday when i asked that he stopped coming as it was cheaper for him to use chemicals for the mushroom production!

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