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Word ‘milk’ banned for use in branding of plant-based products

Word ‘milk’ banned for use in branding of plant-based products

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Live Happerley Challenge: Our reporters eat only food they can trace

Two FG reporters, Abi Kay and Alex Black, have taken up the Live Happerley Challenge, where they eat only food and drink they can trace to seed or birth for one week.


See how they get on in their daily blog...

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Live Happerley Challenge: See how FG reporters get on eating only food they can trace #WheresMyFoodFrom

Day One: Abi


Coming to terms with not having my caffeine fix this morning, so hoping my colleagues won’t hate me too much by the end of the day… I ordered some coffee from a family farm in central Brazil from a company called Ethical Addictions, but it’s not arrived yet, so until then I’m on water.


I’m also having to deal with failing at the first hurdle of the challenge! I bought some Longley Farm natural yoghurt for my breakfasts after a quick Google whilst out shopping brought up a website and address for the farm.


But when I did a bit more digging after coming home, I found Longley Farm products are made from milk from their herd, but they also have 40 other suppliers – so perhaps not quite the right choice for this week! Looks like my boyfriend will be eating yoghurt for the next seven days (oops).


Still, I’m picking up some eggs from a friend with a backyard flock on Tuesday, so breakfast from then will be sorted.


For lunch I made myself some leek, onion and potato soup with veg I bought from a brilliant little shop in Smithills which only opened in November last year, A Small Good Thing.

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Emily Cooke, who set up the shop with her friend Lisa Forrest, is passionate about traceability and most of the produce she sells comes from farms she knows and visits.


She is also keen to make sure people who visit can make tasty meals with the seasonal veg found on the shelves, making up free recipe sheets for people to take away.

Back to my soup – the leeks in there are from a farm in Yorkshire, onions are from Norfolk and potatoes are from North Yorkshire.


There’s also some raw milk in it too, and some stock I’d made a few weeks before.


The milk is from a shop set up by Deardens Farm, called Milk Maids, and it all comes from their own 60-70 strong herd of Ayrshires.


Fiona Partington runs the shop in Bolton and diversified a couple of years ago with an ice cream business (you’ll see more of that later in the week).


For tea, I’ll be eating organic beef brisket from a farm in St Helen’s. I found most of my meat for this week in Kenyon Hall Farm Shop in Warrington, which sources all of its meat from three farms.


Tatties and carrots from Ormskirk to go with it! I cannot wait to eat this, it’s been in the slow cooker all day…

Day One: Alex

Day One: Alex

I started the day off with scrambled egg for breakfast, which was already much better than my usual bowl of cereal, even if I did have to get out of bed a few minutes earlier.


Like Abi, I have tea on order, but it has not yet arrived. And despite the constant Yorkshire tea jokes from the rest of the office and family (You mean we don’t grow tea in Yorkshire?) the glasses of water and milk are just not the same for my caffeine fix.


So I live in Chorley in Lancashire, and have been visiting local shops around Chorley, Bolton (where I'm from) and Preston.


I've tried to get as local food as I possibly can too, with some great producers and shops around here.


My milk, I get delivered by my milkman, R Bretherton, every Monday from Denham Springs Dairy in Chorley, which comes from their own farm. He also brings me my eggs from Coppull Moor Farm, as well as other goodies!


Getting ready for the challenge last night, I set out to make my own bread for the first time. The flour came from Wessex Farm and lists the farm it comes from on the back.


I spoke with miller Emily Munsey last week said it was really important for them to be honest about where their wheat was coming from, with the name of every farm the wheat comes from on the back of the bag and connect consumers with their food.



So after making bread, I am on a cheese sandwich for dinner with locally produced Lancashire crumbly cheese. The cheese came from Provenance Hall shop in Westhoughton, and can be traced back to the farm.


Tonight, I’m on sausage and mash with some veggies to go alongside it. The meat has all come from the butcher at the end of my road, J McRobbs, and they could tell me exactly where it came from. Their pork comes from Jack Nook Farm in Barton.


It’s where I normally get my meat from and every time I have people round for tea they always comment on how good the meat is.


The potatoes are from a Lincolnshire farm, which I was provided with details on when I bought them in Dearden’s farm shop (Milk Maids), in Westhoughton, Bolton.


They also make superb ice cream from their own milk, which is how I first found out about them.

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