Living off the land in Scotland

Camping in the wild isn’t something that is allowed in most of the United Kingdom. However, the Scottish are quite lucky in this regard. My experience of living off the land in Scotland was massively adventurous.

I had never admired the beauty of nature like I did during my days in the wild.

I camped in people’s gardens if they would allow me, which taught me a lot about the generosity of Scottish people. An old man even lent me his back yard’s wooden chalet to sleep in.

During this time, I got involved in a lot of WWOOFing activity in southern parts of the country. WWOOF defines the World Wide Opportunities on Organic Farms.

The people serving this organization work for the sole purpose of creating a strong network of compact organic farms and lush green villages. They entertain people with a desire to do volunteer work in return for food and a place to live.

 

The concept of growing my own food didn’t exist in my dictionary before taking this trip. It taught me the art of being self-reliant. My body and mind started to adapt the environment. The process was slow, but it eventually gave me the confidence to help myself out.

As time passed, it started to feel good. Even the dirty jobs like gathering old seaweed to be utilized as a fertilizer, or searching a mud-filled ditch for items that grow under it.

The fear all of us have isn’t about getting our hands dirty or going through the fatigue. It’s just the fear of nature. Once you embrace it, it teaches you many lessons.

 

Most tourists take journeys like these for the sake of panoramic views or the snowy hills of Scotland. However, myself being a food enthusiast; I had different plans.

I had to learn about the food potential in wildlife. Many locals throughout my trip told me about forests that possess delicious wild foods. Although finding these treats was a tough task, I had to do it.

Being so far from the markets and superstores, everyone living off the land is forced to use ingredients found in the wild.

I started off by learning the art of harvesting garlic and good areas to find berries. Mushrooms were an item that was easily available in the wild.

 

Locals organize field runs, allowing everyone a chance to gather as much food as they can from the woodlands. These trips are organized in the form of walks where walkers don’t usually carry baskets or bags to collect as many items as they can.

Yet, everyone passes by a planned route and areas where you can collect the items of your choice. The main food items people aim for are raspberries, mushrooms, and herbs.

 

The Scottish woods have more than 10 types of sweet berries. Some famous ones include cherries, blackberries, rowan and sloes that can often be found as ingredients for puddings.

Scotland is also known for its juniper berries, often boiled up and stored in the cellar as jam.

The Famous Green Salad

For most of our regular customers, tasty green salads are the ultimate treat.
We’ll be equipping you with one of our most valued salad recipes in this post.

You can enjoy this salad at almost all occasions including family get-togethers, bbq parties, and picnics.
Another good thing about this salad is that it can be used for a longer period and preserved in the refrigerators.

This delicious salad comes as a traditional treat containing the wealth of multiple fruits. The salt, pepper, sugar and vinegar dressing add some sweet and sour taste to the Bean Salad.
Follow these simple steps to make your own bean salad at home.
Ingredients:

· (1 can / 14.5 ounces) green beans–drained
· (1 can / 14.5 ounces) wax beans–drained
· (1 can / 14.5 ounces) garbanzo beans–drained
· (1 can / 14.5 ounces) kidney beans–drained
· (1 can / 14.5 ounces) black beans–drained
· (1/2 cup) chopped green pepper
· (1/2 cup) chopped onion
· (1/2 cup) chopped celery
· (1/2 cup) salad oil
· (1/2 cup) vinegar
· (1/2 teaspoon) salt
· (1/2 teaspoon) ground black pepper
· (3/4 cup) white sugar
· Large bowl.
· Medium mixing bowl and multiple spoons.
Method:

Grab a large whisk or spoon and mix all the beans thoroughly.

  • First of all wash the bowls. Now pick the large bowl and add 14.5 ounces of drained green beans to it. Add the same amount of wax beans, garbanzo beans, kidney beans and black beans in it. If you like a specific type of bean more than the other, increase the quantity accordingly but be careful not to ruin the ratio.
  • Grab the larger of the spoons and start mixing thoroughly. Keep on mixing for 2 minutes.
  • Now start toping the beans mixed with half cup of chopped green pepper, half cup of chopped onions and a half cup of chopped celery, respectively.
  • Use the smaller spoon to toss all the ingredients together for a few seconds allowing them to blend in well. Prepare the larger salad bowl for the next step.
  • Take a middle-sized mixing bowl. Add half a cup of salad oil with the same amount of vinegar. Half teaspoon of black pepper and almost a cup of white sugar.
  • Mix these ingredients until they form the shape of a paste.
    Now mix both mixtures together and mix together for at least one minute.
    Your salad is done. The final step is to keep it in a refrigerator for at least 8 hours before you try it out.

Eating and Restaurants in Nanaimo

 

Nanaimo has a diverse food environment when it comes to combining different cultures and offering a wide variety of food genres.

It has multiple types of places you can eat at from typical seafood to ethnic dinner buffets containing food items from all across the globe. The most found food type in Nanaimo’s restaurants would be Asian cooking.

You’ll often walk past a joint that sells Chinese, Thai or Japanese food. Having food from all around the world allows Nanaimo to entertain thousands of tourists from all across the globe.

Many tourists find it at home here when it comes to finding their food type.

We have combined a list of top restaurants in Nanaimo that serve different categories of food:

Asssteras Greek Taverna:

The eatery is located in downtown Nanaimo and represents the warmth of Greek history.

It is well known for its delicious Greek recipes, joyful environment and excellent service.

 

New York Style Pizza:

This American/Italian fast food joint located in the old city has been famous over the past years for its pizzas and pasta.

The pizza place offers convenience to customers by offering both, dine-in and home delivery options.

 

Original Joe’s:

This is a startup run by young college graduates that try their best to improve food quality every time they serve you.

The place is located inside the Country Club Mall and is famous for serving a variety of starters, each one tastier than the other.

Some of their notable starters include Chicken Wings and Dragon-boat Lettuce Wraps. Their main course specialties include grilled burgers, jalapeno hamburger plunge and Macintosh Cheddar.

 

The Grand Cru Restaurant and Lounge:

The restaurant is recommended for north towners. Located at a 10-minute drive from downtown Nanaimo, The Grand Cru resides inside the Grand Hotel Nanaimo.

The environment here is better than anywhere else in the city.  You’ll have an experience of cultural cultivation while dining here.

You can see the cooks tossing your chicken at the grill with a natural scenery in the background.

 

Nori Japanese Restaurant:

Located at the northern edge of the city, Nori is a place known for its fish and crispy veggie recipes.

The menu contains unique Japanese cuisines from sashimi and tempura to western dishes like chicken and hamburgers.

Menu costs may warm up in 2018

Menu costs in Canada’s restaurant industry have been on track for a long while. However, things might change in the near future.

The costs have started to show an upward trend in the past year. The graph shows a rise of 2.4% as compared to 2016, that also only in the first five months of the year.

If you look at this through a correlation, menu costs swelled 2.6% last year and 2.8% two years ago.

The costs have not shown an extremity as of yet. However, our experts predict that restaurants might be more expensive to eat at in the remaining of 2017.

Food costs, which take out the biggest portion out of our monthly incomes (almost 35% of working earnings), need to be maintained by the governing authorities of every region.

In Canada, 7 out of every 10 restaurants feel the stress of rising food costs, as indicated by the Canadian Restaurant Outlook Survey.

You can have a better view of what consumer pay per portion at restaurants now as compared to how much they paid for it in the past.

Beef costs bounced a normal of 16.5% between April 2014 and October 2015. While costs have directed (falling 3.3% in May 2017 contrasted with May 2016), as indicated in another report by Dalhousie University. It anticipates that meat costs will move in the vicinity of 7% and 9% before the year’s over.

Fresh vegetable costs climbed a normal of 14% between September 2015 and April 2016. In spite of the fact that swelling has directed to 2.5% in May 2017, lettuce costs have taken off by 23.6% because of product misfortunes in California. The Dalhousie University report predicts costs for crisp vegetables will increment by 2% to 4% before the finish of 2017, down from a prior range of 4% to 6%.

Fresh organic product costs increased by 11.8% between September 2015 and April 2016. However, have snuck past 1.0% so far this year. costs for foods grown from the ground are estimated to move by 3% to 5%.

 

 

Hard to find cost-cutting choices:

In an industry with razor-thin overall revenues, administrators are coming up short on choices on where to cut their expenses.

In a past estimate, Canadian restaurants foresaw that menu costs would ascend by an extra 2.4% out of 2018. Given the increasing cost weights, menu swelling will probably be higher than anticipated.

Customers should keep an eye out for the Foodservice Industry Forecast: 2017 to 2021 to get a better idea of what’s next.

Restaurants versus markets: Who’s the winner?

Increasing costs give supermarkets a leg up:

Foodservice administrators in the two nations are worried that increasing expenses are hitting foodservice organizations harder than supermarkets. While costs at supermarkets are falling, menu costs at eateries keep on inching up because of developing information and work costs.
U.S. customers paid 2.2% less for food from markets in September 2016 contrasted with a year prior, including the substantial part to bring down costs for hamburgers (- 7.0%), pork (- 3.6%), and dairy and related items (- 2.5%).

Interestingly, menu costs at eateries expanded by 2.5%. With costs moving in inverse ways, foodservice administrators are attempting to secure activity and govern the overall industry.

In this condition, value touchy buyers may occupy some of their nourishment dollars to markets. A major test for Canadian restaurateurs is rising least wages the nation over, which will keep on imposing upward weight on menu costs.

An initial look at the Food Market:

In Canada, same-store deals announced by a few traded on an open market foodservice organization showed some developments in the second quarter, following a solid initial quarter. Preparatory information demonstrates an unexpected change in the second quarter.

South of the fringe, the circumstances have been different. As per Nation’s Restaurant News, eatery administrators posted disillusioning deal development in the second quarter. Between the first and second quarter, the middle stoppage in same-store deals development was 1.7% focused for trades on an open market organization.

 

Foodservice is still a solid player:

In spite of the opposing supermarket deals, foodservice deals in Canada developed by 6.8% in the initial eight months of 2016 when compared with the same period in 2015. The United States saw a 6.3% development in a similar period. (The two nations profited from an additional day in February that prompted double-digit deals development in that month.)

Restaurants in Canada recently discharged the 2016-2020 Foodservice Industry Forecast, calling for Canadian deals to ease back to 4.0% development in 2017, following quite a long while of solid increases.

This is partially due to rising menu costs at restaurants and high family unit obligation levels. While an altogether change in Canada’s foodservice industry is not likely to work out, restaurant owners will encounter a substantially more focused commercial change this year.

Looking solely on the food business’ center purposes of separation – quality, administration, experience, and advancement are the most important aspects of developing in the industry,