Life and Style Fare trade: Moor market sells local foods

The first new city-centre market for 10 years has just opened in Sheffield. Locals hope it will turn the area into the Borough Market of the North, says Jonathan Brown

Morcheeba, Brighton Dome, Brighton

Singalong-a-hip-hop

Letter: Krays' days

Sir: Only with trepidation would anyone query the accuracy of Alfred "Stubby" Piles (Pandora, 12 November), but were pork scratchings widely available to be garnished by "bits of Jack's brains" at the time in the 1960s when McVitie's hat (to borrow Al Capone's phrase) got away from his head? Now, if Mr Piles had said "crisps" (with the salt in the little blue packet), his story would have raised no eyebrow.

Meat processors' pounds 150m merger

TWO OF BRITAIN'S biggest privately-owned meat processors, Dalehead Foods and Roach Foods, are to merge in a pounds 150m deal. The combined group, to be known as Flagship Foods, will have sales of pounds 270m and 2,400 employees and will be the country's second biggest supplier of pork, bacon and cooked meats to supermarkets after Unigate.

Sun setting on America's family farms

FROM HER farmhouse kitchen, Lavon Griffieon can see field after field of green, stretching out to the horizon. On one side, that is. On the other, marching up almost to the farm, are serried ranks of brown and beige houses, concrete evidence of a problem that America is starting to notice: urban sprawl.

Words; aestivate, v.

"SUMMERTIME AND the cotton is high." Du Bose Heyward did not pun in his lyric for George Gershwin's song, but it comes to mind as such amid the matted T-shirts on outstretched limbs in London's ramshackle Tube. One longs to aestivate; that is, to spend the summer in suspended animation - from Latin for summer, the equivalent of hibernation. As Bacon wrote, with an alternative spelling, "a grotto is a place of shade, of estivation".

Questions and Answers

Recess dates

French know-how saves the English pork pie

TO SOME it is the quintessential English delicacy, but it took a Frenchman to fine-tune the crispy crust of a Melton Mowbray pork pie.

Words: pork-barrel, adj. and n.

THE BELGIANS must lament that, despite the Common Market's federal aspirations, it lacks a pork-barrel system. Not in the OED, this is a fund which legislators draw upon to finance local matters, such as highways or even problems in the food-chain. Its origins are obscure, perhaps derived from feeding slaves with barrels of salt-pork and hence has connotations of dodgy practice, of buttering up voters.

Rail food drops pork pie image

THE FACT that a glass-encased cheeseburger holds pride of place in the National Railway Museum in York speaks volumes about food on trains. Railway fare has long endured the same reputation as train fares: over- priced, difficult to swallow and apt to leave a bad taste in the mouth.

Dioxin scare now spreads to beef

FEARS THAT Belgian food could be contaminated with dioxins spread yesterday to include pork and beef, after earlier revelations that chicken and eggs were affected.

Restaurants: Where shall we meet in SW3? by Serena Mackesy

David Massey, former head chef at Woz, recently set up on his own, taking over the former premises of the Queen's Arms, a truly grotty pub, to open Brompton Bay. You would never recognise it: everything has been swept away to produce a light-filled modern space with floor-length windows and a seriously elegant type of punter. Being handy for shops like Joseph, and sharing its catchment area with swank venues Bibendum and The Collection, this is hardly surprising.

People and Business: Acronym panic

SARAH MODLOCK of the Financial Services Authority (FSA) press office was somewhat nonplussed this week when someone phoned up asking for Howard Davies's views on the Glenn Hoddle controversy.

The Sketch: An awful lot of beef over pork barrels, Bills and bananas

A FEW DAYS ago, the House of Commons was assured that the armed forces were doing their bit to chew Britain out of the beef crisis. At barracks throughout the land, members were told, British beef was on the menu and steady progress was being made ethnically to cleanse the outsourcing of pork products.

Last days for China's forgotten Jews

OVER DINNER in the central Chinese city of Kaifeng, 68-year-old Zhao Xiangru put down his chopsticks. "I was born in Kaifeng in 1930," he said. "My ancestors were Jewish, I have got Jewish blood. All of this was given by God, it is not a personal choice. I feel proud that I am a Jew." Conspicuously absent from the table, given that this was China, was any pork.
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