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Dr JC Giddings
Mrs J Giddings
 
 
 
Dr JC Giddings  
Cardiff University
 
Wales College Of Medicine

It has been a pleasure for me to have been associated with The Faculty of Nutrition, Kobe Gakuin University (KGU) for more than 20 years. Our common interests centre on nutrition and health and, in particular, the major influence that dietary compounds can have on vital mechanisms of haemostasis and thrombosis. Differences between typical Western and Japanese diets seem likely to contribute to the significantly different incidence of cardiovascular and cerebrovascular disorders in the UK and Japan. It has been especially rewarding to visit Japan on several occasions over the years to learn about lifestyle and to lecture to the enthusiastic young students. It has been equally satisfying to have been able to assist with the organisation of return visits of KGU students to Cardiff University College of Medicine as part of their academic studies. During their visits to Wales, many of the students have been understandably interested in the different vegetables and fruits that are available in our UK markets, and it is not surprising in the current climate, that there have been several questions regarding the eorganicf nature of some of this produce. Further consideration of this topic almost invariably leads to discussions about the increasing number of people in the UK that are growing their own vegetables in so called? eAllotmentsf or eLeisure Gardensf. These are relatively small plots of land, owned by the local government (local council) and leased to individual residents in the area at a modest annual rent.

Most visitors to British towns or cities will have come across allotments, even if they don't know it. They are seen as strange, enclosed patchworks of cultivated land but they play an important part in urban communities. Their origin dates back more than 250 years when eEnclosuresf were established by rich land-owners in an attempt to stop the poor grazing their animals on common land. More recently, in 1908, the Smallholdings and Allotments Act came into force as a result of pressure from ordinary citizens wanting a share in the vast areas of land owned by these relatively few very wealthy people. The Act ensured that local councils provided land for the creation of allotments and even stipulated a standard size for a plot that remains to the present day. This was defined as e10 rodsf which is about 250 square metres. In these early years of the 20th Century, allotments provided much needed relief for the poor and were often believed to reduce the levels of alcoholism and crime that were evident as a result of poverty.

During the First World War there was large increase in the number of allotments - from 600,000 to 1,500,000, but many of these were temporary and were returned to their original use at the end of the War. Then again in the Second World War, allotments became a major source of food and they became a common feature in towns and cities, Inevitably, however, continuing pressures on the use of land have reduced the current total to about 250,000.? Allotments are controlled by Act of Parliament, and Local Councils have a legal obligation to provide the land. Any change of use must be especially justified , and in such circumstances Councils are obliged to provide land of similar quality in a suitable location for existing tenants.

In recent years, a succession of food scares affecting meat and eggs (for example, salmonella, listeria and BSE), concerns about genetically modified crops, and the considerable current interest in organic food, has created a revival in allotment gardening, so much so that there is now a waiting list for potential tenants in many parts of the county, including Cardiff.? In this respect, therefore, the modern use of allotments in the UK and the role of Nutrition and Health in the community, provides an excellent focus for discussion for KGU students visiting Wales. By coincidence, my wife, Joyce and I have been keen allotment holders in Cardiff for the past 30 years and we have been able to demonstrate to the students the range of different fruits and vegetables that we can grow on our small plot of land without the use of insecticides and chemical fertilisers. As an added bonus, the students can taste for themselves the benefits of very fresh produce in season. Some examples from our allotment are illustrated in the attached photographs.

I have found it very rewarding to be associated with the research studies of Professor Yamamoto and his colleagues during this period of time. The potential clinical benefits of different varieties of fruits and vegetables are now becoming evident, and it is to be hoped that these studies will lead to a greater control of the underlying causes of intravascular disorders such as heart disease and stroke. I will continue to follow the developments with considerable interest.

John C. Giddings
June 2008

 
1. KGU Students visiting Cardiff Allotments August 2006
1. KGU Students visiting Cardiff Allotments August 2006
2. Blackberries on the Cardiff Allotment August 2006
2. Blackberries on the Cardiff Allotment August 2006
3. KGU Students picking Blackberries August 2006
3. KGU Students picking Blackberries August 2006
4. A row of Runner Beans (Kidney Beans) in flower mid-August 2006
4. A row of Runner Beans (Kidney Beans) in flower mid-August 2006
5. Brassicas on the Cardiff Allotment mid-August 2006
5. Brassicas on the Cardiff Allotment mid-August 2006
6. General view Cardiff Allotment mid-August 2006
6. General view Cardiff Allotment mid-August 2006
7. Fruit Trees Cardiff Allotment mid-August 2006
7. Fruit Trees Cardiff Allotment mid-August 2006
8. Discussions with KGU Students on Cardiff Allotment August 2006
8. Discussions with KGU Students on Cardiff Allotment August 2006
9. General view of the Cardiff Allotment Early June 2008
9. General view of the Cardiff Allotment Early June 2008
10. Runner Beans Early June 2008
10. Runner Beans Early June 2008
11. Brassicas Early June 2008
11. Brassicas Early June 2008
12. Fruit Cage Early June 2008
12. Fruit Cage Early June 2008
 
   
 
Mrs J Giddings  

Ever since the students from Kobe Gakuin University have been coming to Cardiff for an Academic Summer Tour, it has been a pleasure to invite them to our home to learn something of our traditional Welsh cooking and baking. The students have always shown great interest in local produce, and have been keen to learn about some of our different cakes and pastries, especially Welshcakes and Scones.
Welshcakes can be traced back in time to one of the earliest forms of baking, where a flat stone, or bakestone, would be placed onto an open fire. This stone was then used as the cooking surface for the Welshcakes. The Welshcake mixture would be placed onto the stone and cooked first on one side and then turned to complete the cooking. Today, the bakestone has been largely replace by a griddle made from cast iron.
Scones are a similar type of cake that possibly originated in Scotland but developed further in the West of England and Wales from small round yeast cakes. (in Wales called bara maen). They are well known to be used in traditional cream teas.
These are the recipes that I use for Welsh cakes and Scones, together with some typical photographs.

Joyce Giddings
June 2008

 
Welsh Cakes.

Ingredients for approximately 25 cakes.

225g plain wheat flour
1/2 teaspoon baking powder
1/2 teaspoon mixed spice
50g margarine
50g lard
75g currants
50-75g sugar
1 standard egg
15ml milk

to finish: extra sugar for sprinkling

cooking time about 15 minutes.

Sieve the flour with the baking powder and mixed spice into a bowl and rub the margarine and lard into the mixture.
Add currants and sugar and mix well together with the egg and milk to form a stiff dough.
Form the dough into a ball, place it on a lightly floured board and roll it into a circle about 6mm thick.
Cut out individual cakes by placing a 5cm fluted cutter on the dough and giving it a sharp tap - don't twist it, just lift it and push the dough out.
Mix the trimmings back together to roll out again to make more cakes.
Bake on a griddle over medium heat until brown on each side.
Place them on a wire rack to cool. When cool, sprinkle with extra sugar.

Welsh Cakes store well in an airtight container at room temperature.

A traditional griddle (bakestone) for Welshcakes
A traditional griddle (bakestone) for Welshcakes
Welshcakes
Welshcakes
 
Buttermilk Scones with Strawberry Jam and Clotted Cream.

Ingredients to make about 10 scones.

2-3 tablespoons buttermilk (or milk).
225g self-raising flour.
pinch of salt
75g butter, at room temperature
40g golden caster sugar
1 large egg, beaten

To serve: thick strawberry jam and clotted cream

You will also need a lightly greased baking tray dusted with flour, and a 2 inch (5 cm) pastry cutter.

Pre-heat the oven to gas mark 7, 425‹F (220‹C).

Sift the flour and salt into a bowl, rub the butter lightly into the mixture until it looks like breadcrumbs, then add the sugar.
Beat the egg and 2 tablespoons of the buttermilk (or milk) together in a jug. Then slowly add this to the flour, mixing with a palette knife.
When the dough begins to thicken, complete the mixing with your hands - the final dough should be soft but not sticky. If it seems to be too dry, add a little more buttermilk (or milk), a teaspoonful at a time.
Form the dough into a ball, place it on a lightly floured surface and roll it into a circle at least 1 inch (2.5 cm) thick. It is important not to make the circle of dough any thinner than this. The best scones start off with a thickness of no less than an inch (2.5cm).
Cut out individual scones by placing the 5cm cutter on the dough and giving it a sharp tap - don't twist it, just lift it and push the dough out.
Mix the trimmings back together to roll out again to make more scones.
Place the scones on the baking tray, brush them lightly with buttermilk and dust with a little extra flour.
Bake on the top shelf of the preheated oven until they are well risen and golden brown. (10-12 minutes)
Place them on a wire rack to cool.

Serve the scones with thick strawberry jam and clotted cream.

Note: Scones don't keep well at room temperature. Store them in a freezer.

Buttermilk Scones
Buttermilk Scones
Scones with strawberry jam and clotted cream
Scones with strawberry jam and clotted cream
 
   
 
 
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