Greater knowledge and understanding of food production has definitely influenced people’s dietary decisions in the past few years. But even so, when it comes to thinking about how certain foods are produced and the effects that has on our bodies and our planet, people often fall into two distinct camps: couldn’t care less or absolutely obsessed.
Almonds are a curious thing to ponder. I have just arrived back from a trip to the United States that included a drive through what you could call a very dense agricultural area in the centre of California – most of which was planted with almond trees. These trees absorb 10 per cent of California’s water supply and, while they do produce a hell of a lot of food, the inputs can be enormous depending on the agricultural practices.
Good almonds are bloody wonderful, though. And the prevalence of people making their own “milk” is cool as. This technique takes it a little further and turns it into another food source. The recipe here can have a sweet application, too, by adding honey or sugar instead of the garlic or salt, and the seasoning potential is limitless if you spike it with oil or chilli.