According to Manchester journalist and food blogger at the wonderful Lone Gourmet, Louise Bolotin, it’s becoming something of a trend.
Writing at the new(ish) plaform for freelance journalists Contributoria, where I am editor, she says:
“Most people, when they fancy a full English, pick up their pack of bacon at the supermarket or from a local butcher if they have a good one nearby. But an increasing number of people are making their own, as well as more complex foods like pancetta and salami. Some are making kitchen table cheeses for their family too, and not from a commercial kit.”
Louise has already won backing from the members of Contributoria to investigate the topic more fully and will be starting work on it soon.
The way the site works means that other people can help with the article – if you’ve any knowledge of this type of produce, or perhaps you make similar things yourself – you are invited to get in touch there.
I’m really looking forward to seeing what she comes up with and, once the article is complete, it will be issued under a non-commercial licence so I’ll share it with you here.
Of course I’m biased on this, but I think the Contributoria platform could be a good way to fund more food writing. There’s already been an article on a local food producer in Glasgow and there’s also currently a writer looking for backing to investigate local versus global food networks for next month.
If that story sounds like something you’d be interested in, you can back the writer by joining the site (membership is currently free) and you’ll be issued with 150 points to spend. Points are translated into real pounds and pence which is paid to the writers.
And if you’ve a food-based story you’d like to be paid to produce, pitch-in, we’re always recruiting! Sign up here.