Organic Food No Better For You
Despite sky high prices, and the perception by the gullible that it is better for you, the Food Standards Agency (FSA) has stated that organic food is no more healthy and provides no significant nutritional benefit compared with conventionally produced food.
Needless to say, those organisations that make a nice living out of selling overpriced organic food dispute the findings.
Showing posts with label organic. Show all posts
Showing posts with label organic. Show all posts
Thursday, July 30, 2009
Thursday, June 21, 2007
Organic Food Costs To Rise
Organic Food Costs To Rise
Those of you who have a liking for organic food, may find their food bills rising in the near term.
EU ministers have agreed that food accidentally contaminated with up to 0.9% GM content can still be labelled "GM free".
However, the UK's organic organisations and "purists" have promised to maintain their higher standard of 0.1% of GM content.
Promises, though, cost money.
Needless to say the extra cost will not be borne by the producers, or campaigners, but by the consumers.
The Soil Association and Organic Farmers and Growers say that farmers and growers could incur extra costs, as they seek to protect their crops from cross contamination.
These extra costs will naturally be passed on to consumers.
The organic "purists" are unrepentant, they claim that the 0.1% threshold is in line with what customers want.
Personally speaking I actively avoid anything labelled "organic", as I have no doubt that we are being "sold a pup" with this fad.
Those of you who have a liking for organic food, may find their food bills rising in the near term.
EU ministers have agreed that food accidentally contaminated with up to 0.9% GM content can still be labelled "GM free".
However, the UK's organic organisations and "purists" have promised to maintain their higher standard of 0.1% of GM content.
Promises, though, cost money.
Needless to say the extra cost will not be borne by the producers, or campaigners, but by the consumers.
The Soil Association and Organic Farmers and Growers say that farmers and growers could incur extra costs, as they seek to protect their crops from cross contamination.
These extra costs will naturally be passed on to consumers.
The organic "purists" are unrepentant, they claim that the 0.1% threshold is in line with what customers want.
Personally speaking I actively avoid anything labelled "organic", as I have no doubt that we are being "sold a pup" with this fad.
Thursday, January 18, 2007
The Organic Myth
The Organic Myth
Many middle class consumers are now favouring more expensive organic produce above more conventionally, cheaper, farmed produce; as Tesco's results show.
The consumers who buy the "organic" produce are of the belief that no pesticides are used and, as a consequence, the food is better for you.
Several myths here:
Many middle class consumers are now favouring more expensive organic produce above more conventionally, cheaper, farmed produce; as Tesco's results show.
The consumers who buy the "organic" produce are of the belief that no pesticides are used and, as a consequence, the food is better for you.
Several myths here:
- It is not proven that all pesticides, if used properly, are harmful.
- Organic farmers certainly use less chemicals than their conventional counterparts. However, current standards do in fact allow the use of certain pesticides on organic farms.
- Not all produce labelled "organic" is in fact organic, as this article states Cornucopia.
Wednesday, December 20, 2006
The Organic Con Trick
The Organic Con Trick
I have always been a tad skeptical about the organic food industry, the fact that so many products in supermarkets and restaurants are now labeled "organic" makes me wonder quite where these products are being farmed; given that the majority of farming in Britain relies on chemical fertilisers and pest control.
It should not be ignored that those organisations that sell "organic" produce claim a very hefty mark up for them.
Therefore I was none too surprised to read the following in The Telegraph:
"One of London's most fashionable restaurants, used by film stars and members of the Royal family, has become the first in the country to be fined for falsely claiming that meat used in a number of its dishes was organically farmed.
Julie's Restaurant and Bar was fined £7,500 after its managing director, Johnny Ekperigin, admitted three offences under the Food Safety Act 1990."
Suffice to say, this story coupled with the recent Spanish egg scandal, has not changed my mind about "organic" produce. I continue to buy conventionally farmed produce.
I have always been a tad skeptical about the organic food industry, the fact that so many products in supermarkets and restaurants are now labeled "organic" makes me wonder quite where these products are being farmed; given that the majority of farming in Britain relies on chemical fertilisers and pest control.
It should not be ignored that those organisations that sell "organic" produce claim a very hefty mark up for them.
Therefore I was none too surprised to read the following in The Telegraph:
"One of London's most fashionable restaurants, used by film stars and members of the Royal family, has become the first in the country to be fined for falsely claiming that meat used in a number of its dishes was organically farmed.
Julie's Restaurant and Bar was fined £7,500 after its managing director, Johnny Ekperigin, admitted three offences under the Food Safety Act 1990."
Suffice to say, this story coupled with the recent Spanish egg scandal, has not changed my mind about "organic" produce. I continue to buy conventionally farmed produce.
Tuesday, May 30, 2006
Ethical Cod
Those of you with a yearning for a good quality piece of cod, but who have found it difficult to obtain owing to overfishing, may soon take heart; it seems that a new supply of ethical cod has been made available.
The first organic cod will be appearing in Britain's supermarkets and restaurants this week.
Tesco will be selling organic cod fillets at a staggering £19.99 per kilo.
"No Catch . . . Just Cod" is aimed at the "ethical eater", it is the world's first organically farmed 100% sustainable cod.
It is produced by Johnson Seafarms in the Shetlands, who say that the cod are raised in spacious circular cages and are fed wild herring and mackerel and given toys, including ropes to chew on and tunnels to swim through.
The cod will also be served at restaurants in Harvey Nichols stores, the Oxo Tower restaurant and on the South Bank in London.
The first organic cod will be appearing in Britain's supermarkets and restaurants this week.
Tesco will be selling organic cod fillets at a staggering £19.99 per kilo.
"No Catch . . . Just Cod" is aimed at the "ethical eater", it is the world's first organically farmed 100% sustainable cod.
It is produced by Johnson Seafarms in the Shetlands, who say that the cod are raised in spacious circular cages and are fed wild herring and mackerel and given toys, including ropes to chew on and tunnels to swim through.
The cod will also be served at restaurants in Harvey Nichols stores, the Oxo Tower restaurant and on the South Bank in London.
Tuesday, March 07, 2006
Motorway Service?
Motorway Service?
The consumer magazine, Which?, has taken to the roads and reviewed the food at many of Britain's much lambasted motorway "service" stations.
It is fair to say that many do not come out with flying colours. The Cullompton service station on the M5 near Exeter, was named as the worst in Britain.
It was described as "little more than a McDonald's next to a petrol station".
Quote:
"It provides the bare minimum required but we reckon these days people have the right to expect more when they see a great big sign directing them off the motorway."
Other service stations to be lambasted include; Bothwell on the M74 east of Glasgow ("dreary and cluttered"), Trowell on the M1 near Nottingham ("dull, uninspiring, noisy and gloomy") and Magor on the M4 near Newport ("a truly miserable experience").
However, one station did meet with the approval of Which? Tebay is named the best in Britain.
Which? awarded it five stars.
Quote:
"An attractive wooden building with terrific far-reaching Cumbrian views and a duck pond make a great first impact.
A decent restaurant, well-stocked shop with quality kids' toys and free phone calls to a good local hotel all impressed. But it was the local produce shop that sealed the deal."
Fridges were stocked with local lamb and beef, stuffed pheasants and Cumbrian organic chicken. The deli sold regional chutney and jams, the cakes and sandwiches were freshly made in the kitchens.
So you see, if the service stations bothered to try they could improve. The problem is they don't give a stuff about the customer.
The consumer magazine, Which?, has taken to the roads and reviewed the food at many of Britain's much lambasted motorway "service" stations.
It is fair to say that many do not come out with flying colours. The Cullompton service station on the M5 near Exeter, was named as the worst in Britain.
It was described as "little more than a McDonald's next to a petrol station".
Quote:
"It provides the bare minimum required but we reckon these days people have the right to expect more when they see a great big sign directing them off the motorway."
Other service stations to be lambasted include; Bothwell on the M74 east of Glasgow ("dreary and cluttered"), Trowell on the M1 near Nottingham ("dull, uninspiring, noisy and gloomy") and Magor on the M4 near Newport ("a truly miserable experience").
However, one station did meet with the approval of Which? Tebay is named the best in Britain.
Which? awarded it five stars.
Quote:
"An attractive wooden building with terrific far-reaching Cumbrian views and a duck pond make a great first impact.
A decent restaurant, well-stocked shop with quality kids' toys and free phone calls to a good local hotel all impressed. But it was the local produce shop that sealed the deal."
Fridges were stocked with local lamb and beef, stuffed pheasants and Cumbrian organic chicken. The deli sold regional chutney and jams, the cakes and sandwiches were freshly made in the kitchens.
So you see, if the service stations bothered to try they could improve. The problem is they don't give a stuff about the customer.
Thursday, August 18, 2005
Fancy A Cuppa?
Fancy A Cuppa?
Those of you who like nothing better than a nice cup of tea, may think twice before venturing into the Plaisir du Chocolat on Edinburgh's Royal Mile.
There, if you choose the have a pot of Japanese tea called Kiyosawa, you will be charged £23.80.
Allegedly this brand of organic white tea is harvested in the first flush, from a very small garden where only eight people grow the Yabukita variety of tea plant.
Bertrand Espouy, owner of Plaisir du Chocolat on the Royal Mile, said:
"Japanese tea is always quite expensive as they don't produce a lot and there is a great demand.
It's the first flush - there are only two harvests a year - from the spring harvest, totally organic and very limited in quantity."
Not surprisingly, he noted that it was rare for a customer to order the Kiyosawa.
Fortunately I can't stand the stuff, and stick to alcohol when dining out.
Those of you who like nothing better than a nice cup of tea, may think twice before venturing into the Plaisir du Chocolat on Edinburgh's Royal Mile.
There, if you choose the have a pot of Japanese tea called Kiyosawa, you will be charged £23.80.
Allegedly this brand of organic white tea is harvested in the first flush, from a very small garden where only eight people grow the Yabukita variety of tea plant.
Bertrand Espouy, owner of Plaisir du Chocolat on the Royal Mile, said:
"Japanese tea is always quite expensive as they don't produce a lot and there is a great demand.
It's the first flush - there are only two harvests a year - from the spring harvest, totally organic and very limited in quantity."
Not surprisingly, he noted that it was rare for a customer to order the Kiyosawa.
Fortunately I can't stand the stuff, and stick to alcohol when dining out.
Friday, August 05, 2005
Cooking At Google
Cooking At Google
Normally staff canteens do not rate that highly in the world of gastronomy.
However, as with many things, Google aims to be a world leader; and in respect of providing its employees with good food, for free, it aims to be the best.
Google's chef, Charlie Ayers who once cooked for the Grateful, has left Google to start his own chain of restaurants.
Google are now looking for two new chefs, and have advertised as such. They say that the chefs would oversee menus "from vegan entrees to pad Thai, grilled burgers, and wood-fired pizza all while using organic ingredients whenever possible."
Google said it would sponsor a cook-off between its top four applicants, selecting the best two out of the four.
Standard Google fayre includes sweet potato jalapeno bisque with corn, and grilled petite New York sirloins seasoned with Creole spices.
Better than many restaurants in my view.
Normally staff canteens do not rate that highly in the world of gastronomy.
However, as with many things, Google aims to be a world leader; and in respect of providing its employees with good food, for free, it aims to be the best.
Google's chef, Charlie Ayers who once cooked for the Grateful, has left Google to start his own chain of restaurants.
Google are now looking for two new chefs, and have advertised as such. They say that the chefs would oversee menus "from vegan entrees to pad Thai, grilled burgers, and wood-fired pizza all while using organic ingredients whenever possible."
Google said it would sponsor a cook-off between its top four applicants, selecting the best two out of the four.
Standard Google fayre includes sweet potato jalapeno bisque with corn, and grilled petite New York sirloins seasoned with Creole spices.
Better than many restaurants in my view.
Sunday, July 11, 2004
Restaurant
Smiths of Smithfield
67 Charterhouse Street
London
Phone:- 0207 251 7950
Website www.smithsofsmithfield.co.uk
Overview
Eva and I were in the Smithfield area of London the other day, and had reserved a table on the top floor of Smiths of Smithfield. Smiths of Smithfield is a Grade II listed four storey restaurant, next door to Smithfield Meat Market. This is a restaurant complex that specialises in serving organic meat, sourced from the Smithfield meat market.
We booked a table in the top floor restaurant, given the fact that it is very popular I advise you to book 48 hours in advance.
Ambience
The building was restored having been left unoccupied for 40 years. The ground floor open bar area has blasted brickwork, big windows, wrought iron columns and leather seats. The first floor is a cocktail bar, the next floor offers a casual dining room with woks and clay ovens. The top floor offers a more formal dining experience.
As noted we had booked a table on the top floor, we accessed this via the elevator in the main bar. The elevator was decorated in a red padded quilt, hanging from top to bottom of three sides of the elevator; it gave us the feeling we were going to a brothel rather than a restaurant.
The top floor restaurant was exceptionally busy, but not overcrowded. We were promptly greeted and shown to our table without delay.
I was very pleased to see that they had given us a good table by the window, in the far corner of the restaurant. This afforded us an excellent view of the London skyline, and a special view of the dome of the Old Bailey.
On fine summer days the floor to ceiling windows, which were on two sides of the room, can be opened and diners can eat on the wooden decked terrace. However, this night we were treated to a spectacular lightening storm, so nobody tried dining al fresco.
The restaurant was modern, bright and well laid out; a bar ran down one side of half of the room, padded benches down another side and freestanding tables took up the remaining space. The windows gave the place sense of space, and freshness. Tables were laid with linen cloths and napkins. The ceiling was dark slated wood, with spotlights.
Menu
The menu offered a good selection of meat a fish dishes including, crab, Dover sole, Longhorn sirloin and Welsh black fillet steaks, chicken and pork.
Service
The staff were very friendly and efficient, service was prompt and accurate. They were helpful and knowledgeable when explaining the sourcing of the meat. I was impressed to note that we were offered a choice of cooking methods for the steak, pan fried or grilled.
Food
I started with half a crab in its shell. This was a good sized half a crab, in its shell, served with a simple mayonnaise. The necessary shell crackers and flesh picking tool came with the dish; enabling me to have a very physical experience with my crab. The crab was first class, and very fresh. A good way to start to the meal.
Eva chose the smoked eel with bacon and beetroot for her appetisers. This came with mayonnaise and was served on a potato pancake with a salad. The taste was smoky but not overpowering, she was very pleased with her choice; a dish that she has not had since childhood.
We both chose the longhorn sirloin for our main courses, accompanied by béarnaise and horseradish sauce. This was a magnificent cut of sirloin, with a good layer of fat. It had been pan fried to seal in the juices. As it was a rare breed the taste and texture were very special, and totally different to the steaks served by other restaurants. The texture had more body than ordinary steaks owing to the denser flesh of the meat, and the flavour had a smoky sweet flavour. It was very special, and thoroughly enjoyable.
The steaks came with mashed potato, which was very rich and creamy, and chips that were 1 inch thick; these were absolutely gorgeous, some of the best that I have ever eaten in a restaurant.
I chose the 3 rhubarb dessert to finish with. This consisted of a slice of rhubarb pie, rhubarb jelly and rhubarb ice cream. Each had a good flavour, not to sweet or sour, this was a very pleasant way to finish the meal.
The meal, which included cocktails, a bottle of Chablis and liqueurs came to £152 including service.
Overall Opinion
A good quality restaurant, serving good quality food in a lively atmosphere. We are happy to recommend it.
Smiths of Smithfield
67 Charterhouse Street
London
Phone:- 0207 251 7950
Website www.smithsofsmithfield.co.uk
Overview
Eva and I were in the Smithfield area of London the other day, and had reserved a table on the top floor of Smiths of Smithfield. Smiths of Smithfield is a Grade II listed four storey restaurant, next door to Smithfield Meat Market. This is a restaurant complex that specialises in serving organic meat, sourced from the Smithfield meat market.
We booked a table in the top floor restaurant, given the fact that it is very popular I advise you to book 48 hours in advance.
Ambience
The building was restored having been left unoccupied for 40 years. The ground floor open bar area has blasted brickwork, big windows, wrought iron columns and leather seats. The first floor is a cocktail bar, the next floor offers a casual dining room with woks and clay ovens. The top floor offers a more formal dining experience.
As noted we had booked a table on the top floor, we accessed this via the elevator in the main bar. The elevator was decorated in a red padded quilt, hanging from top to bottom of three sides of the elevator; it gave us the feeling we were going to a brothel rather than a restaurant.
The top floor restaurant was exceptionally busy, but not overcrowded. We were promptly greeted and shown to our table without delay.
I was very pleased to see that they had given us a good table by the window, in the far corner of the restaurant. This afforded us an excellent view of the London skyline, and a special view of the dome of the Old Bailey.
On fine summer days the floor to ceiling windows, which were on two sides of the room, can be opened and diners can eat on the wooden decked terrace. However, this night we were treated to a spectacular lightening storm, so nobody tried dining al fresco.
The restaurant was modern, bright and well laid out; a bar ran down one side of half of the room, padded benches down another side and freestanding tables took up the remaining space. The windows gave the place sense of space, and freshness. Tables were laid with linen cloths and napkins. The ceiling was dark slated wood, with spotlights.
Menu
The menu offered a good selection of meat a fish dishes including, crab, Dover sole, Longhorn sirloin and Welsh black fillet steaks, chicken and pork.
Service
The staff were very friendly and efficient, service was prompt and accurate. They were helpful and knowledgeable when explaining the sourcing of the meat. I was impressed to note that we were offered a choice of cooking methods for the steak, pan fried or grilled.
Food
I started with half a crab in its shell. This was a good sized half a crab, in its shell, served with a simple mayonnaise. The necessary shell crackers and flesh picking tool came with the dish; enabling me to have a very physical experience with my crab. The crab was first class, and very fresh. A good way to start to the meal.
Eva chose the smoked eel with bacon and beetroot for her appetisers. This came with mayonnaise and was served on a potato pancake with a salad. The taste was smoky but not overpowering, she was very pleased with her choice; a dish that she has not had since childhood.
We both chose the longhorn sirloin for our main courses, accompanied by béarnaise and horseradish sauce. This was a magnificent cut of sirloin, with a good layer of fat. It had been pan fried to seal in the juices. As it was a rare breed the taste and texture were very special, and totally different to the steaks served by other restaurants. The texture had more body than ordinary steaks owing to the denser flesh of the meat, and the flavour had a smoky sweet flavour. It was very special, and thoroughly enjoyable.
The steaks came with mashed potato, which was very rich and creamy, and chips that were 1 inch thick; these were absolutely gorgeous, some of the best that I have ever eaten in a restaurant.
I chose the 3 rhubarb dessert to finish with. This consisted of a slice of rhubarb pie, rhubarb jelly and rhubarb ice cream. Each had a good flavour, not to sweet or sour, this was a very pleasant way to finish the meal.
The meal, which included cocktails, a bottle of Chablis and liqueurs came to £152 including service.
Overall Opinion
A good quality restaurant, serving good quality food in a lively atmosphere. We are happy to recommend it.
Tuesday, April 27, 2004
Restaurant
The Bleeding Heart Tavern
19 Greville Street
Hatton Garden
London
EC1N 8SQ
Phone:- 0207 242 2056
Website www.bleedingheart.co.uk
Overview
Eva and I found ourselves out and about in the Smithfield area of London, on Friday evening. This afforded us an ideal opportunity to try The Bleeding Heart Tavern. This offers a selection of spit roasts and other British meat served with a French twist.
It is open Monday to Friday for breakfast, lunch and dinner.
Ambience
The Bleeding Heart Tavern restaurant is in the basement of the Bleeding Heart Tavern. Although it had no windows, it was modern, light, bright and cheerful.
The floors were stripped wood, the walls were painted a light yellow and decorated with large pen and ink drawings of chickens, cows and pigs. Lighting was provided by spotlights recessed in the ceiling. The tables were laid with linen cloths and napkins.
The restaurant was not very busy that evening, and even though we had not booked, we were given a nice large round table in a booth in the corner.
The staff, all French, were very friendly welcoming and efficient.
Menu
The menu offered a very good selection of British dishes including; onion and ale soup with cheese croutons, tartar of Scottish salmon and mustard on toast, poached free range egg on a crunchy vegetable salad, slow-cooked pork belly with an organic white bean stew, poached haddock topped with a poached egg on mash with hollandaise sauce and rabbit and ratte potato casserole with whole grain mustard sauce.
The meat is sourced from Smithfield, so it should be of good quality.
There were two wine lists available, one more detailed and extensive than the other.
Service
As noted the staff were friendly and efficient. The restaurant was not that busy, and so we received 100% attention; even down to the refolding and sculpting of my napkin between courses.
Food
I chose the black pudding on brioche for my starter. This dish consisted of chunks of black pudding interspersed with chunks of apple resting on a slice of warmed brioche. The dish was accompanied by a rocket salad, drizzled with grain mustard.
I was very pleased with my choice; the taste of the black pudding was well complimented by the apple, and the brioche provided an excellent base to soak up the juices.
I had half a spit-roasted chicken for my main course. This was a very generously proportioned corn fed bird, its flavour was tender and succulent. It was served with roasted potatoes in their skins and caramelised carrots and parsnips together with French beans. The chicken was served with a light jus, and tasted absolutely superb. An excellent choice, even if I say so myself!
Eva started with the tartar salmon. This was rather similar to the gravad lax served in Sweden. It was quite pleasant, but lacked the smokiness of smoked salmon (self evident, as it was not smoked) which I prefer.
Eva chose the roast pork for her main course. This was rather splendid, as it was stuffed with black pudding. Served with jus, it was accompanied by the same vegetables as my main course. I tried some of it, and was very impressed; the taste and flavour were well complimented by the black pudding.
I finished off with a dessert, a rarity for me. I chose the sherry trifle. Absolutely unctuous! Thick double cream, cherries and sponge soaked in an ocean of sherry. Top marks!
The meal which included pre dinner cocktails, Chablis and liqueurs came to £92 before service.
Overall Opinion
A very enjoyable evening, the Bleeding Heart is definitely worth visiting.
The Bleeding Heart Tavern
19 Greville Street
Hatton Garden
London
EC1N 8SQ
Phone:- 0207 242 2056
Website www.bleedingheart.co.uk
Overview
Eva and I found ourselves out and about in the Smithfield area of London, on Friday evening. This afforded us an ideal opportunity to try The Bleeding Heart Tavern. This offers a selection of spit roasts and other British meat served with a French twist.
It is open Monday to Friday for breakfast, lunch and dinner.
Ambience
The Bleeding Heart Tavern restaurant is in the basement of the Bleeding Heart Tavern. Although it had no windows, it was modern, light, bright and cheerful.
The floors were stripped wood, the walls were painted a light yellow and decorated with large pen and ink drawings of chickens, cows and pigs. Lighting was provided by spotlights recessed in the ceiling. The tables were laid with linen cloths and napkins.
The restaurant was not very busy that evening, and even though we had not booked, we were given a nice large round table in a booth in the corner.
The staff, all French, were very friendly welcoming and efficient.
Menu
The menu offered a very good selection of British dishes including; onion and ale soup with cheese croutons, tartar of Scottish salmon and mustard on toast, poached free range egg on a crunchy vegetable salad, slow-cooked pork belly with an organic white bean stew, poached haddock topped with a poached egg on mash with hollandaise sauce and rabbit and ratte potato casserole with whole grain mustard sauce.
The meat is sourced from Smithfield, so it should be of good quality.
There were two wine lists available, one more detailed and extensive than the other.
Service
As noted the staff were friendly and efficient. The restaurant was not that busy, and so we received 100% attention; even down to the refolding and sculpting of my napkin between courses.
Food
I chose the black pudding on brioche for my starter. This dish consisted of chunks of black pudding interspersed with chunks of apple resting on a slice of warmed brioche. The dish was accompanied by a rocket salad, drizzled with grain mustard.
I was very pleased with my choice; the taste of the black pudding was well complimented by the apple, and the brioche provided an excellent base to soak up the juices.
I had half a spit-roasted chicken for my main course. This was a very generously proportioned corn fed bird, its flavour was tender and succulent. It was served with roasted potatoes in their skins and caramelised carrots and parsnips together with French beans. The chicken was served with a light jus, and tasted absolutely superb. An excellent choice, even if I say so myself!
Eva started with the tartar salmon. This was rather similar to the gravad lax served in Sweden. It was quite pleasant, but lacked the smokiness of smoked salmon (self evident, as it was not smoked) which I prefer.
Eva chose the roast pork for her main course. This was rather splendid, as it was stuffed with black pudding. Served with jus, it was accompanied by the same vegetables as my main course. I tried some of it, and was very impressed; the taste and flavour were well complimented by the black pudding.
I finished off with a dessert, a rarity for me. I chose the sherry trifle. Absolutely unctuous! Thick double cream, cherries and sponge soaked in an ocean of sherry. Top marks!
The meal which included pre dinner cocktails, Chablis and liqueurs came to £92 before service.
Overall Opinion
A very enjoyable evening, the Bleeding Heart is definitely worth visiting.
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