In the week before Burns night, one Borders butcher sells almost a tonne of haggis…

An interview with Louise Forsyth, livestock buyer and co-owner of Forsyths of Peebles.

I am shown the workings of a traditional butchery which makes everything from scratch, I meet Eric - guardian of Forsyth’s haggis recipe for 44 years, and enjoy a long chat with Louise about whether haggis still qualifies as Scotland’s national dish.

- - - - - - - - - - - - - - - - -

In this episode:

* Forsyths of Peebles - www.forsythsofpeebles.com

* Louise Forsyth - The Butcher's Wife on Facebook

* More information on Burns Night Celebrations

* Is it haggis? - Macsween Haggis removes lungs from their recipe, in order to export to America - read the story

- - - - - - - - - - - - - - - - -

The FoodScape Podcast explores how food shapes the lives and land of the Scottish Borders. It also asks the question; what more could food do for us?

From boosting local economy and creating jobs, supporting biodiversity and improving soil, to establishing a place as a destination; what would it look like for our place to thrive, and can food help us get there?

- - - - - - - - - - - - - - - - -

Produced & Presented by Charlotte Maberly

Music by Iain Fraser from his album Koterana

This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit foodscapepodcast.substack.com/subscribe