The Scottish Government's Rural Affairs Secretary, Richard Lochhead, has invited a delegation of American politicians to Scotland in the hope of persuading them to lift a twenty year ban on Scotland’s traditional dish, haggis.
Haggis was banned because it contains sheep lungs, prohibited in food products in the U.S.
Scottish haggis. producers are keen to tap into the huge American market, especially for Burns night (Jan. 25th), the annual celebration of Robert Burns’ life and poetry - a night complete with bagpipes, whisky and haggis.
Mr Lochhead said: "We want to capitalise on the diaspora of Scots in the US and many of them would enjoy the opportunity to indulge in authentic Scottish haggis to accompany their neeps and tatties on Burns Night.
Haggis, a traditional Scottish dish consists of sheep offal, onions, oatmeal, herbs and spices cooked in a piece of sheep’s stomach or intestine. It sounds and looks absolutely ghastly but some people consider it quite tasty.
In Edinburgh I once ate an “authentic Scottish vegetarian haggis” (an oxymoron?) and I have to admit that it was really quite nice.
Maybe, if the US ban continues, they could import the vegetarian haggis instead.
Robert Burns, Bard Of Scotland
Every year on his birthday, January 25th the world remembers and celebrates the life and works of Scottish Poet, Robert Burns, “The Bard” of Scotland.
In his short 37 years, Robert Burns (25 January 1759 – 21 July 1796) also known as Rabbie Burns or The Bard of Ayshire, and known in Scotland simply as “The Bard”, penned an amazing repertoire of poetry and lyrics popular to this day, some romantic, some humourous, some quite bawdy.
He wrote original poetry in his native Scottish Gaelic as well as in English. Auld Lang Syne is probably the most well known, sung in Scotland at Hogmanay, and around the world at our New Years Eve celebrations. Some of his other well known works include: To a Mouse. To a Louse, Tam o’Shanter, and Scots Wha Hae.
He also collected the folk songs of his country, adapting them if need be, preserving them for all time.
Tasmania’s Scottish Links:
Across the world, wherever there are Scots, expatriates or descendants of Scottish people, countries celebrate Burns night, an annual event to appreciate the life of one of Scotland’s favourite sons.
Even in faraway Tasmania we celebrate this man. Our links with Scotland are strong. Many of us, like me, have Scottish blood, with an ancestor, James Crichton, born in the same village in Ayrshire as Robert Burns less than a generation after his death. What an influence Burns must have had on those youngsters growing up in his area, and on their parents who probably knew him. My ancestor even named the Tasmanian home he built “Mossgiel” after Burns’ family home.
Many Scottish people emigrated to Tasmania in the early days, and common surnames across the island, as well as towns, bear Scottish names: Ross, Lochiel, Lachlan, Deloraine, Perth, Scottsdale - to name but a few.
Burns Suppers:
The first Burns suppers were held in Ayrshire at the end of the 18th century by Robert Burns' friends on the anniversary of his death, 21 July. Once his true birth date was discovered, the date was changed to celebrate birth rather than death. The format of a Burns supper has barely changed since that time…….
It begins with a welcome, followed by the Selkirk Grace.
The Selkirk Grace
Some hae meat and canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae let the Lord be thankit.
Enter The Haggis:
The supper often begins with a soup, usually a Scottish broth, potato soup or Cock-a-Leekie. Then everyone stands, as bagpipes play to announce the entrance of the haggis.
Carried in on a large dish by the cook, the haggis is presented to the host, who then “addresses the haggis” with a Scottish poem, and as the highlight of the evening, slices open the haggis from end to end.
Address To The Haggis:
Fair fa' your honest, sonsie face,
Great chieftain o' the pudding-race!
Aboon them a' yet tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o'a grace
As lang's my arm.....
The slicing of the haggis is followed by a Scottish whisky toast to the haggis, and then the meal. Haggis is traditionally served with tatties (mashed potatoes) and neeps (mashed turnips).
Dessert or cheese courses may be included, often washed down with more whisky.
With coffee come the speeches and the toasts.
Toasts and Speeches:
- Toast to the Queen
- A speech in memory of Robbie Burns
- A toast to Robbie Burns
- The host’s appreciation
- Toast To the Lassies - usually humourous.
- Toast To the Laddies – again humourous.
- Toast to Burns, some of his poetry and singing of his songs
- Thanks and closure by the host.
The singing of Auld Lang Syne
And so ends another night of kilts and bagpipes, Scottish dancing and whisky, bawdy poetry and humour, camaraderie and fun. Farewell Robbie Burns.
Sources:
The Telegraph, Sunday Jan 23 2011
Heather Donaldson - Heather Donaldson is a writer, a registered nurse with a diploma in nutrition, an interest in natural medicine, animals and environment.
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