Not that long ago, I suggested in a TV interview that one thing that could really connect the public with the animals on show and the food on sale at the Royal Highland Show might be to have a "live slaughter" zone.
Celebrations big and small, international and domestic, have always been marked by special dishes, and at the moment restaurants and cafes throughout Glasgow and beyond are busy creating distinctive menus to welcome around a million visitors to the city for the Commonwealth Games.
Amid the buzz around the fantastic work Scottish chefs are doing to transform the food culture in our country, it shouldn't be forgotten that there's a significant percentage of Scots high flyers in the London diaspora too.
The first in a new series fighting (or at least discussing) foodie fads, Mhairi MacLeod wonders whether the deep fried Mars bar still holds its own in a market newly flooded with supersized American snacks.
It's pretty well universally acknowledged that Scotland has a long history of regional homebaking, a tradition that goes back to crofting days and earlier (shortbread is recorded to have been made in the 12th century with girdle-cooked bannocks, scones and oatcakes not far behind).