I am in love! A few hundred sheep went through this milking parlour in less than a couple of hours. All milk from just this one breed and from a particular region (terroir) goes into making Roquefort cheese (a traditional artisanal food).
Executive Summary Agriculture 3.0: a New Paradigm for Agriculture Study Topic: As a 2013 Nuffield Scholar, Kaytlyn is seeking to redefine what it really means to be sustainable in food and farming, by asking: ‘If Agriculture 1.0 is subsistence farming that uses traditional farming practices, and Agriculture 2.0 is industrial agriculture, which is creating seriousContinue reading “Publication of my Nuffield Study Report”
Farm size was an interesting topic of conversation when I was in Europe. On one occasion, we were just not making sense, and eventually I realized why. In Canada, farm size can be viewed in various ways, including revenue, by acreage, by livestock units and more recently, by environmental impact. Statistics Canada measures farm sizeContinue reading “Farm Size and Industrial Agriculture2.0”
A few years ago, Ontario brought in Nutrient Management Regulations. I took all the courses. Essentially, if a farmer is going to expand their number of livestock, they need the acres to spread the manure, ensuring the right amount of nutrient (or manure) application per acre. Technically, an industrial broiler barn only needs an acreContinue reading “Controls for Industrial Agriculture2.0 to Mediate Environmental Impact”
I am in Lyon, the gastronomic capital of France because, and I quote from the travel guide, “it uses exceptional regional produce.” But no one told me until yesterday, that today is a holiday. Since I was on the train all day yesterday, I did not have a meal, and today, only McDonald’s is open.Continue reading “Welcome? to France”
I went from small town villages with horse and cart to a toxic world where brand names rule, where people are selfish and drivers rude, where TV fills the space where one could be apreciating nature or doing other healthy pursuits, where there is constant noise and an insane busy-ness, for fear that we mightContinue reading “Culture Shock”
Along tracks or along the river, there usually is a bike path. People in Europe are expected to move more. I climbed three flights of stairs to get to the bathroom. That would not happen in North America. We’ve got 2 legs, why don’t we use them more?!! We were stopped at a rest stop/gasContinue reading “Italy: Locally Grown and Proud”
Malta is my introduction to Mediterranean culture. I am interested in the popularity and health benefits of the Mediterranean diet, as an example of what terroir or identity of place can offer society, from a pride of growing to consuming foods like locally grown vegetables and typical Mediterranean food, such as capers, olives, sundried tomatoesContinue reading “Malta- a Mediterranean Introduction”