Wordless Wednesday: Milking Lacaune Sheep in France

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).

Publication of my Nuffield Study Report

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”

Controls for Industrial Agriculture2.0 to Mediate Environmental Impact

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”

Welcome? to France

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”