The iniquitous 300% tariffs imposed by the last administration on Roquefort cheese are to go. The sterling campaigning efforts of the Société Roquefort have thus been deservedly rewarded. Good news for American cheese lovers. And Occitan shepherds. Let agrobiodiversity and its products be free!
What gives wine its taste
It’s good practice to throw garbage into your vineyard, apparently. Always has been. Don’t believe me? Read the article, watch the video.
Nibbles: Adam Forbes, Squash, Native Americans, Gardens, Buffalo, Pastoralism, Primula, IPR
- Global seed searcher Adam Forbes check in.
- Filipinos greet new squashes.
- Smithsonian special feature on the American Indian. Not much agrobiodiversity, but still.
- Reviews of a couple of interesting gardening books.
- Asian Buffalo Congress 2009.
- Policies that work for pastoral environments.
- “Farmers are being encouraged to graze fewer, rarer animals, and that means the fields can sustain traditional wild flowers. It is a sweet-smelling plant and cattle and sheep love to eat it.” It is the cowslip.
- Case studies on intellectual property in agriculture and forestry.
Fungus flavours fermented food
Did you know that…
[t]he edible fungus Monascus purpureus imparts a distinct flavor and red color when added to fermented rice dishes such as those served in Asia.
Neither did I. But the boffins at USDA do.
Nibbles: Taxonomy, Herbs, Animal domestication, Bio-char, Videos, French fries, Barcoding
- Plea from taxonomist to nutritionists and food people: use scientific names and get them right.
- Cooking writer doesn’t get the hint.
- New Scientist rounds up bunch of recent animal domestication studies.
- DIY bio-char; Muck & Mystery has some ideas.
- Diverseeds has videos of diverse seeds.
- “For one week, 2500 people from Noirmoutier use all their might to harvest this precious La Bonnotte potato by hand.”
- Barcoding bananas: useful for field genebanks?