Agrobiodiversity is crops, livestock, foodways, microbes, pollinators, wild relatives …
A new edition of LEISA magazine is online, with it’s usual eclectic selection of articles, this time dedicated to the farmer as entrepreneur. It isn’t the most user-friendly site, but we did a bit of work and singled out a few articles.
Anything else you think we should link to specifically?
…some agribusinesses and farmers are seeing sustainable profits and productivity in encouraging crop diversity.
This I gotta see. But, alas, probably wont. Please watch and let us know how exactly agribusiness is encouraging potato diversity.
“Traditional” usually means indigestible or overcooked. “Organic” means it costs more.
I’m not going to fall into the trap of taking satire seriously enough to correct misapprehensions. 1 But that’s a tiny snippet from a very entertaining piece on The Economist’s Europe View. It explains menu items such as Cutlet Carpathian Style 2 and other gems. What I want to know is, could we do the same for traditional, neglected and underutilised species?
…when you find the pumpkin (kahurura) plants defoliated to colour the mashed potatoes.
