…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.
A menu of political 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?
You know you have a Kikuyu in the house…
…when you find the pumpkin (kahurura) plants defoliated to colour the mashed potatoes.
Livestock landraces and marginality in Europe
Visually, by comparing the map of INDEX2 (Fig. 6) [right] with the one of the distribution of breeds (Fig. 2) [left], it can be seen that the studied breeds seem to be consistently located in regions defined as marginal by the indices.
Well, maybe. Click on the image to see better. But it seems a stretch to me, and the more rigorous logit analysis that the authors subject the data to isn’t exactly overwhelming. If I understand it correctly, the best that a combination of various proxies for marginality can do in predicting the presence of local sheep and goat breeds is 19%. And that’s with breed distribution data which seems to be biased towards marginal areas anyway.
Local sheep and goat breeds are generally argued to be remarkably well adapted to marginal rural areas.
That’s certainly a dominant meta-narrative, and not just for livestock, for agrobiodiversity as a whole. I may even believe it. But not a huge amount of evidence for it here.
Beer diversity on tap
Dock Street Brewery … announces the release at the West Philadelphia brewery and restaurant of Sudan Grass Sorghum Ale, a draft-only beer “inspired by the traditional fermented sorghum beverages found in Africa”. And that ain’t all.
Tony Knipling of Vecenie Distributing notes that the Millvale distributor has several interesting new brews, including “Pittsburgh’s first Slovenian import,” Lasko Club; Brasserie Pietra brews from Corsica, one brewed with chestnuts and another with with myrtle, strawberry, rockrose and spices; Scottish craft brews (including one made with guarana, kola nuts and poppy seeds) from Brew Dog; and Sah’tea, described as a “modern update of Finnish beer” brewed with black tea, juniper berries and other spices and hot river rocks, from Delaware’s always-edgy Dogfish Head.
Hot river rocks? Luigi will be sampling in due course.