How did an obscure Chinese concoction made by fermenting soybeans become one of the world’s favourite all-purpose seasonings? Read about it in The Economist, it’s fascinating. Or listen. I had no idea there were so many different types of the stuff.
A geographer on crop wild relatives and lots of other things
Our friend and occasional contributor Andy Jarvis was interviewed recently in Nairobi on the occasion of the first Africa Agriculture Geospatial Week. Read all about why he is so “promiscuous.”
The connection between wine and beer is agrobiodiversity
Sandor Katz has even had a poem written about his singular obsession:
Come on friends and lend me an ear,
I’ll explain the connection between wine and beer,
And sourdough and yogurt and miso and kraut,
What they have in common is what it’s all about.
Oh the microorganisms, Oh the microorganisms. . .
But don’t let that put you off. Katz is the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. You can read the introduction, and various other excerpts online, as well as order the book, of course. Microbes are agricultural biodiversity too!
Crops watched at Cropwatch
This is a new one on me. Cropwatch “is an independent watchdog for Endangered & Vulnerable Natural Aromatic Products used in the Aroma (Perfumes, Flavours, Aromatherapy, Cosmetics), Herbal, Traditional Medicine & Phytochemical Industries.” All those capitals give a bit of the flavour of the site. Let’s just say it’s not really beautiful. But it is informative.
A tale of two countries
Straight.com 1 had a longish piece about GMOs a few days back. Normally I wouldn’t bother noting such an occurrence here. I’m bored with the whole debate, frankly. But the article actually strives for balance, which is too unusual to let pass without mention.