After dairy farmers in the UK were suffering from price cuts for their milk, Jim Paice elected to do something about it. The farming minister plans to speak on behalf of those farmers who are being affected.
Farming minister Jim Paice will today call for speedy action to protect farmers from sudden cuts in the price of milk which, it is claimed, pushed some dairy farmers to the brink of bankruptcy.
Mr Paice’s comments, to be made in a speech to industry figures at the Dairy UK annual dinner in London, come weeks after the region’s dairy farmers were left furious at being given just four days’ notice by food firm Dairy Crest of a 10pc cut in the price they would be paid for milk.
A survey conducted in the UK pulled up shocking information. Apparently, the young adults that were quizzed lacked common food knowledge, answering incorrectly when asked where eggs, milk, or butter came from.
Fewer than half of young UK adults know butter comes from a dairy cow and a third do not know eggs come from hens, according to a survey.
More than a third of 16 to 23-year-olds (36%) do not know bacon comes from pigs and four in 10 (40%) failed to link milk with an image of a dairy cow, with 7% linking it to wheat, the poll of 2,000 people for charity Leaf (Linking Environment and Farming) found.
Cheese and Champagne writes this lovely blog post about a Vermont-born, bloomy-rind cheese named Lillé.
As our regular readers can attest, we eat, and therefore write about, a lot of bloomy-rind cheeses here at C+C. We can’t help it – Colleen and I gravitate toward these plush white pillows like a kid toward dirt. And in the course of consuming all these bloomies, I’ve developed my own classification system. Some cheeses, like Chaource or Kunik, give your tastebuds a bath of rich, warm, gooey goodness – like eating a stick of softened butter. Others, such as Moses Sleeper, offer the opposite sensation, cooling the palate like a glass of chilled milk. Lillé, a recent discovery from Vermont Farmstead Cheese Company, falls into the latter category.
Writing about cheese (or any food) can prove to be difficult, especially when describing the taste. "Herby" might be a good adjective to use, but something like "a sprig of parsley" gives us a better idea. This thoughtful essay attempts to understand our use of food metaphors.
Not long ago, a fellow cheesemonger and I were talking about the way we describe food – specifically, in selling cheese to our customers. “Like ‘nutty,’” she said. “Nuts really have nothing to do with the production of cheese.”
Why do I think of the flavor of sesame seeds when I taste Moses Sleeper, from Jasper Hill Farm, in Vermont? Why Brazil nuts with a recent Taleggio or pistachio when tasting Caprotto? Why do we describe specific tastes, or hints of taste, with things that are most certainly uncheese-like? Because these metaphors help people understand what to expect from a cheese.
Think green. Compost Cab, a company helping to decrease food waste and increase urban agriculture, is based in Washington D.C.
Jeremy Brosowsky was in a Milwaukee greenhouse in March 2010 when he had an epiphany: “What if we could take our garbage and grow food in it?”
Brosowsky, 38, was in Wisconsin to learn about urban agriculture at Growing Power, the pioneering urban farm of McArthur Genius fellow Will Allen. At the time, Jeremy was thinking about starting a rooftop agriculture business, but he was intrigued by Allen’s emphasis on the importance — and elusiveness — of fertile soil.
The popularity of sheep's milk cheese and dairy products continues to grow, along with Shepherd's Ridge Creamery. Read about the process and people of their plantation:
While dairy cows dominate Wisconsin agriculture, there’s a new kid on the block – the milking ewe. Still wet-behind-its-ears in comparison to this state’s long-standing tradition of cow dairying, Wisconsin’s dairy sheep industry looks like it’s here to stay – and grow – if producers like Jeff and Vicky Simpkins are any indication.
This heads-up Polk County couple has built themselves an impressive dairy sheep operation and companion farmstead cheese plant. Looking ahead, they see Shepherd’s Ridge Creamery as a vocation for retirement and a family-friendly business with potential to grow with involvement of their daughter and possibly their grandkids.
Ham and cheese is a simple kitchen classic. This recipe keeps it simple but uses the best ingredients - Serrano Ham, Parmesan Cheese, and light rye sourdough. By following this recipe, you can bake your own sourdough loaf infused with ham and cheese.
Both Serrano ham and parmesan cheese have very strong flavor, this bread is a full meal all on its own.
We've probably all heard of Mayor Bloomberg's idea to ban large sodas in New York City, but what about the plan to forbid milkshakes? Buttery popcorn and sugary milk-based drinks might be at stake this September.
First it was large, sugary soft drinks. Now, the New York City diet police want to take away moviegoers’ jumbo tubs of popcorn as well.
The city’s Board of Health plans to hold a public hearing on July 24 on Mayor Michael Bloomberg’s proposal to ban sales of 16-ounce soft drinks in restaurants, movie theaters, and sports arenas. Bloomberg says getting rid of the supersized, high-calorie beverages will help stem the obesity epidemic.
You may remember Mike Geno and his paintings from our winter 2011 issue, and here he is again - on the radio! Geno's paintings were recently featured in the New York Times (exposure that brought him into the cheese limelight) and Michael Harlan Turkell hits him with some great follow-up questions in this radio interview:
Cheese, bacon, and bread. Sounds like an excellent sandwich, right? Well, it’s also the still life subjects of this week’s THE FOOD SEEN. Mike Geno painted a porterhouse during art school, and from there on out shed the “starving” aspect of being an artist. His most recent collection “Fromage/Homage”, elevates simple pieces of cheese to high art.
A fantastic creamy take on strawberry ice cream. We can't wait to dig into this one:
I went for a simple strawberry mascarpone ice cream. Simple in that you don't need to use an ice cream maker, though you can if you wish. The ice cream is not custard based which makes it rather perfect for preparing on warm, lazy summer days. Lazy summer day which we see precious few of here in the UK; as I write the rain pours down and it is blowing a gale outside, oh and I've got the fire lit. So much for flaming June eh?
Photo by Culinary Travels