Mob-grazing, the practice of using a large amount of animals to graze a small area for a short period of time, has proven extremely effective for these four farmers. Stimulation from the cattle provides the soil with more growth potential, and the rest periods allow for this growth to occur. Farmers are seeing an improvement in their soil quality, as well as an affinity for their profession.
Susan Neel has taken home the gold for her delectable Mushroom Mac and Cheese with Brioche Crumbs! Along with cheesy fame, she's won a $250 DeLaurenti gift card.
Mushroom Mac & Cheese with Brioche Crumbs
1 pound dried pasta: I used DeCecco Elbow pasta
6 cups half and half
3 large sprigs fresh rosemary, bruised (smacked around)
11 ounces fresh goat cheese
4 cups sliced crimini mushrooms
1 cup toasted brioche crumbs (...
After a rainy start to the season, we're ready to put a little spring in our step with this recipe. Pan-fried fresh halloumi, crushed peas, and a quick apple chutney. Simple, vegetarian, delicious.
The number of cows in New Zealand has doubled to 6 million over the last thirty years as the country experiences record high dairy prices. Some meat producing farms have even transitioned to dairy to take advantage of the profitable, record high market prices. While more cows and farms means more jobs for New Zealanders, the green party is concerned about the environmental effects of so many cattle.
"With six million cows, that's the equivalent of 80 million people without...
For over two years now a growing group of 30 women farmers in Taos, NM, has been meeting annually in January and February to swap advice, share stories, and exchange information on everything farm related from seed saving to goat herding to preserving.
In addition to holding their meetings, the group stays connected throughout the year through email networking. Workshops and other opportunities are shared with group members.
Kanter was recently inspired by a seed...
Who are the Hippie Pandas? Four girls from Rochester, ages 11-14 who have created a solar pasteurizer for use in Nicaragua, where raw milk consumption causes illness and miscarriage in pregnant women. Their project was such a success that it's already been implemented:
Using common materials, they came up with a solution for the pasteurization problem. Laying aluminum foil over a piece of cardboard or woven mat, a reflector is made. A receptacle is painted black to absorb...
Bill and Jenny Myers are living their dream after opening Myers Goat Creamery on Orcas Island, Washington, where they make cheese to sell locally. Here's a great article on how it all works:
With facilities on their property, the Myers create delicacies like feta, chevre, cheddar and gouda. The secret to these fine cheeses?
It’s all in the milk, said Bill: “If the milk isn’t good you don’t have anything.”
And their secret to making rich milk is keeping their...
Mary Jane Toth of Coleman, MI, chronicles her thirty years of cheesemaking in her new book "A Cheesemaker's Journey." Toth fell into cheesemaking accidentally when she took in a neighbor's goat in 1982. She's had a long journey and many jobs, but now she teaches cheesemaking classes and works as a cheese specialist for Hoegger Supply.
Key pieces of equipment for the cheese-maker’s kitchen are stainless-steel pots. The average person makes a gallon or two of cheese at a...
This year's inaugural Cheese Dip Classic went off without a hitch, and some winners of the World Cheese Dip Championship emerged, triumphant and cheesy. Here's the winning lineup, stay tuned for next year's event!
Professional Division champion and winner of the trip to Little Rock for the World Cheese Dip Champion is Qdoba Mexican Grill of Fayetteville. Their Warm Three Cheese Queso brought home the trophy.
In the People’s Choice Category, the attendees let...
TED strikes again with this great presentation on the war on Malaria in Africa. Bart Knols lays out his discoveries on killing deadly mosquitoes before they can infect humans. The weapons? A special pill, dogs, and last but most important, Limburger cheese: