The Craighill Herd of Kerry and Dexter Cattle: Scott Terry's Christian Farm and Homestead Show: Here is the link for the radio show. Scott is an exemplary farmer with a lot of agrarian wisdom and the conversation touched on many subjec...
This is an excerpt from a back issue of the New York Times. Although it is not about milk, it is yet another example of a loss of quality foods and ancient traditions to unfounded fears and overbearing regulations.
"On Monday inspectors destroyed all the cured meats at Il Buco restaurant in NoHo. They did so, according to the owner, Donna Lennard, not because of any evidence of contamination but because the temperature in the curing room was six degrees higher than it should have been.
"These are pigs that were raised for us," Ms. Lennard said. "We knew their names. We were trying to do something sustainable and traditional, and this is what happens."
The process of curing meat has been refined over thousands of years by people who are on intimate terms with their handiwork. Food historians believe that the Romans picked up the craft from the Lucanians, a tribe that for almost 1,000 years ruled part of what is now Basilicata in southern Italy, developing a reputation for sausages while fending off imperial conquerors. The Greek sausage loukanika and its Mediterranean cousins the longaniza (Spain), luganega (Italy), and linguiça (Portugal) are all descendants of the ancient lucanicus."
Please click here to read the whole article
The language is different, the concerns are the same. and the underhanded tactics remain always. This is from Beppe Grillo's Blog, an Italian blog that I find interesting. Read the story and see if it doesn't sound familiar. I regret my crude Italian doesn't allow me to understand a lot of the interview with Dr. Cavalli, but if you read the story, it helps. Here is the Link - Beppe Grillo
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