Jane Barnes, a blogger and dairy farmer whose milk helps make Stilton cheese, had the idea to use (animal-friendly) paint to put a QR code on one of her beloved cows. The code is promotional, in attempts to give people easier access to the dairy and farming world.
A Leicestershire dairy cow with a digital QR Code spray-painted on its side is being used to promote the UK dairy industry.
The barcode on the side of Friesian cow Lady Shamrock, which can be scanned by phone, links directly to a blog of her daily routine.
Lately, news on farmers' financial problems is common, but seeing statistics makes the situation that much more apparent. According to this article, 72% of family farms can't support themselves— they depend on other family members to seek jobs outside of the farm.
Research released yesterday by the Australian Farm Institute, entitled Will Corporate Agriculture Swallow The Family Farm?, found that in Victoria last year, only 28% of family farms were of sufficient scale and profitability to earn enough income to support the families owning them.
Only half of this group was classed as likely to achieve the same success in the future and more than one-third of all family farms relied on adults living on the farm to earn wages elsewhere, reinforcing the stereotype that many farm wives have to work as local doctors, hairdressers and teachers for their families to survive.
Trade in corn chips for a tasty, healthier option from
Chow with this recipe for pumpkin seeds and nacho cheese.
Inspired by cheese puffs and nacho-cheese-flavored chips, the CHOW Test Kitchen wanted to figure out whether it was possible to make a DIY cheese powder out of quality cheese
Take a twist on a favorite tater-based pasta with this recipe that calls for chestnut flour in the gnocchi dough, and covers it with a hearty helping of Robiola cheese.
While in Turin for Slow Food’s Terra Madre conference, I ate in many restaurants, and they all shared one thing: pride in trumpeting the local cuisine. It was fall, so chestnuts and mushrooms were everywhere, but the chestnut gnocchi at Al Garamond were what stuck with me. I whipped up this recipe in homage to that dish. Al Garamond serves its gnocchi with a fontina sauce, but I switched things up by topping them with another cheese from the area, Robiola Bosina.
We bet these pizza bites from blogger So Very Blessed would be awesome, even for the pickiest eaters. The best thing is that they're versatile: different cheeses, different "toppings," different tastes!
In my opinion, these are, hands down, the best things I think I've ever cooked. Each bite is packed with pizza flavor and I can't get enough of them! I brought Daniel a few to try and he polished them off in a matter of seconds, immediately asking for "30 more, please."
Photo by So Very Blessed
When Aaron Bell got severed from his contract with Hood for milk, he decided to take matters into his own hands. Starting a cooperative with other dairy farmers called MOOMilk (Maine's Own Organic Milk), Bell is cutting out the middle man to earn his own profit.
Caught between ballooning feed costs, an uncertain economy, political gamesmanship and milk processors that increasingly value the efficiency of sourcing from a few large-scale producers, dairy farmers have become a dwindling lot.When Bell was dropped by Hood in 2009, along with nine other Maine dairy farmers, they decided to form a collective and try to market their product directly to consumers.
The idea is not exactly new. Milk cooperatives cropped up in the late 1800s to negotiate prices with dealers who were delivering to burgeoning urban markets, and they peaked in the 1940s. After that, dairy farms started to consolidate.
Chef Craig Koketsu of New York City's acclaimed Park Avenue Winter has a surprising dish you would be hard pressed to find at other posh eateries - Cheetos and broccoli. The surprising dish, both simple and complex, combines Cheetos and broccoli in a sauce made from two cheeses. You can catch the recipe here from Saveur.com
Chef Craig Koketsu of New York City's Park Avenue Winter, who is a big fan of Cheetos, uses the crunchy snack food as a garnish for broccoli served on a sauce made with Gouda and Parmesan cheeses.
It's worth clamoring to get a bite of Eden, Brazos Valley Cheese's award-winning brie. If you're not sure, just read this post by It's Not You, It's Brie and you'll be convinced that this raw cow's milk creation wrapped in fresh fig leaves is worth a try!
First place winner of the 2011 ACS brie-style category, Eden is a raw cow’s milk cheese that comes from Waco, Texas. Marc Kuehl and Rebeccah Durkin make this gem in the Brazos de Dios Community, a 1,000-person community devoted to traditional agricultural and crafts along the Brazos River (I’ve got much to learn about this place and love to learn more if anyone would like to share). They’ve got seven cheeses to their name, and all I’ve tried have been amazing.