I support the The Slow Food movement. Experiencing the original traditional cooking of any nationality has always been a privilege for me, be it Italy, Africa, China or anywhere in between.
Slow Food Italia
“Was founded to counter the rise of fast food and fast life, the disappearance of local food traditions and peoples dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.”
“Since it was founded more than 20 years ago, Slow Food has defended small-scale traditional food producers and raised awareness among consumers at the grassroots level. Its aim is to create a more responsible food system, based on the pleasure and sharing of good, clean and fair food.”
“Terra Madre network was launched by the Slow Food grass roots organization, and the intent is to provide small-scale farmers, breeders, fishers and food artisans whose approach to food production protects the environment and communities”
We are what the animal DIDN’T eat. Maybe you have to read this sentence twice (at least I had), but it makes sense. We can supply animal diets with so much more functional ingredients, to become a healthier person in return.
The sentence that I start this week’s Editors View with was mentioned at the Alltech symposium, which I attended this week. The annual symposium, themed What If? aimed to highlight the opportunities in animal nutrition, crop science, human health and much more.
Use resources more efficiently What if we can produce more meat with less water, what if we can supply all humans with enough DHA (omega-3) through enriched milks and eggs, what if Africa can actually be the next bread basket of the world. Interesting questions and the answers are not science fiction, the implementation of measures to make this happen is already happening today. The What ifs are essential as agriculture is facing many challenges today including: reducing or freezing the current agricultural carbon footprint, growing more on the current farms we have, use resources more efficiently, shifting the way we eat and reduction of waste in the food chain. Only then, we will be able to feed the growing world population, as mentioned by Karl Dawson from Alltech.
Big data, but how to implement them?
I agree that we have to change the way we are managing the farms and the way we look at food production and I think that technology is one of the major contributors to a more efficient and sustainable agriculture. Technology has already made such a big difference in crop science. Drones are used more often to generate data and inspect plans, a robot bee is under development to make pollination of crops possible in light of the decline of the honey bee population worldwide. With technology, I also mean interpretation of big data. How to make sense of all the data generated from the animal and human genome. How can we transfer this knowledge to make better animal and human diets? Also more data is generated from soils. We need predictive models to make sense of this tremendous amount of detailed information. David Hunt said during the Crop Science session: “Technology could greatly reduce the risk of experimentation in agriculture that prevents breakthroughs, since farmers cannot afford to gamble on a crop that may take nine months to come to fruition, Hunt said. But if the right data is collected through sensors, agricultural innovations could simply be tested virtually – using computer models, rather than actual crops.”
ADHD prevention with algae?
Another interesting topic mentioned was that people working in the animal feed industry should be more aware of the fact that animal nutrition is all about human health, as it is one business we are in: the food industry. Take the Omega 3 story for example. The good fatty acids (Omega 3) consist of DHA, ALA and EPA. ALA is coming from vegetable sources (e.g. flaxseed) and EPA and DHA from fish. DHA is the most healthy one, and the conversion of ALA and EPA into DHA is very limited. DHA is found in the fatty fish species as they have consumed algae in their natural diet. But more fish are farmed these days, and diets contain more alternative (vegetable) protein sources. Studies have shown that, between 2005 and 2008, trout fillets have decreased 9% in DHA and EPA levels and 8% in omega-3 levels. Does this mean that human diets are getting deficient in DHA? At the symposium, it was mentioned that algae can be a great answer to many challenges we have today regarding raw material supply, human and animal health. DHA helps in preventing human diseases and may play a role in the prevention of ADHD in children. But also for animals, algae show promise. Studies have shown that algae in fish diets show good results and fish even don’t seem to mind inclusion rates up to 15%. In a recent trial with an algae product supplementation in dairy diets, researchers reported an increase of 1.9 kg per cow per day on average from day one to day 84. The milk also had an improved fatty-acid profile, increased levels of EPA and DHA and a reduced ratio of omega 6 to omega 3.
Role for animal nutritionists
Algae tablets for humans are already under development and there is an increased interest in adding algae in animal diets. Animal nutrition is not only about animal production and animal health, animal nutritionists also play a vital role in human health. We are what the animal DIDN’T eat. But what if we become what the animal DID eat (algae and other future functional ingredients?), we might become older, wiser and even have enough food to feed the next generations.
The garden is still producing, irrespective of what the Dunedin Weatherman throws at it and the severe bashing at the end of April. I harvested Zucchini, Radish, Chicoria, Tomatoes, Broccolini and one lonely Carciofo – enough for the family for another day. Please note the Dragon that, according to it’s 20 month old Master, is “Going to eat Nonno”. If that happens, I do not know who willl attend to the animals and garden.
Today was another family outing to the dairy farm and the youngest was keen to get to know the young Jersey bull a lot better by poking and pulling ears of the young future stud.
After having a good look to see if there were any buffalo around, as it was my intention to make some Mozzarella, I had to settle on Jersey milk after all.
We came home with some beautiful fresh full cream Jersey milk, of which I converted the bulk into some fine Brie and Mozzarella. The rest of the milk I put into my home made Separator to collect the rich and yellow cream tomorrow for our week’s supply. Tonight after supper I am converting the whey into Ricotta. We had a delightful antipasto of INSALATA CAPRESE, with fresh home made Mozzarella, fresh ripe tomato, fresh basil, olive oil and pepper, with fresh home made bread to clean out the plate.
MOZZARELLA RECIPE
Heat 10 Liters milk to 33 C and wait until the pH is 6.8. Ad 100 g of thermophyllic mother starter and mix well. Ad 3 g lipase and stir very well. For Jersey milk, top stir for another minute. Cover and ripen at 33 C for 30 minutes. Ad 4 ml rennet and stir with a up and down motion for one minute.. Cover and let is set at 33 C for 90 minutes, or until the milk has set into a soft curd. Once set it will have the texture of a soft yogurt. Gently cut the curd into 6 mm blocks and let it set undisturbed for 20 minutes. The whey will float to the top and the pH should now be 6.5, if it is not, wait a bit longer. Slowly heat the curd t0 38C , increase heat by 2 degrees every 5 minutes. Let it rest for 5 minutes. Drain the whey from the curds (save the whey for Ricotta) Fill a large pot with water (double cooker) and heat water to 40C. Now place the curd pot into the water pot and keep it at 40 C for three hours so the curds can acidify. Every half hour, drain off the whey and flip over the curds. At the end of the three hours check that the pH is 5.2 – 5.3, if not, wait some more. Now put the curd mass on a draining board and cut the curds in 10 mm sizes. Once cut up and drained, put the curds into a stainless steel bowl and cover with water at 78 C. Using two wood spoons, work the curd together and form it into balls. The surface will now become glossy and stretchy. when gently pulled. Continue to work the curd mass until blisters start forming on the surface. When the ph is 5.3 or less, put the cheese into a bowl with cool water to become firm. Make a brine with 5 Liters of water, 1 Kg cheese salt and 20 g Calcium Chloride and submerge the cheese for one hour. It can either be eaten fresh or stored for later use to make delicious pizza.
They say Christmas comes but once a year, mine came on the 8 th of May this year and I am all happy about it. Two of my many weaknesses are 1. The love of glass bottles and 2. Enjoyment of a good auction. I think these traits are hereditary as my Grandfather once waved at a friend across the auction floor, which resulted in him buying 500 pairs of shoes. (Needless to say we were the only kids in school that sported a new pair of shoes every day – it was irrelevant whether these were from an era before Granddad was born or that it did not always fit that well). Today on my way back from Bunnings, my eye caught a sign that said “AUCTION” and since I still needed a couple of hinges and latches for the new chicken extension, I though it good to have a look. Registering as purchaser No 342, I was sure with that many buyers, bargains would be few and far between. I wondered through the isles, but did not see any worthwhile building materials I needed. What I did see was some very nice 2 Liter chemical bottles, used in a past life for concentrated sulphuric acid. The quality of the German made bottles and closures was excellent and all complete with bottles and seals made in a way that only Germany could make to keep sulphuric acid. Arguing with myself that the wine store down the road sells inferior quality 4.5 Liter wine jars with doubtful lids for $17, and I need containers for my wine, beer and vinegar productions, I am going to hang around and maybe I would get lucky and purchase the 50 bottles at $4 – $5 per bottle – a great bargain. The auction progressed well and fast with the lot before the bottles being garden equipment and included at least three very good and long power cords, lots of bolts and screws, two secateurs (German made) branch cutters, an esky, an almost new garden blower / vacuum machine and many more garden stuff – it even had a few latches and hinges. As I did not need most of the stuff, I did not place a bid, nor waved at any friends. The auctioneer at this stage was becoming agitated as nobody wanted to place a bid. Frustrated he moved onto the next lot – the bottles – and announced that the previous lot for which he received no bid would be thrown into the bottle lot. I was disappointing as this move complicated matters gravely. He started at $300 with nobody even looking at him, came down in $10 increments until he reached $100, and still every body was more interested in the cup of coffee they were drinking. I was tempted to jump in at $100 (only $2 per bottle plus all the extras) but resisted. The auctioneer came down all the time asking for a bid, and at $20 shouted that if anybody wants it to please speak up or we shall move on. I put my hand up and said $10 for the lot, he sighed, shook his head, waited for a minute in frustration and started the auction – still nobody moved and he then SOLD it to me for $10 the lot. Christmas comes but once a year – Glass bottles on auction at a give away price.
Back Yard Farmer 