No mean feat: Putting reindeer and goat and chicken (and parts thereof) on Christmas tables in the Arctic and Africa.
Phil Thornton leads CGIAR research on institutions and policies for climate-resilient food systems. He makes the case for better and closer scientist-citizen engagement in an opinion piece published this week in the wake of this year’s national political election results in Australia, the UK and the USA.
Belgian artist Koen Vanmechelen has created a chicken with genes from different chicken breeds from all over the world. Now he’s bringing it to America to help diversify our poultry.
Goat meat makes up 60 per cent of red meat worldwide, but the UK is one of the few places in the world where it’s not commonly eaten. That is slowly changing. Goat meat, kid, is in fashion. It . . . will soon be on supermarket shelves.
The Economist magazine recently ran a piece on research indicating that the ability to digest milk may explain how Europe got rich (28 Mar 2015).
Oscypek, a ‘must taste’ when visiting Polish mountains, is the most famous cheese in Poland today; it is made from salted sheep milk, smoked and formed in traditional wooden forms (photo credit: Tom Karas/PolishFoodInfo.com). In 2011, Mélanie Roffet-Salque, a geochemist at the University of Bristol, UK, found signatures of abundant milk fats — evidence that early farmers, …
Buffalo calf in Rajasthan, India (photo credit: ILRI/Susan MacMillan). ‘Scientists are conducting intriguing — and counterintuitive — experiments at several sites in Germany: Bringing back long-lost herbivores, such as water buffalo, to encourage the spread of native plants that have fared poorly in Europe’s human-dominated landscape. ‘. . . Rössling is a project manager with …