Slow Food Australia raw milk cheese

On November 5, 2009, in the nose, by pauline
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SLOW Food in Australia has launched a public campaign to give Australian artisan cheesemakers the right to produce and consumers to eat Australian raw milk cheese. “We have an opportunity to encourage food diversity, build skills and knowledge and return opportunity to Australia’s rural heartland” said Michael Croft, the public campaign organizeer. Croft said Food Standards Australia New Zealand – the authority responsible for Australian food regulation – is to decide early in j2010 if food standards are to be changed to enable the making and sale of Australian cheese from raw milk. “We would not want to jeopardize our enviable reputation as a ‘clean food’ nation” he said. “But we already allow raw milk hard-curd cheeses from France and Italy to be imported. Why should our artisan cheesemakers be denied the right to make and market Australian cheese from our own raw milk?
Here is the link the online petition
and to a multiple signature petition.
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How the law is slowly killing our food

On November 4, 2009, in the nose, by pauline
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MATT Cawood reports in the Rural Press 23 October 2009 Carlo Petrini’s views on how the law is slowly killing our food.

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Mare’s milk

On October 30, 2009, in the nose, by pauline
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IN antiquity, mare’s milk was known and used as a daily beverage, appreciated for its delicate nutty flavour and health properties. This article from The Atlantic, ‘Mongolia: land of milk and horses’, highlights the importance of the horse and it’s milk to the cultures of Mongolia. In the late 19th century in the West it was written about as the ‘Milk of Champagne’ and today in North West France mare’s milk is being produced at an organic dairy and is selling at local farmers’ markets.

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Helix aspersa: Jul-Aug 2009

On July 18, 2009, in helix aspersa, by jamie
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SFP helix aspersa jul-aug 2009

SLOW Food Perth’s Jul-Aug 2009 edition of its Helix aspersa newsletter features articles on kitchen and community gardens, with a recollection by Kojonup member Audrey Townshend about her efforts to develop a kitchen garden in Melbourne during World War II, and the story of the war-time government’s ‘Vegetables for Victory’ campaign. Skip to the present day, and read about an extraordinary school garden project in Onslow.

2009 Jul-Aug / PDF / index / word picture: joaquim da costa / kojonup on a plate: holistic farming yields retail partnership / air raid shelter inspires a gardening life / ‘vegetables for victory’ / leaping lizards in an onslow school garden / one harmonious snail / feasts, fasts, famines and fads – a peek at food history / shaking and making in japan / celebrate terra madre day / a slurp of real milk / slow food perth contacts / ‘feeding the snail’ – contributions welcome

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A slurp of real milk

On June 16, 2009, in event archive, by jamie
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A SLURP of real milk – do different white milks taste different? Try your palate at Slow Food Perth’s good, clean and fair food marquee at this year’s Mundaring truffle festival on Sun 09 Aug. Can you taste the difference between supermarket home-brand milk and the real thing? Like a calf, suckle up and test your tasting skills against our panel’s – including a wine judge, an olive oil judge and a cheesemaker.

This is just one of Slow Food Perth’s activities at the 2009 festival. There will also be kids’ blindfold food tastings, our ‘brainfood’ memory tunnel, the Country Women’s Association’s classic sponge cakes, wood-fired pizza, wonderful coffee, and fascinating Slow Food information. Do you know what an ‘ort’ is?

Or come and participate in a debate: ‘Is it smarter for us to eat an organic orange from Spain or a conventionally-farmed orange from Chittering?’ Hear a discussion on food miles, genetic modification and what we eat. Participants will include Slow Food Perth co-leaders Pauline Tresise and Jamie Kronborg, organic farmer Annie Kavanagh and author Jude Bleureau in Mundaring old hall on Sun 09 Aug at 12:30pm.

More information
Mundaring truffle festival web
Slow Food Perth flyer

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Moosical milk

On May 29, 2009, in the nose, by pauline
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READING Corby Kummer’s article in The Atlantic about song being used to produce more lilting gelato brought back memories of visits to a cousin’s dairy farm where he used music at milking times to produce more milk. The link above shows famous Italian tenor Marcello Bedoni singing to the cows in the fields of the Lancashire dairy farm.

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The right white stuff

On May 18, 2009, in the nose, by pauline
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RICHARD Cornish, journalist with The Age, writes a stimulating article about milk, our relationship to it and our lack of knowledge of it. A blind taste test was carried on nine milks ranging from biodynamic, organic and the regular homogenised milk. The panel from the Epicure section of The Age newspaper showed a clear preference for the organic and biodynamic milks.

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A goat’s tale

On January 30, 2009, in producers & makers, the nose, by pauline
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CHRISTMAS Eve 2008 was a memorable date for a new beginning. The sale of Ringwould Goats Cheese from their new dairy was approved by the City of Albany health inspector.

In January a few of us were privileged to taste the new goats cheese products of Ringwould Farm – the frais, cendre, blanc and herbe, which is now available at Fresh Provisions Mount Lawley, Scuttis in South Perth, the Re Store and, I hear, soon to be at the Boatshed, the Albany Farmers’ Market and shops in Denmark and Albany. The cheeses are beautifully made and have all the qualities of their Kervella ancestry.

Farmers from Jerramungup, Augusta and Jim Saunders wanted a slower life style so after selling half of their broad acre mixed cereal, sheep & cattle property five years ago bought a 600 acre run down farm at Redmond North West of Albany. Bringing some of their sheep and horse stud with them they found that even with the greener pastures and double the rainfall their animals were not thriving. A soil analysis revealed the soil was depleted in minerals and the phosphate levels were just about toxic. This has been rectified by adding minerals and using biodynamic farming practices and the animals now thrive, but carrying on with their prime lamb production was not working. The story of healthy soil healthy animals led them all into a discovery journey about biodynamic farming, so their son John and his wife Toni visited farms here and in the eastern states while also looking at the possibility of diversifying using sheep for milk production.

By sheer chance a year ago they read Gabrielle Kervella’s advertisement in the paper about the sale of her goats and went to meet her at her Gidgegannup farm. The goats were bought and 70 does, 25 kids and three bucks made the journey to their new pastures down south. The farm has an ideal balance for feed for the goats as the 245 hectares includes 82ha of already-planted bluegums, about 41ha of bush and the pasture which is fenced into 22 paddocks for the sheep, cattle and the Australian stock horse breeding stud. The goats love eating everything, especially the roses in the garden, banksias in the bush, all grasses rough or green, reeds of all kinds from the creek that runs through the property and after many adventures the goats have really made themselves at home.

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Western Australian artisan producers

On June 20, 2007, in producers & makers, by jamie
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WESTERN Australian producers and makers offer to the market biodynamic, organic and conventionally-farmed foods. This list of producers and makers is not exclusive. It ranges from those whose foods are produced to Slow Food’s good, clean and fair principles and those selected to participate in Terra Madre: World Meeting of Food Communities in Turin, Italy, in October 2006, 2008 and 2010, to producers farming or harvesting conventionally but in a sustainable way. Slow Food Perth encourages members and consumers to seek out these foods from farmers’ markets and retailers.

If you know of producers and makers who should be listed, please email us. To be considered for inclusion, farmers and makers’ foods must taste good; their production methods must be clean, respecting animals, the environment and people’s health; and all participants producing the food must enjoy fair reward for their work.

Links

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