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What’s in a cheese?
For many of us eating cheese everyday is more of a habit than a conscious decision. Spending 3 weeks at the Ferme Manestin with Marie and getting to know the whole process behind a single cheese has led us to appreciate this product even more and eat cheese more mindfully.
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Locked in the cold
For 10 weeks in winter Birk was supporting the wardens of a remote mountain hut in Switzerland. What started out as an unexpected expedition with freezing temperatures, neither water nor guests, turned into a great deal of mental strength and reflection: What in life are we actually taking for granted? And what happens if you push yourself really far outside of your comfort zone?
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The Cycle of Life
We have lost touch with the animals that provide the meat on our plates and the cycles that they live in. For small farmers their animals become co-workers or even companions. While the decision to slaughter an animal before its natural death is straight-forward for farms practicing mass production, the decision is much harder for small farmers who personally care for their animals every day. So when an animal falls ill, what do you do? Kill it for the meat or let it die naturally?
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The Food Supply Chain
Endless trains loaded with shipping containers are still fascinating to me. Supply Chain Management is what I’ve studied – from raw material to end consumer. But isn’t it so much cooler to gather the seeds needed to grow food in your own backyard and become part of the food supply chain yourself? No plane, ship, train or truck needed – just good food.
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Hippies with a Purpose
Mid-February I headed to Lausanne in the French-speaking part of Switzerland, to learn more about winter market gardening. Little did I know that I would create social bonds worth so much more than anything I could have learned about harvesting vegetables all-year round.
