Spencer Lomax’s Post

Generations of family farming and passion come through in Fiscalini Farmstead 🧀 Are you familiar with Farmstead cheese? Farmstead cheese refers to a type of cheese that is produced on the same farm where the milk is produced. In other words, the milk used to make farmstead cheese comes from animals that are raised on the farm itself. This type of cheese production is often associated with smaller, family-owned farms where the entire cheese-making process, from raising the animals to processing the milk into cheese, takes place on-site. Key characteristics of farmstead cheese include: 1. Single Source: The milk used in farmstead cheese production comes from a single source – the farm's own animals, typically cows, goats, or sheep. 2. On-Site Production: The entire cheese-making process, from milking the animals to aging the cheese, is carried out on the farm where the animals are raised. 3. Small-Scale Operations: Farmstead cheese production is often associated with smaller-scale operations, where a focus on quality and craftsmanship is paramount. 4. Local and Artisanal: Farmstead cheeses are often considered local and artisanal products, reflecting the unique characteristics of the farm's environment and the methods employed in cheese production. This type of cheese is appreciated for its connection to the specific terroir of the farm, which can influence the flavor and characteristics of the cheese. Farmstead cheeses are popular among consumers seeking unique, high-quality, and locally produced dairy products. It's not easy doing things the hard way, but you sure can taste the difference. Want to taste for yourself?

Generations of family farming and passion come through in Fiscalini Farmstead 🧀 Are you familiar with Farmstead cheese? Farmstead cheese refers to a type of cheese that is produced on the same farm where the milk is produced. In other words, the milk used to make farmstead cheese comes from animals that are raised on the farm itself. This type of cheese production is often associated with smaller, family-owned farms where the entire cheese-making process, from raising the animals to processing the milk into cheese, takes place on-site. Key characteristics of farmstead cheese include: 1. Single Source: The milk used in farmstead cheese production comes from a single source – the farm's own animals, typically cows, goats, or sheep. 2. On-Site Production: The entire cheese-making process, from milking the animals to aging the cheese, is carried out on the farm where the animals are raised. 3. Small-Scale Operations: Farmstead cheese production is often associated with smaller-scale operations, where a focus on quality and craftsmanship is paramount. 4. Local and Artisanal: Farmstead cheeses are often considered local and artisanal products, reflecting the unique characteristics of the farm's environment and the methods employed in cheese production. This type of cheese is appreciated for its connection to the specific terroir of the farm, which can influence the flavor and characteristics of the cheese. Farmstead cheeses are popular among consumers seeking unique, high-quality, and locally produced dairy products. It's not easy doing things the hard way, but you sure can taste the difference. Want to taste for yourself?

Generations of family farming and passion come through in Fiscalini Farmstead 🧀 Are you familiar with Farmstead cheese? Farmstead cheese refers to a type of cheese that is produced on the same farm where the milk is produced. In other words, the milk used to make farmstead cheese comes from animals that are raised on the farm itself. This type of cheese production is often associated with smaller, family-owned farms where the entire cheese-making process, from raising the animals to processing the milk into cheese, takes place on-site. Key characteristics of farmstead cheese include: 1. Single Source: The milk used in farmstead cheese production comes from a single source – the farm's own animals, typically cows, goats, or sheep. 2. On-Site Production: The entire cheese-making process, from milking the animals to aging the cheese, is carried out on the farm where the animals are raised. 3. Small-Scale Operations: Farmstead cheese production is often associated with smaller-scale operations, where a focus on quality and craftsmanship is paramount. 4. Local and Artisanal: Farmstead cheeses are often considered local and artisanal products, reflecting the unique characteristics of the farm's environment and the methods employed in cheese production. This type of cheese is appreciated for its connection to the specific terroir of the farm, which can influence the flavor and characteristics of the cheese. Farmstead cheeses are popular among consumers seeking unique, high-quality, and locally produced dairy products. It's not easy doing things the hard way, but you sure can taste the difference. Want to taste for yourself?

Generations of family farming and passion come through in Fiscalini Farmstead 🧀 Are you familiar with Farmstead cheese? Farmstead cheese refers to a type of cheese that is produced on the same farm where the milk is produced. In other words, the milk used to make farmstead cheese comes from animals that are raised on the farm itself. This type of cheese production is often associated with smaller, family-owned farms where the entire cheese-making process, from raising the animals to processing the milk into cheese, takes place on-site. Key characteristics of farmstead cheese include: 1. Single Source: The milk used in farmstead cheese production comes from a single source – the farm's own animals, typically cows, goats, or sheep. 2. On-Site Production: The entire cheese-making process, from milking the animals to aging the cheese, is carried out on the farm where the animals are raised. 3. Small-Scale Operations: Farmstead cheese production is often associated with smaller-scale operations, where a focus on quality and craftsmanship is paramount. 4. Local and Artisanal: Farmstead cheeses are often considered local and artisanal products, reflecting the unique characteristics of the farm's environment and the methods employed in cheese production. This type of cheese is appreciated for its connection to the specific terroir of the farm, which can influence the flavor and characteristics of the cheese. Farmstead cheeses are popular among consumers seeking unique, high-quality, and locally produced dairy products. It's not easy doing things the hard way, but you sure can taste the difference. Want to taste for yourself?

"When shopping for chicken at a typical farm shop in Sri Lanka, you'll often find several varieties listed on their boards. The following types of chicken are commonly offered by most poultry vendors: 1.     Broiler Chicken: Bred specifically for meat production, broiler chickens are raised for 5-7 weeks. They are known for their rapid growth and high feed conversion efficiency. 2.     Gam Kukula (Curry Chicken): While consumers often believe these to be traditional village chickens, in Sri Lanka, 'curry chicken' typically refers to hens sold after their egg-laying period. These birds are valued for their unique and rich flavour. 3.     Parent Chickens: Also known as breeder chickens or parent stock, these birds produce fertile eggs that hatch into broiler chickens. They are selectively bred to enhance traits that improve their offspring's meat production capabilities. 4.     Hubbard Chicken: The Hubbard chicken is a distinct breed developed by Hubbard, a leading global company known for its expertise in poultry breeding. This breed or strain is primarily used for meat production. A branded variety of broiler chicken 5.     Organic Chicken: These chickens are raised according to organic standards, which include organic feed, outdoor access, and no use of antibiotics or synthetic chemicals. This method emphasizes animal welfare and sustainability, resulting in healthier and more natural meat. 6.     Green Chicken: This category represents chickens raised with environmentally friendly practices. These include the use of organic feed and the absence of antibiotics, added hormones, heavy metals, preservatives, or chemicals throughout the entire production process. For example, New Anthoney's Farms' HarithaHari Green Chicken employs sustainable farming methods and eco-friendly packaging, making it a recent addition to this category."

Thanks to a declaration from Gov. Mike Dunleavy, it’s officially Alaska Farmers Market Week, celebrated in conjunction with National Farmers Market Week. This declaration highlights the importance of Alaska’s farmers markets for Alaska’s communities and economy. While Alaska might have a short growing season, our long summer days, pristine waters and fertile lands provide a bounty of local products that can be purchased at our farmers markets. But these markets are about more than just fresh food — they’re vibrant community hubs where local farmers, crafters and customers come together. By shopping at these markets, you directly support local businesses and have a chance to connect with the very people who grow your food. Over the years, Alaska’s farming industry has grown. In 2005, there were just 13 farmers markets in Alaska. By 2023, that number had grown to 65 markets statewide! This growth reflects an increased interest in fresh, local food and a commitment to food security. Markets are popping up all over the place, from Anchorage to the most remote corners of our state, making fresh, local produce more accessible to all Alaskans. The transformation of Alaska’s farmers markets from a few local hubs to a robust network showcases a shift toward food autonomy and sustainability. Markets serve as key gathering spots where you can buy fresh produce and connect with local growers and fellow community members. When you visit your local farmers market you can count on finding everything from crisp greens to root vegetables, local seafood to cottage food and more, all proudly labeled “Alaska Grown.” Our markets also feature handmade crafts and fresh baked goods that highlight Alaskan traditions. The Alaska Farmers Market Association is honored to play a role in this work. https://lnkd.in/dWr5ywgG Carmelo Troccoli Richard McCarthy Nerina Di Nunzio

Nice book about organic farming.

One of our goals at FACT is to change the narrative of what a farm that raises cows, pigs or chickens should look like. The US industrial food system prides itself on being highly productive and "feeding the world." However, this system relies on giant, mega-farms raising thousands and tens of thousands of animals in confined, unhealthy conditions. We promote a different type of farming by supporting humane farmers throughout the country who raise their animals outdoors in their natural settings. these small and mid-sized farmers are raising hundreds of animals and finding ways to operate successful farms. It is good to see such farms being highlighted in the press. This Civil Eats article highlights innovative dairy farms that are raising their cows humanely and diversifying their farms by expanding their products. Ice cream is certainly a winner! It is also encouraging to see the USDA supporting these innovative smaller farms. We believe that this is the future of farming and are hopeful that the USDA will expand its support for humanely raised, pasture-based farming.

Cultivated meat and 3-D bioprinting company Steakholder Foods announced the world's first 3-D printed shrimp. The company is developing a slaughter-free solution for producing cellular agriculture meat products, such as beef and seafood, by offering manufacturers the ability to produce a cultivated meat product that aims to closely mimic the taste, texture, and appearance of traditional meat— as an alternative to industrialized farming and fishing. With its membership in the UN Global Compact, Steakholder Foods is committed to act in support of issues embodied in the United Nations Sustainable Development Goals (SDGs) which include strengthening food security, decreasing carbon footprint, and conserving water and land resources. https://hubs.li/Q02hRpk10

I had to look up something for research and decided to check Driscolls for their raspberry operation: https://lnkd.in/gvap9NP6 Nature Ripe grows mostly in Mexico [..] Leading global berry producer, Naturipe Farms, announced today that this season's crop is breaking company records. Coming from both Baja and Central Mexico, their proprietary conventional and organic varieties will be available in high quantities for raspberry lovers everywhere.[..] It is grown by hydroponic systems in Morocco. This is from Vitablue and they have invested heavily in raspberry genetics (as does Driscolls..but their market share is lower as they are growing in places like Southern California and Australia where costs are higher. [..] Adelita, a raspberry variety developed by Planasa and launched in 2012, maintains a leading position in the winter segment, thanks not only to its production in this specific window but also to the yields it is offering. Last season closed with a record average of 15 tonnes of fruit per hectare, which has been marketed all over the world.[..] This should make you ..I guess .. smile(?) and this isn’t even about raspberries [..] Driscoll CEO Soren Bjorn told the business newspaper that for decades, berry companies avoided commercial production of the sweetest berries because they couldn’t travel or they had low yields or weak coloring, among other reasons. CEO Soren Bjorn told the business newspaper that for decades, berry companies avoided commercial production of the sweetest berries because they couldn’t travel or they had low yields or weak coloring, among other reasons. The Sweetest Batch program got an accident start when one of Driscoll’s partners in Australia found a blueberry that was sweet, crunchy, and too good to waste. “It tasted amazing,” Bjorn told WSJ. “But it was significantly less productive than less amazing blueberries. And it would never see the light of day unless we could make it really premium from a price standpoint.” He said Driscoll’s found a sweet spot for the premium berries with acceptable yield and shelf life and amazing flavor. And then the company applied it to the whole berry program. The Sweetest Batch strawberries typically see a price point around $6.99 for 10-12 berries, for example.[..] I am just leaving UC Davis Raspberry cost studies right here.. for 2023.. https://lnkd.in/g9jW_D4R /FIN (with reserved thoughts and comments)