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Cheesemaking

Low-impact Cheesemaking

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Modern industrial cheesemaking uses a bunch of electricity and single-use plastic, but there are ways to go back to basics and make beautiful cheeses using homemade cultures and off-grid cheese aging setups. In this article I’ll look at several aspects of cheesemaking, and how to approach each one in a low impact way. Milk Milk

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Cow-calf dairying part 1: the difference between conventional and humanely-produced milk

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This is the first in a series of articles looking at the practicalities of producing ethical, cruelty-free milk by allowing dairy cows to keep their calves. In this post we cover why conventional dairy cows don’t keep their calves and why humanely-produced milk using cow-calf dairying is rare and costs much more to produce.

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Is eating meat ethical? And what about dairy?

Microdairies: making them as successful as micro-breweries

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A conference on the benefits of small-scale commercial dairy farms of up to 40 cows or the equivalent of sheep or goats. How to establish them and how to promote the concept. For practising and prospective dairy farmers and others with a professional interest in the future of the British dairy industry.

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Join the people who are fighting back against corporate control of global food production

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There’s something seriously wrong with the way most of our food is produced and sold. The corporate sector is gaining control of more and more of global food production, shifting the focus from nutrition, flavour and nature towards profit and profit only.

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campaign

Suggested campaign to remove unnecessary regulations from independent businesses

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Three things have happened to me recently that have made me realise that local, independent and/or community-owned businesses have been put at a huge disadvantage as regards regulations that cover their activities, and the independent sector is being unnecessarily penalised for the damaging activities of the corporate sector.

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