All posts tagged: Carnivore

On the spotlight: natur-pflege.ch (how to make money with goats that like to chew grasses meanwhile helping to save the world a little bit)

The idea is actually easy to explain: One of the negative effects of current trends in industrialized agriculture is, that the number of races and bloodlines hold as lifestock is decreasing. To prevent the decrease in genetic diversity and to prevent imbreeding (with all its potential physical consequences for the animals), old livestock races should be preserved. The only question remaining is: “can you built a business on this ground?” Yes, you can! In fact, a Swiss, Michael Dieterle, is already doing it (http://www.natur-pflege.ch/wsb/pages/willkommen/impressum.php). And, its is pretty straightforward: Old livestock races tend to be better in eating wild plants than industrial livestock races. As efficiency in meat production was the primary goal for the breeding of modern industrial livestock races, they are often accustomized to eating processed food. In contrary, old races will eat everything they can find on a meadow, heath etc. Thus, they are ideal when it comes to mowing the lane. In fact, they are even better than machines (when it comes to environmental friendliness). The irregularity with which they do their job, …

May I introduce: the sausage Wiejska

A sausage is a meal itself. Making a sausage – spicing it in the best way, preparing the meat to gain the right texture and flavor, leaving it to ripe – is an art. All over Europe and the middle East, each nation has its own set of typical sausages. This is why I was so impressed by the following Polish recipe. It is a very simple combination of a red beetroot soup framing the amazing Wiejska sausage. For this recipe, you do not need a lot of sausage. Thus, it is really healthy as you only eat a little bit of meat and tons of red beetroot. Cook 200L of water and add vegetable broth, 2 cloves of garlic, pepper and additional salt. Add 200mL red beetroot juice (you can buy it in the shop) and ½ red beetroot cut into small cubes as well as the Wiejska sausage (cut about 5cm sausage). Leave to cook for 20-30 min while regularly adding a bit of lemon juice to ensure the soup keeps its color. …