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Opinion: To Find the Future of Food, We Need to Look to the Past

Modern Farmer

I witnessed the age-old transhumance, in which Simmental, Jersey, and Charolais cows were transported to summer pastures in alpine meadows more than 4,000 feet in altitude, where they fed on wild flowers and lush grass to produce the exquisite Gruyère, Tomme, and Vacherin cheeses sold in village fromageries.

Food 139
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Summer reading 2024: Our recommended food and farming reads

Sustainable Food Trust

Across seven chapters, each uncovering a different element of the Welsh landscape, Graves celebrates the diverse ecosystems of his homeland, revealing how the land has been transformed by humans ever since they first began harvesting wood and herding animals.

Food 98