If you’ve been paying attention in the marketplace, you may have noticed food labels like Heirloom or Heritage in your produce section and at the meat counter. It might be tempting to discount these labels as yet one more trendy fad but don’t do it.The term “heritage” in the food marketplace typically refers to animals and meat products. Preserving heritage breeds not only provides variety in the marketplace but also generates diversity and variety in the animals which as indicator of health.

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Tangy, with earthy hints of sweet almost caramel notes; balsamic vinegar is the perfect accompaniment to my baked fig and goat cheese tartine.

Genuine balsamic vinegar is made from a reduction of white trebbiano grapes. There are several grades of balsamic vinegar, with the real deal stuff being produced in the Modena and Reggio Emilia regions of Italy. Traditional balsamic vinegar is protected origin (PDO) and has a long and esteemed history as a restorative tonic/digestive.

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Food fight turns its attention to the Agri-Chem and seed giant Monsanto once again. It’s not another passage in the continuing controversy over their top seller glyphosate this time; although California has ordered that to be labelled carcinogenic.

No, it’s another powerful herbicide produced by Monsanto and a couple of other companies like German leviathan BASF that’s been branded a villain this time. It’s called dicamba. This month two US states, Missouri and Arkansas, have banned dicamba after a mass of complaints about a problem called drift. Nice word drift, it conjures up visions of floating down a river on a dinghy or drifts of wild flowers in a mountain meadow.
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SAY CHEESE.....PARMESAN!

So what’s in a name you may ask? Well here at BohemianMojo we love when they mark out the region and heritage of great quality food. We are in fact huge fans of the protection of regional specialties afforded by the ‘geographical indicator’ rules.

These are held as vitally important in Europe where the member countries, and indeed their regions, jealously guard their traditional food origins and recipes. Of course they do. After all they are benchmarks of great quality and great taste. For consumers those geographical labels ‘indicate’ they’re on to a good thing.

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The term “heirloom” typically applies to fruits and vegetables. Heirloom is defined as “a horticultural variety that has survived for several generations usually due to the efforts of private individuals”. Heirlooms are hardy (quality) strains of older cultivars that are open pollinated. While there seems to be some disagreement how old a cultivar has to be to be referred to as “heirloom”, there is a general consensus that it should be older than the 1950’s which is when agribusiness began introducing the first inbred hybrid plants and seeds.

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Have you ever had those moments where you just happen to be in exactly the right place at exactly the right time? 

That's how I began my foray into the world of organics. Just as I was already beginning to shift my whole prespective on health and wellness.

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