TALKING ABOUT TERROIR (tear-waaaaahr)

There's a whole new meaning to tempting your tastebuds. Do not be fooled if someone tells you that flavor is flavor is flavor and all like foods taste the same. This actually couldn’t be further from the truth. Sure, an apple is going to have many similarities to all the other apples; that’s what makes them apples.

However, once you start narrowing down actual flavor characteristics and “notes”, believe me, a Fuji apple from New Zealand tastes very different from a Fuji apple grown in Washington. The difference comes from a little thing called Terroir (pronounced tear waaahr).

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PDO HALEN MON ANGLESEY SEA SALT

Dark Chocolate, sea salt, ooey gooey caramel innards, locally produced, small batch...I never miss a chance to get my hands on a Welsh NomNom bar when the opportunity arises.So, imagine my absolute delight when the opportunity arose as I wandered through the Hey Deli in Hay on Wye, Wales. Now imagine, if at all possible, and even larger delight as I perused the label of my delicious, small batch, NomNom chocolate bar and found a PDO designation on the Anglesey sea salt! Hooray Halen Mon Anglesey Sea Salt!

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HERITAGE FOOD

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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IT’S A WRAP

The Problem of Packaging - Try this simple packaging test. Go to your local farmers market, buy some vegetables then watch the trader pop them into a brown paper bag. There’s something reassuring about seeing it flipped over to seal the pack with a twist.

Next stroll into your nearest supermarket and try to buy anything, really anything, that isn’t pre-wrapped in plastic. Even the bags provided for the limited selection of un-pre-packed veg will be a form of plastic.

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THE LAST ROUND-UP

Yeeha! Round-up! Visions of lean, tanned cowboys cutting through the dust, driving a herd of steers to the rail-head are conjured by the word. Maybe that was the clean-cut image the marketing team working for Monsanto were hoping to achieve when they called their potent weed-killer Roundup.

Well, if they did, it worked because Roundup has become the world’s most widely used herbicide. It’s a globally recognised name and the foundation brand underpinning the biotech empire’s $16 billion worth of annual sales.

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PDO STILTON CHEESE

Stilton is a protected designation of origin cheese and in order to be called Stilton must be from one of three counties; either Derbyshire, Leicestershire, or Nottinghamshire in the U.K. Sharp and pungent with a creamy earthiness; stilton cheese is traditionally enjoyed with a nice glass of port. Tonight’s cheese is actually accompanying dinner so no port is on the scene, although a nice glass of shiraz seems to be holding its own with the strong stilton flavors.

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GRUYERE CHEESE

A perfect storm of sweet, savory, nutty, pungent, salty, all combined in an unassuming little piece of cheese. Gruyere is a PDO cheese from Switzerland. 

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