This is the final article in a three-part series on ‘regrooving’ NZ agriculture. In my first article, I focused on the links between flavour and nutrient density in the foods we produce: soil microbes and minerals make for more plant flavour compounds and vitamins in our food. In the second piece I discussed the effects of our paradigm regarding fertilisers and agrichemical choices: how changing...
In my first article I discussed the connection between soil qualities, flavour and nutrition in our food. I defended cows as valuable contributors to healthy farming. Here I talk some more about those actual cows but more about our mental sacred cows. When you hear the word ‘sacred cows’ do you tend to think of Hindu religious beliefs about the sanctity of bovines? On an ecosystem level I do...
Why is it that one carrot just tastes ho-hum and another carrot seems to explode with flavour in your mouth? What’s going on? Aren’t they both just carrots? In short, your ‘wow’ response to the flavourful carrot is your body’s way of telling you to focus on getting more of that item into your mouth. Flavour is a powerful indicator of the mineral and antioxidant content of food. Flavour sets up a...
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