Almost two decades ago, the Dutch made a national commitment to sustainable agriculture under the rallying cry “Twice as much food using half as many resources.” Since 2000, van den Borne and many of his fellow farmers have reduced dependence on water for key crops by as much as 90 percent. They’ve almost completely eliminated the use of chemical pesticides on plants in greenhouses, and since 2009 Dutch poultry and livestock producers have cut their use of antibiotics by as much as 60 percent.
One more reason to marvel: The Netherlands is a small, densely populated country, with more than 1,300 inhabitants per square mile. It’s bereft of almost every resource long thought to be necessary for large-scale agriculture. Yet it’s the globe’s number two exporter of food as measured by value, second only to the United States, which has 270 times its landmass. How on Earth have the Dutch done it?
This story appears in the September 2017 issue ofNational Geographic magazine. In a potato field near the Netherlands’ border with Belgium, Dutch farmer Jacob van den Borne is seated in the cabin of an immense harvester before an instrument panel worthy of the starship Enterprise.
In our inaugural episode, we use the humble and ubiquitous bean to explore historical and current topics in Texas food. Beans here tell stories of belonging, from a 19th-century border dispute to a recent trip to Terlingua.
Welcome to The Range, where you’ll find unexpected stories about Texas foods and cultures. The Range explores the rich variety of Texas foods: from old traditions to new innovations, you’ll hear from a diverse set of Texans who are in the thick of growing, cooking, distributing, and eating food.
Perennials prepare the soil of community for future growth. I read an article yesterday that demonstrates the importance of perennial & old growth: “This man is cloning old-growth redwoods and planting them in safe places”. From the article:
By cloning and replanting them in places where they once thrived but were lost, he is not only increasing their numbers but planting them in locations where they have a better chance of longevity. And the result is two-fold: Save the trees and save the planet (for humankind, at least, the planet will go on with or without us, but you know what I mean). Redwood trees are among the most effective carbon sequestration tools in the world, notes Moving the Giants, “Milarch takes part in a global effort to use one of nature’s most impressive achievements to re-chart a positive course for humanity.”
We can take his concept and create a case for the importance of identifying & supporting the long-term ‘investors’ in local communities. (A group in which I include myself).
For example, Austin is at risk of losing our identity as a sustainable ecosystem because the perennials–those who hold the history and have contributed both money & much more to the ‘soil’ in which the ‘new’ Austin has grown–are uprooting and finding new places to “get involved, stay curious, mentor others, [be the] passionate, compassionate, creative, confident, collaborative, global-minded, risk takers who continue to push up against [the] growing edge and know how to hustle” [source: Meet the Perennials]
We ‘perennials’ have come to Austin–and stayed–for reasons beyond money. Our investment of time is the most valuable and vital for the future of the community. However, without acknowledgement and support for our contributions, we can easily leave and reroot elsewhere, something that’s happening daily. The myth of Austin is powerful, but it’s wearing thin. It is up to us to rewrite the story together.
Best Dang Smokerless Smoked Brisket Ever
Brisket is a pitmaster’s mainstay. But let’s face it, even at the best places, it’s often the least interesting option on the menu—dry, bland, blah. Tired of the ho-hum stuff (and never willing to shy away from a challenge), our kitchen crew set out to make a better brisket, with juicy, smoky meat and a sticky, satisfying bark. Just to up the ante, they decided to develop it without the aid of a smoker, instead testing recipes indoors and using liquid smoke and nitrites to evoke a smoky flavor and signature pink ring at the edge of the meat—both hallmarks of first-rate ’cue.
|This recipe calls for one of our favorite secret ingredients, Bragg’s Liquid Aminos, a gluten-free, non-GMO certified soy sauce alternative..||Liquid Aminos 16 oz. 16 Ounces|
The upshot for you, hungry meat fiends: the best dang barbecue brisket you’ll ever make. What’s more, you can make it in the climate-controlled comfort of your own kitchen. You don’t need a smoker, and you don’t need a lot of space. Heck, you don’t even have to have any prior barbecuing experience to make this thing happen. What you do need: a few easy-to-find ingredients and a big ol’ hunk of meat. Grab some carnivorous buddies—you’re gonna want to show this one off.
Get the recipe at chefsteps.com
No smoker? No problem. Master indoor barbecue with this flavor-packed sous vide brisket.