News that cows have best friends comes as no surprise to those of us who have worked with them (what to speak of their mood swings!)
Check out this article in the guardian: “Cows have best friends”
Who would think that beneath that calm exterior there is a boiling mass of emotions? I’m not talking about Wimbledon champions here, but cows. Yes, cows; those creatures that we eat, and take milk from, but rarely think about. According to new research by scientists at Northampton University, cows have “best friends” and get stressed when separated.
Now that summer has arrived (whatever that means under our cloudy skies) the ice cream vans start tinkling through every afternoon. There’s something about that soft serve that grabs the attention of the nation like nothing else. ‘Ah, Mr Whippy’, my Dad used to sigh, with a reverential expression. Never mind the calories – this is the season where we all scream for ice cream.
The Ahimsa milk revolution began on Friday 6th May at Bhaktivedanta Manor, the most auspicious day for new beginnings (Aksaya Tritiya) in the Indian calendar.
Leading figures from the organic dairy farming world met at the Manor to visit New Gokul Farm and sign papers of agreement for the production of Ahimsa slaughter -free milk.
Check out this article highlighting the return of ox powered farming in the North-East USA – exciting stuff!
How do you like your frappucino? Well, apart from whether to choose chocolate or green tea, it seems like there’s a growing number who don’t want their milky drinks to have any actual milk in them.
According to Nielsen, a market research company which tracks food and drink sales, dairy free milk hit more than £136 million during 2010, compared with almost £103m in 2008 and £87 million in 2006. This change in consciousness has been noted by Starbucks, who have have just announced a new ‘Soy Frappucino’. A report today in The Telegraph reports Starbucks as saying that soy milk ’had completely taken off in the last two years, from being a niche product offered to people who asked especially for it, to now being regularly on the menu.’
If you’re familiar with Indian cuisine, you will probably already have used ghee – the golden, clarified butter with a slightly nutty aroma.
Ghee is important throughout South Asia for use in cooking, religious ceremonies and medicine. In one form of Ayurvedic cleanse, the patient takes multiple doses of ghee each day, considered to purify the body, dissolve waste products and act as a powerful and penetrating form of nourishment due to its purity and high fat content. Ayurvedic doctor, Peter Malakoff, describes an incident where a friend suffered second and third degree burns after a cooking accident.
