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Showing posts with label natural. Show all posts
Showing posts with label natural. Show all posts
The Mystery of Life
The Mystery of Life is an audio-slide show about organic Andalusian farmer Diego Sanchez Bellido who sees magic when plants grow, and worries about the lost knowledge and interest in farming in today´s youth. "if the supermarket truck doesn´t come...What do you do? Were do you go? What do you eat?, he contemplates.
The Last Cheessemakers
The Last Cheesemakers is an audio-slide show about Quesos Oliva, an artisan cheese making workshop run by a married couple in the small Andalusian village of Villaluenga del Rosario in the mountains of Spain´s Sierra de Grazalema National Park, in the the province of Cádiz. The town is well known worldwide for its exceptional hand made cheese.
The family run Quesos Oliva operation is the last artisanal and organic cheese making operation in this village. They collect the milk every day by milking their own sheep by hand. They only add curd and salt, staying away from chemicals or industrial additives. Their cheese is maturated 60 days before sold, adhering to a recent law.
Many small artisan cheese makers from Villaluenga have suffered the consequences of new sanitary laws put into effect 13 years ago, making it too expensive to stay open. Thus, the number of small cheese makers have dwindled in number from dozens to just one. Only Quesos Oliva remains.
It´s difficult to understand why it has to be so difficult for artisanal food makers from Spain to get the sanitary permission needed to sell a product that´s 100% natural and healthy, while large, multinational fast food companies obtain the necessary government permissions to sell their products, full of chemicals and additives, that are of questionable health value.
The family run Quesos Oliva operation is the last artisanal and organic cheese making operation in this village. They collect the milk every day by milking their own sheep by hand. They only add curd and salt, staying away from chemicals or industrial additives. Their cheese is maturated 60 days before sold, adhering to a recent law.
Many small artisan cheese makers from Villaluenga have suffered the consequences of new sanitary laws put into effect 13 years ago, making it too expensive to stay open. Thus, the number of small cheese makers have dwindled in number from dozens to just one. Only Quesos Oliva remains.
It´s difficult to understand why it has to be so difficult for artisanal food makers from Spain to get the sanitary permission needed to sell a product that´s 100% natural and healthy, while large, multinational fast food companies obtain the necessary government permissions to sell their products, full of chemicals and additives, that are of questionable health value.
To visit the audio-slide show click here: www.chicosanchez.com/cheesemakers
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| (Photo ©Chico Sanchez-All Rights Reserved) |
3000 years of salt
I want to share a story about the salt mine called Salinas de Hortales. It's located in the town I grew up, in an area where the Phoenicians settled 3,000 years ago. The salt mine was later part of the Roman empire's legendary city of Iptuci, located 100 kilometers from the sea in a mountainous region of the Sierra de Cadiz. Today, the family that mines the salt flat uses the same centuries-old natural techniques in the village of Prado del Rey in southern Spain's Andalusia.
To watch the story please enter this link: www.chicosanchez.com/salt
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| (Photo © Chico Sanchez -All Rights Reserved) |
For more of my photographic work visit my website: www.chicosanchez.com
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