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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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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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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Tangy, with earthy hints of sweet almost caramel notes; balsamic vinegar is the perfect accompaniment to my baked fig and goat cheese tartine.

Genuine balsamic vinegar is made from a reduction of white trebbiano grapes. There are several grades of balsamic vinegar, with the real deal stuff being produced in the Modena and Reggio Emilia regions of Italy. Traditional balsamic vinegar is protected origin (PDO) and has a long and esteemed history as a restorative tonic/digestive.

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You can’t eat a label but sure as eggs you can read one and it might help you decide whether you want to eat the food behind it. At Bohemian Mojo's FoodFight we’ve been talking recently about the contrast between GM or ‘transgenic’ food and heritage strains.

It’s our intention to discuss these differences more fully in the days and weeks to come. But the point where these quite radical differences meet are in the world of labeling and its in crisis.

Last July the United States flew in the face of world practice and the wishes of their home consumers when the House passed a Bill preventing individual states from requiring GM food to be so labeled.
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There comes a time when you have to take a stand for a cause; and protecting food heritage seems like a pretty good cause and now seems like a really excellent time. There’s a silent war being waged on traditional and heritage foods around the world, in fact, on all food that is sustainable and readily available at the community level.With backroom deals like the ‘regulatory convergence’ and other TTIP nightmares hanging around our heads, it’s a good idea to start paying attention and taking a stand.

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