PDO HALEN MON ANGLESEY SEA SALT

Dark Chocolate, sea salt, ooey gooey caramel innards, locally produced, small batch...I never miss a chance to get my hands on a Welsh NomNom bar when the opportunity arises.So, imagine my absolute delight when the opportunity arose as I wandered through the Hey Deli in Hay on Wye, Wales. Now imagine, if at all possible, and even larger delight as I perused the label of my delicious, small batch, NomNom chocolate bar and found a PDO designation on the Anglesey sea salt! Hooray Halen Mon Anglesey Sea Salt!

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What's in a name? Protected status and TTIP

SAY CHEESE.....PARMESAN!

So what’s in a name you may ask? Well here at BohemianMojo we love when they mark out the region and heritage of great quality food. We are in fact huge fans of the protection of regional specialties afforded by the ‘geographical indicator’ rules.

These are held as vitally important in Europe where the member countries, and indeed their regions, jealously guard their traditional food origins and recipes. Of course they do. After all they are benchmarks of great quality and great taste. For consumers those geographical labels ‘indicate’ they’re on to a good thing.

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AOC - OSSAU IRATY

Buttery, creamy, with a hint of earthy nuttiness, Ossau Iraty is a traditional Basque cheese. It's an AOC protected status. Protected status is a practice that is critical to small communities, regions, and traditional means of producing food. 

I stumbled across a wedge of Ossau Iraty quite by accident and am completely smitten. It is delicious! I must confess, sheep’s cheese is beginning to hedge to the top of my favorites list. This particular cheese originates in the Pyrenees and is the only cheese from the Pyrenees with a controlled designation of origin, the AOC. The AOC, is a French designation recognizing that legally any cheese using the name Ossau Iraty must comply with the designated criteria and come from the designated area.

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TALKING ABOUT TERROIR (tear-waaaaahr)

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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SWEETS FOR MY SWEET

Something is stirring in the sticky world of sugar as supermarket executives, of all people, have decided a lot of the food they sell is just far too sweet.


For years the big food processors and their colleagues in the supermarkets have been asking one lump or two because. They were certainly talking about the sugar load in the food they sell but they might well have been talking about the effect on your children.

Let’s face it, it’s become all too obvious that the contagion of morbid obesity and diabetes begins at school age. We see the victims of this sucrose overload in school bus queues up and down the land.

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PROTECTING FOOD

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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THE SOUR TRUTH ABOUT SWEETENERS

Lately, there has been a much needed uproar about the amount of “sugar” in manufactured food products. Bohemian Mojo have said we are wading into the fray and indeed we are, and this time we’re doing it by providing a little bit of perspective.The war against ‘sugar’ is real and very necessary for the health of all, including the earth and other beings on the planet. Unfortunately, real foods are getting caught up in the onslaught and being lumped into the bad food category and it seems like it is time to shed some light that might keep us from throwing the sugarbaby out with the proverbial bathwater.

The truth is our bodies are designed to have some sweetness now and then. So, the idea of eliminating or marginalizing all ‘sweet’ foods is actually not really a very natural or healthy one.

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