Some positive things have arisen out of Covid 19 such as, in the absence of Conference meetings, the excuse to put this photographic piece together on ‘brick-making’ for the AIMA Newsletter. Bricks have been part of my life. My Great-grandfather Dick Powell (1859-1940) was a Mason, Foreman Bricklayer and “Builder” in Hereford. His son Ernie,… Continue reading A ‘Box Brownie’ insight into hand-made brick-making… possibly Norfolk ca. 1930
Blogs
Hay for Sydney from the Hunter Valley
Sydney is geographically landlocked by mountain ranges and gorges. The Sydney Basin, as it is known, has limited arable land and much of it is not easily accessible from the main population centre. As the city grew and the demand for milk increased in the late nineteenth century, it was clear that the Sydney Basin… Continue reading Hay for Sydney from the Hunter Valley
Pailleux – The Strawmen of Paris
French “pailleux [adjective]: made of straw”. Unfortunately, no dictionary gives this word a professional definition. However, for two and a half centuries, it designated the carters who supplied the stables of the French capital with “straw” (pailles) from the large cereal-growing estates on its outskirts, In the following lines, we will discuss the history of… Continue reading Pailleux – The Strawmen of Paris
Sedge Horse Collars from Norfolk, England
In 2014, I wrote an article for the UK’s ‘Heavy Horse World’ titled “Rush Collars – rare survival from the horse era”. The following is a reappraisal of my article concentrating on sedge horse collars associated specifically with the county of Norfolk, England. There is little doubt that “sedge” and “rush” collars are different products,… Continue reading Sedge Horse Collars from Norfolk, England
What comes to mind when you hear the word “tractor”?
Tractor. What comes to mind? Do you immediately conjure an image of a four-wheeled vehicle hitched to a plow? Do you picture a particular manufacturer? Think about horsepower? Link internal combustion engines to fossil-fuel consumption? Wonder about tractors in relation to organic agriculture? Ponder autonomous tractor use in agriculture? Think about the business of manufacturing… Continue reading What comes to mind when you hear the word “tractor”?
Working with the “enemy”, a horseman’s thoughts on tractors.
At heart, I always have and always will be an agricultural horseman. Yet, about 1965 I first learned to drive on a Ferguson “Little Grey Fergie” TE20 tractor, in effect, possibly the greatest enemy of the agricultural horse in the United Kingdom. From there, I moved on to such as Massey Ferguson 65, 135, 165… Continue reading Working with the “enemy”, a horseman’s thoughts on tractors.
Tocal’s first tractor
The arrival of the first tractor onto a farm was an important turning point in the history of any property. On a family farm it was the passing of an era involving the farm’s usually much-loved draft horses being set aside for a machine. On some small farms it was only once the draft horse… Continue reading Tocal’s first tractor
“Women on Tractors!” A few reflections on women and their “steel steeds” in post-war Polish agriculture
1. Probably Bronisława Pestkówna on the Ursus C-45 tractor, field of State Agricultural Farms in the Gdańsk district, second half of the 1940s. From the collection of the Archives of the Museum in Szreniawa The collection of the National Museum of Agriculture in Szreniawa includes 35 tractors. These are machines manufactured by the following companies:… Continue reading “Women on Tractors!” A few reflections on women and their “steel steeds” in post-war Polish agriculture
What, if Anything, is Yoghurt?*
Have you ever thought about yoghurt, really? That there might be more than plain and flavoured? That it might be an iconic food in many places and still made in traditional ways? Two fruit and one plain yoghurt, local production by a farmer in the Morbihan, France, Photo C. Griffin-Kremer We may do well to… Continue reading What, if Anything, is Yoghurt?*
Yogurt in Greece
Editor’s Note: In our continuing series on yoghurt and related food products, we can now set off to Greece with Evangelos Karamanes through the kind help of Irina Stahl of the Ritual Year Working Group (part of the S.I.E.F. https://www.siefhome.org/wg/ry/). Greek yogurt has gained significant renown in international markets over the past few decades as… Continue reading Yogurt in Greece
Turkish Homemade Yoghurt
Editor’s Note: In our continuing series on Yoghurt and similar food products, we are pleased to turn to Turkey and welcome Tuncay Güneş and Vildane Özkan (Alieva) through the good offices of Tatiana Minniyakhmetova of the Ritual Year Working Group. DEFINITION Homemade yoghurt is a dairy product obtained as a result of fermentation of lactic… Continue reading Turkish Homemade Yoghurt
Sour Milk in Latvian National Cuisine
Editor’s Note: In our on-going cooperation with Tatiana Minniyakhmetova of The Ritual Year Working Group (S.I.E.F.), who has connected the AIMA to her colleagues in several countries, here is another installment in our series on yoghurt or yoghurt-like foods, this time from the wealth of traditions in Latvia by Aīda Rancāne. Traditional dairy products in… Continue reading Sour Milk in Latvian National Cuisine
World Seeds Day AIMA Lecture – 26 April 2023
You can listen to the AIMA Lecture on the occasion of World Seeds Day HERE. This lecture occurred on 26 April 2023, 14:00 Central European Time; 8:00 am Eastern Standard Time; Midnight Sydney, Australia.
The Bashkir dairy food katyk or oyotkan
The Bashkirs are one of the Turkic-speaking peoples of the Volga-Ural region, located at the junction of Asia and Europe. The majority of Bashkirs live in Bashkortostan (or Bashkiria) and there are diaspora groups outside it. Bashkir is a Turkic language belonging to the Kipchak branch. (See the corresponding Wikipedia articles.) The basis of the… Continue reading The Bashkir dairy food katyk or oyotkan
Traditional Hungarian Yogurt: tarhó
The Finno-Ugric-speaking Hungarian people, who migrated to Europe from the east and were genetically partially Finno-Ugric and mostly Turkic, settled in the territory of present-day Hungary in the 9th–10th centuries. In the 11th–13th centuries, several waves of Cumans (Kuns) and Jász people (nomadic Alanic people from the Pontic steppe) arrived from the east, who settled… Continue reading Traditional Hungarian Yogurt: tarhó