Closest To The Original Source: Biodiverse Farms and Ayurvedic Cocktails – Louisiana Eats – It’s New Orleans

Evan McCommon has been converting his family’s timber ranch into a biodiverse farm. The changes have been slow, but his resolve steady as the 1,100 acres change from a dense forest to an open savannah.

A biodiverse farm is able to sustain eight different types of species for every species on it. Evan keeps four different types of pigs at Mahaffey Farms. 

Changes are also taking place on the menus of some of New Orleans’ popular restaurants: the Eat Fit NOLA program encourages restaurants to reduce the sodium, fat, or sugar from dishes without sacrificing taste, while Sharon Floyd has found ways to incorporate ayurvedic medicine into cocktails.

But if diet isn’t your thing, stick around for an interview with Betty Fussell, who’ll split a steak with you and give you the rundown on why commodity agriculture is going out of style.   


How to Cook Quinoa (Serves 4 – 6)

1 cup quinoa

2 cups water

1/2 teaspoon salt

In a saucepan, bring all to a boil.  Cover and reduce to a simmer.  Cook for 20 minutes.

Serve hot or cold.

*Optional – if serving hot, sauté 1/4 cup chopped onion in 2 tablespoons butter or olive oil, then add the quinoa, salt and water and cook as previously directed.

 Pigs not only feed in pins, but also help clear out dense forests by grazing in them.