Premier cru wines from vineyards that blanket verdant hillsides, fresh baguettes on every corner, small scale multi-generational family farmers still farming, meticulously crafted cheese for every occasion, and fresh delicious vegetables speckled with butter sauce — even the pub food is good. Ah, France.
How do they do it?
In late June, I participated in a Clemson University program, in partnership with AgroSUP Dijon, a French higher education institute, to learn about European agricultural and food systems. I intended to return with an agenda for reform in South Carolina. From Paris to Dijon, across the Bourgogne region, and up to Alsace, every day was full of meetings and excursions — the Ministry of Agriculture, the Les Halles Centrales famed farmers market in Dijon, Le Cassisium black currant distillery, and a sustainable cattle farm in Switzerland — to name just a few… Keep Reading…
Article Source: : SC Agriculture