4,149
edits
Landscape, soil, cheese and me: Difference between revisions
Landscape, soil, cheese and me (view source)
Revision as of 18:37, 20 November 2021
, 20 November 2021→Soil
(→Soil) |
|||
| Line 50: | Line 50: | ||
*🔬[[Microscopic_observation_archives#April_2021_.7C_Hoeve_de_Koeberg_soil_analysis|Check the page dedicated to the soil analysis of Hoeve de Koeberg farm for more details]] | *🔬[[Microscopic_observation_archives#April_2021_.7C_Hoeve_de_Koeberg_soil_analysis|Check the page dedicated to the soil analysis of Hoeve de Koeberg farm for more details]] | ||
<br><hr> | <br><hr> | ||
====Soil’s scales fresco==== | |||
This fresco sits on a very old, worn out wall from the Jan van Eyck Academie’s garden. It was drawn with burnt wood from the garden to depict 3 sizes of the soil’s decomposers: <i>macrofauna</i>, <i>mesofauna</i> and <i>microfauna</i>.<ref>This classification method as well as the depicted beings were directly inspired from [[https://www.dropbox.com/s/xeq90fn0ur4q380/JRC_global_soilbio_atlas_online_2_Diversity_LR.pdf?dl=0 Chapter II of The Global Soil Biodiversity Atlas]].</ref> | |||
===Cheese=== | ===Cheese=== | ||
The cheeses were made with raw goat and/or cow milk from 4 farms in an area of ø40km around Maastricht. They were curdled with rennet to make uncooked soft cheeses. Half of the cheeses were ripened with various ferments (G. candidum, P. camemberti, P. roqueforti) and the other half developed the milks’ “wild” biota. They were aged for 1 week to 1.5 month in a cold moist room without any energy input. | The cheeses were made with raw goat and/or cow milk from 4 farms in an area of ø40km around Maastricht. They were curdled with rennet to make uncooked soft cheeses. Half of the cheeses were ripened with various ferments (G. candidum, P. camemberti, P. roqueforti) and the other half developed the milks’ “wild” biota. They were aged for 1 week to 1.5 month in a cold moist room without any energy input. | ||