Jan 16 Blog Post

 This Blog post relates to the reading and disscusion of Jan 16. Here are some key pointers from the disscusion. My inentions with this blog post is to relate a specific readings to the sites not all of th sites related to te readings. Due to covid and other arrangements in Fonteccio we had to cancel Jan 14 readings and things got pushed back so our sites and readings were combined. A specific reading I will relate to the blog post today is Adoptive sheep. Adpotive sheep I think of it as a bussiness where you go online and order products that the sheeps at that sepcific farm produce. This small bussiness of adoptive sheep in Fonteccio is ran by women. The Mom owns it and the daughter runs it. We got to meet the daughter. It relates to the readings in Managing sustianble farm notes. It reminds me of traditional sheep farm practices. Here it is represented by maintiaing an enviormental/ecological harmony and balance in tis farmland. The sheep provide rich soil and produce sustianbility. adpotive sheep is a foundation associated with sustiabilityy of consumers to food and farming and the production of high quality speicality foods. Below are some pictures, of the adpotive sheep bussines we went to. We got to see the shops where the clothing was sold and try some of their food it was soooo good best cheese I ever had and I don’t even like sheep. Something that I learned in the readings that I also saw at the production was how the sheep products were produced. The way these products are produced is to minimize contact with germs and produce the best quality of products. The chain of meat productiomn started in an internal slughter house. These Italians don’t have to worry about traveling so that theb products don’t get exposed to air. No chemicals will be found on meat it is all natural. They also created sloar panels for energy consumption for the cheese maker. every animal is hanled with care these animals as well as their milk handel everything with a machine again to miniize the exporuse of air. They make 30 diffrent cheeses using diffreent tempretures and humity. The soft cheeses use huity while the hard cheese use colder temps and aging. This machine produces the best quality of products with zero contact with air it preserves the minerals of nutirents of milk leaving it to be unpazturized. They also have their children being raised in these farm to counte these traditional of familiy alive. I wish the best for these women and I have faith in their cute little adoptive sheep bussniness they even won an award for producing the best cheese in their region L’ Aqulia. Also, P.s as promised here is the photo of when we were at the hotsprings in orvieto. I’m glad i was able to rescue my phone from the water and it got wet in the charger part. I was the only one who manage to get photos of th hot springs it was worth it. 










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