In Laos 🇱🇦, farmers and herders sell their buffaloes 🐃 when they have to pay hospital bills, finance a wedding or compensate for a poor rice harvest 🌾. But today these animals suffer from malnutrition and, weakened, become ill and are decimated by epidemics. An innovative diet could help them.
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The new research reveals the medicated molasses blocks - designed for tropical conditions including northern Australia - are driving both increased productivity and as a consequence, have the potential to significantly reduce greenhouse gas emissions.
On this episode, we talk to Jo Smith about Ock Pop Tok, the textile workshop and visitor center she and her Lao partner, Veomanee Douangdala, established there over a decade ago, and why it’s important to preserve traditional crafts from the area. Next up is a discussion with Susie Martin, the Australian expat who co-founded the Laos Buffalo Dairy, which not only produces delicious cheeses and ice creams for restaurants in town, but does so with a sustainable business model that helps local farmers breed and care for their animals. Finally, co-founder Michael Vogler tells us why they embrace a no-riding approach on the treks they offer at MandaLao Elephant Conservation.
It was an innocent question about buffalo curd that started four expats on a life-changing journey to rural Luang Prabang.
Australians Susie Martin and Steven McWhirter, and Americans Rachel and Matt O’Shea were living as expats in Singapore, half high-flying executives, half trailing spouses.
Yearning for a quieter life, Rachel and Susie came to Laos on a reconnaissance mission, taking in a cooking class in Luang Prabang with an eye to opening a hotel.
This week, I spent an hour with the chef and owner of Corso 32 and Bar Bricco, discussing, and eating, buffalo mozzarella. I have never personally cooked with the slick, white balls packed in brine. But on my first trip to Italy three years ago, I tasted the cheese, fresh, in the country from which it hails. It was a creamy-soft, and heady, experience that feels too distant now to even be described, like trying to remember what it was like to brush my lips across the downy heads of my babies. Since Italy, I have been thinking about the cheese, and wondering how to get it into my life without the expense of another trip.
