The “future” of olive oil. Super intensive olive harvest open-day at the University of Bari experimental field in Valenzano. Marked by almost complete mechanization and the use of fast-growth varieties (such as Arbequina), super-intensive olive farming is widespread in Spain, the world’s main olive oil producer and Italy’s main competitor.
Eish Kodesh, Judea and Samaria – 17th of January, 2014: Israelis gathered in Eish Kodesh, a small outpost on the hills between Jerusalem and Nablus, to plant trees for the holiday of Tu Bishvat, the Jewish “New Year of the Trees”.
For all those who consider food an important thing, and don’t want to eat out of plastic all the time, living in the city can be a contradiction. This is especially true for a vast city like Paris and for its numerous students, a category of people highly vulnerable to the food industry and its commercial priorities. In order to offer an alternative, groups of dedicated students have established collectives to buy organic produce together from farmers working the countryside around the French capital.
Like every year, people all across the Mediterranean sea embarked upon harvesting olives, as it has been for more than 7,000 years. Among the hills of the Valle d’Itria, in south Italy, most families have their own olives and pick them around November, before they fall off the branches. Usually by time people get around to do it, summer is long gone, turning the harvest in a cold race against the coming rain.
In South Italy one understands the summer is coming to an end when people begin to talk about the “sugars”, referring to the sugar content of their grapes. When the “sugars” are right, it is time to embark on the yearly ritual of the grape harvest, which in Puglia means enlisting your friends and family for a few days of work and drinking on what might as well be the last hot days of the year.