What I learned from cows

I recently resumed filming with Gambero Rosso. After placing a biased spotlight on star-spangled cuisine and informing Italian viewers that not all food in the USA is junk with the show Uazz’America; after two seasons of Lezioni di Farina, a program on flour sponsored by a famous northern Italian mill; and after A Tavola con Mamma, primetime special on food and memory I filmed with my mom not long before she passed away, I am finally back to featuring an old love: cheese!

The new show will include some elements of my previous gig, ABCheese, but with great new additions. Everything from the air date, title, cheeses, and areas explored—not to mention a new co-star—is brand new. I cannot wait to tell you more about it (for now, I can’t share too many details beyond the stuff I leaked on my Instagram feed).

What I can say is that, much like what happened in the past with my previous seasons of cheese exploration, I learned a great deal and experienced soul-stirring emotions. There was plenty of cheese-eating, and I came into contact with fantastic, committed, and passionate farmers. And a lot of time spent near animals.

filming a cheese show in Italy and becoming reducetarian: thanks to cows

This had its pros and cons. I was subjected to both an interesting amount of annoying aspects and, by the same token, an immense number of positives.

I don’t consider myself particularly pernickety, but I am a city slicker. And over the years, I’ve come to accept that every local breeder, cheese maker, farmer, and their families I encountered during the weeks of filming liked to remind me of how much of a city slicker I was. This was particularly evident to everyone due to the intensity and amount of Nature the crew and I were in contact with at any given time during the filming process. In the total duration of the new show’s Season 1 shoot, I worked through quite a few issues with Madre Natura, and whichever way I tried to defend my stance, She always came out as the winner.

filming a new cheese show, learning from cows and becoming reducetarian

Through this growth and awareness process, I was reminded of how small and insignificant we humans are in front of Her majestic immensity. But before I could finally bow my head and accept the defeat, embrace my city-slickerness, and emerge on the other side, I kept count. Here is a brief summary of my pastoral defeat:

Flies swatted: 12,846
Bugs swallowed: 5
Number of cowpats I stepped in: 28
Kilos of sheep and goat droppings I sloshed through: 46
Shoes I had to throw out: 4 pairs
Slacks soaked in whey, soiled in dung: 3 pairs
Untucked blouses nibbled by goats: 2

I was often chased by bees, nearly assaulted by a marmot, and saw death in the face when a wild horse charged towards me, coming an inch from my face.

And yet, I couldn’t help but fall in love with it all.

The echo of hundreds of cowbells bouncing like a canon in the Alpine valleys.
The slow and steady, muffled yet crisp sound of cattle ripping and chewing chunks of grass in the silence of the pasture.
The sweet bleating of a newborn lamb.
The vigilant gaze of loyalty and commitment of the many shepherding dogs that followed the herds and flocks everywhere.
The incredible sensation of warmth and the relief I could provide by milking a bulging teat.
The softness of close-shaven fleece.
The powerful force with which lactating calves quaff their mother’s milk (personal note to other city slickers: if you point too close to their nose, they will latch on to it and try to do the same)
The fluffy mane of pet donkeys.
The smell of freshly cut hay.
But what got me the most were the big, liquid, and loving eyes of the gentle cows.

Those eyes were a deep, silent, and powerful reflection into my soul.

bruna alpina cows and their eyes taught me to question my dietary choices

The objective of the show is to showcase amazing Italian cheese, but the subtext is to feature and advocate sustainable, family-run, craft, and artisanal agriculture. We conceived the show to only focus attention on farmers and breeders who work with the utmost respect for Nature, its laws, and its beings. This meant no harm or exploitation of the beautiful, innocent, and vulnerable livestock was perpetrated. Yet, as I ate my delightful portions of carne cruda all’albese I couldn’t help but think of those big, liquid and loving cow eyes.

I love filming the TV show because, in the process, I’m always learning. Absorbing new concepts, widening my horizons, and quenching my ever-present thirst for knowledge. And I’m always learning things about myself. If there is one big lesson I’ve taken away from this new shoot, it’s that I want to make a change. I want to be coherent. I owe it to those beautiful, innocent, and vulnerable animals that taught me resilience, nurturing, and simplicity.

I want to start phasing out meat from my life. I’m not talking about sudden abstinence, fasting, or going vegetarian cold turkey. It will be a slow and (hopefully) steady process. I imagine there will be hiccups, relapses, and fallout. I have to cure an addiction—an old, untreated eating disorder. So it won’t be easy. But I will start, and starting is half the battle.

I have decided to embark on a reducetarian regimen.

There is ample evidence to support the harmful impacts of excessive meat consumption, particularly when it comes to red and processed meats, on both our health and the environment. The reducetarian movement emphasizes the importance of cutting down our animal-based food intake. Instead of adopting a fully vegan or vegetarian lifestyle, this dietary method encourages a mindful approach to moderation. It’s an opportunity for people like myself who love animals and wish to adopt environmentally friendly and animal-friendly nutrition.

Transitioning away from animal-derived food sources requires planning and motivational support. Hence, I’m sharing this very personal decision so publicly. If anyone is interested in this journey or feels ready for the same reasons I do to embark on it, here is my game plan for slowly adjusting away from red and processed meats in my daily meals.

1. Set the tempo

I will transition at a snail’s pace towards a healthier and more sustainable diet. So for the time being, I will continue to eat eggs, fish, and cheese. Giving up on prosciutto and burgers will surely be a challenge. But I will turn instead to healthful, comforting seasonal ingredients, plant substitutes, and indulgent delights with big flavors.

2. Start by cutting down on processed meats first

It’s no secret that there are known links between processed meat and certain forms of cancer. With this in mind, I will start by cutting out salumi and other packaged cured meats, sausages, frankfurters, etc.

3. Buy only high-quality, locally butchered meat

Avoid buying meat in the grocery store, cuts packaged in styrofoam trays, or meats sold at a reduced price. Avoid meats whose origin is dubious. Opt instead for a trusted butcher, someone you can ask questions to, and who is happy to tell you where the animals were raised and how respectfully they were butchered. Or you can go straight to the source. Many breeders and farms will be happy to sell you their meat directly. Seek breeders who don’t feed silage to their animals, who have high welfare as a priority, and who have pasture-raised certifications.

4. Embrace the carbs

Whole grain, homemade, rustic. Complex carbs like bread and pasta will always have a place at my table. In the process of replacing red meats and processed proteins, I will also phase out commercial pasta and bread to incorporate healthy starches, varied grains, legumes, and seeds.

5. Embark on a climate-conscious culinary journey

The growing popularity of plant-based dining will further help me with the concept of mindful eating and careful cuisine. The ongoing popularity in non-meat protein alternatives in the coming year will underscore the demand for cognizant choices. Although adapting to this style of cooking may require some adjustment, once I embark on this path, I’ll discover the wealth of options available.

6. Grow my own food

I don’t have access to a backyard or a rooftop. I don’t even have a balcony. But I am resourceful and terribly stubborn. So I will find a way to grow a garden on my window ledges. For those lucky enough to have space and means, there is a wide range of innovative cultivation techniques to implement urban farming. Think local community plots, vertical gardens, kitchen crops, and home-based hydroponics. These methods offer exciting possibilities for growing our own food. The concept of tending an orto, the Italian vegetable garden, plays a vital role in granting us access to nutritious and responsibly grown local ingredients.

7. Reduce food waste

We ladies of Casa Mia have more than once spoken our minds on this topic because we are all invested in and obstinately committed to its principles. Personally, I will continue to adopt the healthy practices described in the article, Changing our habits to reduce food waste. You can find more on this in the following articles:

8. Get involved with the community

When you have a free day, consider heading out to a local animal sanctuary or a farm that raises animals. That, too, is a form of activism. If you can spare some cash, show your support by buying their products, donating, or sponsoring an animal! Follow other reducetarians, or the vegans and vegetarians in your life. Like-minded people will support your choice and provide inspiration, motivation, and nutritional advice. The more I learn about nutrition and the more research we carry out, the easier it will be to reduce and eventually eliminate the consumption of animal products. Wish me luck!

If you’re interested in following my progress in the reducetarian approach or are simply curious about the new cheese-themed TV show, stay tuned to these pages for updates, airing dates, and behind-the-scenes content.