In 2014, The WSJ announced Tasmania as the world’s next food destination. The island state’s cool climate and fertile soil yield some of the best produce in the world. Tasmania is often called the “Apple Isle” referring to its apple industry.
The first apple tree dates back to 1788 when William Bligh arrived and planted three apple seedlings, the first apple trees planted in Australia. Since then, apples have been an important industrial crop in Tasmania. This website has an annual publication listing the best places for pick-your-own fruits. And just our luck! It will be apple season while we’re there.
Lonely Planet also gives a nod to Tasmania’s artisanal cheeses, premium wines, fresh seafood, and steakhouses specializing in free-range, grass-fed beef. Tasmania’s focus is on quality rather than quantity. The island’s 200 vineyards produced less than 1% of Australia's total wine output by volume in 2013. But according to the trade group Wine Tasmania, they made up at least a quarter of the country's "A" grade wines.
Before I get too carried away and to tie my foodie indulgence back to the seminar’s theme, it’s apparent that the islanders’ respect for the environment carries itself into their regard for high-quality, organic foods. I see similar themes in California with the state’s environmental activism in the 1970s and the farm-to-table movement championed by Alice Waters. As Tasmanian agriculturist Tony Scherer said, "I feel that same energy here that was about back then. It's not a big corporate culture, mainly a cottage industry.”
-Haiy
References:
Lonely Planet Tasmania Travel Guide (2011)
http://www.wsj.com/news/articles/SB10001424052702304441304579480040563522048
This is so exciting. Apples are great, and it'll be exiting to pick our own if we get the chance. Stanford should really invest in getting Tasmanian apples. The food there sounds great, and I really look forward to having some great meals there! Do you think they have any meals the Aboriginal people used to eat? I wonder what kinds of things, if any, have carried on from their culture until present day.
ReplyDelete-Carlos Aguilar
Building of Carlos' comment, I wonder whether aborignal tribes in Tasmania have any involvement in the cottage industry for apples? Secondly, do you know why this industry has remained a cottage industry? Is it due to environmental concerns from commercial growing?
ReplyDelete1. I really hope we get the opportunity to enjoy this apple picking season while we are there
ReplyDelete2. This seems to be part of a locavorism movement, which I fully support. Had they expanded I feel as though they would loose an authentic feel, and perhaps quality. I'd like to hear how sustainable their practices are!
Alicia
The WSJ article says that Tasmania used to be known for "having the best produce in the nation, but the worst chefs." Now that new fancy chef schools are popping up, that sure is changing for gourmet cuisine. But I wonder if normal (i.e. affordable) food will also be as tasty?
ReplyDeleteMichelle