José Bové milks 250 sheep in the Larzac region of France, a rocky, windswept place where you would think no farmer could produce anything. But Bové turns sheep milk into one of the gastronomical treasures of the world, Roquefort cheese. Bové is a leader of the local Roquefort producers association and of the second largest farmers organization in France. So he was well-known locally before he and nine friends drove their tractors to the nearby town of Millau last year and pulled down an under-construction McDonald's restaurant. Now he is well-known globally. Sheep up or sheep out. Bové's beef with …
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Hal Hamilton is the Sustainability Institute's director of sustainable agriculture.
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