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 …
Get Grist in Your Inbox
Hal Hamilton is the Sustainability Institute's director of sustainable agriculture.
This is what your supermarket would look like if all the bees died off
Look who’s squealing now: GMO lovers freak over new study of sick pigs
Look out, ladies: Biking can damage your vagina
Awesome bike parking system sucks your ride into the depths of the earth
Scientists have found “God’s bathtub,” a lake totally untouched by climate change