Oh, wow!
Lucky you, Johan!
I wish you a lot of success with your boskarin farm!

Thanks for your generous compliments and contributing thoughts, Marco!
It is always nice to read good words about one’s writing, especially when they come from a colleague.
Wishing you all the best in your work, and successful questioning of industry trends in the future too!

They show a clever approach to writing that is rich in information while not compromising entertainment.

But what confirms my positive initial impression (and actually raises it considerably) is your “fake truffle dishes” line.

Standing ovation, Ivan.
As a wine writer, I’ve always openly questioned if not denounced all the “global fancy flavors” which only have the high price in common with the elusive originals.
Then again, A.J. Liebling had dismissed them eloquently over fifty years earlier, so the phenomenon may be here to stay.
Unfortunately, the planet seems to be alarmingly crowded with people of no taste nor understanding whatsoever but with disproportioned spending power.

Hvala for the fun reads. All the best.

Thanks! I’m glad you liked the article!

Yes, for now, it’s better than before.
Boskarin’s problem is that they have lost their main purpose. They were always working cattle, but with all machinery around, they are no longer needed in the fields.
At the same time, other cows give more milk and more meat in the unit of time, so boskarin loses a battle in the food industry too.
In my fantasy universe, I could see boskarin’s destiny positively leaning on Istrian tourism. And I don’t mean necessarily making them into burgers for hungry tourists.
I’m just afraid that, beyond the short-term touristic gain of the oxen fair, there is no significant interest or creativity to make breeding these special cows profitable.
If anyone has money to invest, reach out to me! 😉