News

No great decisions were ever made around a boardroom table. Schedule quiet time to get away and think strategically, or you too could get run over by the traffic.

There’s a simple solution to SA’s food insecurity that doesn’t require international intervention.

Trout, carp and bass, introduced to SA more than 100 years ago, are now listed as invasive alien species. Fly fisherman Ian Cox talks about the impact of this on the freshwater fishing industry.

Demand for healthy protein has put game meat on the menu. It’s leaner than domestic livestock meat and has other health benefits, says Dr Maretha van der Merwe, consultant to WRSA.

A large lineup of new tractors is always a feature of the Nedbank Eston Show. This year, almost 50 models were on display.

Facebook and other forms of social media are about more than just idle chat, says Greg Miles.

A number of interesting changes were recently tabled in the Taxation Laws Amendment Bill of 2013.

DAFF acknowledges and celebrates the achievements of South African female farmers.

Highest (bull): R94 000

Highest (bull): R34 000

Designing an effective dashboard is no easy matter, but backed by a disciplined system that delivers the right information at the right time to the right people, it adds a whole new dimension to management.

At a recent symposium on the safety of genetically modified (GM) crops, Dr Pieter Mulder, deputy agricultural minister, asked that views on the technology be based on sound scientific facts and not emotion.

Development projects for emerging farmers remain contentious, with some entities taking advantage.

One of the world’s best training schools for beef breeders. This is how a leading American beef breeder described the Stockman School that is again to be held from 16 to 18 October at Aldam in the Free State.

If your business is not online, you’ll be left behind. The world buys, sells and communicates on the Internet. Change today, and start with a blog, says Greg Miles.

Compaction caused by in-field loading operations is raising concern in the sugarcane industry. Joe Spencer reports.

Steak, in my singular view, should be redefined as a staple. While bread and even mealie meal have their place, a well-aged piece of prime beef is very difficult to top. Grilling a steak is one of the most straightforward cooking “techniques” known to man. Yet despite this self-evident truth, it is still possible for the neophyte to mess it up.

The standard Anglo-Saxon has great trouble with garlic. He fears social isolation as the inevitable consequence of even one tiny scrap of this marvellous bulb. If you or your friends fall into this category of flat-earth diners, stop reading right now and skip to the golf page or maybe the Hitching Post.

There comes a time in the affairs of seasoned braaivleis mechanics when the palate cries out for something more adventurous than stywe pap or baked potatoes to accompany the steak, chops and wors. What we have here is a great side dish to any braai, which has the additional virtue of being a good standalone meal, especially with a chunk of fresh bread. Making this dish requires a minor addition to your culinary skills, all of which adds real value to your cooking repertoire.

Most roast potatoes play small-time supporting roles to the real stars of roasting: beef, poultry, lamb and pork. Like the extras in crowd scenes, they have little or no individual identities, yet their absence would be sorely felt. Here’s a chance to give roast potatoes the big close-up they have long been denied. Are you ready Miss Potato? Lights! Camera! Action!