Globalization is suppressing choice. We must fight back and keep choosing: what to eat, how to regulate the rhythms of our life, how to work.

This is exactly what herders, cheesemakers and artisans do when they refuse the shortcuts of modernity. Instead they stubbornly keep making cheeses and other foods with respect for nature, tradition and taste, even though it involves hard work, risk, controversy and isolation.

In short, they resist.

They resist for us too, keeping alive an irretrievable, living heritage of knowledge and know-how, landscape and animals.

Here are some stories from some of these resistance fighters.