Droughts in Iraq Endanger Buffalo, and Farmers' Livelihoods

A man provides fresh drinking water for his buffaloes, in the Chebayesh marshes of Dhi Qar province, Iraq, April 18, 2025. REUTERS/Alaa Al-Marjani
A man provides fresh drinking water for his buffaloes, in the Chebayesh marshes of Dhi Qar province, Iraq, April 18, 2025. REUTERS/Alaa Al-Marjani
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Droughts in Iraq Endanger Buffalo, and Farmers' Livelihoods

A man provides fresh drinking water for his buffaloes, in the Chebayesh marshes of Dhi Qar province, Iraq, April 18, 2025. REUTERS/Alaa Al-Marjani
A man provides fresh drinking water for his buffaloes, in the Chebayesh marshes of Dhi Qar province, Iraq, April 18, 2025. REUTERS/Alaa Al-Marjani

Iraq’s buffalo population has more than halved in a decade as the country's two main rivers, the Tigris and Euphrates, suffer severe droughts that endanger the livelihood of many farmers and breeders.
"People have left ... We are a small number of houses remaining," said farmer Sabah Ismail, 38, who rears buffalo in the southern province of Dhi Qar.
"The situation is difficult ... I had 120 to 130 buffalo; now I only have 50 to 60. Some died, and we sold some because of the drought," said Ismail while tending his herd.
Buffalo have been farmed for centuries in Iraq for their milk, and are mentioned in ancient Sumerian inscriptions from the region.
According to Iraqi marshland experts, the root causes of the water crisis driving farmers out of the countryside are climate change, upstream damming in Türkiye and Iran, outdated domestic irrigation techniques and a lack of long-term management plans.
The country has also endured decades of warfare.
Located within the cultivable lands known as the Fertile Crescent that have been farmed for millennia, the Iraqi landscape has suffered from upstream damming of the Tigris and Euphrates and lower rainfall, threatening the lifestyle of farmers like Ismail and leading many to move to the cities.
Iraqi marshland expert Jassim al-Assadi told Reuters that the number of buffalo in Iraq had fallen since 2015 from 150,000 to fewer than 65,000.
The decline is "mostly due to natural reasons: the lack of needed green pastures, pollution, illness ... and also farmers refraining from farming buffalos due to scarcity of income," al-Assadi said.
A drastic decline in crop production and a rise in fodder prices have also left farmers struggling to feed their animals.
The difficulty of maintaining a livelihood in Iraq's drought-stricken rural areas has contributed to growing migration towards the country's already-choked urban centers.
"This coming summer, God only knows, the mortality rate may reach half," said Abdul Hussain Sbaih, 39, an Iraqi buffalo breeder.



Astronaut Brings French Menu in Space

The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 
The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 
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Astronaut Brings French Menu in Space

The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 
The astronaut and chef held a tasting in Paris to decide the menu, the ESA said 

When you think about the food that astronauts eat in space, lobster, haddock and foie gras probably don't spring to mind - but that's exactly what France's next visitor to the International Space Station (ISS) will be dining on.

According to BBC, Astronaut Sophie Adenot has teamed up with award-winning French chef Anne-Sophie Pic to create a menu of gastronomic delights that will travel with Adenot to the ISS next year.

Instead of the usual freeze-dried nutrients that astronauts eat, Adenot, 42, will be choosing from the likes of “Foie gras cream on toasted brioche” and “Lobster bisque with crab and caraway.”

The menu - which the European Space Agency (ESA) has dubbed “a pinch of France in space” - includes four starters, two main courses and two desserts.

Adenot said the dishes, which also include braised beef, and chocolate cream, will not only “delight our palates” but also help her feel connected to Earth, and her home country.

“Her (Pic's) cuisine signature is deeply influenced by the terroir. This is important to me because I grew up in the countryside, and it will remind me of my roots,” she was quoted as saying in an ESA statement.

There are strict rules for food on the ISS - it must be crumb-free, lightweight and keep for at least 24 months, the ESA says.

Therefore, most meals are canned, vacuum packed or freeze-dried, with fresh fruit and vegetables a rare luxury that can only be enjoyed when a spacecraft arrives with new supplies.

But to keep things interesting, boost morale, and help with crew bonding, every tenth or so meal is one prepared especially for each astronaut, with these “bonus meals” often made in partnership with a chef.

Famous for her haute cuisine, Pic, 55, has the most Michelin stars of any female chef in the world - 10.

She says this project is "pushing the boundaries" of gastronomy, as she worked with her team to create special food, while keeping within the technical constraints.

“Cooking for space is an exhilarating challenge,” she was quoted as saying by the ESA.