Food.Farmer.Earth Newsletter: Householding

Path to Food Preservation: Householding

“Householding seeks to restore the pride and practice of home economics with an emphasis on sustainability, equity, and health.” -Harriet Fasenfest, author of The Householder’s Guide to the Universe.

In this video, Fasenfest shares practical tips for how to put up food for use throughout the year. If you are thinking about growing and preserving your own food, Fasenfest outlines an approach to bring you greater satisfaction meeting your own food production and food preservation needs while developing a closer connection with nature.

Home Economics: Living Off the Farm

When Virginia Yoder and her husband Emerson began to farm on their 50 acre property, near Molalla, Oregon, in the mid to late 1940’s, America’s food supply was still bound tightly to the seasons. Canning and preserving food was a common practice to insure not only an adequate annual supply of food for farm families, but also a way to eat fruits, vegetables, and certain meats that otherwise would be more limited in their availability.

Farm wives played an important role on the farm by cooking the meals, and attending to a wealth of other household responsibilities. In addition to rearing children, the farmer’s wife would typically tend the food gardens, and put up food for longterm storage.

In this video, Virginia Yoder provides a fascinating glimpse into a way of life that has largely vanished from the American landscape. And, at age 84, she continues growing and preserving food to help meet her long-term food needs.

Householding: A Way of Life, and Thinking

Harriet talks about how ‘householding’ is more than just canning — it’s a way of life that supports the spirit, the environment, and social justice.

Next Week: Pickles

  • Tuesday
    Pickles Pickling cucumbers is a gateway food into the wonderful craft of homemade canning. Kathryn Yeomans of The Farmer’s Feast shows us how to make one of her favorites: bread and butter pickles.
  • Wednesday
    Certified Organic Glassery
    Tucked away in the coastal hills of Oregon lies a small certified organic cannery – actually, it’s a glassery. “We don’t do cans,” says Sweet Creek Foods owner Paul Fuller. Seeing a need for a local food processing center that not only buys fresh, organic products directly from area farmers, and processes them into a variety of canned products for direct sale, their products are also sold through regional grocery outlets.
  • Thursday
    Food Wisdoms
    Paul Fuller provides a unique added value service for farmers. He helps them transform cosmetically inferior products from their harvest into high-value processed products that customers will buy. Find out more about this customized service that benefits farmers and eaters alike.

The Weekly Roundup

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