founded: May, 2006
Fermenting foods has long been an important technique for extending the life of foods well beyond their harvest season. Otherwise, as humans, we would have very little to eat in the winter and probably suffer from unpleasant nutritional deficiencies like scurvy.
Part 8: We must travel back to the 1980s to appreciate why and how the anti-synthetic and anti-agribusiness provisions were written into the USDA organic certification standards.
Coming next on the Food.Farmer.Earth series we examine the craft of making fresh, homemade pickles, and visit a certified organic cannery where they produce added value products sourced from local area farmers.
Harriet Fasenfest explains how her love of food gardening, of cooking, and her early exposure to social issues evolved into her own brand of political consciousness that guides her present life.
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 directly with the seasons.