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.
Farmer Rick Steffen, and culinary instructor Katherine Deumling share their views about the future of small family farms.
Rick Steffen is a small farmer for all seasons. That’s because he grows a variety of crops, some unusual like his fruit orchards—inside 55 greenhouses, some a half-acre in size.
Anthony Boutard, of Ayers Creek Farm, is not your typical farmer. Trained as a forester, he and his wife, Carol, backed into farming – as he likes to tell it.
As a new USDA report documents for the first time the economic value of the local food economy, a local organization helps build deeper connections around local food.
Shot on location in an alternate universe between time and space, poetic moments of life are snapped into consciousness…
December 23, 2010 A group of middle school photography students from the University School of Nashville went to their local farmers market to snap pictures and ask a variety of questions of the farmers and vendors, such as buying local food over food being distributed from as far away as New Zealand. The result was [...]
This projects helps young people learn leadership and farming skills, while at the same time helping their community.