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.
Coming next week on Food.Farmer.Earth
A new series that launches April 17, 2012!
A field of shimmering sunflowers; a flock of hungry birds feeding , and a farmer who shares some of his stories about his sunflower fields. I have a soft spot for flowers. Years ago I took some painting classes from a great watercolorist, Susan St. Thomas. The subject I always picked to paint was flowers. […]
Hope for progress on slash-and-burn farming Slash-and-burn subsistence agriculture has fed millions of families over past centuries; today it maintains their descendants in poverty; and its widespread failure is an underlying cause of rural-urban migration in the tropics. The consumptive process by which forest cover is converted to invasive grassland, over vast swathes of former […]