Have you ever wanted to visit a large cherry orchard farm when the cherry orchards are in full bloom? Join us for a behind the scenes tour.
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It’s the Ying and Yang of farming; one location it’s boom, another—bust!
Next week, we visit a large cherry farm in The Dalles; learn how to make bone-marrow, smoked cherry ice cream.
I met Emily Stiegelmeier near Route 12 at the intersection of two long and lonely dirt roads near her 4,000 acre farm. Stiegelmeier, and her family, owns and operates Blue Blanket Organics, an organic farm where they grow spring and winter wheat, flax, rye, barley, and buckwheat. Excerpt 10.
A large cherry farmer discusses the changing nature of his business.
October 13, 2010 Farming and making wine on the homestead her grandparents established in 1927 in Brosseau, Alberta, Canada, Xina Chrapko from the get-go defines what organic means to her: “Why organic? It’s just because that’s how we’ve always farmed. A little pet peeve of mine is, you hear conventional farming and organic farming – […]
In this edition of our bi-weekly newsletter, an interview with Gianaclis Caldwell about running a small scale dairy farm, collecting a honeybee swarm, a miracle goat tree, social media and more…
My wife and I have traveled around the globe for the last 5 months and filmed our experiences within the WWOOF! organizations of France, Japan, Italy, and India, and are working on a feature film documenting this journey. “WWOOF! The Movie” is about a collective of organizations that go by the acronym WWOOF: World-Wide Opportunities […]
This is a salad dish made from a seasonal ingredient called Frikeh that originates in the Middle East.
We examine the art of householding from the perspective of two different generations and walks of life.
This upick farm offers pears, apples, peaches, cherries, nectarines along with a farm store and bed and breakfast. Check out the video to learn more.
This post delves deeper into how one false impression in particular is fueling the sense of loss behind organic’s mid-life crisis. Specifically, we’ll examine how the exclusion of synthetic materials, which some within the organic community would elevate to a cardinal principle, actually threatens to drive farmers out of certification, if not out of business entirely.
Earl Blumenauer feels that the 2012 Farm Bill should benefit the majority of hard working farmers— not a small minority as currently exists.
The Food.Farmer.Earth newsletter this week looks at a Upick farm, and nutritious back to school lunch ideas that kids will eat.
The director of the Animal Law Clinic at Lewis and Clark Law School discusses the animal welfare laws pertaining to factory farms.
Food.Farmer.Earth newsletter: it began with a small parenting group in 2008, and has grown into a 900-member food buyer’s club, find out more about this club and the person behind it. Chef Donald Kotler of TOAST demonstrates how to make two tasty dishes: Chilled Squash Soup and Lamb Stuffed Squash. Also, the Weekly Roundup, and more.
Dan Imhoff, author of Food Fight: The Citizen’s Guide to the Food & Farm Bill explains where the money actually goes.
CAFO: As Dan Imhoff explains in part 1 of this video— editor of the new (coffee table size) book CAFO, a large body of illuminating essays, and full spread pages of (full-throttled) images depicting a litany of inhumane livestock conditions and their effects—the toll of these CAFO operations upon local communities, public health, and the […]
From the Lexicon of Sustainability, a graphic animation video explaining the important role of biochar in helping promote the vitality of agricultural soil.
In part 2, Kathy Hessler, Director of the Animal Law Clinic at Lewis and Clark Law School in Portland (Oregon), discusses some of the important work that is being done to try and address the problems associated with factory farms.