Fisher-poet, Steve Schoonmaker, talks of his love of art and being bound to his local community of Cordova, Alaska.
Search Results for: minerals-in-the-sea
For 4 years, a Seattle Times reporter and a photographer, have travelled around the world to investigate the growing effects of ocean acidification on fish.
Who would think to harvest salt from the Oregon Coast, and make finishing salt into a successful business: Ben Jacobsen of Jacobsen Salt.
Depending on your sources for information, adding extra salt to your diet over time may kill you, or if you don’t consume enough salt, lead to premature death. What’s up with salt?
Coming next: Homemade Bacon; Salt from the Ocean; and Rediscovering Salt.
This week’s Food.Farmer.Earth newsletter on the subject of artisan salt featuring stories, how-to’s and The Weekly Roundup of interesting articles from the web.
This half hour film is a story about finding alternative ways to produce our food that’s environmentally sound, produces nutritious food and helps to regenerate the land and sea from past degradation.
This recipe is a great way to showcase the sweet, rich flavor of super fresh sea scallops.
A visit to the Monterey Abalone Company which is located under the wharf in the picturesque town of Monterey, CA.
A great recipe for making delicious easy-baked chicken.
For two years, urban farmer Amanda Morse has grown food almost year-round on her farm in Portland. She markets her food to local restaurants and to customers direct through her farm stand.
Naomi Montacre of Naomi’s Organic Farm Store offers detailed tips and advice for raising goats in the city.
Directed, shot and edited by Ignacio Lantero, we travel to the Ocean shore to see fresh seaweed being harvested.
Rebecca Gerendasy came up with the idea to make a hybrid, documentary and how-to that became the barbecue DVD “Inside The World of Championship Barbecue”.
Part 2: However insightful it was, the organic vision that Howard and his peers, notably Lady Eve Balfour in England and J.I. Rodale in America, had outlined by 1950 was incompatible with the changes then transforming commercial agriculture. The components of this transformation were not all that new – chemically derived fertilizers and pesticides were introduced in the nineteenth century and hybrid seeds and mechanized tractors became commercially available during the 1920s.
Imagine if in combination with the bacteria in your gut, you could ingest a parasitic worm that would relieve your chronic disease. That’s what these underground patients have been doing and meeting with some success.
Tom Henrich, volunteer miller at the historic Cedar Creek Grist Mill museum, a working hydro-powered mill near Woodland, Washington talks about what led to the demise of these mills in the early 1900’s.
Meat buying should reflect full transparency in how livestock have been raised and butchered to ensure quality and humane treatment.
This video playlist contains some of our seafood stories & how-to cooking demonstrations around the broad subject of sustainable seafood.
January 19, 2010 New way to farm salmon has received endorsement from Monterey Bay Aquarium’s Seafood Watch. The AquaSeed Corporation raises the coho salmon from eggs in closed, fresh water pens, at a 1:1 per pound feed ratio. In the past it has been noted that it took upwards of 4 pounds of fish food […]