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.
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Urban fruit gleaning volunteers collect fruit that grows on neighborhood trees and distributes it to local Food Banks for distribution benefiting those in need.
October 12, 2010 The name ‘crop mob‘ has been compared to the long ago community effort of barn raising: a group of people coming together to help a fellow farmer build a barn. Today, these volunteer hands meet up at a farm and pitch in to do whatever is needed. Barth Anderson, of Fair Food […]
Master Gardener Jen Aron talks about her favorite cover crop: buckwheat.
It’s a national landmark, and the only working hydro-powered grist mill in Washington State. We visit the old grist mill today.
I recently joined a group on Instagram who are creating something everyday for 100 days, fittingly called “The 100 Day Project”.
A Food writer and cookbook author shows us how to make homemade crackers. We visit an old hydro-powered mill, the last one remaining in Washington State.
In the Occupy Wall Street protest, a critical role for farmers to play…
January 30, 2011 Food waste is a big subject and one that has been getting some notice as of late – especially with the help of such writings of Jonathan Bloom. A nationwide ecumenical nonprofit ministry, the Society of St. Andrew, has focused on changing the growing tons of wasted food into fresh food made […]
Master Gardener Jen Aron gets a head start by planting some lettuce seeds in a few seed trays for her winter garden.
In this Growing Fresh Food video, OSU Master Gardener Jen Aron talks about caring for potatoes.
The city of Portland purchased Zenger Farm in 1994. it was in alignment with the dream and intention of Ulrich Zenger Jr. that the land be preserved as a farm.
Food.Farmer.Earth Newsletter: Grains and crackers— A visit to the Cedar Creek Grist Mill is the only working hydro-powered grist mill in Washington. Kevin Chambers of Resonance Vineyard is harvesting his 2012 wine grapes
Food.Farmer.Earth Newsletter: Corn has become organic farmer Anthony Boutard’s passion, so much so that he wrote a book about it called “Beautiful Corn: America’s Original Grain from Seed to Plate.” Chef and restaurateur Kelly Myers of Xico, in Portland, Oregon, shows us how to make a quick form of enchiladas she refers to as street style, they are cooked on a grill or stovetop without any baking.
I am very excited to be participating two wonderful programs offered by The Oregon Food Bank this summer. I’ll be volunteering as a mentor for the Cultivating Community program.
Dry beans have been cultivated by all the agricultural tribes of this nation and were quickly adopted by European colonists and spread to other regions of the world.
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.
There is a war between several animal rights organizations and modern industrial agriculture. This battle is political and personal and it is spilling out into the open. On the front lines of the animal rights movement with the founder of the Farm Sanctuary in Watkins Glen, New York.