I am excited to share the final sequences of my personal transformation and discovery of our nation’s food system and communities. Excerpt 12.
In a land where people wore jeans, boots, and rancher hats all year round – I stuck out like a sore thumb. And I didn’t give a damn. 10 miles east of Melstone, Montana, a stiff wind barreled into my path. The air was hot – yet it felt fantastic. Excerpt 11.
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.
What exactly is permaculture? This lingering question led me to Viola, Wisconsin to stay with Mark Shepard, a permaculture expert. Excerpt 9.
Art Thelin has worked on a Wisconsin dairy farm just outside the town of LaFarge since before he could read or write. Dairy farming is in his blood. Excerpt 8.
Riding in the hot July sun I could smell basil more than a quarter mile from Tantré Farm. Excerpt 7.