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.
I wanted to get a close look at food production within the city limits. Urban- and community-based farming is growing in popularity at an exceptional rate. Excerpt 6.
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.
I began to ramble about why I was here: my quest for better knowledge about the American food system, and modern life that the self-sufficient Amish seem to offer an enviable alternative. Excerpt 4.
Nine miles east of Marshfield, Vermont is where I traveled to visit Wellspring Farm. The farm is surrounded by gentle rolling hills and the swift Winooski River. Excerpt 3.