Good Food is Everybody's Business
Terry’s Berries is a 25 acre organic farm located on the edge of Tacoma in the Puyallup valley where Terry and Dick Carkner have been farming for over 25 years. The Carkners are committed to growing high quality, fresh food for healthy people and to bridging the gap between the consumer and the farmer.
The wild strawberry has been recognized and used by indigenous peoples since the dawn of time. Native Americans have valued the wild strawberry as food and medicine, recognizing it as a blood purifier. Native Americans also have a spiritual understanding and relationship with the groundcover plant as illustrated by the Anishinaabe name for the wild strawberry, odeiminidjibik, which translates as “root of the heart” and illustrating the intimacy of the people and this wild berry.
Can you name all the ways food is wasted especially by consumers? Hint: the problem is systemic.
WE ARE THE NEW FOOD MOVEMENT. We are not Washington DC, not the factory farms, or the corrupt academic institutions which support them, but just regular, independent thinking people. That is why, to some still addicted to bad food, we may go unnoticed. If you’re in a tavern, all you see are drinkers.
Ferhan, 33, was still a young man when he dropped out of school to help his father in the family’s fields. He quit the third grade and instead of learning to read and write, he learned to plow and harvest. Ferhan’s father passed down traditional methods of agriculture to his son, techniques that Ferhan’s father had learned from his father.
In the first few days post election, following the defeat of California’s Proposition 37 (the ballot initiative that would have required mandatory labeling of Genetically …
The weekend started out mild and sunny and finished with a “blustery day.” Regardless of the weather – late fall sunshine or cool, brisk November overcast – the more than 650 people who attended the 2012 Tilth Producers of Washington Annual Conference enjoyed warm friendship, made new acquaintances, and dined on some of the best locally produced organic food available.
All turkeys – wild turkeys and the broad-breasted white or the dozen or so “heritage” breeds grown domestically today – are the same species (Meleagris gallopavo). Consumers who want pasture-raised heritage breed turkeys are looking for birds that are well cared for, grow slowly, and have flavorful meat. We can support our small, local farmers who are doing their best to raise a good bird and sell it at a reasonable price.
