Dryland Farming - How They Do It In Montana

For those who are trying to farm in the Palouse region of eastern Washington, northern Idaho, and northwestern Montana, there is only one name for it – Dryland Farming.
Read more: Dryland Farming – How They Do It In Montana

When Did Our Daily Bread Take a Wrong Turn?

Grains

Bread went from being a major part of our ancestors’ food intake to being a very small part of the food we eat today. Heavy, rich, and nutritious bread was once a daily staple; today commercial “industrialized” bread is produced in fully automated factories and is full of chemical additives and preservatives, too much salt, and has too little nutritive value. What went wrong?
Read more: When Did Our Daily Bread Take a Wrong Turn?

Local Grains: Taking Back Our Wheat

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Our “National Hymn,” America the Beautiful, opens with the image of endless skies over fields of ripe golden grain that reach to purple mountains on the horizon. Poet Katharine Lee Bates would probably be appalled to realize that she was eulogizing one of the worst examples of mono-cropping in existence – second only to the carpeting of Iowa with corn.
Read more: Local Grains: Taking Back Our Wheat

Ancient Grains, Modern Methods in Lebanon

USAID and partners are increasing the quality and competitiveness of Lebanese freekeh for Middle Eastern foodies.
Read more: Ancient Grains, Modern Methods in Lebanon

How to Buy a Flour Mill: Check Craig's List

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Then one day, in June of 2007, Kevin was checking Craig’s List for bargains and came across this ad: “Fairhaven Organic Flour Mill for sale…” Kevin didn’t know a thing about flour or milling, but he was willing to learn and to work hard.
Read more: How to Buy a Flour Mill: Check Craig’s List

Loki Fish Company: Building a Brand, One Fish at a Time

FV Loki

Loki Fish Co. has been going strong for more than 35 years, and has evolved from a single fishing boat to a vertically-integrated, direct marketing company selling a wide variety of fresh, frozen, and processed fish products in Washington, Oregon, and northern California, as well as through an online store and online resellers.
Read more: Loki Fish Company: Building a Brand, One Fish at a Time

We Recommend: Sockeye Salmon from Loki Fish Co.

At GoodFood World we’re always on the lookout for something special for dinner. This week we picked up a “2-Serving Portion” of wild sockeye salmon from the Loki Fish Co. stand at Ballard Farmers Market.
Read more: We Recommend: Sockeye Salmon from Loki Fish Co.

Red Meat, Processed Meat, and Cancer – The Latest Form of Yellow Journalism?

We’ve just finished 31 days of commercials, ads, and events – and pink everything – as part of October’s Breast Cancer Awareness Month, and we’re all aware of the threat of cancer – all types of cancer – regardless of our age or gender. So now we’re being told that even the meat on our plates is going to cause cancer. What’s the real truth?
Read more: Red Meat, Processed Meat, and Cancer – The Latest Form of Yellow Journalism?

So Long, and Thanks For All the Fish

The ocean contains 97% of the planet’s water and covers 71% of the Earth’s surface. Stand on the shore and its expanse and distant horizon imply an endless source of resources. Now we recognize that the oceans are not boundless and the numbers of fish are not endless. It wasn’t until the late 20th Century that we understood the world production (harvest) of fish is on a downward trend and we will be out of fish by the middle of this century unless we take some drastic steps.
Read more: So Long, and Thanks For All the Fish

Good Grass Makes Good Beef - And Good Soil

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Over the last 70 years, the beef industry has changed considerably, evolving into an intense, industrial enterprise designed to put as much weight on as many cattle as fast as possible and get the resulting meat to market as quickly as possible. In response to the damaging impact of feedlot production, more and more farmers and ranchers are choosing to return to – and improve upon – traditional methods of raising cattle on grass.
Read more: Good Grass Makes Good Beef – And Good Soil