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
 
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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? 
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. 
USAID and partners are increasing the quality and competitiveness of Lebanese freekeh for Middle Eastern foodies. 
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. 
Baking pies – pizza or apple – doesn’t need to be tricky or intimidating! Some flour, some salt, some water, maybe some yeast or fat, and there you go. Start with the best ingredients you can find and you can’t go wrong. 
Why would I make noodles when I can pop into my neighborhood grocery and get them for less than $2 a pound? And that question has a logical answer: Because if I make them, they are fresh, and I know exactly what goes into them. 
Whether it’s the urge to start a small bakery to sell a better loaf to the community or just a wish to make and eat a better loaf of bread than that available at the grocery store, the poor quality and poor nutritional state of our daily bread sends hundreds to gatherings like the Kneading Conference West to learn more. 
Quinoa, a pseudo-grain closely related to a North American weedy plant, Lamb’s quarters (Chenopodium album), was first domesticated about 5000 years ago on the high plains surrounding Lake Titicaca. August 12-14, 3102, researchers, seed breeders, and growers from 22 countries, the US, and Canada participated in International Quinoa Research Symposium, a platform for debate over access to seeds and seed genetics and an information exchange about research projects around the world. 
Walk past any college laboratory and you could probably identify the subject at hand by the smell. The chemistry lab reeks of chlorine and sulfur, the biology lab sends off whiffs of formaldehyde, and even the botany lab smells earthy, fruity, and sometimes sweet. But never have such wonderful odors come from a lab until you pass something called the Bread Lab! |
 
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Made in the USA Book of the MonthLocally Laid: How We Built a Plucky, Industry-Changing Egg Farm – From Scratch, By Lucie B. Amundsen 
Read Locally Laid! Through Lucie Amundsen's eyes you will see the eggs on your plate very differently. You will appreciate those little packets of protein and marvel at the reasonableness of their cost. Read more here. Videos You Don't Want to Miss!Lis Carlisle: Interview with Tim Danahey
Listen to author Liz Carlisle talk about her new book Lentil Underground: Renegade Farmers and the Future of Food in America. Click here to see more videos. |
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