Voices From the Farm: Fame Comes to the Farm

After the chaotic lambing season was over, and the sheep flock was out on pasture, I managed to pull myself together, get my veggie garden in, and pay some attention to my house…which badly needed it! Of course, there were still fences to be moved, and bottle lambs that needed feeding, but life was settling down into its usual routines.
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The Mad Baker in the Bread Lab

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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Flour Water Salt Yeast by Ken Forkish

From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
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Voices From The Farm: Opportunity Knocks and Lambing Bedlam Ensues

1995 – Early February

No sooner had I advertised my bred ewe lambs, than a local veterinarian, who also raised sheep, came to look them over. He was interested in lambing them out this spring, then in the fall implanting them with Texel embryos. He needed disease free ewe lambs, and knew that I had
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The Bread Lab: Why Your Flour Should Be Lively

Freshly ground whole grain flour is alive – and lively – according to Dr. Steven Jones, WSU Wheat Breeder and founder of The Bread Lab. Age, processing, and chemicals will “kill” your flour, and will give you flour that is “nothing of interest other than to carry other flavors.”
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The pulses of life!

In summer it’s often too hot to eat warm or hot food. But on a cool night, a rainy day, NOW in June, or late August into September, red lentil, roasted tomatoes and dill soup tastes divine with fresh garden tomatoes! You can also just cut them up and plop them in the lentil pot.
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Global Food Waste Tops $1 Trillion

According to the World Resources Institute (WRI), each year an estimated one third of all food produced ends up spoiling in the bins of consumers, retailers, farmers and transporters. Together, this spoiled food totals 1.3 billion tonnes and is worth an estimated $1 trillion every year.
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Voices From the Farm: The Practical Jokers Succeed!

How I enlisted Sean’s aid in perpetuating the “best spur of the moment practical joke ever!” And succeeded!
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