Month: July 2013

Eating on the Wild Side by Jo Robinson

Jo Robinson – not a next-door neighbor, but a neighbor nonetheless – lives on Vashon Island in the middle of Puget Sound. Until this year, Jo was known as a grass-fed beef expert for her research and collection of data about the nutritional value of beef raised on grass rather than grain. With the publication of Eating on the Wild Side, Jo turned her expertise to fruits and vegetables in order to “reclaim the nutrients and flavor we’ve lost” over millennia of natural selection and selective breeding.

Washington State University: Big Ideas for Food

The Washington State University, Pullman WA, has been teaching and practicing organic agriculture for more than 30 years. WSU-Pullman was one of the first universities to do research in organic and sustainable agriculture. More and more young people are interested in organic food production, and staff and students from WSU describe their “Big Ideas for Food” in this video.

Whey-ing the Pros and Cons: It’s All Greek to Me!

Everything is interconnected, and all actions have consequences. Whether they are intended or not, some consequences are better than others. My recent discovery that New York’s Greek yogurt production is getting whey out of hand is exemplary. But I’m getting ahead of myself.

Stop the Leak Between Farmer and Consumer!

Food and farm prices have been a major concern for politicians and pundits alike for more than a century, and the food supply chain has become ever more complex. How things change and how they remain the same!!

Devil’s Club: Aptly Named, But Tasty

Devil’s Club is a deciduous shrub related to the healing herb ginseng and common ivy. It is an unmistakable denizen of Seattle’s wet ravines and unsuspecting hikers regularly fall victim to its barbed spines. The surprise is that its roots and young are rather tasty.

Restoration Agriculture With Mark Shepard

Take a tour of New Forest Farm with Mark Shepard, and learn how we can have all of the benefits of natural, perennial ecosystems and create agricultural systems that imitate nature in form and function while still providing for our food, building, fuel, and many other needs.