Good Food is Everybody's Business
Stopping at a gift shop and grocery in Grant Village, we were surprised to find they offered potatoes, onions, and bananas at a good price, as well as organic grapes and local wines. They even had stickers denoting some locally sourced products. So there is good food in Yellowstone!
Exploring the cultural aspects of the development of agricultural ecosystems, the book also highlights how these topics can be applied to our understanding of contemporary agriculture, its long-term sustainability, the co-existence of agriculture and the environment, and the development of new crops and varieties.
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.
How far exactly are our colleges and universities able to embrace our current food/health crisis? Or should we teach the science of food at all? Of course we should. People should indeed know where their food comes from but college may not be the only place to learn.
Following the capture and return of Frisco, the llama, I was currently working daily on my plan to reconcile Frisco and Sheba to a working relationship. It took nearly a month, but it worked!
Ian and I set off on our cross-country honeymoon. First stop: Chico Hot Springs, Montana, known for the natural springs that warm the pool and hot tub. And where we discovered gardens and greenhouses and hyper-local food!
Agroecology is the science of applying ecological concepts and principles to the design, development, and management of sustainable agricultural systems. The Ecology of Agroecosystems highlights a collection of alternative agricultural methodologies and philosophies and provides an interdisciplinary approach that bridges the sociopolitical and historical context of agriculture.
Witty and irreverent, informative and provocative, Cheesemonger: A Life on the Wedge is the highly readable story of Gordon Edgar’s unlikely career as a cheesemonger at San Francisco’s worker-owned Rainbow Grocery Cooperative. Cheesemonger is the first book of its kind—a cheese memoir with attitude and information that will appeal to everyone from serious foodies to urban food activists.
