Why Organic Matters
Vermont organic growers on food and farming and building natural webs of biological communities. Growing and eating organic is better for the farmer, better for the animals, better for the environment, better for your health.
Author: Gail Nickel-Kailing
PCC Green Lake Village – NOT Your Parents’ Co-op!
The new Green Lake Village PCC, anchored in a just-completed urban development comprising 300 apartments, clearly reflects its location. Large and well-staffed, the new PCC works hard to balance its focus and attention between weekly family shopping trips and the convenience of carryout prepared food.
The Newest CSA Benefit: Food Coach
With the beginning of the 2014 Summer CSA session, Jubilee Farm unveiled its new kitchen space including triple wash sinks, stainless steel counter tops, and tools like food processors and knives for shredding and cutting. Members can now get hands-on coaching and food preparation advice on pick-up days from Terrie, Jubilee’s resident food guru. No more wondering, “What do I do with THAT?”
Dinner With Friends
What do you really know about the food on your plate and where it came from? Today’s exercise in the provenience of our food – who grew it, who processed it, who sold it?
Video: Welcome to Your GMOcery!
We live in a marvelous world of scientifically enhanced food. The GMO Fantastic Four known as: corn, soy, canola and cotton, are omnipresent shapeshifters. From our corn we get flour, meal, oil, starch, syrup and sweeteners. When you see the words fructose, dextrose and glucose, you’re seeing GMO Corn.
Catching and Cooking Salmon – The Loki Way
The Knutson family has been fishing the waters of the Pacific Northwest for generations. They know a thing or two about fresh wild salmon. In this video, you’ll see their family recipe for pan-fried wild salmon—and learn the story behind the recipe.
Wes Jackson at Our Land Symposium April 2014
Wes Jackson, from The Land Institute, talks about moving agriculture from an extractive industry to a sustainable industry.
The Forgotten Ham
Every year at Easter, ham takes the spotlight. A traditional slow roasted smoked ham with brown sugar glaze was my family’s favorite. Yet what about the “forgotten ham” – the uncured, fresh ham? Pick out a fresh picnic ham (shoulder roast) and you’ve got a delicious alternative for the holidays.