Peas (and Love) in the City
After spending 20 years with Seattle Tilth in a variety of posts, including everything from office and event manager to education program manager and children’s …
Author: Gail Nickel-Kailing
Maritime Northwest Garden Guide by Lisa Taylor
The Maritime Northwest Garden Guide is designed as a month-by-month gardening calendar, outlining when to plant vegetables, herbs and flowers.
The New Bread Basket by Amy Halloran
The New Bread Basket looks at all the players in the system that is redefining grain, flour, bread, beer, and spirits and giving all of these a local flavor.
Good Grass Makes Good Beef – And Good Soil
Over the last 70 years, the beef industry has changed considerably, evolving into an intense, industrial enterprise designed to put as much weight on as many cattle as fast as possible and get the resulting meat to market as quickly as possible. In response to the damaging impact of feedlot production, more and more farmers and ranchers are choosing to return to – and improve upon – traditional methods of raising cattle on grass.
Lentil Underground: Renegade Farmers and the Future of Food in America (Audio)
Listen to author Liz Carlisle talk about her new book “Lentil Underground: Renegade Farmers and the Future of Food in America” in which Montana farmers took matters into their own hands, avoided monocrops, replenished their soil, conserved water, refused chemicals, and made it work.
Regenerating Landscape With Cover Crop Cocktails and Planned Grazing by Gabe Brown
Farmers and ranchers face enormous challenges today, from the drought conditions in the western United States to rising costs of production, regulations, family succession hurdles, and feed availability for livestock. Livestock producers are seeking lasting solutions to these issues.
If It Isn’t Broken, Don’t Try To Fix It!
As they say (more or less): “inquiring consumers want to know…” GoodFood World recently received a comment from a reader that made it clear consumers are concerned – and confused – about genetically engineered foods being developed and brought to market.
The Difference Between Grass-fed and Feedlot Beef
If asked, most people could not tell you where the meat on their plate came from. In fact, if they wanted to know, it would be darned difficult – if not impossible – to find out. On the other hand, while imagining that the beef cow they will be eating is frolicking on lush green pastures, the average American today does NOT want to meet their dinner while it is still standing.