Chaffin Family Orchards
A permaculture-based, 2,000-acre farm in Northern California integrates grassfed livestock with orchard farming.
Focus on Food records an episode from Chaffin Orchards and discusses sustainable farming and the ethics of eating meat.
Growing fruit trees in a home orchard requires some study as well as some prep.
Kari Underly launches Range Meat Partners to offer training and create a new generation of craft butchers.
Painting tree trunks white can help you reduce the effect of erratic temperatures on the trees’ bark.
America’s Farmstand delivers all-natural, sustainably farmed fresh foods, grown to exacting standards, direct from family farms to table – with no warehousing.
FamilyFarmed.org Good Food Festival & Conference partner Vicki Nowicki shares her experience living, learning, and teaching on her suburban permaculture homestead.
Paul Fehribach sees history in food, cooking methods and recipes and he’s planning a Chicago restaurant that will source 100 percent locally and champion the historic foods and recipes of the Great Lakes region.
Growing organic apples isn’t impossible! Follow these tips and methods for avoiding pest damage and growing apples organically.
Old-fashioned cider pressing embodies fall — and creates a delicious treat! Rick Godsil of Wagon Wheel Orchard shares fond memories of pressing cider on the family orchard.
My grandpa keeps coming to mind these days. He's been dead nearly 30 years and no one ever mentions his name any more. I long ago wore out the shirts I got from him when he died.
Emma Jane James of Appalachia, Virginia, inquires about her Kansan family tree and reminisces about better days in her coal-mining town, before mountaintop removal and pollution took their toll.
HOMEGROWN blogger and homesteading mama Michelle explains why road trips are worth packing 3 kids, 2 adults, and 2 dogs in a camper for weeks on end.
When her parents fall ill, Michelle takes a step back to care for them, to take stock of all she has learned from them, and to observe an early Thanksgiving.
According to FDA data, the quantity of antibiotics sold for livestock use in this country continues to rise, topping 29 million pounds in 2011. This has a direct effect on the efficacy these same drugs will have on us. Sam Spitz has personal experience with a resistant illness and FamilyFarmed.org asked him to tell his story. It’s a cautionary tale that should have us all making better food choices. Read how we can all influence the campaign to end the misuse of antibiotics in livestock and keep antibiotics working for us when we need them!
are at the vanguard of thoughtful sourcing, choosing local, sustainable farms
and cooking seasonally.
A hard look at the state of the food industry and the impact of factory farming on polluted run-off, animal rights, and small family farms across America.
Readers share tips and recipes for cheaper, easier and healthier home cooking.
A recent online post from "Slate" magazine called into question the necessity of home-cooked meals in today's society. Joel Salatin – sustainable farmer and author – weighs in.
Drag them... pull them... tie them to a chair! Whatever you have to do to get your family to sit around a table and eat healthfully--do it! We are losing the simple act as gathering as a family a sharing a meal. Do you hear the dinner bell? Let's go!
Managing the feed regimen for cows in a micro dairy environment is a matter of setting clear goals and understanding what your cows need.
Joel Salatin and his family open their farm in Virginia’s Shenandoah Valley on July 19th to celebrate what he calls "integrity food." Events will feature walking tours of pastured livestock, intensive seminars and demonstrations on rabbit rearing and more.
Life on a family farm is never dull and full of surprises to keep a farmer on their toes.
Robert Zwald grew up in the 1900s, farming with his father in Minnesota. This is part one of his stories from the past, as compiled by his daughter, Ruth.
Lyn Fenwick discovered a key to her family's past when she uncovered a homesteader named Isaac's dusty journal dating back to 1884. This five-part blog series discovers the treasure of a forgotten life using an old family heirloom as a map.
Egg production in family flocks vs. factory farms.
The benefits of adopting a pet. And the sadness that occurs when they die.
How we put the happy in The Happy Homesteader.
An experienced homesteader discusses the pros and cons of one family keeping either a cow or a goat for their milk supply.
Try this tasty vegetarian (and vegan) alfredo for a healthy weeknight dinner.
Infants and children are susceptible to the dangers of aspartame side effects.
The Farm Aid concert is a chance for us to shine a spotlight on these people who work every day to put good food on our tables.
In part four of this five-part series, Lyn Fenwick shares journal entries from a 19th Century homesteader's journal regarding Sand Hill Plums and the memories and traditions that surround them.
In the final chapter of this five-part series, Lyn Fenwick finds the country cemetery that Isaac was burried in and pays her respects to the author of a treasured family heirloom, a 19th century homesteaders journal.
Debbie Mildfelt shares memories of her grandmother's stories, exploring the life of a large family on a small Kansas farm.
After working four jobs to make payments on their larger home, Debra and Gary downsized--to 320 square feet. The family lacks for nothing, and guests are always welcome. "I've got everything I need," Debra says. And their $20K house is paid off.
A very lively potato salad recipe that is always a hit at potlucks.
Wood Prairie Farm encourages citizens to sign a petition in support of family farmers and to attend the citizens assembly on January 31st, 2012.
Here's some hints on how to juggle cheese-making among the many other homesteading chores. Mozzarella and cheddar can both be woven in while doing other tasks, but there's nothing like clabbered cheese for ease of making.
“The Cleaner Plate Club” co-author Beth Bader shares an adventure to the farmers market with her daughter, her “eat local” food values, and her recipe for Lemongrass Tomato Soup.
This is a true account of an end of life journey. A beautiful backyard Burial and all the steps that were taken in order to do it. This story is written in two parts, part two will be posted next week.
Steve Judge of Bob-White Systems in Vermont offers his Micro Dairy expertise in this blog series on how to start and manage a Micro Dairy, from farm and barn planning to selecting dairy cows, goats and sheep to daily operations and being profitable.
We dipped candles from our hive's beeswax to celebrate winter. Candlemaking is a nice seasonal craft. Here’s how we did it, plus some tips to get you started.