Learning to save seeds from one harvest to the next takes you a step further towards self-sufficiency and helps to save genetics of plants needed for the future.
How a small group of committed people can truly make a change for good.
Concerned about Monsanto's Roundup Ready crops and genetic engineering of our food? Let President Obama and Agriculture Secretary Tom Vilsack know.
Nearly 2 million people sent comments opposing genetically engineered salmon to the Food and Drug Administration, stating that GE salmon is bad for the consumer, the environment and the native fish.
In a recent survey, we asked our online readers if they thought genetically modified foods should be labeled. What do you think?
A few hundred protestors from across the country arrived at the White House last month, the culmination of the two-week GMO Right2Know March that began in New York City on October 1. (Congratulations all you brave marchers - my feet ache just thinkin
There are many ways to protect wood from the effects of weather, what is your favorite technique?
The work of growing, harvesting and preserving your own food comes together in the satisfying instant when canning lids pop. Don't leave the kitchen until you've savored the sound of a job well done.
Readers who love canning share their firsthand reports about the foods they can at home, and why.
This little chipmunk ponders about how much food to store for the coming fall and winter seasons.
Here's a quick and easy tip for freezing peaches.
Get expert advice on how long fresh eggs will keep without refrigeration.
The U.S. Food and Drug Administration is accepting public comment regarding a draft Guidance for Industry #187 — to clarify regulation of genetically altered animals.
The Environmental Protection Agency has given the go-ahead to Dow Chemical for its genetically modified 2,4-D resistant corn.
Making pickles can be time-consuming, but this method for easy garlic pickles couldn't possibly be any easier. Or tastier!
Learn how to store eggs properly, how to freeze eggs for long-term storage and how to use eggs in different kinds of recipes.
Preserving food was a must during the Great Depression. Doris Zicafoose relates memories of drying corn, canning tomatoes, the necessity of a water bath canner and the joy of acquiring a pressure canner.
A new Canadian study shows a link between consuming Roundup-contaminated water and/or GM corn and increased likelihood for illness and premature death in rats.
Whole Foods Market commits to verifying it products as free of genetically modified organisms. Natural Home editor-in-chief Robyn Griggs Lawrence explains the grocer's commitment to providing natural and organic products.
Michael Pollan’s New York Times editorial, “Vote for the Dinner Party,” explains why California’s Prop 37 is an essential element in the fight to require labeling of GM foods.
Concerned about GMOs in your family's food? Take action.
This fall's Fuel for the Body T.O.U.R. ("Total Organic Understanding Ride") will educate the public on the benefits of living a green lifestyle that includes eating organic food and supporting local, organic farmers.
Making delicious homemade marmalade from Seville oranges.
Sailors for the Sea presents its new Rainy Day Kits teach young sailors to care about marine ecology and the environment with fun, interactive games.
Canning is the penance for spring, when you couldn’t stop yourself from putting out one more row of tomato starts. Canning is the human’s attempt to make the hottest days of the year even more sizzling indoors than they are out.
Use freezer-damaged fruit to make tasty fruit sauces.
Share your favorite places to learn about food preservation.
Readers share tips, tricks and recommended products for keeping produce fresh longer.
How to make canned green tomato relish.
Readers share tips and tricks for storing green tomatoes and keeping them longer.
"Organic farmers have the right to raise our organic crops without the threat of invasion by Monsanto's genetic contamination and without harassment by a reckless polluter. Beginning today, America asserts her right to justice and pure food."
The U.S. Department of Agriculture deems Roundup Ready alfalfa safe, leaving organic crops vulnerable to contamination and paving the way for more superweeds.
Monsanto, the world’s largest producer of genetically modified seeds and the toxic herbicides used to drench them, is calling itself a supporter of sustainability. You’re kidding, right?
Confused about the difference between hybrids and genetically modified organisms (GMOs)? Learn more about how cultivating hybrids is different from developing GM vegetable varieties.
Learn how to use less energy canning tomato products.
Our experiences in learning to pressure can and use reusable canning lids.
Today's FAIR attendees will be well prepared to grow, make and preserve their own food and, as Joel Salatin encourages, get out of the Industriall food system.
Former first lady Lady Bird Johnson will be remembered for her significant conservation efforts, especially with wildflowers and the preservation of native plants.
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
A pressure canner greatly expands the range of foods that can be safely canned at home.
Slightly underripe apples that fall to the ground must be picked up, so why not cut away the bugs and bruises and put them to good use? Here’s how to turn windfall apples into supernutritious drinks and snacks.
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
For the past few years, we've experimented with different ways of storing food fresh and now we're eating garlic, onions, squash, carrots and beets in June.
Necessity leads to ingenuity in the creation of root cellar storage.
The process of curing potatoes for winter storage.
Food preservation expert Sherri Brooks Vinton makes food preservation look easy and shares helpful hints about equipment and technique during a standing-room-only workshop at the Fair.
It's not difficult to eat locally during the long winter months if you have preserved the previous year's harvest. Even while we wait for spring to arrive, the root cellar may still be providing our dinner.
Solar drying experiences in 2012, including tomato varieties Principe Borghese and Long Tom.
Preserving an abundant basil harvest for the coming winter.
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
Jessica visits the 890-acre farm belonging to the nonprofit Seed Savers Exchange, the largest nongovernmental seed bank in the U.S. and a nonprofit organization dedicated to preserving our nations heirloom seeds and biodiversity.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
We’ve succeeded at drying herbs and greens in our SunWorks solar dehydrator, which promises to make future meals all the more flavorful and nutritious.
Honey bees, the Boston tragedy, and our power to create the world we’ve been waiting for.
Sauerkraut is an effective and delicious way to store cabbage and add something "fresh" to the winter months
The unintended death of a charming little creature raises the realities of life on a farm homestead.
For less than the cost of an SUV, a Michigan couple rehabbed their historic home to include solar panels and a geothermal system. The 110-year-old house now produces more energy than it needs.