Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
A description of a pioneering workshop featuring no-till, cover crop cocktails and mob grazing. Douglas County Conservation Service educated local farmers in cutting-edge biological farming techniques.
Describes two internet radio stations that provide environmental music.
This post describes a group that loves a special part of the Heartland, the Missouri-Arkansas Ozarks. OACC meets annually to renew and inspire its participants to live sustainably.
About five years ago I started experimenting with biochar. I collected charcoal from my wood stove, crushed it in a tough plastic bag with the car and charged it by soaking it in compost tea.
“The Gourmet Butcher” Cole Ward breaks down the meanings of Kosher, Glatt Kosher, and Halal.
Describes the process of forming a community garden from the physical and energetic standpoints. The power of teamwork, the joy of accomplishment and the building of a feeling of group unity are described.
Describes a method of protecting tomatoes from excessive heat using a sunscreen, vermicompost tea, pulling blighted leaves.
Describes hopeful developments toward healthful soil and a safer climate.
One locavore takes responsibility for raising and slaughtering her own chickens.
Describes a method of keeping red wiggler worms active and productive outside throughout the winter. Describes a method of sheltering and heating the worms using an active compost pile for heat and clear plastic glazing for shelter.
Describes two effective alternatives to composting. Many factors can limit the ability to produce compost. These two products offer different but practical ways to organically recycle food scraps.