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7/28/2016
You get the most nutrient-dense vegetables by eating or freezing them immediately after picking. Don't know how to freeze broccoli or beans? Read on to learn vegetable freezing techniques.
7/26/2016
The revitalization of the “Back-to-Basics” movement has brought with it the old-world skills that the pioneers once used to survive, but with a modern-day twist. While no longer essential to survival, these skills are now being used by modern homesteaders to gain their freedom from dependence.
7/25/2016
Did you know that free food from Mother Nature is all around us? By learning how to forage, you can take advantage of nature’s bounty and even preserve it for future use and consumption!
7/22/2016
A commercial pectin recipe for this preserve calls for 4 cups of fruit to 7 cups sugar. I use about ¼ of that: at least twice as much fruit and half the sugar, so my jams and preserves taste of the fruit instead of sugar and have half or less calories. As well as the usual breakfast toast spread, try adding your own homemade preserves to plain yogurt.
7/20/2016
Filling in the information gap is exactly what the Fermenters Club’s Fermentation Festivals in San Diego and Oregon are all about. A transition to a diet filled with more live culture foods is a natural step to get our gut, and the microbes living there, in a healthier balance.
7/20/2016
You can easily make your own glace cherries for fruit cakes and your Christmas stollen. The cherries you do yourself will be a darker red instead of that false neon color and will be made with only cane sugar and very little or no GMOs. These will actually taste like sweet cherries, with no odd chemical aftertaste. You’ll also save money.
7/19/2016
Making fruit jellies without a lot of added sugar is easy when you let chopped apples supply the pectin your fruit lacks. A simple test of jelly on a cold plate tells you when the jelly point is reached.
7/15/2016
Here's a recipe for sautéed green beans and guidelines for blanching and freezing green beans for garden food preservation.
7/15/2016
Use sun-ripened tomatoes and sweet basil from your garden to craft this deliciously simple Italian recipe. Earthy and vibrant in flavor, this bruschetta is sure to become your new summer staple.
7/14/2016
Buying certain foods in bulk is a great way to save money, packaging, and shopping time, while opening up new opportunities to support good farmers. Here are some tips and considerations for buying and handling bulk foods in a homestead setting.
7/13/2016
Purslane, a succulent ground cover that many toss out as a weed, is actually an extremely nutritious vegetable. To learn how to harvest and freeze purslane, read on.
7/8/2016
Wineberries are one of the most abundant wild summer fruits, and just as delicious as their blackberry cousins. They also happen to be an invasive species and you’re doing a good deed when you eat them. Here’s how to identify, gather, and eat wineberries.
7/8/2016
Recently two members of the collective Grow Where You Are were selected to visit Cuba with FoodFirst.org on a food sovereignty tour. This exciting honor is still fresh in the hearts and minds of Nicole Bluh, Operations Coordinator and Maricela Vega, Agroecology Intern. Below each of them shares a bit of their reflections about local food systems and the people at the center of them.
7/6/2016
Wild Abundance offers this guide to harvesting, foraging, homesteading, and food preservation in July beneath the Swimming Moon.
6/30/2016
Taking a little time to freeze some corn and berries this summer can not only save you some serious money, but it can make your winters much more pleasant. Here's how to freeze berries and freeze corn for year-long food security with summer flavor.
6/29/2016
There is a growing, sometimes contentious movement afoot: traditional lawns vs natural landscaping. Two years ago, we came up against Ohio’s laws regarding lawns and weeds and were heartbroken to have to mow our luscious long grasses. Last year, we enjoyed a reprieve and the serenity of our natural garden. This year, the grasses back!
6/26/2016
Composting is beneficial for the earth in many ways: amending soil for gardening and diverting trash from landfills. But many people don't ever get started due to fears and misguided notions of composting. Learn your composting basics here.
6/26/2016
Blueberries are a superfood — one of the fruits highest in lycopene and antioxidants. Take advantage of their season and stock up. They do very well in the dehydrator and make scrumptious preserves to dollop on plain yogurt, slather on toast, or to fill quick little tartlets. This is a very thick, low-sugar preserve, very different from the Sure-Jel type.
6/24/2016
What needs to happen is a change in attitudes. Such a change is not coming soon enough to your favorite grocery store. If more of us buy imperfect-looking produce, grocery stores will be able to change our dependence on harsh chemicals used to grow perfect-looking fruits and veggies. It’s up to all of us to support the imperfect produce movement and bring back taste, nutrition and a healthier planet. How will you vote?
6/17/2016
We are still learning about our little peach tree. Last year, our first real crop delighted us but in no way prepared for an almost doubling of the crop this year. However, friends had given us peaches in the past, and I took the opportunity to learn how to make peach jam. That effort and the tree seems to have each paid off and our shelves are now loaded with a new inventory of peach jam. The recipe is simple and straightforward and a great starting point for that bumper crop you have this year.
6/16/2016
Garden fertilizer comes in all shapes, sizes, and formulas. Books and magazines maintain you can make your own by mixing this and that, and you’re flowers and veggies will amaze you. You can, however, follow our simple, sardine-based recipe for homemade garden fertilizer and not have to spend any extra money.
6/16/2016
Don't waste that fabulous watermelon rind! Here's what you can do with the best part of the melon.
6/14/2016
Both tart and sweet, June is infused with the tangy taste of wild cherries, the sweetness of plump raspberries, and the succulence of wineberries. Though feasting, harvesting and preserving this sweetness is a priority, there is much more to do to make the most of this month. Below is a guide to homesteading and wild-food foraging in this juicy season.
6/14/2016
This is the third blog post in an alphabetically organized introduction to homesteading. It covers ideas for starting an edible landscape on your homestead including: soil improvement, cover crops, perennials, attracting beneficial insects, and home-based food production.
6/10/2016
Elderflowers can be found growing on wasteland, even in the heart of the city. Learn how to use the flowers to make a simple syrup for adding to refreshing summer drinks.
6/10/2016
Strawberries are a core component of our annual diet, as they’re one of the easiest fruits to grow and preserve. Many guidelines for strawberry preservation call for extraordinary amounts of added sugar, which we’ve found quite unnecessary for the fresh, sweet, high-quality berries we grow. Here are the three main ways we handle our fresh berries.
6/10/2016
Blogger Wendy Akin makes the most of cherry season with these recipes and tips.
6/6/2016
This is my favorite homemade hot sauce recipe. It includes several variations to make use of ingredients you may have on hand.
6/4/2016
There are plenty of methods for preserving meat. Dry curing involves salting and then drying of meats until they are safe to eat and shelf-stable, even at room temperatures. With a little bit of salt, some time, and the right conditions, you, too, can turn your leg of venison into prosciutto or your farmstead's pork belly into pancetta.
6/2/2016
Apricots are easy to work with, as they don’t need peeling and the pits are easily removed. This jam has a much lower percentage of sugar than the usual recipes. Learn to make homemade, French-style Apricot Preserves for use as a base for a sweet and hot glaze and in Apricot Bread Pudding.
6/1/2016
Work trade, dumpster diving, volunteering on farms, scrounging, growing — let me break down some of the ways I get good-quality food for a great price.
5/26/2016
Mulberries are delicious and one of the earliest fruit harvests of the year. Here's how to forage mulberries and turn them into a delicious chutney.
5/20/2016
It seems spinach is a feast-or-famine kind of vegetable — it's gloriously prolific when it grows, then BOOM! Gone for the season. I wanted to preserve this spring goodness to enjoy later in the year, so I decided to dehydrate it. Learn how to dehydrate spinach here.
5/17/2016
Surprisingly, the San Diego area is home to one of the largest collections of small farms in any county in America. Green travel is boosted by these farmers supplying the farmers' markets and farm-to-table restaurants. There's a few lodging options for the eco-minded, too.
5/12/2016
John Fred, drummer for the band Black Stone Cherry, writes about his search for a healthy lifestyle and how gardening and living wisely has contributed to his health successes.
5/11/2016
For this huge celebratory feast, invite a dozen or more of your best friends. Stock up a supply of your favorite beverages, including iced tea, lemonade and some adult drinks, and get ready to party!
5/10/2016
Savor Chef Miguel's Herbed Gnocchi with Squash Pomodora Sauce with your local, in-season produce and capture the flavors, textures and richness of this popular Italian dish.
5/9/2016
There are many gadgets to use on jars and in jars to make your fermentation projects more successful. This post explains how they work and reviews some of the most popular ones out there.
5/9/2016
Have you ever made a truly superb batch of jam – and then forgotten which recipe you used? Just like a personal journal can help you keep track of your life events, a canning journal is a valuable resource for those of us who can and preserve fresh food.
5/9/2016
Got a basement “cold room” that doesn’t keep your fruits and veggies properly? You can make things better. A few simple modifications can turn that disappointing space into a reliable spot to store food without electricity and boost self reliance.
5/4/2016
Food hubs are starting up all over the country as a way to reach new markets, share marketing, and build needed infrastructure. They are a vital and expanding part of the local food movement.
5/3/2016
Land-based people have a global culture of relationship with nature. This powerful experience of interconnection is extremely valuable too turn us away from the colonized food system.
5/1/2016
If you have backyard chickens and you are not using them as composters and you have a garden, you are missing a valuable resource right at your fingertips. There are so many benefits to using your chickens, and it’s such a natural process for composting.
4/26/2016
Beautiful salads are a festive choice for special days. Make the Marinated Shrimp Salad for a Mothers’ Day luncheon, and then a variation with chicken and freshly picked snap beans for a hot summer day. Both salads are made well ahead and then marinate in the refrigerator until serving time.
4/17/2016
There are many types of composting methods available for the urban homesteader — from fermentation bins called Bokashi systems that allow you to compost cooked foods, fish, dairy and meat, to vermicomposting, or worm composting systems, and everything in between. Learn the types of composting systems, along with what is compostable, the best compost material ratios for your situation, and troubleshooting tips for common compost problems.
4/12/2016
Probiotics and digestive enzymes are important to our health. Fruit kvass is a fermented drink that can be made quickly and cheaply to provide digestive health benefits. Celeste Longacre shows you how and includes a basic kvass recipe with blueberry, strawberry, and orange.
4/9/2016
Women make up one of the fastest growing groups of new farmers today, increasing over twenty percent in the last ten years alone. More than mounting numbers, these women rock fresh ideas when it comes to agriculture, farming and – ultimately – what’s on America’s plates. Here’s a sneak peak summary of what I’ll be speaking on at the FAIRS: Three ways women today are cultivating food system change.
4/8/2016
Most great ideas start small. That’s how Katie and Ben Reneker, founders of the Carmel Berry Company, started out handcrafting small batches of syrups and cordials with elderberries or elderflowers wild-harvested or grown on their small farm.
4/8/2016
When was the last time you thought of the food you ate as medicine to feed both your body but also your well being? Modern medicine has recently started to focus on preventative care but historically has only been a way of last resort or once things have already gone bad. There needs to be a balance.
4/6/2016
Kristen of Sugar River Farm explains the overreaching economic benefits of keeping your business local.
4/5/2016
Making and selling processed foods legally involves more than filling containers with your favorite recipes and selling them at the local farmers market. It requires compliance with a variety of state and perhaps federal regulations and processing guidelines designed to ensure that food products are packaged safely and properly.
3/30/2016
Annual garden preparation, wild food foraging and food preservation in the month of April.
3/30/2016
Japanese knotweed is a highly invasive edible plant that is often compared to rhubarb. Here's a recipe for sweet and tangy knotweed bars that will help you conquer this weed by eating it!
3/22/2016
Go beyond just cooking with produce scraps — preserve them for later.
3/21/2016
‘Bloody Butcher’ usually takes 110 days for full maturity. If you want to dry the corn for use, there are a couple of methods we use here in the mountains. This post will outline what works for us and give tips for shelling and grinding your harvested corn.
3/18/2016
Beets are a wonderful tonic in the spring. Increase the potency of this marvelous ruby root with fermentation.
3/17/2016
Many people take multivitamins, calcium or fish oil to help ensure that they get the essential vitamins they need. That said, the majority of people aren't aware that there are some other supplements and foods out there that may even more beneficial to the body.
3/16/2016
An ethical hunter makes a point to explain what hunting is to those who have never done it.
3/11/2016
Learn some common edible weeds that can be foraged in the spring in the Midwest.
3/9/2016
There is wild fruit nearly everywhere, free for the picking. This spring, as soon as leaf buds swell in your area, go looking for blooms. Take a ride, get somebody to drive for you, so you can search roadsides and fields, along railroad tracks, in power line right of ways, and maybe even an abandoned homesite, looking for brushy shrubs, brambles, vines and trees with white flowers.
3/8/2016
Slow Fish 2016 celebrates movements dedicated to honoring food producers, protecting the land and waters we love, increasing food access, and celebrating our cultural diversity.
3/8/2016
What is the Cape Gooseberry? Understand this delicious, easy-to-grow South American golden fruit with many names, many benefits, and many uses.
3/1/2016
In our current food system, growers are undervalued and supermarkets hoard profits. How do we create solidarity between migrant workers, family farmers and urban growers to empower a thriving local food economy?
2/19/2016
It's often much cheaper to buy a large bag of potatoes than to just pick up a few or buy a smaller bag. So when I see that large bag go on sale I grab them! But how to get good use of all those potatoes in that mammoth bag? I dehydrate them!
2/17/2016
It is quick, easy and economical to make your own preserved lemons, and they will be far better than what you can find in exotic groceries.
2/16/2016
This is the second blog post in an alphabetically organized introduction to homesteading. It covers how and why to raise Pekin ducks for a quick and easy introduction to home butchery, food preservation, egg production, and soil improvement.
2/15/2016
Local farmers face unexpected obstacles in the historic community of Old Lyme, Connecticut.
2/9/2016
Make jam with whatever is in season! This recipe works with almost any fruit. The results are modestly sweet and balanced with freshly squeezed lemon juice.
2/9/2016
If you’re questioning, from a food safety standpoint, whether the meat you have is safe to eat or truly rotten meat, you need to understand the proper cooking temperatures for meat and how they work to eliminate most meat spoilage bacteria.
2/8/2016
If you want to treat your rheumatoid arthritis naturally, you’ll want to focus on physical activity, mindfulness, and effective supplements.
2/2/2016
Love kimchi? Grow Korean chili peppers for DIY Gochugaru powder to bring amazing homegrown fresh flavor to your kimchi and other spicy ferments.
1/29/2016
Sustainable graziers and restoration agriculturists must quickly standardize a new Grass-Fed label definition that takes animal welfare and environmental impact into account.
1/27/2016
Spicy kimchi with kohlrabi and kale makes a delicious and healthful fermented food.
1/25/2016
The Maine Farm & Sea Cooperative has a plan to take the local food movement to the next level. They're vying for big contracts with institutional buyers and competing with major corporations. And they're cooperatively owned and run by Maine's farmers and consumers.
1/22/2016
Democracy is essential for the expanding cottage food laws in the US. There are many steps you can take to be able to sell homemade food products in your state. First, get the cottage food law passed that allows you the freedom to earn.
1/21/2016
Yes, you can freeze whole tomatoes! Preserve the harvest in a flash and save the saucing for later.
1/18/2016
Until now it’s been nearly impossible to find a truly useful thermometer for making jams and jellies. Now this home preserver thinks she has found one.
1/13/2016
January is the time to plan for next winter's dinners: cabbages, corn, potatoes and squash.
1/8/2016
Nourish your body and microbiome all while enjoying this delicious raw fermented sauerkraut.
1/4/2016
Five foods have been used throughout history to sustain people during winter months, for long-distance travel, or in times of famine: coconuts, flatbread, pemmican, butter tea, and dried plums. Find out how to prepare and store these foods for your emergency or travel needs.
12/31/2015
Sweet Home Farms Meats is located on acreage in the central Willamette Valley that includes a picturesque stream which offers both water for the farm and a great place to cool off on hot summer afternoons. The farm is a work in progress for two young urbanites who now love the country.
12/30/2015
This last year I was able to preserve hops, apples, raspberries through making a puree and drying fruit leather, I made kale chips, dehydrated onions, dried mint and basil, zucchini, plums, and lavender. Yogurt was a common sight in my Excalibur up until our goats’ milk supply slowed down, we’re too busy drinking it to make yogurt right now. This is one of the appliances I really appreciate particularly in the summer/harvesting months. In addition to all of this, we even used the Excalibur to incubate chicks!
12/28/2015
Putting out food for the wild birds in your area will help them get the nutrition they need to thrive through the cold months. Avian nutrition means much more than tossing out a few seeds. If you’re not sure what to put on your wild bird grocery shopping list, check out this list to get started.
12/23/2015
Making your own sauerkraut is fun, easy, and good for you and your family. Read about the fun world of fermentation and let's get started!
12/17/2015
Wyoming's Food Freedom Act is a game changer for cottage businesses everywhere. The WFFA eliminates regulations for the sale of eggs, raw milk and poultry. Will it encourage other states to do the same?
12/16/2015
This is the season we change. This year, pause and reflect how best to invest your gift money.
12/15/2015
Sweet Home Farms Meats is located on acreage in the central Willamette Valley that includes a picturesque stream which offers both water for the farm and a great place to cool off on hot summer afternoons. The farm is a work in progress for two young urbanites who now love the country.
12/14/2015
As climate chaos intensifies, we have many reasons to cultivate resilience - the strength and flexibility to endure shocks and yet still function. Through CSA farms the quality of consilience - the linking together of principles from different disciplines - becomes a way for all shareholders to enhance the resilience of farms and thereby strengthen community.
12/11/2015
I love classic New Orleans food! Sometimes, though, the chefs are absolutely reckless with the butter, so I adapted this rich and very savory, New Orleans-style mushroom ragu for a healthier diet. I use portions of this Marchand de Vin sauce to enrich beef stews, other sauces, and in the version of Eggs Benedict called Eggs Hussarde. A dollop of this makes a plain meal into something really special.
12/11/2015
Over this last year my water bath canner has grown into a frequently used item. This time of year, it makes itself useful by simmering gallons of bone broth on our stove due to its generous size. In the summer and early fall, however, it is kept busy canning all the jams, jellies, and sauces I preserve for the coming winter months.
12/8/2015
The work of growing, hunting, and shopping natural comes together to bring an epic dinner for friends together for Thanksgiving.
12/7/2015
Make exceptionally rich compost quickly and easily by utilizing some of the planets very best eaters - worms! Vermicomposting, or using worms to break down waste materials, is a fast and effective way to turn kitchen scraps into worm castings, a highly valued form of compost.
12/4/2015
Climate action through bike-powered compost collection starts in Reno with the Reno Rot Riders.
12/4/2015
This spicy green kimchi recipe uses bok choy and other vegetables flavored with zesty red chile. Use this kimchi as a condiment or in favorite dishes such as fried rice, grilled cheese, or even a Bloody Mary.
12/3/2015
After three weekends with no harvest or animals seen, Kiara finds out they were probably right in front of his face.
12/1/2015
I love to ferment vegetables in gallon glass jars, which I leave on the kitchen counter so I can watch the colors mellow. A mixed-vegetable pickle is not only a thing of beauty and an adventure to eat; it’s also a practical use for homegrown produce. Here are complete instructions for making fermented pickles in a gallon jar, with suggestions for varying both the vegetables and the aromatic ingredients.
11/30/2015
Hunting isn’t for everyone, but what I would like to do is share with interested readers, hunters included, how hunting and fishing helps me provide my own food and move a step closer to a sustainable life here on my farm.
11/27/2015
The local environment and pests place obstacles in the way of the project, much like the Pilgrims had to face.
11/23/2015
The First Feast Thanksgiving Project runs into its first obstacle as guests quibble about eating foods harvested directly from nature.
11/19/2015
Determine the difference between dried food and freeze-dried food to proceed with the preservation method that suits you best.
11/19/2015
What exactly was the menu at America's first Thanksgiving feast between the Pilgrims and Indians? It’s not what you think, or have been told!
11/13/2015
Mincemeat is one of the best ways to preserve an abundance of fall pears. This delicious conserve makes a New England traditional spicy holiday pie. But it’s not just for pie — the chef of a Bon Appetit Top 50 Restaurants asked me for a quart of this to use as a garnish for a very special dinner. Consider a spoonful to garnish any pork or game entrée.
11/12/2015
The Old Farmer's Almanac predicts for our area “Winter will be cooler and rainier than normal, with above-normal snowfall." To quote a popular television show “Winter is coming." Prepare for winter with this checklist and weatherization ideas.
11/11/2015
Cranberry sauce (or cranberry relish) is very easy make and preserve by freezing or canning. Use it through the holidays and beyond; it makes a great yogurt topping or spread for toast, as well as an accompaniment for Thanksgiving turkey dinners and the day-after sandwiches.
11/11/2015
Dairy animals such as goats produce milk in a seasonal cycle, requiring homesteaders to handle both an abundance and shortage of milk during the year. Freezing milk directly, and making & preserving cheese, are two ways to ensure a reliable supply of dairy year-round. Allowing your diet to change with the seasons can also reduce the impact of low-milk periods, replacing its nutrition with food crops or meat when milk isn’t convenient to produce.
11/9/2015
Kale doesn't ferment as well as some of the other members of the brassica family but we still find ourselves wanting to preserve this delicious and nutritious green. Here are tips and a recipe to ensure success fermenting kale.
11/7/2015
An egg shed could be defined as: the eggs produced within a certain distance that go to a specific place. That place could be your kitchen. In chicken-friendly, local food-supportive, low carbon-footprint communities, backyard flocks and small family farms produce eggs. The takeaway message is that egg shed needs for a family, or a community, are relatively easy to meet. A household or a community can somewhat easily be protein self-sufficient.
11/6/2015
This warming autumn soup is nourishing for the body and soul.
11/5/2015
In a time where everything you could possibly want comes pre-packaged, pre-canned, filled with preservatives and is processed to last, why should we learn to can? Why should we use our valuable time and resources to learn a skill that has almost become obsolete? I think I can answer these questions in three simple words: to be prepared.
11/4/2015
Take notice of your environmental footprint over the festive period and follow our guide for a greener Christmas.
11/3/2015
Food preservation can be an energy-intensive proposition for any homesteader, but building a root cellar will pay off in the long run. This old-fashioned method of food preservation is one of the simplest ways to keep traditional storage crops like onions, winter squash, apples, pears and root vegetables like turnips, carrots and potatoes.
11/1/2015
For dozens of reasons, it’s time to convene in America’s heartland a conference of farmers involved in Community Supported Agriculture (CSA). Here’s a sampler of the key topics that will arise.
10/27/2015
Use the last fresh foods of fall to make a lively guacamole. The apple guacamole is not only a fine substitute to traditional guacamole, but it is lovely in its own right. It’s flavor is subtle, but complicated. It tasted great with homemade nachos. I can even imagine experimenting with different kind of apples for different flavors. The green apple gave is a sour punch, but a sweet apple could work too for a different effect.
10/20/2015
The world's population is growing but we're wasting much of the food that's being produced. There are protections in place for those donating edible food, and there are many things you can do in your own home to reduce food waste.
10/14/2015
Instructions for lacto-fermenting hot peppers into delicious pickles. These tips will help turn your peppers, whatever the variety, into pickled peppers.
10/12/2015
No matter how many pounds of vegetables you are working with, a good tasting result is guaranteed if you ferment in canning jars because the ferments are never exposed to the airborne yeasts and molds that result in off-flavors. As fermentation gases build up, loosen the screw bands on the jars and allow the brine to overflow onto a saucer. In this way, gases leave the jars, but air does not flow back in.
10/12/2015
How do we apply life-changing agricultural practices in under-served urban areas? This is a brief sketch of agroecology in the urban, Southeastern region of the United States. Agroecology, food forestry and permaculture all begin by developing small densely planted, oxygen rich, microclimates that when linked in clusters or chains across and area drastically increase biological diversity and plant food production.
10/9/2015
Learn the correct method for safely making home canned pumpkin and winter squash. A few jars of ready-to-use canned pumpkin on your pantry shelf can save time when you want to bake a pumpkin pie, simmer a squash soup, or make any other favorite recipe calling for pumpkin puree.
10/8/2015
Fermentation is the rage at the Pennsylvania MOTHER EARTH NEWS FAIR. Here's a peak at Sandor Katz' presentation and some of the cool new vendors who have joined the fermentation revitalization.
10/6/2015
Canning your own foods can be a rewarding, economical and healthier way to preserve a garden’s bounty — but it’s not for everyone. Here is a bit of the lowdown on what is involved in the process for canning food so you can decide for yourself what will be best to preserve your garden bounty.
10/6/2015
"Good and Cheap: Eat Well on $4 a Day" is a cookbook demonstrating why having kitchen skills, not budget, is the key to great food. "Good and Cheap" is not a challenge to live on so little — it’s a resource for those who face this reality, or anyone in need of stretching a tight budget.
10/5/2015
After you have dehydrated and vacuum-sealed your garden's goodies, it's time to store them either for use during the winter and early spring months, or for those people who wish to have on hand an emergency supply of food — this post covers both! From Mason jars to plastic lidded bins, here are safe food-storage tips right here on MOTHER EARTH NEWS.
9/29/2015
The author tells how to dehydrate and use blueberries for delicious cooking and for snacks, such as in smoothies, muffins or even as flavoring for frostings. You can use an electric dehydrator or air-dry blueberries. Learn how fun and easy it is to do.
9/28/2015
A farm-to-table feast that challenges chefs to cook with ingredients found only within 250-miles inspires new conversations about what “local” truly means.
9/28/2015
The American High Bush Cranberry is a neglected fruit that deserves more fans. Fruits are high in Vitamin C and anti-oxidants. The fruit is also high in natural pectin so it makes a great jelly. Fruits (drupes) are similar to Thanksgiving cranberries in color but with their own distinctive flavor. Whether you pick them from the wild or from your own planting, learn to tell the difference between the Native American High Bush Cranberry and the bitter European kind.
9/23/2015
Climate change underlies the refugee crisis, and more change and more refugees are forecast. CSA farms and other local agrarian initiatives are critical to our food security going forward.
9/22/2015
So, what to do when you are eating tomatoes at every meal and still have them coming? It is time to preserve them! There are 3 easy ways to preserve the tomato harvest for fresh from the garden taste year round: freezing, water bath canning, and drying.
9/16/2015
Freezing, fermenting, and using a steam canner can reduce the amount of time it takes to preserve foods. Some vegetables can be blanched without freezing, and some can be cooked in a finished dish to make efficient use of your time while the weather is still hot.
9/16/2015
Fermentation goes against many rules that we have grown up with — don’t eat food from a can with a dented lid, that is frothing, or that has a bit of mold on top. Here is a a quick visual guide to common fermentation sights — but I don’t want to call it troubleshooting because often these things that look wrong are in fact fine.
9/15/2015
Kefir (rhymes with deer) is a traditional yogurt culture from Central Asia. Often described as a fermented milk, kefir is a flavorful, drinkable and slightly effervescent yogurt.
9/15/2015
How to vacuum seal dehydrated food for long-term storage. Tip: get good bags and use oxygen absorbers. I'll be the first to admit that vacuum-sealing is the noisiest of our six steps, but it's the step where the kids can join in and have fun!
9/11/2015
I made and preserved homemade applesauce and it's super easy to do. Whether you enjoy eating applesauce as a healthy and natural sweet treat or use it as a replacement for some of the oil used in baking, making your own applesauce is a definite score for the environment as well as your food budget!
9/10/2015
Learn to make homemade fenugreek ginger refrigerator pickles.
9/10/2015
Preserving food from the harvest is an excellent way to prepare for the winter ahead. Find out the necessary tools for home preserving and the basics for choosing food for preserving. With preparation, you can stock your larder to last all winter.
9/8/2015
Cover crops will build your soil and provide compost material. The time to plant is this fall, but you need to know what the next crop will be when deciding just which cover crop to plant where. Think through your garden plan for next year to make the best choices.
9/7/2015
The Soil is alive with mycorrhizae and beneficial bacteria. Learn the ways to foster a healthy living soil by mulching, growing nitrogen fixing crops and chop and drop them back into the soil. Grow the soil and the soil will grow your plants.
9/7/2015
Okra should be a staple of every Southern garden, but most folks don’t grow it because they have no idea what to do with it. If you have a basket full from the garden or want to experiment with a few pounds from the store or the farmers market, give this pickled okra recipe a try.
9/7/2015
The author struggles to find foods to preserve for her family this year after drought and wildfire affected their gardening and foraging opportunities.
9/4/2015
Why do potatoes turn green? What can you do to reduce the amount of green skins on the potatoes you harvest and what are the dangers of eating green potatoes? Read on to learn what you can do to safely eat as much of your potato crop as possible.
9/4/2015
The white part of watermelon rind makes a delicious pickle! Be sure to take a little time to make some for a garnish on sandwiches or as a key ingredient in Red Pepper Relish. The recipe below has won several ribbons in State Fairs over the years.
9/3/2015
Adding fermented vegetables for vibrant, fresh lunch ideas that will keep things interesting, local, healthy and kid friendly.
9/1/2015
Are you bothered by the food industry, landfills, or consumer culture and interested in free, quality eats? If yes, then look no further than your local trash receptacles. Unless a dumpster is located against a building or enclosed by a fence with “No Trespassing” signs, they are veritable treasure troves ripe for plundering.
9/1/2015
Participating in clean, local community food initiatives is increasingly recognized not only as an intelligent response to reality, but also as a key civic duty. A new study from the University of Iowa underscores this truth.
8/31/2015
Have you ever wanted to make your own pickles, but became discouraged and overwhelmed with the amount of work involved with traditional recipes? Well, here’s a recipe that’s quick, easy and made right in the jar. These fermented dill pickles take very little work or prep time and are delicious, healthful and ready to eat in a week.
8/28/2015
Tomatoes and peppers are plentiful in backyard gardens and at the farmers markets right now. Preserve this bounty in the form of salsa with your water bath canner and you can enjoy the goodness the whole year.
8/27/2015
Making corn relish and canning it in a water bath canner is an easy and delicious way to preserve end-of-the-season corn. Open these colorful jars for a taste of summer in the middle of winter.
8/24/2015
Pickling Brussels sprouts is an easy, cost-effective canning project. If you like pickled asparagus or pickled green beans, you’re sure to love pickled Brussels sprouts.
8/21/2015
We're dehydrating food in six simple steps. Today is step 2: Prepare It! See the 3 easy methods and one surprise food prep step!
8/20/2015
Every summer, I make sure that I get plenty of pesto made and put up in little tubs in the freezer — enough to get me through the winter. There are three different kinds I like to have on hand for use in various dishes: Italian Pesto, French Pistou, and Hatch Pesto. They’re easy to make, freeze well, and make an ordinary meal into something special.
8/20/2015
Food preservation methods for green beans include freezing, drying, pressure canning, pickling, and dry salting. Shell beans may be enjoyed fresh, if harvested when immature. Immature shelling beans are best preserved by freezing. Fully matured beans are usually dried, and may also be pressure canned. This article contains instructions for preparing and preserving green beans and shelling beans by using all of these food preservation methods.
8/19/2015
Who would have thought that making your own cheese at home could be so much fun? I have produced cheese as a hobby regularly since 2009, so I thought it would be practical to share with some valuable tips that I have learned along the way.
8/19/2015
If your tomato crop is like mine, right now you have just enough ripe fruit for salads and sandwiches with none left over for canning. Here’s a homemade barbecue recipe sauce you can make without waiting for the end-of-season tomato tsunami.
8/17/2015
This is Part 2 of a blog series for how to can chicken. It includes great ideas for meals using canned chicken. All of these meals can be made with either home-canned or store-bought canned chicken, but the most satisfying is the meals you make with foods you have had a hand in preserving and preparing, as far back up the chain as you are able to go.
8/14/2015
Six simple steps is all it takes to dehydrate food at home. Preserve your garden's bounty by utilizing our easy-to-follow steps in this overview. In subsequent posts, I'll delve into vacuum-sealer bags so you can store your survival food safely.
8/12/2015
We must reckon swiftly with the intensifying impact of climate change on our farms and food. The new book Resilient Agriculture by Laura Lengnick offers a a range of pathways leading forward.
8/7/2015
There are many useful accessories for electric food dehydrators. Here, we explain the Nesco and the Excalibur brand dehydrators' flexible tray inserts which help in the clean-up department. See our money-saving tips, too, for accessory substitutes you can make at home.
8/6/2015
The MOTHER EARTH NEWS editors threw a canning party with the Ball electric water bath canner and multi-cooker.
8/5/2015
Strawberry jam just tastes like summer. I look forward to preserving that summer sweetness so I can enjoy it on a cold winter day or next month on a piece of warm bread. And there is an added bonus when you can give strawberry jam away as a gift and put a smile on someone's face.
7/31/2015
Community farming (CSA) is about the essential renewal of agriculture through its healthy linkage with the human community that depends on farming for survival. CSA is also about the necessary stewardship of soil, plants, and animals: the essential capital of all human cultures.
7/30/2015
Cam shares his joy in picking blueberries and growing food.
7/28/2015
Jostaberries are a cross between black currants and gooseberries, combing the best of both fruits to make a tasty berry and an even tastier jam. You can use a water bath canning method to preserve this productive perennial fruit.
7/28/2015
Assisting urban residents in moving toward local food production is an innovative strategic plan for resilient growth. This blog post will outline some of Grow Where You Are’s core projects and outreach methods in an effort to share best practices for developing local food systems in communities that are most in need.
7/28/2015
The food disposal app, Spoiler Alert, is providing an easy, efficient way for businesses to donate or sell their surplus inventory while also reducing landfill buildup.
7/27/2015
Preserve those tasty homegrown and local strawberries by drying them with zingy black pepper.
7/27/2015
Consider these Food Dehydrator pros and cons before buying. Featuring the Nesco™ and the Excalibur™ brand dehydrators. A tip: Use an electric outlet strip for models with no on/off switch.
7/27/2015
The author tells how to can chicken at home, and gives some ideas on meals to make with it. Last year, the author raised and butchered 75 chickens. But when you stare at more than 70 quarts of chicken in the pantry you start wishing you had more ideas for using canned chicken.
7/27/2015
An adaptable recipe for making fermented pickles from sturdy summer vegetables including cucumber, green beans, zucchini, and more.
7/23/2015
It’s going to take more than individual efforts to meet the profound challenges of global climate change. Community Supported Agriculture (CSA) is one proven pathway for organizing groups of people to apply their strengths and intelligence in this essential responsibility. We need hundreds of thousands more CSA farms.
7/21/2015
A potato can be sliced, diced, shredded, cooked, or uncooked for dehydrating. If you know how you plan to use them in a future use, you can customize how you prepare potatoes for dehydrating.
7/21/2015
Here is a brief introduction to the Nesco™ and Excalibur™ electric food dehydrators. We'll help you decide which size best suits your family's needs and teach you about food safety and long-term food storage.
7/16/2015
Gardening is a biological process, not a chemical one. For a healthy, productive garden, help your plants cultivate the biology in the soil that will feed them.
7/16/2015
Before commercial pectins, our grandmothers made jam by cooking down fruit, slowly, slowly to keep it from scorching. Pectin is what makes a jam or jelly gel. A little known fact: Which brand of commercial pectin you buy matters in terms of taste, texture, and how fast you are likely to get in and out of the kitchen.
7/15/2015
New research shows that steam canning can be just as safe as water bath canning if performed properly to preserve acidic foods. Here are guidelines for operating a steam canner.
7/10/2015
There are many delicious ways to preserve corn. Canning and freezing are popular methods. However, pickling, drying, and salting are other good food preservation methods to consider for this summer vegetable.
7/10/2015
How might we redesign our spaces to create edible abundance? Transform your water-guzzling lawn into a productive polyculture food forest. If you are ready to transform your lawn and your outdoor living space, read on.
6/24/2015
Garlic scapes, the young flower stems of the garlic plant, have delightful flavor and can be preserved through lactic-acid fermentation in pickles, a convenient flavor paste, or as an ingredient to kraut or kimchi.
6/19/2015
A fast, simple, USDA-approved technique to make delicious pickles from almost any vegetable.
6/17/2015
In the shadow of increasing climate chaos, human survival requires not only the intelligent actions of individuals but also thousands of communities of human beings who have had their inate intelligence awakened and who realize the fundamental link between life and land. In this regard, Community-Supported Agriculture (CSA) provides a useful and egalitarian model for sustainable food systems of the future.
6/17/2015
Radishes are among the very first non-leafy greens available in the spring. While radish pickles can be canned, I find them more delicious as refrigerator pickles. They can last up to 2 months (but trust me, you’ll eat them long before that time). I create all kinds of variations: Asian-style for use in ramen, sweet, spicy, citrus, and more.
5/22/2015
Five tips for joining your local farmers market.
5/13/2015
Radishes are the red and white stars of my spring pickling classes. If you have more radishes in your garden than you can eat, or if you are just looking to try something new—I say pickle them! Not convinced? Here are five reasons radishes are to be fermented and a recipe for Spring Radish Kimchi to get you started.
5/11/2015
There is a crucial difference between pickled and fermented foods that impacts their nutritive value.
5/11/2015
Increasing urban food production is true food access.
4/28/2015
"The Wild Wisdom of Weeds," by wild-foods advocate and author Katrina Blair, is the only book on foraging and wild edibles to focus on thirteen weeds found all over the world, which together comprise a complete food source and extensive medical pharmacy and first-aid kit. Blair’s philosophy is sobering, realistic, and ultimately optimistic: If we can open our eyes to see the wisdom found in these weeds right under our feet, instead of trying to eradicate an “invasive,” we could potentially achieve true food security and optimal health.
4/22/2015
Grow Where You Are is a social enterprise focusing on assisting communities in creating local food abundance systems. After creating small-scale urban food systems nationally and internationally for over 15 years, we see that even the most effective systems can be easily dismantled without land security. We propose supporting local growers in a transition to home ownership with a dynamic web of community partnership.
4/20/2015
Hospitals traditionally are famous for their terrible food. A recent experience shows it has not changed much.
3/10/2015
What do you have when chemicals and preservatives are added to a simple tortilla?
3/4/2015
Last summer Garth and Edmund Brown built a root cellar using plans from MOTHER EARTH NEWS. It has kept root crops in good condition even in an exceptionally harsh New York winter.
3/2/2015
Cooler, wetter summer than usual in Oklahoma, but the tomatoes produced very well with no water from the tap. 2015 experiment begins.
2/25/2015
For calendar year 2015 brothers Edmund and Garth Brown are eating only food that they have produced on their farm or bartered for from a neighbor. To do this successfully they must raise and butcher their own meat, hunt, forage, and cultivate a large vegetable garden.
2/5/2015
Why are we feeding our dogs the same exact dog food every single day? Why are we feeding our dogs overly processed food when we try to eradicate processed foods from our own diet? Here are a few basic steps to switching your homestead dog over to a more natural diet.
2/2/2015
September brought a huge chestnut harvest that I delight in gathering and eating.
1/28/2015
With a little bit of elbow grease, you can turn kale fresh from the garden into a delicious raw salad in the middle of winter.
1/20/2015
"An Unlikely Vineyard" by Deirdre Heekin tells her story of growing wine in the unlikely hills of Vermont and her quest to express the essence of place in every bottle. It is about the evolution of her farm from overgrown fields to a fertile, productive, and beautiful landscape that melds with its natural environment. A gentle narrative with lush photography, this book will appeal to anyone who loves food, farms, and living well.
1/9/2015
Seed sharing has come under attack and seed libraries across the country are being threatened with extinction. Here are nine ways to join the movement to keep seed sharing legal and free.
12/17/2014
Healthy homemade granola; easy on your budget, good for your family.
12/9/2014
Not being a fan of frozen or canned carrots, I began to wonder how to store carrots under straw for winter to enjoy organic carrots throughout the winter. Living in Central Oregon where beach sand is not at the hand, I gathered garden straw from a local farmer. It is important that you know that straw for the garden has not come from crops treated with herbicides to control broad-leafed weeds.
12/1/2014
Making a roasted-root vegetable pot pie with biscuits in the shape of angels is the perfect comfort food.
11/26/2014
How to effectively remove seeds from vegetables, fruits, flowers or herbs isn’t always obvious. Or easy. Sometimes you have to get creative.
11/21/2014
Grow food year round with no operating costs and no waste by using integrated closed loop production in a heat retaining enclosure.
11/20/2014
A small food producers' cooperative in Missouri wins a national award and will share with others how to form a successful co-op that focuses on bartering, sustainability and the economy of neighborliness.
11/18/2014
Dehydrating foods and making the most of the bounty.
11/5/2014
It can be hard to eat healthily during the holidays, especially Thanksgiving. Here are a few ways you can make your Thanksgiving meal healthier this year.
11/4/2014
Since getting the homestead functional, we have focused on food - local producers, access to food and ways to educate and communicate. This blog describes a couple of my useful and favorite organizations, Slow Food and the Farm and Ranch Freedom Alliance.
11/4/2014
Winter food storage in a naturally cooled space.
10/28/2014
Tanya Fields, named the Eco-Warrior of the Food System, discusses how she came to be an urban farming and food sovereignty activist working to empower women and change the food landscape in the underserved neighborhoods of New York City.
10/23/2014
The options for obtaining locally grown food have expanded in recent years, particularly with farmers markets. Expand your diet beyond your garden and meet the folks who can help you do that and stay local.
10/13/2014
Spend the weekend preserving fall apples before they're all gone.
10/10/2014
Forget the spit and roast your own lamb gyro in the convenience of your home oven.
10/10/2014
People are increasingly looking to get back to nature, rejecting the modern world and living off the Earth.
10/8/2014
Could you eat only food grown within 100 miles of your home for 10 days? Learn more about this challenge and why you should consider taking it on.
10/2/2014
Dehydrating is a great way to preserve food.
9/30/2014
Check out this delicious, refreshing treat that comes in handy when there are too many blueberries to know what to do with.
9/30/2014
Saving seeds from peppers is easy. All you need is a pot of water, a drying screen, and peppers. And gloves if you're processing hot peppers...
9/24/2014
Arguably America's oldest ice cream company, Bassetts, is still a fixture at Philly's Reading Terminal Market. Both it and the Jersey Tomato hail from Salem, New Jersey, and therein lies the heritage tale.
9/22/2014
Can we start a Slow Time Movement? One that would be like the Slow Food Movement.
9/19/2014
Summing up: How much food waste makes how much biogas to power what functions around the farmstead?
9/18/2014
Canning is a great way to preserve your own harvest. When canning acidic foods like fruit or tomatoes or anything using vinegar or sugar, you can likely use only a water bath. There are many chemical free canning jars available today for low tox canning.
9/16/2014
Fungi help your soil, your composting and your plants. Add fungi to your homestead activities and let 'em grow!
9/15/2014
A Chicago food heritage site — a meat-packing plant built in 1925 — becomes a 21st-century, net-zero producer of food.
9/15/2014
Dehydrating or sun-drying your extra summer veggies is a great way to save the summer bounty for year-round eating!
9/10/2014
Three essential tools for opportunistic canning.
9/9/2014
Learn how to prevent Alzheimer's with diet. There is plenty of time for people to make brain-healthy lifestyle and dietary choices to potentially delay the onset of this dreaded and devastating disease.
9/9/2014
The zucchini harvest overflows. Learn how to preserve zucchini for year-round enjoyment and creative ways to eat it now.
9/5/2014
Wasting food in the U.S., making biogas, and using food waste to do it ... (Let's not waste all that wasted food!).
9/4/2014
A sepia photo of a North Carolina family in front of their farmhouse reveals food heritage.
9/3/2014
Garlic is resilient, easy-to-grow, highly nutritious, and a natural antibiotic.
9/2/2014
With bumper crops of tomatoes coming, there are some simple ways to preserve the fresh off the vine taste year round, no special equipment required.
9/2/2014
This week at Polyface Farm included mornings with rabbits, fence line work, moving calves and my first foray into canning.
8/29/2014
Seed libraries are meeting new challenges that point to the need for better education and understanding with the public, and with those charged with enforcing seed laws. Learn about the opportunities that are open in this evolving social movement.
8/29/2014
How you harvest and save seeds depends on whether a crop is dry-seeded or wet-seeded. Here are the steps for collecting and cleaning seed from a dry-seeded crop like chervil.
8/27/2014
Hawthorn fruits are in season in late summer and early fall. They are delicious, and also heart-healthy — eat your medicine!
8/27/2014
A root cellar slowly is dug by hand, with the goal of increasing our homestead's food preservation and storage capacity through the winter.
8/26/2014
From ancient to modern times and across cultures, healers have used the nourishing and medicinal powers of broth, especially bone broth.
8/26/2014
Fresh pesto is great in the summer, but it's even better in the middle of winter!
8/26/2014
Use this simple technique to preserve your bounty of fresh summer peppers.
8/21/2014
Some of the most enduring food heritage sites are those devoted to the basics, eating and drinking.
8/20/2014
While the grinding work of a Romanian subsistence farm isn’t anything that I would choose for myself, there are aspects of the life that are attractive. In particular, the practices that I think of as the circles of life — eating food one has grown oneself, saving seeds, feeding poultry with garden scraps, and then eating their eggs (or them), and preserving a fruit harvest to cement friendships with strangers.
8/14/2014
Ancient Florida shell mounds, early days of bar-b-que, and all that.
8/14/2014
Learn how to clean cast-iron cookware that’s old and rusty, and get some tips on seasoning cast-iron cookware to revive it even further.
8/4/2014
Established in 1879 by an Arab-Israeli family, Abouelafia Bakery continues to make history.
7/24/2014
This Cherry Crostata Recipe is a simple, delicious way to use summer’s rubies.
7/22/2014
Tucked in the pines, this preserved New Jersey food heritage site is where cultivated high bush blueberries were born.
7/16/2014
France puts a premium on preserving its food heritage. Here's one example of that country's many food heritage sites, this one in Brittany.
7/14/2014
Processed foods contain a variety of chemical preservatives that have been linked to serious medical conditions. Here’s what to look for and how to avoid food preservatives.
7/11/2014
Peppergrass, a native North American plant in the mustard family, adds a spicy kick to recipes. Here's how to identify, sustainably harvest and use peppergrass.
7/10/2014
Simpler, more streamlined biscuits from scratch - no buttermilk required.
7/9/2014
In a post-carbon agriculture, much of the work of growing food will be done through physical labor and one in six of us will need to have our hands in the dirt. How do we foster a new generation of 50 million fit farmers?
7/8/2014
A list of ways we could each show support or teach our friends and family to support the Local Foods Movement
7/5/2014
Our mission in preserving food heritage is to research, collect, preserve, and then explain America's food heritage and historic sites likely cannot be done without help. Want to contribute?
7/2/2014
The annual Cook It Raw competition showcases international cuisine and local agriculture.
6/12/2014
Don't be fooled by false species. Enjoy real morels and fiddlehead ferns. Tips for identification and lessons learned from misidentifications.
6/5/2014
How to identify and use red clover (Trifolium pratense), plus a recipe for red clover blossom soda bread.
6/2/2014
Exciting new research reveals how certain foods from the Mediterranean diet work to treat hypertension. Learn what researchers have uncovered about which foods to eat to lower blood pressure.
5/29/2014
A relative of the artichoke, burdock is a common and versatile wild vegetable.
5/28/2014
Achieving real food independence means gaining the knowledge and skills to grow, harvest and store food. The best way to do this is working on a small, local farm.
5/16/2014
Identifying, harvesting, and cooking the nutritionally complex spring treat, stinging nettle.
5/13/2014
Unlike many wild foods that take a long search, dandelions are found in almost every wood and meadow. And while many wild plants require special training to identify and discriminate from similar-looking poisonous plants, dandelions can be readily identified by every schoolchild.
5/6/2014
Harrisons’ Pet Products Recover: A Complete Nutritional Formula is for sick or injured animals.
4/30/2014
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.
4/15/2014
As important as it is to improve life locally, such efforts will not work their way up through the world's economy to solve our biggest problems.
4/14/2014
Ziggy Liloia examines two poignant books, Paradise Lot and Gaia’s Garden that turn the idea of needing lots of space to grow ample food on its head.
4/11/2014
Violet leaves are one of the best wild edible salad greens. Their pretty, edible flowers are only in season for a few weeks.
4/4/2014
Leading food sovereignty activist Vandana Shiva will present “Cultivating Diversity, Freedom and Hope” in Kansas City. Many other farming and gardening workshops and events are planned for April 17-18, 2014.
4/1/2014
Nuts.com, a family-owned business, offers certified organic snacks and superfoods.
3/21/2014
Reading label ingredients is a must for your baby's health.
3/14/2014
If you know much of each food from your garden you consume each year, you can better plan how much to grow.
3/12/2014
Beyond the global, environmental and social impacts of eating local, feeding your organs healthy fuel buys you precious time on earth.
3/11/2014
Learn how to take garlic as medicine — garlic is a potent natural antibiotic and immune-booster.
3/11/2014
Garlic mustard has spicy, delicious leaves, flowers, seeds, and roots. It is an invasive species that may be harvested without sustainability concerns. In fact, you'll be doing your environment a favor if you eat this plant!
2/28/2014
Western culture has taught us to eat all the wrong things for all the wrong reasons.
2/19/2014
Preserving meat at home by making pork confit.
2/17/2014
Candlemas is an ancient midwinter holiday, when people would take inventory on their stock of candles, pantry food storage and hay in the barn to get the homestead through the second half of winter.
2/14/2014
What does “Certified Organic” mean? Food labels can be befuddling, but we’re here to help. Learn the standards that guide the “Certified Organic” label.
2/3/2014
This heavy artisan bread is full of flavor, and will be ready by dinnertime if you start right now! The unexpected flavor comes from good quality honey olive oil and barley flour.
1/27/2014
The adventure in the water, on the water or on dry land does stop with the ecotravel activities in the Florida Keys, many of which help preserve and conserve the very things we came to see. Some of the lodging options – and restaurants or food options – are an adventure in and of themselves.
1/21/2014
It is possible to grow fresh crops through the dark months even without a greenhouse, and even where we live, a thousand miles from the Arctic Circle, where the winter sun brings only brief and meager light.
1/17/2014
Find the best places to store your harvest in your home through the winter.
1/13/2014
During the coldest months of winter, field garlic is still ready to be harvested. Even when the ground is too frozen for digging up the savory bulbs, the leaves can be used like chives.
1/9/2014
Eating black-eyed peas for luck on New Year’s reminds me of my grandmother's kitchen. Every year since I have had my own garden I include as many of these easy to grow southern staples as space allows into my garden plans and you can, too.
1/7/2014
Putting into practice those great intentions: Living on preserved hard work and home canned peaches these short days.
1/7/2014
People have found many techniques for preserving vitamins in winter, which still work today. One of the most basic involves fooling plants, as it were, into thinking they are not dead yet.
12/30/2013
The discovery of an uncommon remedy for blood poisoning in my pantry.
12/24/2013
In Kenya, even for middle class families, much of what ends up on the dinner table is grown or raised at home. With food prices rising, more and more Americans are looking towards ways of growing some of what ends up on their table at home. Both in terms of personal health, and the environment, this is a very good trend—it's a food source as local as you can get.
12/24/2013
Pennsylvania is under federal quarantine due to the threat of Emerald Ash Borers. Raising awareness and getting the facts are important. However, getting to the root of the problem may be as simple as supporting local food systems.
12/23/2013
Ten easy holiday pantry gifts that you can make at the last minute.
12/20/2013
Fired up our smoker for the first time and made yummy use of our summer's Kokanee Fish Catch to smoke fish.
12/20/2013
How to identify, harvest, and eat sunchokes (also known as Jerusalem artichokes). This root vegetable is a native North American plant that is at its best after a few frosts.
12/18/2013
Food preservationist Tammy Kimbler teaches you how to make apple pie fruit leather from urban-foraged apples.
12/11/2013
Learn how to dehydrate gourmet garlic so you can enjoy it year-round.It takes only a few simple steps to turn fat, juicy bulbs into crunchy, golden chips!
12/11/2013
Dig in to our wealth of food preservation resources to learn how to keep fall crops edible well into winter.
11/29/2013
Use venison to create a pot of rich, meaty chili perfect for warming up on cold, fall days. So good, there won’t be leftovers to freeze.
11/23/2013
A healthy comfort food!
11/12/2013
One thing that gardening has done to me, as to so many others probably, is that I've started to pay attention to where the food on my plate comes from, and usually the answer is “from our garden."
11/5/2013
Necessity leads to ingenuity in the creation of root cellar storage.
10/25/2013
What would you do if the trucks stopped coming to the grocery stores? Find out how a community college class project spurred students to make plans for just such an experience.
10/10/2013
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.
9/26/2013
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
9/4/2013
Tastes like lemonade, has the beautiful blush color of rose wine, and comes from a plant that's almost certainly growing near you - here's how to make and use sumac extract.
8/14/2013
Plant life along small streams starts a food chain that stretches all the way to the ocean.
8/13/2013
These sweet, wholesome scones come together in a flash and make use of August’s abundance of wild blackberries.
8/8/2013
How to identify, harvest and cook with wood sorrel and sheep sorrel, both common weeds that have the same exquisite lemon flavor as cultivated French sorrel.
8/2/2013
When Rachel Zegerius, camp program manager, set out to overhaul the food purchasing system at our small camp in Southwest Michigan five growing seasons ago, I began building relationships with the local farming community from the soil up.
7/30/2013
Hmmm - not feeling so well. Was it those chicken wings?
7/29/2013
FamilyFarmed.org Good Food Festival & Conference partner Vicki Nowicki shares her experience living, learning, and teaching on her suburban permaculture homestead.
7/23/2013
Studies show unhealthy dieting kills more people than alcohol, cigarettes and drug use combined.
7/15/2013
Proposals to weaken the links among conservation, farming and fair access to food would worsen the problems of U.S. agriculture.
7/15/2013
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.
7/10/2013
Daylilies are usually appreciated for their showy flowers, but they also provide four different tasty ingredients. Wild food forager Leda Meredith shows you how to use the edible parts of the plant.
7/8/2013
A pressure canner greatly expands the range of foods that can be safely canned at home.
7/1/2013
Author Rick Austin shares gardening advice from his book, “Secret Garden of Survival – How to Grow a Camouflaged Food Forest.”
7/1/2013
These online tools can help you find the best sources for local food, including local farmers markets and community-supported agriculture programs.
6/20/2013
Allowing children the space to discover the beauty and wonder of plants through tending to their own garden builds character, teaches responsibility, gives insight into the beauty of nature and fosters their connection with where their food comes from.
6/12/2013
What exactly is water kefir soda? Well, I describe it as pop that makes you forgo buying cans from the store, all while making your tummy happy. The experts call it a “probiotic beverage made with kefir grains that consist of bacteria and yeast existing in a symbiotic relationship.”
6/11/2013
As antibiotic resistant infections become more prevalent due to antibiotic use in livestock, health advocates turn to the White House for action.
6/7/2013
I separate the fact from the fiction with use of soluble fertilizers.
6/7/2013
The U.S. Farm Bill will be renewed in 2013 with a plan to cut major funding to the Supplemental Nutrition Assistance Program (SNAP).
6/6/2013
As the youngest member of a new local food producers and artisans cooperative, 11-year-old Grace is learning business skills while perfecting her artistic talents with homemade jewelry, pot holders and more.
6/6/2013
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.
6/6/2013
With the U.S. importing 91 percent of its food, many crucial details of what we're consuming can be hard to trace: how our seafood is caught or produced, health codes across borders, and how the ecosystems are being affected. But does that matter?
6/6/2013
How does one eat more of the right types of seafood to reap all the health benefits without going bald? Choose local!
5/30/2013
Tired of pests? Here are five tips for knocking ‘em back without resorting to pesticides and toxic chemicals.
5/29/2013
Completing tasks in preparation for a few days away from the homestead
5/24/2013
Forming a food producers and artisans cooperative brings together farmers, crafters and consumers hoping to revitalize their community, preserve skills and continue the economy of neighborliness
5/23/2013
Making great sunshine tea is easy if you follow a few simple guidelines for contents, quantities, and water.
5/21/2013
In praise of the garden fork.
5/13/2013
As I go along, I pull out pebbles occasionally, but only one large stone. Time and time again, however, my hands pry free the remnants of bricks. As late afternoon turns to early evening and my work for the day is nearing completion, a collection of the ruddy-colored artifacts is stacked to one side. The sight of them calls up something nostalgic in me, broken bits suggesting a history that is largely lost.
5/8/2013
Have you ever wondered what is in an "industrial" doughnut?
5/1/2013
Resist popping tabs this season and get familiar with the ultimate cola cure: soda syrups made from fresh fruits and herbs.
4/30/2013
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.
4/29/2013
Spring tasks around the homestead.
4/25/2013
Smoked peaches make a great stuffing or sauce for grilled chicken or pork.
4/24/2013
A few months back I heard a comment on an NPR radio program that really caught my attention. The program was about the local food movement and at one point the guest on the show said, “Now remember - just because it’s local doesn’t necessarily mean it has a smaller carbon footprint. That Argentinian apple that was shipped on a barge with thousands of tons of other apples may actually have required less fuel per apple than the apple than came from a few hundred miles away in the back on a farmer’s pickup.”
3/22/2013
Have you ever wondered why our food has become so industrialized? Where some of those chemicals that are in almost everything, came from?
3/22/2013
Delicious Roasted Grain is Kosher, Naturally Vegan, Made in the USA and Now Certified Organic   
3/22/2013
Our experiences in learning to pressure can and use reusable canning lids.
3/22/2013
Exploring preparing meals of only homegrown food.
3/13/2013
Mama Chia organic chia seeds are infused with delicious fruits and vegetables to create a convenient, fun and tasty snack for active souls of all ages.
3/13/2013
Carrington Farms, the creators of delicious 100 percent organic, non-genetically modified health food products, continues to reach outside of the box to provide healthy flax seed blends and cooking oils that are not only good for consumers but are affordable and taste great!
3/13/2013
HOMEGROWN.org introduces Find Good Food, a new page that includes national and state-by-state resources for locating family farmed eats near you. Read it! Share it! Add to it! Make it your own—and help make it even better.
3/7/2013
Consider these simple steps for making your backyard flock-friendly. 
3/7/2013
Restaurants are at the vanguard of thoughtful sourcing, choosing local, sustainable farms and cooking seasonally.
3/1/2013
Five people and two U.S. honey processors were charged with ‘honey laundering’. Investigators found illegally imported honey from China.
2/28/2013
Make your own “ginger bug” and natural soda from nothing more than ginger root, sugar, water, and fruit juice. The ginger bug, soda starter culture of healthy bacteria, consumes the natural sugars present in fruit juice and causes carbonation to make a fun experiment and soda pop you don’t need to be afraid to give your children.
2/28/2013
Rather than toiling away with annuals, consider creating an edible perennial food forest.   
2/26/2013
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!
2/20/2013
Trade as One, a company that makes it easy for consumers to build ethical products into their lifestyles, is launching a one-of-a-kind fair trade food subscription service.
2/13/2013
Making delicious homemade marmalade from Seville oranges.
2/11/2013
Annie’s is expanding its line of wholesome comfort food favorites with a new, kid-friendly pasta product: Bernie’s Farm Macaroni & Cheese, made with 100 percent real cheese and certified-organic pasta in a variety of shapes featuring life on the farm. Like all of Annie’s products, Bernie’s Farm Macaroni & Cheese contains no artificial flavors, synthetic colors or preservatives.
2/7/2013
Des Moines, Iowa, gardeners may soon find themselves in hot water with their City. A local resident recently took front yard veggie growers to task for what the resident feels to be unsightly lawn growth. Beets and berries, it seems, do not have the same aesthetic appeal as a green, freshly-mowed front lawn.
2/6/2013
One of our "14 Sustainable Food Companies You Can Trust," Plum Organics is good for your baby's health and the health of the planet.
2/5/2013
Many years ago, years before I moved to the country, I was what would be considered "a prepper." I saw disaster every time I turned on the TV, or read the news on the internet, or visited forums that talked about stockpiling beans and bullets. I panicked, thinking I could never have enough control for the sake of my family, never be "prepped" enough.
1/30/2013
The Food and Agriculture Organization of the United Nations has started a global campaign to help reduce food waste worldwide.
1/29/2013
A travel log of our family's mission to find local food sources on our trip to Puerto Rico.
1/29/2013
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
1/27/2013
It's important to periodically check any canned, dried, or otherwise home-preserved food to make sure it's still safe to eat.
1/22/2013
Urban food forests and public gardens provide communities with an edible landscape for everyone to share. These public fruit forests are the new trend in urban agriculture and play an important role as sustainable local food systems in their communities.  
1/17/2013
These tips will help you keep your kitchen compost free of rotten smells and fruit flies.
1/15/2013
For super-smooth sorbet, churn this sorrel recipe in an ice cream maker. For a treat just as refreshing but studded with icy crystals, simply stick the mixture in your freezer. Got kids? Freeze this sorbet in freezer pop forms instead.   
1/15/2013
We refer to this Mediterranean side dish as “local” because you can probably find all of the ingredients close to home. Here, sorrel is a perfect local substitute for the lemon juice usually called for in tabbouleh recipes.   
1/15/2013
"Schav" is a traditional Russian-Eastern European soup of sorrel and potato that is refreshing served cold, and heartening served hot.
1/11/2013
Nyerges shares his years of experience about a little-known plant, Tradescantia fluminensis, and how it can be used for food. It has apparently never been described as a food plant in U.S.wild food/ethnobotanical literature.
1/2/2013
It's easy to get distracted and forget a few absolutes when it comes to food safety. Take this quiz and see if you know your stuff!
12/19/2012
Elizabeth Van Deventer has been on a quest to find the answer to sustainable farming and an ethical diet most of her life. Follow along as she discovers the impacts of producing tea, palm oil and fruit, and how she eventually settles on a lifestyle that is in tune with the earth and all of its creatures.
12/12/2012
A new study has uncovered a link between food and environmental allergies and chemicals found in pesticides, herbicides and other agricultural products and drinking water.     
12/10/2012
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.
12/7/2012
We offer you some helpful tips on how to have a green holiday this year.
11/29/2012
In a war on gardens, the City of Orlando has taken issue with the rows of beans, greens, and other vegetables occupying Jason and Jennifer Helvenston's front yard garden. The Helvenstons respond to the City's request they remove their "illegal" garden.
11/13/2012
Grow calcium in your garden with collards, kale, and parsley. Suggestions are given for including these crops in your meals. Learn about companions to plant among your collards and kale to deter harmful insects.
11/12/2012
Jason Helvingston of Orlando, Fla., fights for his right to grow food in his front yard garden after the City of Orlando cited him for illegal gardening, pitting food self-sufficiency against city ordinance.
11/9/2012
The thing about self-sufficiency, working with nature, making delicious food: There’s always something new to learn.
11/6/2012
Are organic foods healthier? In the wake of a media frenzy revolving a “study” by Stanford University claiming to answer this question, many people were left wondering. Benefits of organic food go beyond the vitamin content: The overwhelming amounts and types of pesticides in our food play a major role in many shoppers’ decision to go organic.   
10/12/2012
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.
10/11/2012
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.
10/10/2012
Growing Local Food is a new book that encompasses all the needed basics to grow plants, keep heritage breed animals and bees. The author is a homesteader and physician who gives the readers the basic information to grow or find nutritious, local food
10/1/2012
McCormick pumps up flavor and encourages healthy changes.
9/27/2012
Fermentation expert Sandor Katz (aka SandorKraut) gives a cultural and historical introduction to fermentation practices, including the nutritional benefits of homemade sauerkraut and other fermented foods.
9/27/2012
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.
9/26/2012
Boulder Food Rescue is a non-profit what is helping to redefine food waste in America.
9/24/2012
The University of California at Davis has released a report that shows how misleading the label "extra virgin olive oil" can be.
9/19/2012
Consumer Reports has stated that it recently found arsenic in food, The United States' rice supply is contaminated with this "group 1" carcinogenic.
9/18/2012
A single, volunteer potato produces 10 pounds of potatoes in a hot bed. A recipe for addictive, oven-fried potatoes.
9/13/2012
Squeezable packets eliminate the need to measure.
9/12/2012
The menus for the Seven Springs FAIR have been finalized!
9/6/2012
Contemplations on what we eat and why we pay close attention to our food.
9/4/2012
Solar drying experiences in 2012, including tomato varieties Principe Borghese and Long Tom.
8/30/2012
Community food events are an outstanding way to share the abundance of our harvest and strengthen local community ties.
8/27/2012
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.
8/15/2012
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.
8/14/2012
Edamame soybeans are tough,fast-maturing plants that can withstand extreme garden conditions. They have few problems with disease or insect pests. The green pods are delicious and high in protein, and make a good addition to an edible landscape.
8/8/2012
Sandy Boyce's sauerkraut was a hit, selling out each week, until her county health department asked her to stop. Across the nation, regulations can prevent small-time home producers from distributing their 'cottage foods' to the public.
8/7/2012
Learn how to use less energy canning tomato products.
8/6/2012
Jessica Kellner, editor of Natural Home and Garden Magazine, shares three pregnancy skin care products that will help prevent stretch marks and keep your baby belly soft and smooth.
7/31/2012
Cam contemplates the meaning of life while picking strawberries.
7/30/2012
Solar food drying is incredibly easy with a solar food dehydrator, which requires very little effort to make perfectly preserved produce.
7/30/2012
Can a civilization this profoundly removed from the visceral participation in farming and food even survive? Can the assumptions, like cheap energy, cheap grain, and processed food that can be nutritious, really continue into the future?
7/27/2012
Ranting about the drought worked! We got rain here at Sunflower Farm!
7/25/2012
The drought conditions at Sunflower Farm are making Cam rather cranky.
7/24/2012
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.
7/19/2012
In an era of increasing volatility of the weather and climate, we need new coping skills. Preparedness is an important factor in dealing with bad weather events.
7/17/2012
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!
7/17/2012
Use your abundance of basil to handcraft this delightfully different custard-style ice cream.
7/16/2012
Living a ranch life in northern New Mexico in the 1960s consisted of hard work and knowledge. It was not the romantic life that many people imagine it to have been.
7/9/2012
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.
7/5/2012
Weeding in the summer is all about species maintenance
6/28/2012
Tour will highlight food and farming systems in Italy’s northern piedmont region.
6/23/2012
Ellen Sandbeck, who has nearly a quarter century of experience as the Head Worm Wrangler of Laverme's Worms, writes about how to make and run a homemade vermicomposting bin.
6/20/2012
As part of my education on how to be more self-sufficient when we make our move back to Texas, I've been taking classes while here in Australia. One of the more enjoyable classes was in beekeeping. This is our class practical exercise.
6/19/2012
Keeping bees is something I've wanted to do on our new homestead. But would I like it? Taking a class is a good way to find out.
6/15/2012
The Roots and Culture Tour is an incredible opportunity for all those interested in working towards a more sustainable and just food system to dive into the local food system in the small and amazing Talamanca Region of Costa Rica.
5/23/2012
Cooking is great improvisation and I think that’s what I like most about it. You can say the word, “burger,” to any cook and be surprised by every interpretation that you get.
5/11/2012
  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.  
5/11/2012
Part of gardening is knowing what to do with your veggies after you've grown them. Here, we will examine what to do with those pie pumpkins this upcoming Fall.
5/11/2012
A surprising number of amenities found in a small town complete with western hospitality.
5/10/2012
There are various means for developing an edible landscape.
4/25/2012
Where are we headed, vis a vis our food systems? Can we as individuals make a difference in our food? Yes!
4/18/2012
Learn how to store eggs properly, how to freeze eggs for long-term storage and how to use eggs in different kinds of recipes.
4/18/2012
When you ask people if they want chemicals in their garden or on their food, most will say no. They want to limit their exposure to the chemicals and pollutants.
3/30/2012
Eating only homegrown foods on the Fridays in Lent.
3/29/2012
Whether or not it was devised by clever Mexican potato growers, the cheap, easy to build, and space-saving potato tower is a unique alternative to rows, barrels, and other methods for planting, growing, and bringing in your season's spuds.
3/21/2012
A beginner farmer learns about taking on the responsibility of raising animals.
3/21/2012
You want to start your urban garden from seed this year, but you're not sure where to start because you’ve only started from transplants.
3/14/2012
This simple beet salad will make a beet lover out of you!
3/8/2012
Jerry is no ordinary guy. Don’t be fooled by his rather gruff exterior. Laughing eyes, and a twitch at the corner of his mouth, quickly verify that humor lies within! This wild man in the suburbs has some interesting hobbies which keep him well fed!
2/28/2012
A beginning urban farmer grows nothing without a smartphone.
2/24/2012
Wendy Albright remembers visiting her grandparent's farm where practicing organic living was the preferred way of life; they exercised natural crop cultivation, gathered fresh chicken eggs, canned both vegetables and meat and the term "eating like a thrasher" became a reality.
2/21/2012
Judy Mimranek shares her father's time-tested tip for digging a root pit and covering it with layers of straw and cow manure in order to store fruits and vegetables through the winter.
2/21/2012
A nine-to-fiver turns a corner and leaves behind a twenty-year career to grow food amongst housing developments and strip malls.
2/15/2012
Cam thinks people worry about the small things (bugs), when they should be more concerned about the big things (climate change).
2/9/2012
These recipes with filling, protein-packed whole grains such as quinoa and millet are great options for no-meat or low-meat diets.
2/8/2012
Readers who love canning share their firsthand reports about the foods they can at home, and why.
2/2/2012
Sauerkraut is an effective and delicious way to store cabbage and add something "fresh" to the winter months
1/27/2012
Baking the Great American Apple Pie chases away the blues and grays that sometimes afflict the homestead.
1/7/2012
Food is the most universal symbol of America’s age of excess. The average American’s dinner comes from five different countries, with a combined airfreight and ocean freight mileage tab that often exceeds 10,000 miles. At least three-fourths of that meal is processed and packaged, its nutrients stripped away and replaced by texturizers, sweeteners, and flavor “enhancers.”
12/22/2011
Know a chocolate-lover? Here's info on a few of the most delicious chocolate bars, from companies that make organic, fair trade, ethically produced chocolates.
12/20/2011
Debbie Mildfelt shares memories of her grandmother's stories, exploring the life of a large family on a small Kansas farm.
12/6/2011
Winners of the Fabulous Food Garden Contest have been chosen. See who the lucky prize recipients are!
11/30/2011
Although winter is setting in, that doesn't mean an end to the garden season in desert climates! Get inspired by this beautiful rainwater-harvesting, food-producing desert landscape!
11/11/2011
Kashi, the natural food and lifestyle leader, will support organizations that provide education and greater access to healthy foods in cities across the U.S.
11/3/2011
After spending several years drying food in an electric food dehydrator, I built a SunWorks solar food dehydrator to try and create truly sun-dried tomatoes.  
10/31/2011
Handmade candies are always better than store-bought. If you're a fan of the peanut butter-and-chocolate combination, mix up these delicious little truffles.
10/27/2011
D Acres offers alternative economics. We are the 99&: join us.
10/25/2011
C. Murray shares his experiences finding work to support his family as a child during the Great Depression.
10/24/2011
Rachel and her husband committed to a year without groceries, and they made it! She shares her experiences in local food in this post.
10/24/2011
Cole remembers some of the not-so-great things he saw in supermarket meat departments.
10/14/2011
Celebrate harvest season by helping bring local food onto kid's lunch trays at schools across the country during Farm to School Month.
10/13/2011
The process of curing potatoes for winter storage.
10/9/2011
Cole discusses the challenges faced by organic meat raisers, as well as the health benefits of consuming organic meats.
10/6/2011
Fifteen family farms and over 50 restaurants have committed to participation in No Goat Left Behind, a new program developed by Heritage Foods USA.
10/5/2011
Homegrown vegetables are a lesson for kids in where food comes from.
10/4/2011
These resources will help you learn how to grow food and start a garden.
10/4/2011
These resources will help you learn how to eat seasonal foods in order to save grocery money.
10/3/2011
Although the concepts of fair trade, buying local and buying organic food are used to aid the economies of developing countries, these same three concepts can help our local communities become the healthy communities we can thrive in.
9/30/2011
You can save money and improve your helaht by making more foods from scratch in your own kitchen. Sign on for October Unprocessed, and kick the processed food habit for one full month (at least for starters!). Check out some deliciously simple recipes to get you started.
9/29/2011
Locally grown, homemade, grass-fed, free-range and downright delicious food invades the 2011 MOTHER EARTH NEWS Fair in Seven Springs, Pennsylvania.
9/27/2011
Anna remembers her grandmother's tasty buttermilk biscuits with fig preserves and her mother's stories of growing up on a small, in-town homestead in the 60s.
9/25/2011
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.
9/23/2011
Cam has a great deal of respect for farmers.
9/22/2011
Andrea Chesman of Storey Publishing will present three cooking workshops at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
9/21/2011
Your attractive food garden could win you $500 and a chance to be featured in MOTHER EARTH NEWS.
9/21/2011
James Farmer of Earlham College will present two workshops about buying and selling local food at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
9/21/2011
Cam has been busy harvesting and sorting potatoes.
9/20/2011
Anh Thu Hoang of Joy Bliss Raw will present a workshop on raw food at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
9/19/2011
Wondering what delicious meals and snacks we’ll be serving up at the Fair? Wonder no more! See what food options will be offered by Seven Springs Mountain Resort and Fair exhibitors.
9/16/2011
Cole Ward of The Gourmet Butcher will present a butchering demonstration at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
9/14/2011
Author Lisa Kivirist will present a workshop on organic eating on a budget at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
9/12/2011
The popular idea that the Chinese have always shunned milk products is quite inaccurate. Try Anne Mendelson's wonderful recipe for Chinese "Fried Milk" to see how wrong we've been.
9/7/2011
Jeff Hertzberg and Zoë François will present a workshop on baking healthy bread at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
9/6/2011
Looking for a better way to preserve all that garden produce without a hot kitchen canning project? A new solar food dryer promises to dry food fast and save energy and money using the sunshine in your back yard.
8/31/2011
Sharon Greenspan of Wild Success will present three workshops on non-dairy cheesemaking and health at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
8/30/2011
Sherri Brooks Vinton, author of Put 'Em Up, will present two workshops on canning at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
8/30/2011
Just in time for Labor Day, a dessert made with beer--Double-Chocolate Stout--that everyone will love.
8/29/2011
Cam considers how Peak Oil will affect our lives....
8/29/2011
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.
8/29/2011
Four of the requirements honey bees need to thrive, no matter where they live, or what type of shelter they have, or what kind of management they have, or don't have.
8/26/2011
Gianaclis Caldwell of Pholia Farm Creamery will present two workshops on cheesemaking at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pennsylvania.
8/25/2011
Robin Mather of Mother Earth News will present a workshop on local food legislation at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
8/19/2011
GloryBee Foods announces today that the company adds Aunt Patty's Organic Creamed Coconut to its selection of natural foods.
8/17/2011
Readers share their best tips for keeping food fresh longer. Learn how to extend the life of all kinds of food, and prevent spoilage.
8/12/2011
Cam loves growing and selling food!
8/9/2011
Ken Roseboro of The Organic & Non-GMO Report will present a workshop about genetically modified foods at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
8/8/2011
“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.
8/8/2011
Are the grasshoppers devouring the garden that you are working so hard to keep alive? I say fight fire with fire!
8/4/2011
Jennifer R. Bartley of American Potager will present a workshop on cooking with herbs and vegetables from a kitchen garden at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
8/3/2011
Deborah Niemann of Antiquity Oaks will present two workshops on traditional home dairies and homegrown food at the Mother Earth News Fair, an annual sustainability festival, September 24-25, 2011 in Seven Springs, Pa.
8/2/2011
If life is giving you heat, take to the kitchen and make ice cream. It's better than store-bought, and much easier than you think!
7/29/2011
If you want to have some wonderful food, great scenery by the ocean, lots of things to do, I have a place for you: Nova Scotia, Canada.
7/28/2011
This is a rundown of films that came out in the last few years. These films cover a wide range of environmental topics, from energy, climate, and fuel, to food, farming, and health. Many of the films have won awards or been critically acclaimed.
7/28/2011
This "award winning" pie takes a little time, but is well worth the effort. Substitute lemon if you're not a fan of lime.
7/26/2011
The Mother Earth News Fair staff and volunteers work on green initiatives to divert Fair waste from landfills, recycling and composting as much as possible.
7/20/2011
This little chipmunk ponders about how much food to store for the coming fall and winter seasons.
7/20/2011
The Humane Society of the United States and the United Egg Producers agreed to work together to pass federal legislation for better treatment for the country’s egg-laying hens. While the slightly larger, furnished cages are an improvement for chickens in industrial egg production, you can support animal welfare and get more nutritious eggs by buying pastured eggs from local farmers or raising chickens yourself.
7/20/2011
Michelle knows how much work it is to grow strawberries.... and she's happy to be able to buy them at any price!
7/19/2011
Goodbye corn-on-the cob, hello sweet corn pizza!
7/11/2011
Cam discovers that his chickens have unique personalities....
7/7/2011
With all the recent panic about radiation contamination, our loyal BõKU customers felt safer, and more protected, with BõKU's nutrient dense support.
6/30/2011
Heirloom Vegetable Gardening (1997) by Willam Woys Weaver profiles 280 heirloom varieties, with growing advice and recipes. This introdution is the beginning of a series of excerpts to be posted from Weaver’s book to walk gardeners through sowing, cooking recipes at harvest and saving heirloom seeds through the winter.   
6/28/2011
The dangers of bud nip (Chlorpropham) and the effects of chemical herbicides on the food you're eating come to light in a potato project conducted by a smart, young lady.
6/27/2011
If you're a fan of real food and real fats, learn how to render lard the easy, old-fashioned way.
6/23/2011
Foodborne pathogens such as E. coli can be spread by uncomposted manure from grain-fed cattle on high-concentraton factory farms. The E. coli outbreak in northern Germany reminds us to look twice at the quality of our manure.
6/23/2011
Find out how to pack a litter-free lunch using a lunchopolis lunchbox by Enviro Products. The lunchbox containers are BPA-free and can help you cut down on 3.5 billion pounds of lunchbox garbage generated every year.
6/20/2011
The Monterey Bay Aquarium updates The Super Green List, a guide to helping you choose healthy and safe seafood from more sustainable waters.
6/16/2011
Recently my passion for pickles was reignited, burning green, burning bright, and leading me to think constantly about food, even as I'm thinking about bike touring. Pickles led to bread, stew, then fudge (the kind my grandma used to make)...
6/16/2011
Everyone loves a chocolate-chip muffin ... just add bacon for a special treat!
6/14/2011
Readers suggest sustainable oyster sources.
6/6/2011
At this time of year, Cam feels a little overwhelmed by the gardening chores ahead of him.
6/6/2011
The documentary Urban Roots takes a look at how city farming is transforming the city's vacant lots into community gardens, ultimately changing the community as a whole in the process.
6/4/2011
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.
6/1/2011
Cam gives an update on his new chickens!
6/1/2011
Clem Stechelin of Clem's Oregon Trail Seasonings, and Mark Joy and Alison Sheafor-Joy, home brewers, will present workshops on meat preparation and home brewing at the Mother Earth News Fair, June 4-5, 2011 in Puyallup, Wash.
5/26/2011
Lyle Estill of Piedmont Biofuels and Mark Kastel of the Cornucopia Institute will present workshops on low-carbon solutions and local eating at the Mother Earth News Fair, an annual sustainability festival, June 4-5, 2011 in Puyallup, Wash.
5/25/2011
Reginald Beck, gluten-free baker and Bruce Glenn, straw bale builder will present workshops on gluten-free baking and straw bale building at the Mother Earth News Fair, an annual sustainability festival, June 4-5, 2011 in Puyallup, Wash.
5/24/2011
Linda Gilkeson, master gardener, and Jessie Price of EatingWell Magazine will present workshops on gardening and healthy cooking at the Mother Earth News Fair, an annual sustainability festival, June 4-5, 2011 in Puyallup, Wash.
5/24/2011
Readers suggest favorite hard, salty, American cheeses.
5/24/2011
If you want to know what foods compliment each other the best, check out the Flavor Bible.
5/23/2011
Growing potatoes in containers allows you to increase your yield in a small amount of space.
5/19/2011
You'll love our recommended real food find: pomegranate golden balsamic vinegar from California.
5/17/2011
Ava Waits, nutrition expert, will present a workshop on real food at the Mother Earth News Fair, an annual sustainability festival, June 4-5, 2011 in Puyallup, Wash.
5/16/2011
Readers vote on whether they think making beer, mustard or pickles sounds like the most fun, plus which seems easiest.
5/13/2011
When you say “organic” most people think of elitists that are buying over priced food because they think that they are better than others. What does the “organic” really mean though?
5/11/2011
Monica Orban of Organic Valley will present a kids' workshop on making homemade ice cream at the Mother Earth News Fair, an annual sustainability festival, June 4-5, 2011 in Puyallup, Wash.
5/9/2011
In our ever-growing quest to produce our own food we've acquired two egg-laying chickens!
5/4/2011
Don't let your wanderlust for more space hold you back from creating your homestead in the city.
4/26/2011
Finding wild morel mushrooms growing in our urban backyard means plenty of marvelous meals.
4/19/2011
Organic Coconut Sugar is made from sap collected from the freshly cut flower buds of organic coconut palm trees grown on small, sustainable farms.
4/19/2011
Washington, DC nutrition foundation, Weston A. Price Foundation, proposes a Healthy 4 Life dietary plan in the form of a colorful booklet and poster featuring four food groups: animal foods; grains, legumes and nuts; vegetables and fruits; and healthy fats.
4/18/2011
The further degradation of our societal food skills are examined here, with small town food craftsmen becoming an endangered species, in this case, my local butcher.
4/18/2011
Take an imaginary journey from the High Arctic to California, as we examine food insecurity, waste, hunger, and culture clash.
4/17/2011
Here are six of my favorite ideas for those of you with small spaces and still want to get your garden on.
4/15/2011
Is it possible that the sheer extra number of calories produced by our food system could be partly responsible for the extra number of inches being tacked on to our waistlines? Is it possible that, by directing subsidies to the production of commodity crops used to produce grains and oils, our current agricultural policy is contributing to the obesity epidemic.
4/12/2011
The community of Penobscot, Maine, has declared their local food sovereigny in a move to bypass restrictive state and federal regulations.
4/7/2011
We would like all our food to be grown locally, but when it's too cold to grow outside, we often rely on what we've stored from the previous season. Calzones offer one more way to cook with stored food.
3/28/2011
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.
3/21/2011
The price of food and oil are interminably linked. We are seeing this in our trips to the supermarket: every time we go, it's more expensive. What's a body to do?
3/20/2011
Having little space is not a reason to not be growing your own food. It's just an excuse. I've been apartment gardening since 2009.
3/15/2011
Do easy ways to save money exist? Absolutely! Blissful saving is only a trip to the bulk section away! When you get home from the store, keep track of your finances on Mint.com; then look for Groupon's daily deal. Search the house for unused items and sell them on eBay. Use these tips to start saving today!
3/9/2011
A potential solution to rising food prices, food insecurity and the obesity epidemic may call into play raising farms inside the city limits.
2/23/2011
Labels on commercial foods are difficult to decipher and misleading. For healthful food, healthy bodies, healthy communities and planet, we need to grow and purchase our food locally.
2/22/2011
Readers share tips for saving money on food.
2/22/2011
The Child Nutrition Act will improve school lunches. Readers share homemade school lunch ideas.
2/17/2011
Readers share tips, tricks and recommended products for keeping produce fresh longer.
2/7/2011
Food labels are confusing, but you can be sure that processed foods with many ingredients are not as healthful as whole foods. Here is a explanation of processed-food ingredients and some suggestions for healthful breakfast foods.
2/3/2011
Pass the cold, wintry months with warm thoughts of how you can eat more local food while supporting sustainable agriculture this coming season.
1/22/2011
We may find it overwhelming to know where to begin in teaching others to eat healthily. People attempting to eat healthier find it difficult to know where to begin. "The Dirty Dozen" fruits and vegetables gives us all a place to start.
1/14/2011
Small-scale local meat producers are teaming up with mobile slaughterhouses to make local meat more sustainable, accessible and affordable
1/7/2011
At least four major beef recalls due to E. coli tainted meat occurred in 2010. A substantial percentage of the meat was certified organic. With these beef scares in mind, the fact that Grist readers voted hamburgers as the second scariest food of 2010 comes as no surprise.
1/7/2011
The difference between power and energy and how it relates to toast!
1/6/2011
Simran Sethi describes the choices she made for her eco-friendly kitchen remodel.
1/2/2011
There's no need to go to the grocery food in the winter if you have stored food in a root cellar, freezer or canning jars. Most of the work of preparing this food has already been done and so that winter meals are easy, nutritious and delicious.
12/30/2010
Simran Sethi explores resolutions for healthy eating and offers a resource, The Cleaner Plate Club.
12/29/2010
Readers suggest local food products and local food producers to our community.
12/29/2010
Readers share their best ideas for saving money on meat and their recipes for almost meatless, flexitarian meals.
12/15/2010
Hog butchering was a common farm chore done in the early winter. It provided much of the family's meat in the wintertime. It provides healthful food, exercise and a wonderful experience of community.
12/14/2010
New Roots for Refugees, a program in the Kansas City area, helps fleeing refugees establish a new home and contributes to the local food system.
11/30/2010
Cam learns to appreciate country music.
11/17/2010
A traditional fall recipe for the Japanese version of sauerkraut.
11/16/2010
Simran Sethi starts dreaming of spring gardening, with the goal of renewing her efforts to grow real food.
11/5/2010
According to a recent Congressional Research Service report, nearly  40 programs, from land conservation to support for beginning farmers and ranchers, are set to lose funding in the upcoming 2012 Farm Bill.
10/28/2010
It's been quite a fall for mushrooms around here...
10/8/2010
A new job-finding website, Good Food Jobs, can help you find meaningful work in the food industry.
10/8/2010
A recent poll asked you what percentage of people living in the U.S. you would guess grow food gardens. Most respondents underestimated the actual numbers of households with home gardens, a growing trend.
10/7/2010
Amid mounting concerns over food security and sustainable food systems, the rise of urban gardens and agriculture has been on the rise. Due to a paralleled increase in the numbers of people interested in learning how to garden, programs in urban agriculture at colleges as well as nonprofit urban garden training programs have sprouted up across the country.
10/6/2010
Readers share resources and information about their food-related jobs.
10/6/2010
Both organic and local food are important if we want to eat nutritious and delicious food. Furthermore, our current food system is in jeapordy because petroleum and water supplies are dwindling and climate change is resulting in more extreme weather.
10/1/2010
The Pennsylvania Association for Sustainable Agriculture’s upcoming annual conference on sustainable farming will focus on how to achieve sustainability in our food system, as well as the future of agriculture in general.
9/30/2010
Sweet potatoes are vitamin-packed powerhouses, and have a sweet, rich flavor that lends itself to a variety of recipes. From fun sweet potato biscuits to a traditional molasses sweet potato pie, use these healthy sweet potato recipes to enjoy one of fall’s best flavors.
9/27/2010
When you run out of land on which to grow food and fuel in your own country, is it OK to buy cheap land in a third-world country?
9/25/2010
Kids enjoy scoops of fresh-made ice cream in the Treehouse Club at the MOTHER EARTH NEWS FAIR
9/15/2010
Cities, counties and states across the country have created food policy councils in response to their concerns about future food security in their communities. The councils work to coordinate local food efforts, such as farmers markets, to develop a sustainable food system.
9/8/2010
Share your favorite places to learn about food preservation.
9/6/2010
Simran Sethi learns how to compost the right way and explores her composting options.
9/3/2010
In eggs from a healthy chicken, proteins found within the egg white control the growth of dangerous bacteria. If a chicken is infected with salmonella, the proteins can't protect you.
9/1/2010
A homemade solar food dryer allows you to dry tomatoes and apples for delicious and nutritious winter snacks and addition to your meals.
8/31/2010
What's behind the food contamination issues plaguing us of late? Poop. Plain and simple. The Cornucopia Institute weighs in.
8/30/2010
Simran Sethi enjoys the fruits of late summer at a local farm dinner.
8/23/2010
Simran Sethi looks back at her New Year's resolution: to nourish herself.
8/16/2010
Simran Sethi teams up with two neighbors to "grow food, not lawns."
8/10/2010
Blueberries are a true fountain of youth. This article will introduce you to the health benefits, how to grow, how to harvest, and how to eat this wonderful fruit.
8/6/2010
Garlic is a very labour-intensive crop to grow but the rewards are worth it!
7/28/2010
Every year, Americans use enough plastic wrap to cover the entire state of Texas (EPA). Plastic wrap and other food covers are almost impossible to recycle and contain harmful chemicals that can seep into our food. CoverMate™ Food Covers provide a simple, cost-effective and environmentally friendly solution.
7/27/2010
In this blog series, I’ll guide you through eight sustainable wedding issues — starting with rings, and making stops for invitations and food — that are both easy and fun to remedy. After all, it may be your big day, but that doesn’t mean you should forget the big picture. This blog is all about environmentally-friendly wedding food ideas.
7/22/2010
ECOvention, LLC announced today that as of August 2010, more than 30 Whole Foods Market locations in the Rocky Mountain region will use the multi-functional, eco-friendly GreenBox to serve take-away customers at their brick-oven pizza counters.
7/15/2010
Here are things to consider when choosing your cat or dog food.
7/13/2010
Drying food is a good way to eat local produce all year, and if you make this solar food dehydrator for yourself, you’ll be well on your way to delicious meals during colder months.
6/25/2010
In 2005, the USDA MyPyramid was introduced as an updated version of 1992 USDA Food Guide Pyramid. While nutrition experts pointed to flaws in the original pyramid, many have found significant flaws in the new food pyramid as well. These graphics have played a key role in nutrition education for American children, but as they continue to be reformatted and reworked, will Americans lose their faith in the USDA?
6/8/2010
You’ll need to choose a nonreactive pan, such as stainless steel, when cooking acidic foods, such as tomato sauce.
4/21/2010
PBS will air Food, Inc. on TV Wednesday, April 21 at 9 p.m. Eastern.
4/8/2010
Restaurants in the United Kingdom can be evaluated and accredited based on choices such as purchasing ethical meat and dairy products, choosing fair trade coffee, monitoring energy use, supporting community charities and serving tap water.
3/29/2010
Recipe for Southern-style shrimp and grits, made with superb Floriani Red Flint grain corn.
1/4/2010
There are a lot of changes we'd like to see made to our food system this year. Add your own.
12/31/2009
The process of mechanically tenderizing steaks creates a food safety hazard by transferring bacteria that otherwise would be limited to the surface of a steak to the entire cut of meat, inside and out. Rare steak lovers, beware.
12/28/2009
Check out these tips and share your ideas for welcoming 2010 with a green New Year’s Eve party.
11/19/2009
Our thoughts on the gluten free, dairy free, soy free desserts from RawCreations.
11/9/2009
Geoff Taylor remembers a quality discussion with his cat, in which the amazing benefits of owning free-range chickens are the primary topic.
11/6/2009
The voting outcome of Ohio's Issue 2 is seen as a win for industrial agriculture.
10/22/2009
Knowing that MOTHER EARTH NEWS readers are often health-conscious and choose to grow their own food, we're curious: Have you cut back or eliminated certain ingredients or foods from your diet? If so, why, and what effects have you noticed as a result?
10/9/2009
How to make canned green tomato relish.
10/7/2009
Readers share tips and tricks for storing green tomatoes and keeping them longer.
9/23/2009
The creators of Food Inc. make a great effort to teach their audience about where our food comes from and about the effects of our industrial food system. After seeing the documentary, MOTHER EARTH NEWS blogger Jenna Woginrich was inspired to write her own argument about the way we view and consume food - and ask: Will those who most need the education ever see the film?
9/22/2009
How to make chipotles and other smoked peppers using a biochar trench.
9/15/2009
The USDA kicks off its Know Your Farmer, Know Your Food initiative.
9/15/2009
The White House will launch an open-to-the-public farmers market.
9/9/2009
The U.S. Department of Agriculture is seeking comments on how to implement the new Conservation Stewardship Program. Here's the lowdown, plus instructions on how to submit your opinion — it's easy!
9/9/2009
The Chefs Collaborative National Summit will bring together leaders from around the country for conversations and workshops about our food and food systems. The Summit provides a great opportunity for chefs interested in sustainability to engage in meaningful conversation, continue their education through practical workshops, and share expertise from the culinary field.
8/14/2009
Look for local foods, such as fresh peaches, from your local farmers' market to make delightful summer desserts such as peaches and cream.
8/12/2009
Readers share tips and stories about wild food foraging.
8/3/2009
Legislation to control the use of antibiotics on the farm is gaining momentum in D.C., and emotions on both sides of the issue are heating up. Tell us what you think of the bill.
7/31/2009
According to a team from the London School of Hygiene and Tropical Medicine, organic food is not nutritionally superior to conventional. We know this isn't true, and here's an excellent response from The Organic Center.
6/25/2009
Smithfield's hog farms produce a lot of meat and make a lot of money, but at what cost? Can we continue to look the other way as they pollute  waters, abuse animals and terrorize their neighbors?
5/5/2009
Share your spring seasonal recipes for the month of May.
4/7/2009
Share your spring seasonal recipes for the month of April.
3/27/2009
More on the much-feared food safety bill, HR 875, and its Congressional counterparts.
3/26/2009
Help us discover ways to achieve an affordable sustainable diet.
3/20/2009
Relax: HR 875 isn't a bill to outlaw organic farming, as you might have heard. But it's not exactly good news for pesticide-free producers, either. Here are the details.
3/13/2009
This coming Tuesday, March 17, new legislation will be introduced in an attempt to protect Americans from antibiotic resistance. The Preservation of Antibiotics for Medical Treatment Act of 2009 will end the use of certain antibiotics in agriculture unless animals are sick.