sustainableharvest.blogspot.com
Year Round Harvest: Tools for Eating Local
http://sustainableharvest.blogspot.com/2006/10/tools-for-eating-local.html
Sustainable Harvest endeavors to share the challenges of growing and preserving our own food and feeding our families well with food both in-season and as close to home as we are able. Co-creators, Maddy in Northern California and Mia and Beo in Wisconsin bring unique perspectives to the challenge. We hope to share challenges and successes, recipes and photos of our endeavors. Wednesday, October 25, 2006. Tools for Eating Local. The impetus for this blog was to eat local as long as we can and to. Recent ...
theecosystem.blogspot.com
The Gardeners' World: January 2009
http://theecosystem.blogspot.com/2009_01_01_archive.html
Agicultural Sanity for A Change. An Interview with Wes Jackson (at Counterpunch. S everyone scrambles for a solution to the crises in the nation’s economy, Wes Jackson suggests we look to nature’s economy for some of the answers. With everyone focused on a stimulus package in the short term, he counsels that we pay more attention to the soil over the long haul. Jackson believes that a key part of the solution is in approaches to growing food that mimic nature instead of trying to subdue it. While Jac...
wicst.wisc.edu
Wisconsin Integrated Cropping Systems Trial Project » Links
http://wicst.wisc.edu/links
Wisconsin Integrated Cropping Systems Trial Project. Soil Health and Biodiversity. Rotational Grazing on WICST. Organic / Low Input Systems. 10th Technical Report (2003&2004). 11th Technical Report (2005&2006). 12th Technical Report (2007&2008). 13th Technical Report (2009&2010). 2nd Technical Report (1992). 3rd Technical Report (1993). 4th Technical Report (1994). 5th Technical Report (1995). 6th Technical Report (1996). 7th Technical Report (1997&1998). 8th Technical Report (1999&2000). UW-Extension Ag...
the-big-red-barn-blog.blogspot.com
The Big Red Barn: July 2012
http://the-big-red-barn-blog.blogspot.com/2012_07_01_archive.html
The Big Red Barn. The Adventures of Barb and Steve in Southwestern Wisconsin. Monday, July 23, 2012. Garlic Website is Up and Ready for Orders. Here is the website. Http:/ www.bigredbarngourmetgarlic.com/index.html. Hope everyone is having a great summer! Subscribe to: Posts (Atom). Our new website for garlic sales. Big Red Barn Gourmet Garlic. My new Etsy shop. The Girls-White and Black Javas. Center Stove and Fireplace. Wettengel Woodworking, Inc. Michael Fields Agricultural Institute.
the-big-red-barn-blog.blogspot.com
The Big Red Barn: June 2013
http://the-big-red-barn-blog.blogspot.com/2013_06_01_archive.html
The Big Red Barn. The Adventures of Barb and Steve in Southwestern Wisconsin. Wednesday, June 5, 2013. A Very Busy and Wet Spring. Things are in full gear at the farm. So much to do outside, but it won't stop raining. We are back and forth to Illinois, so when we are up here, we need to get stuff done. I am excited to say that we will FINALLY both be up here full time in July! They are amazingly good in the car though. Looking into the storage space with the soy insulation. The front garden has everythin...
the-big-red-barn-blog.blogspot.com
The Big Red Barn: Happy Spring!
http://the-big-red-barn-blog.blogspot.com/2012/03/happy-spring.html
The Big Red Barn. The Adventures of Barb and Steve in Southwestern Wisconsin. Wednesday, March 21, 2012. Garlic is getting tall. Steve has been working on the trim and pine wall wood and will soon be installing it. That will make such a difference! We also will be getting a sander to do all the pine barn boards for the floor. Hayley is 6 months old now. They are both getting so big! Hunter. She has been catching mice all week. Chickens are getting big. Those girls are just precious. I dont know about wai...
vidalocal.blogspot.com
Eating In Place: Monday, May 12—A chicken in every pot?
http://vidalocal.blogspot.com/2008/05/monday-may-12a-chicken-in-every-pot.html
Adventures in eating well and staying home! Monday, May 12, 2008. Monday, May 12—A chicken in every pot? Call me the master of the obvious. . . Years ago, it used to be that chicken was special: roast chicken was fit for sunday dinner, and the promised "chicken in every pot" was a promise of affluence and comfort. What was once special is now for every day, and what was once out of sight for most is now within the grasp of most, at least some of the time? Does that mean give up steak? So if you like, enj...
vidalocal.blogspot.com
Eating In Place: 04/17/08
http://vidalocal.blogspot.com/2008_04_17_archive.html
Adventures in eating well and staying home! Thursday, April 17, 2008. Will be shown on WI Public Television at 9:30 pm on Friday, April 18th. Two friends grow an acre of corn to see what drives our fast-food nation. Go along for the ride as they follow the grain from seed to table. This is important viewing people! Set your recorders and watch it with your family and neighbors! Rising Prices Good for Local Food. From the New York Times. April 2, 2008:. Logic would dictate that arguing against cheap food ...
vidalocal.blogspot.com
Eating In Place: A great chef whose food you'll never eat
http://vidalocal.blogspot.com/2008/04/wednesday-april-23a-great-chef-whose.html
Adventures in eating well and staying home! Tuesday, April 22, 2008. A great chef whose food you'll never eat. Jack Kaestner is the chef at the Oconomowoc Lake club just outside Milwaukee. He's been there for many years (I think he said 17). It's a private club, so you will probably not get to eat there, which is too bad. Chef Jack is a CIA (Culinary Institute of America, not the other one! How about if I told you that there is only 4-6 pounds of filet on that 1/2 ton animal? Well, there's only one (one!
