Solar ovens are an elegant solution to cooking food with a minimum of effort, no fuel and zero carbon emissions. Best of all, the food tastes great.
The eye-watering disparity between the price of conventional and organic goods has influenced the perception amongst shoppers that healthy, wholesome food is very pricey. But why does organic cost so much more?
Darrell Frey talks about permaculture farming, the danger of GMOs and how to choose the best local, seasonal foods. Darrell Frey is the author of Bioshelter Market Garden and farmer/owner of Three Sisters Farm in Pennsylvania, which provides fresh, organic produce to the local foodshed, even in the cold winter months. Frey’s initial interest in…
Raw dairyman Mark McAffee answers tough ethical questions about veal , grass-fed cows, health benefits of raw milk, and how to choose the best organic eggs.
Mark McAffey explains why people should choose raw milk, the strict regulations inhibiting the growth of raw milk dairy, and why organic costs more.
Darren Bender-Beauregard talks about the differences between certified organic farming and a farm designed around permaculture principles. Take an inside look at how one American family farm is bringing good, healthy food to the community.
Simon Richard talks about building relationships with local farmers, the cost of organic and the pleasure of growing your own food. Simon Richard is the produce buyer and in-house farmer for Bi-Rite Market in San Francisco’s trendy Mission district. Bi-Rite offers a variety of local, sustainable, and organic produce sourced through its relationships with local…
Helen Cameron, co-owner of Uncommon Ground, Chicago, recommends the book Bringing It To the Table, by Wendell Berry.