One way to move America’s food system to great taste, high nutrition, environmental stewardship, humane animal welfare, and fair wages is through thoughtful investment – slow money. What is slow money? How does it work and what does it mean to you and me? How can you and I make a difference? Find out in this Deep Roots Radio interview with Brett Olson, co-founder and creative director of Renewing the Countryside. Minnesota’s first Slow Monday event is June 17, 2015, 5:00-8:00PM at Como Park, St. Paul, Minn. For information on this event, click here.
Calving began yesterday with the arrival of two red and white BueLingos. Just one day old, they’re walking around on firm legs and nursing heartily. This means spring chores have zoomed forward to include tagging and, in the case of bull calves, castrations. Yup, that’s how you get the steers that’ll graze for 24-30 months and reach 1,100-1,300 lbs.
And, of course, there’s lots of fence to build and repair. And maybe start sketching out a larger chicken coop??
Tune in to Deep Roots Radio Saturday 9:00-9:30AM Central,as Dave Corbett and I chat about spring-time farming. We’re on WPCA Radio, 93.1FM and www.wpcaradio.org.
See you on the radio!
Well known for his development and workshops around management intensive rotational grazing, rancher Cody Holmes is also the author of Ranching Full Time on 3 Hours a Day. In the last few years, he’s expanded into multi-species grazing, delivery and farmers markets. Now he’s working to build a local food hub based on real foods.
Join me for this conversation with Cody Holmes.
What: Deep Roots Radio live conversation with Cody Holmes.
When: May 9, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio 93.1FM and www.wpcaradio.org
I hope you’ll tune in.
What: According to USDA stats: Who is farming, and how many acres equals a farm. Deep Roots Radio takes a look. Taking a look at the 2012 USDA’s Agricultural Census
When: Saturday, March 28, 2015, 9:00-9:30AM Central
Where: WPCA Radio, 93.1FM and stream live at www.wpcaradio.org
I get it: you want to eat healthy foods. You want to cook delicious meals. You want to get back to what’s real, and you want to do it yourself! But you’re apprehensive about where to start. And you wonder if you’ll spend the rest of your life in the kitchen!
Worry no more. Jennifer McGruther recently published an absolutely beautiful cookbook that goes by the same name as her wildly popular website – The Nourished Kitchen. Tune in today as we chat about the cookbook and the thinking behind it. She makes fermentation, slow cooking and the principles of the Weston A. Price Foundation “do-able”.
What: Deep Roots Radio interview with Jennifer McGruther, author/blogger of The Nourished Kitchen
When: Saturday, Feb. 21, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live on WPCA Radio 93.1FM and www.wpcaradio.org
What: Deep Roots Radio interview with Jim Bovino, partner at GYST. He is a fermentation specialist, urban farmer at the California Street Farm (NE Minneapolis), and cider maker at Keepsake Cidery in Dundas, Minnesota.
When: Saturday, Jan. 17, 2015, 9:00-9:30AM Central Time
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and www.wpcaradio.org.
Why: Because fermented foods – wine, beer, chocolate, coffee, yogurt, kimchi, etc. – taste great and are good for you.
I’d been driving around the Twin Cities all afternoon. First there was my much needed haircut at E 42nd Street Salon in South Minneapolis. My second stop was the Mississippi Market natural foods coop in St. Paul, where I loaded up on napa cabbage, turnips, beets, and brussel sprouts. I’ll roast some and ferment others.
Ferment? you ask. Ahhh, good question. Fermenting is a way of preserving foods without the use of canning or freezing. It’s a practice that thousands of years old. Think kimchi, sauerkraut, chocolate, coffee, beer, bread, yogurt, wine, cheese and cured meats (salamis, for instance). Yup, all those foods are fermented, as are lots of pickles., and miso, and soy sauce, and… Well, you get the idea.
As it turns out, these foods are not only preserved through the fermentation process, they are often made much more nutritious.
Back to my day.
After buying those beautiful organically-grown vegetables, I browsed (and bought) at Half-Priced Books, and then headed back to Minneapolis for some wine and cheese at GYST, a brand new business in on 1st Ave and 26th Street where fine taste, value, health and environmental stewardship rule.
I was warmly greeted by Mel Guse, who with Ky Guse is on the four-person leadership team in this young venture.
And if this weren’t enough, because I was seated at the bar, I enjoyed the meal in the company of both Jill and Jim Bovino, the fermentation specialist.
Why the focus on fermented foods? Tune in tomorrow, and find out.
What: Live, Deep Roots Radio conversation with bovine genetics guru Gearld Fry
When: Saturday, Jan. 3, 2014, 9:00-9:30AM Central
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1FM and online at www.wpcaradio.org
I met Gearld Fry five years ago. It was in a crowded hotel conference room in St. Paul, Minnesota, and Fry was one of four instructors taking us through a two-day grazing school. We were transfixed.
It was December and Dave and I had just bought our 72-acre farm in western Wisconsin. Fry’s presentation introduced us to principles we’re using to improve our herd and to produce healthful 100% grass-fed beef.
Fry talked about working seasonally, feeding only grass and why, how to identify a cow that will give rich milk for her calves, and the huge influence the bull has on the quality of future generations. He also stressed the importance of “line breeding,” using your own bulls to continually improve the quality of your animals.
Join me and Gearld Fry tomorrow morning for a live chat about his approaches. Nationally known, Fry’s counsel is based on over 50 years experience with cattle – beef and dairy.
It seems I’m on a crowded train. Everybody’s climbing into the kitchen car and fermenting veggies on the farm.
Fermenting? you ask. Yeah, like kimchi and sauerkraut, and sourdough bread.
So what happens when a Newyorkina (New York Puertorican woman) makes Korean kimchi on her Wisconsin cattle farm? Holy fusion, Batman!
Tune in to find out.
What: Deep Roots Radio with Sylvia Burgos Toftness and Dave Corbett
When: Saturday, December 27, 9:00-9:30AM Central time
Where: Live and streamed from the studios of WPCA Radio, 93.1FM and www.wpcaradio.org
See you then.
A couple of the books I’m using:
– The Art of Fermentation, by Sandor Ellix Katz
– Preserving Food Without Freezing or Canning, by The Gardeners & Farmers of Terre Vivante
More and more municipalities are reversing old restrictions and once again allowing home owners to raise chickens in their own backyards. This means more and more of us are enjoying fresh eggs (unlike anything you’ll find in the grocery store), and the company of hens.
Since lots of city folk have little experience with poultry, you can imagine the questions and worries that arise when snow falls, dogs threaten, birds develop a cough, or chicks arrive!
Lots of blogs and books have emerged to meet the growing demand for practical information. One of the most popular – in print and on the web – is Fresh Eggs Daily.
On Saturday, Dec. 13, we’ll chat with author/blogger Lisa Steele about managing the small – and larger – flock. A fifth-generation chicken keeper, Lisa is an amazing resource about the natural management of the home flock. I hope you’ll tune in.
What: Deep Roots Radio interview with Lisa Steele, author/blogger of Fresh Eggs Daily
When: Saturday, Dec. 13, 2014, 9:00-9:30AM Central
Where: Broadcast and streamed live from the studios of WPCA Radio, 93.1 FM and www.wpcaradio.org