October 24, 2016
Some things I have learned about working with oxen as with any other living thing is to treat them with some respect. Especially hump-backed cattle which I prefer. Be firm and gentle, but consistent, realizing you could be seriously injured if they chose. Be patient while teaching them what you want them to do, and then insisting every time that they do what you want them to do every time.
October 18, 2016
Meanwhile, my senior year was approaching fast, and all of us students began to contemplate what our final project would be with a bit of urgency. Our capstone project tasks us with identifying a need for a product or solution, bringing that product through the design phase, then building that product and displaying at the Technical Exposition. So I had the harebrained idea to embark on recreating not only a scale model of Parker’s Pulverizer, but to also recreate the real thing in full-scale, complete with fresh new wheel castings.
October 19, 2016
Any claim about winter production of fresh vegetables, with minimal or no heating or heat storage systems, seems highly improbable. The weather is too cold and the days are too short. Low winter temperatures, however, are not an insurmountable barrier. Nor is winter day-length the barrier it may appear to be. In fact most of the continental US has far more winter sunshine than parts of the world where, due to milder temperatures, fresh winter vegetable production has a long tradition.
October 20, 2016
Dinnertime rolled around before we could get people and horses off the field so that results of judging could be announced. I learned a lot that day, one thing being that people were there to share; not many took the competition side of the competition very seriously. Don Anderson of Toledo, WA was our judge — with a tough job handed to him. Everyone was helping each other so he had to really stay on his toes to know who had done what on the various plots.
October 21, 2016
The basic needs that we are addressing here are as follows: To create a sunny, airy (not drafty), dry, convenient, accessible place to bring in our cow or cows, with or without calves, to be comfortably and easily secured for milking and other purposes such as vet checks, AI breeding, etc. where both you and your cow feel secure and content. A place that is functional, clean, warm and inviting in every way.
On the Anatomy of Thrift: Fat & Salt
WARNING: contains animal slaughter. It is very humane and not very graphic, but may affect sensitive souls. – SFJ
On the Anatomy of Thrift is an instructional series Farmrun created with Farmstead Meatsmith. Their principal intention is instruction in the matters of traditional pork processing. In a broader and more honest context, OAT is a deeply philosophical manifesto on the subject of eating animals.
Fat & Salt is the third and final video in the series. It is the conceptual conclusion to the illustrated, narrated story that weaves throughout the entire series, and deals instructionally in the matters of preserving pork.
News & Weather
October 24, 2016
WASHINGTON, D.C. (Oct. 19, 2016) – The rigorous and proven regulatory system of the U.S. Department of Agriculture’s (USDA’s) National Organic Program has established a deep trust in USDA certified organic food products by American consumers. Now, consumers need to ...
October 20, 2016
Agriculture is critical to our communities, our economy, our landscape, and our way of life here in Vermont. As Vermonters, we have grown accustomed to a vital and robust agricultural lifestyle. But when I leave our state, in my travels ...
October 17, 2016
Are you unaware of what is underfoot? Soil is all around us and easy to ignore. However, locked inside is a dynamic ecosystem of amazing complexity. The Soil Science Society of America (SSSA) October 1st Soils Matter blog post explains ...
In the Fall ’97 issue of SFJ you printed an article on the Cheval de Merens, the all black horse of the French Pyrenees. I was immediately obsessed by their beautiful stature, a very strong draft-type-looking horse with powerful legs ...
Dear Lynn, In the Summer 2014 SFJ there is an article by Glenn Dahlem about the black walnut (p. 62). If I may, there are a few additions I would like to make regarding using black walnuts. First, the harvesting. From ...
Super magazine, Lynn and Kristi!! I love the content, and I can’t wait for the next issue in my mailbox. My best to you. Bob Langness Broomfield, CO
Mr Miller – My name is George Bristol. I served for 38 years on active duty in the United States Marine Corps. I retired in August 2013 as a Colonel and am still working in special operations overseas. I am writing ...
The Gathering invites educators, farmers, nonprofit organization staff, parents, nutrition practitioners, policy makers, students, and more to come together to share skills and resources, build relationships, and celebrate the vibrant field of farm-based education.
The Gathering will also welcome many members of our host community, from teachers and food service professionals, to parents, students and local food advocates who seek engagement with the transformative work of farm-based education. Organizers expect 300-500 to travel from several states and internationally to attend components of the Gathering, with heavy representation from Massachusetts and New England.
School Food FOCUS is a national collaborative of large school districts across the country. Together we are transforming school food by increasing access to more healthful, regionally sourced and sustainably produced food for our nation’s school children. Through the power of procurement we leverage market demand to drive positive and impactful food system change.
Change Beyond the Plate convenes over 250 school food professionals, institutional purchasers, government allies, industry changemakers and food system thought leaders.
Now in its 6th year, our National Gathering is a unique space for attendees to share innovative procurement strategies, connect with supply chain leaders and strengthen the school food movement. Join us!
U.S. Government Land Measure
A township: 36 sections – each one mile square.
A section: 640 acres.
A quarter section: 1/2 mile square – 160 acres.
An eighth section: 1/2 mile long, north and south and 1/4 mile wide – 80 acres.
A sixteenth section: 1/4 mile square – 40 acres.
My Small Kitchen with Kristi Gilman-Miller
- 3 or 4 cucumbers, peeled and sliced
- 1 part vinegar and 1 part water, enough to cover cucumbers
- A little salt
- 1 tablespoon sugar
- 2 cups sour cream
- Salt and pepper, to taste
- 2 tablespoons lemon juice
- 2 tablespoons tarragon vinegar
- ½ cup chopped fresh dill
- 2 green onions finely chopped
Marinate the sliced cucumbers in the vinegar, water, salt and sugar for at least 1 or 2 hours. Drain thoroughly.
Mix remaining ingredients together, then stir in the drained cucumbers and chill until ready to serve.