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Sometimes I miss living in Seattle. I used to teach at a converted building dedicated to nonprofit orgs and low-income artist housing. There are similar endeavors in many cities, but in Seattle it’s everywhere and at the Good Shepherd Center, located a mile away from my former home, one of the tenants, Seattle Tilth, inspires and educates people to garden organically and consider urban chicken coops and beehives. My neighbors upstairs turned half our yard into a garden. Last week it held a workshop in Herbal Tea Gardening and on the 23rd it gives one on Composting for Apartment Dwellers. Take a look at the tenants inside this one building. Shouldn’t every city have one?
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The government illegally approved a genetically modified, herbicide-resistant strain of sugar beets without adequately considering the chance they will contaminate other beet crops, a federal judge in San Francisco has ruled. The ruling by U.S. District Judge Jeffrey White rejected the U.S. Department of Agriculture's decision in 2005 to allow Monsanto Co. to sell the sugar beets, known as "Roundup-Ready" because they are engineered to coexist with Monsanto's Roundup herbicide. 
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Articles
Herbal Tea Making PDF Print E-mail
Written by   

It's not as hard as you think !

In my opinion there are a two types of herbal teas, 1. the kind you drink because they taste good a.k.a beverage teas, and 2. the ones you drink to make you feel good a.k.a medicinal teas . The goal is to make the medicinal teas taste like beverage teas!

 

Beverage teas are usually steeped for 3-5 minutes wile medicinal teas are steeped or decocted for 15-20 minutes.

 

What is decocted you ask? It means to boil once it has come to a boil the heat is reduced and the herbs are allowed to simmer for 15-20 minutes ( generally done when roots, berries or seeds are being used in a medicinal formula), The pot should remain covered during decoction.

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Lumber for a Lifetime? PDF Print E-mail
Written by Vaida Lowell   

In response to growing population, loss of resources, and sagging economies, companies across the USA are looking to create and provides service and products that are beneficial to the environment as well as to their bottom line.

According to The McGraw-Hill Construction and the National Association of Home Builders survey, the residential green building market is expected to be worth $12 billion to $20 billion this year. In five years (2012), the market is expected to double to 12% to 20% market share or $40 billion to $70 billion. 40% of builders think green building helps them market their homes in a down market.

Quality materials have emerged in this market as the most important reason for building green. Innovation and new technologies now make it cost effective to use these products. Previously, builders were motivated by energy cost savings of green homes and doing the right thing. This is likely due to green home marketing and how it improves quality of life. Now it can also be less expensive, and improve the longevity of a new home.

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You might be a locavore if . . . PDF Print E-mail
Written by Pam Maloney   

Sound familiar? . . .
  • You know what a purple carrot tastes like
  • You can tell your friends where that can of tomatoes came from without looking
  • You know where there is a winter farmer's market
  • You know where to get a cucumber with dirt still on it
  • Your non-food-conscious friends think you are a food snob
  • It's been weeks since you've last stopped by the nearby box grocery store
  • You can name five foods that are in season in February in New England*

WARNING: Locavorism leads to food consciousness – Similarly food-consciousness may lead to a yearning to eat locally derived food. Reading any (or I recommend all) of these books might convince you . . .

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‘Locally Grown’ & Loving It PDF Print E-mail
Written by C. R. Lindemer   

It’s getting hard to ignore the ‘Buy Local’, ‘Shop Local’, and ‘Think Local First’ signs and stories around us. I’ve seen them on stores and on car bumpers. And increasingly, merchants are using those terms in their local advertising. Local food is more than just an idea; it’s now a movement.

Locally grown just makes sense! It’s really (to borrow Maine’s motto) ‘the way life should be.’ This isn’t a new idea, but rather, an ancient idea that has gone out of vogue. Our many modes of shipping have just made it easy to sell perishable products almost anywhere. But now with the fluctuating price of gas and the ever-present global warming concern, shopping closer to home seems to be the wisest choice.

My grandmother used to sell eggs. She certainly didn’t sell them out-of –state! Her neighbors were first in line, and then on to the farmers’ markets. (I’m told she was driving some pretty hard bargains in the mid-1900’s!)

 

What a lot of people don’t understand is that ‘locally grown’ may not mean ‘inexpensive.’The truth is that New England is an expensive area in which to live.

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Meadowstone Farm, LLC PDF Print E-mail
Written by Stephanie Zonis   

What I like best about this small family farm in rural Connecticut is the evident affection that Kris and Annemarie (the farmers) have for their animals. They want to make sure their critters live comfortably, under the best conditions possible. The goats browse on fresh pasture, supplemented with organically-produced hay and a certified organic grain blend; the hens scratch and peck within their movable A-frame houses, which allow them to be moved to a fresh patch of grass daily. The ever-moving flock of guinea hens is part of the natural pest control system here, along with bats and spiders. There’s nothing that Bailey the horse likes better as a snack than dandelions. Lucy, the calico cat, thinks she owns the place. And Kris and Annemarie love them all.

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More Articles...
  • I'll take FOOD for $200, Alex.
  • How Green Is Your Farm?
  • Hillman Farm Goats
  • Deep River Snacks
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