Author: GoodFood World

Voices From the Farm: Sheep, Sheep Everywhere!

Toward the end of the month, it was finally time to get the wool off those sheep! The shearers came, and we had one wildly busy and stressful day getting all the various groups of sheep to the shearing pen, then moved out of the way for the next group. First the hugely pregnant older ewes, then the bred ewe lambs, then the rams were shorne, and eventually returned to their original place in the barn. It was a great relief to me, and no doubt also to the sheep!

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Your Summer Reading List

We’ve raided the shelves of the Kailing library to create a list of books that cover a wide range of topics and represent thinking separated by thousands of years. These books are centered on the relationship we have with the earth and each other, with our communities and surrounding ecosystems, with the plants and animals around us, and with the food we eat.

The Healthy Farm: A Vision for US Agriculture

American agriculture is at a cross-roads: a point where we can either apply our scientific knowledge to create a vibrant and healthful food and farming system for the future, or double down on an outdated model of agriculture that is rapidly undermining our environment and our health.

Seed Saving Around the World

When I think of a seed – when I have a seed in my hand ready to sow – I think of the 10,000 people before me that have sown that seed to get it to me and that’s why I think they’re so special.

Voices From the Farm: More Adventures With Sheba, the Wander Dog

We finally got a break in the weather, for a few days at least, and it was really welcome! I opened up the big north barn door to get some fresh air in the barn. This meant Sheba could come outside whenever she wanted to, but she usually stayed in the barn with the sheep. As long as the door was open, and she could see what I was doing, she was content to stay in the barn. But that didn’t last!

Cooked by Michael Pollan

In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.