Good Food is Everybody's Business
Daryl Lasilla, grain farmer, grows buckwheat, barley, spelt, and lentils in just outside of Great Falls, in north central Montana. Soft-spoken and dedicated to organic production, Daryl has befuddled his neighbors growing conventional grain; especially when his organic spelt tops 4 1/2 feet high!
Fruit farms in Washington have been in the spotlight for years, from employing children to unfair tiered wages. Sakuma berry pickers have walked off the job three times since July when this video was aired by King5 TV.
For more than 26 years the Whidbey Camano Land Trust has protected Whidbey and Camano Islands’ most important natural habitats, scenic vistas, and working farms and forests by the acquisition of land and conservation easements. The most recent project is the Three Sisters Family Farm.
The Washington State University, Pullman WA, has been teaching and practicing organic agriculture for more than 30 years. WSU-Pullman was one of the first universities to do research in organic and sustainable agriculture. More and more young people are interested in organic food production, and staff and students from WSU describe their “Big Ideas for Food” in this video.
Take a tour of New Forest Farm with Mark Shepard, and learn how we can have all of the benefits of natural, perennial ecosystems and create agricultural systems that imitate nature in form and function while still providing for our food, building, fuel, and many other needs.
Freshly ground whole grain flour is alive – and lively – according to Dr. Steven Jones, WSU Wheat Breeder and founder of The Bread Lab. Age, processing, and chemicals will “kill” your flour, and will give you flour that is “nothing of interest other than to carry other flavors.”
Gene Yale, living in a Chicago suburb, has 170+ apple trees in his yard. And six high-bush blueberries! By growing tiny little trees – grafted and managed like Bonsai – Gene has a yard full of 3-foot apple treas that bear full size fruit.
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.
