Join the Wizard of fermentation, Sandor Ellix Katz, for a Hands-on workshop in Patagonia, Arizona. Learn the basics of food & beverage fermentation from best-selling author, Sandor Ellix Katz.
Learn how to make the delicious & nutritious fermented corn drink of the Tarahumara, tesquino; Learn how heritage crops from the Native Seeds/SEARCH Farm & the Nabhan Orchard can be fermented in your own kitchen.
Let us remember the words of Saint James: “The cries of the harvesters have reached the ears of Our Creator, Our Lord of Hosts” (5:4).
During this season of harvest, in the year in North American history when 71 percent of our rural communities saw their crop seeds and livestock breeds damaged by drought, let us call all cultures, faiths and nations together to celebrate that which the earth did yield, and to ask for repentance for the elements of climate change, water scarcity and damage to the soil that our own actions as eaters and consumers have triggered.
In the days between the 2012 Republican and Democratic Conventions, a group of eighty farmers, ranchers, grocers, produce distributors and food activists met in Carbondale, Colorado. They hunkered down in a big tent on a farm nestled below the drought-stricken peaks of the Rocky Mountains as dry winds gusted around them.
Like many who spoke at the conventions, their goal was to discuss how to create jobs and help rural economies ravaged by the economic downturn get some rebound.
When the food relocalization movement revved up its engines a dozen years ago, I would often see maps that circumscribed “local foodsheds” by county, state, or region of our sprawling nation, but they never crossed international boundaries. But when I recently moved to southern Arizona to plant an heirloom orchard just twelve miles north of [...]