It's not often that school-age children get to experience the bounty of food grown on farms in Seattle's fertile neighboring valleys. "Farm to table" is best known as a culinary experience at high end restaurants. One after-school and pre-school care program is turning that around. Not only are they sourcing locally grown food with the help of a start-up to "bridge the gap between fields and kitchens," they're working to make sure staff know how to cook with the valleys unique ripe and ready produce. Martha Baskin has the story.
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Monday, October 16, 2017
Thursday, October 5, 2017
October 5, 2017: Growing a Revolution: Bringing Our Soil Back to Life - Interview with David Montgomery
From the Romans through the US Dust Bowl to today's conventional industrial agriculture, great societies that abused their land risked famine and often downfall. In his most recent book, Growing a Revolution: Bringing Our Soil Back to Health, David Montgomery, a MacArthur Fellow and geomorphology professor at the University of Washington, offers an optimistic look at how regenerative farming can revive the world's soil, increase food production, boost cost effectiveness,and slow climate change.
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