Source: Cooking Up A Story (CUPS)
This is the second in a series of “how-to” videos showcasing the knowledge and creativity of farmers who are have worked with the Sustainable Agriculture Research and Education program (SARE)—either as grant recipients, cooperators or leaders. In the first video, Jeanne Carver (Imperial Stock Ranch, Eastern Oregon) described her ranch’s approach to value-added marketing. Now we turn to the Midwest where Steven Schwen of Earthen Path Organic Farm (Lake City, Minnesota) has built an innovative greenhouse that allows him to extend his growing season while... Read More
This is the second in a series of “how-to” videos showcasing the knowledge and creativity of farmers who are have worked with the Sustainable Agriculture Research and Education program (SARE)—either as grant recipients, cooperators or leaders. In the first video, Jeanne Carver (Imperial Stock Ranch, Eastern Oregon) described her ranch’s approach to value-added marketing. Now we turn to the Midwest where Steven Schwen of Earthen Path Organic Farm (Lake City, Minnesota) has built an innovative greenhouse that allows him to extend his growing season while... Read More
Source: Conversations in the Field
By Andy Pressman and Hannah Sharp
NCAT agriculture specialist Andy Pressman and sustainable agriculture intern Hannah Sharp recently spoke with Michelle Ajamian and Brandon Jaeger of the Appalachian Staple Foods Collaborative (ASFC), located in Athens, Ohio.
Ajamian and Jaeger started the AFSC in 2008 to build a model field-to-table food system for Appalachia based on the production, processing, and marketing of staple beans, grains, and oilseeds. Ajamian and Jaeger’s work and interest in staple foods has gained the attention of several organizations, farmers,... Read More
By Andy Pressman and Hannah Sharp
NCAT agriculture specialist Andy Pressman and sustainable agriculture intern Hannah Sharp recently spoke with Michelle Ajamian and Brandon Jaeger of the Appalachian Staple Foods Collaborative (ASFC), located in Athens, Ohio.
Ajamian and Jaeger started the AFSC in 2008 to build a model field-to-table food system for Appalachia based on the production, processing, and marketing of staple beans, grains, and oilseeds. Ajamian and Jaeger’s work and interest in staple foods has gained the attention of several organizations, farmers,... Read More
Source: Cooking Up a Story
By Rebecca Gerendasy
Reporting from the Field:
Cronin Family Farm, Gettysburg, South Dakota: It’s cold and wet on the plains; winter is just around the corner. Dan Forgey has been growing crops on this 8500 acre farm for 42 years. About 18 years ago he adopted a no-till practice—when a crop is harvested, its stubble is left untouched through the winter months until the next planting season, at which time seeds are planted right on top of the residue from last seasons crop. This method cuts down on water erosion, wind erosion, and also feeds the soil with the decomposing... Read More
By Rebecca Gerendasy
Reporting from the Field:
Cronin Family Farm, Gettysburg, South Dakota: It’s cold and wet on the plains; winter is just around the corner. Dan Forgey has been growing crops on this 8500 acre farm for 42 years. About 18 years ago he adopted a no-till practice—when a crop is harvested, its stubble is left untouched through the winter months until the next planting season, at which time seeds are planted right on top of the residue from last seasons crop. This method cuts down on water erosion, wind erosion, and also feeds the soil with the decomposing... Read More
