My world has always involved a grocery store where, any time of the year, I can choose from an array of food (apples, bell peppers, kiwi!, asparagus!, and more).
I am guessing that has been your experience too. But that wasn't always an option. Before super markets and international shipping, in order to eat people had to rely on what was growing at the moment or what they could store. And after a snowy winter in Colorado you can bet folks came up with some very resourceful ways to ensure they had food throughout the year - whether that was drying, dry storage in root cellars, to fermenting, and eventually to freezing and canning.
Thank you to the Fort Lewis College Rec Services Professional Staff and Interns who come out to plant a guild in our food forest in August!
Your Health and the Microbiomes in Your Gut & Garden -
Conservation Education Workshop July 2016
"It turns out that we are only 10 percent human: for every human cell that is intrinsic to our body, there are about 10 resident microbes — including commensals (generally harmless freeloaders) and mutualists (favor traders) and, in only a tiny number of cases, pathogens." - Michael Pollen
If our bodies are 90% microbes then we should be paying attention to them!Read more
"Permaculture seeks paradise...and why not?" - Bill Mollison
This year the 2016 Four Corners Permaculture Convergence was hosted by Gary & Debby Fourstar at Thunderbird Ranch.
Thanks to City of Durango TV for creating this film about what we are doing up at the Manna Soup Garden Kitchen.
Progress on our Permaculture Food Forest continues. This time under the experienced direction of Grant and Kathy Curry from the Permaculture Provision Project.
At our July Workday we planted a Peach Tree Guild!Read more
I don't know about you guys, but I have a TON of kale coming out of my garden right now! Aside from braising, massaging and smoothie-ing kale, I love to incorporate it into homemade sauces like pesto! This recipe is a template, so please tweak flavors to your liking!
1 bunch of cilantro or parsley
2 cups de-stemmed kale (any variety)Read more