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Ohio's Largest Food and Farm Conference Features Three Pre-Conference
Regenerative Agriculture, Poultry, and Dairy Herd Health Sessions Will
Provide In-Depth Knowledge to Farmers and Veterinarians

The Ohio Ecological Food and Farm Association (OEFFA) will host three
full-day pre-conference workshops in Granville, Ohio on Friday, February 13
as part of its 36th annual conference, Sustainable Agriculture: Renewing
Ohio's Heart and Soil.

“These events feature some of the country's top experts, and are designed
to provide ecological growers a deeper education than short workshops or
webinars can,” said OEFFA Program Director Renee Hunt. "This year, we're
also offering a session geared toward livestock veterinarians so they are
better positioned to serve organic dairy clients. These practices can be
used in non-organic dairy systems as well."

During this pre-conference workshop, John Kempf, founder of Advancing
Eco-Agriculture, will help farmers learn regenerative farming principles
which allow soil and plant health to improve, not degrade, over time. Using
these techniques, growers will discover how they can produce disease- and
pest-resistant crops, which are healthier and more nutritious. An Amish
grower from Middlefield, Ohio, Kempf is an internationally recognized
lecturer on biological agriculture, plant immunity, mineral nutrition, and
soil microbiology.

Jim Adkins of the Sustainable Poultry Network will discuss effective and
profitable strategies for sustainable poultry production during this
pre-conference workshop. For the past 30 years, Adkins has raised more than
50 breeds and varieties of chickens, ducks, geese, and turkeys. A licensed
poultry judge, he established the International Center for Poultry in 1992
and has taught at field days, workshops, and conferences. Designed for
poultry producers of any scale, this session will explore the unique
advantages of sustainable production systems while exploring the history of
traditional heritage breeds and the transition to hybrid breeds and
industrial production models. Growers will walk away with an understanding
of the breeding, feed, forage, facilities, and care required for different
size production models, and how to make their poultry businesses profitable
through effective financial planning, marketing, and consumer education.

During this pre-conference workshop, veterinarians Dr. Päivi Rajala-Schultz
and Dr. Luciana da Costa from the OSU College of Veterinary Medicine and
Organic Valley staff veterinarian Dr. Guy Jodarski will help dairy
producers and veterinarians serving organic dairy farmers learn how
practical management and mastitis control practices can improve milk
quality and farm profitability. Attendees will learn the basic requirements
for good udder health, strategies for managing clinical mastitis, and more.

Thanks to funding from the North Central Region Sustainable Agriculture
Research and Education(NCR-SARE) Professional Development Program, a
limited number of scholarships are available for veterinarians to attend
the dairy herd health pre-confrence event at no cost. To request a
scholarship, or to nominate a veterinarian who would benefit from this
opportunity, contact Eric Pawlowski at (614) 421-2022 Ext. 209 or

All pre-conference workshops will be held from 10 a.m. – 4 p.m. on Friday,
February 13 at Granville High School, 248 New Burg St, Granville, Ohio.
Pre-registration is required and costs $75 for OEFFA members and $90 for

The pre-conference workshops will be offered as part of the state’s largest
sustainable food and farm conference on Saturday, February 14 and Sunday,
February 15, an event which draws more than 1,200 attendees from across
Ohio and the U.S.

In addition to pre-conference events, this year’s conference will feature
keynote speakers Alan Guebert and Doug Gurian-Sherman; nearly 100
educational workshops; a trade show; activities for children and teens;
locally-sourced and organic homemade meals, and Saturday evening
entertainment. Separate registration is required for all conference events.

For more information about the conference, or to register, go to
FREE-RANGE POULTRY / New ATTRA Tip Sheet Lays Out Poultry Basics
« Last post by Little Feather on October 13, 2014, 05:12:25 AM »
ATTRA Tipsheet Lays Out Poultry Basics

Chickens are becoming more and more popular, both for farms and backyards.
And there i€™s no mystery why: besides the tasty eggs and meat and the income
they can generate, chickens can build soil fertility and help control pests.

A new ATTRA publication, Poultry Basics Tipsheet complements the more
in-depth information from ATTRA about poultry production, including the
Poultry Production Systems resource list. It includes some helpful pointers
for choosing chicken breeds, caring for a flock, and raising a flock in the

Poultry Basics Tipsheet is the latest in a series of similar ATTRA
publications addressing production for various crops and livestock.
They are available at the ATTRA website: www.attra.ncat.org

Poultry Basics Tipsheet Table of Contents
•   Introduction
•   Key Questions Before Getting Started
•   Raising a Flock in the City
•   Chicken Breeds
•   Basic Chick Care
•   Basic Chicken Care
•   Mobile or Permanent Pen?

ATTRA €”National Sustainable Agriculture Information Service €”was developed and
is maintained  through a cooperative agreement with the USDA€™s Rural
Business-Cooperative Service  by the National Center for Appropriate
Technology, a nonprofit organization headquartered in Butte, Montana.

ATTRA has been the nation’l leading resource for information on sustainable
agriculture since 1987, covering a wide range of topics, including reducing
pesticide use on cropland, promoting food safety in sustainable production
systems, reducing farm energy use and costs, enriching soils with the use of
cover crops, and providing technical assistance in the growing areas of
local farmers markets and urban gardening.

In addition to hundreds of sustainable-agriculture publications, ATTRA€™s
other popular offerings include a free sustainable-agriculture telephone
helpline and the €œAsk an Ag Expert€ť feature on the home page.  It has an
archive of webinars and videos generated by NCAT and partnering organizations.

ATTRA also maintains numerous popular databases, including
sustainable-agriculture internships and apprenticeships, and is a source for
the day’s agriculture news, among other features.

Since 1976, the National Center for Appropriate Technology (NCAT) has been
helping people by championing small-scale, local and sustainable solutions
to reduce poverty, promote healthy communities and protect natural
resources. In partnership with businesses, organizations, individuals and
agricultural producers, NCAT is working to advance solutions that will
ensure the next generation inherits a world that has clean air and water,
energy production that is efficient and renewable, and healthy foods grown
with sustainable practices. More information about its programs and services
is available at www.ncat.org or by calling 1-800-ASK-NCAT.
Click the Image Below to learn about Herman Beck-Chenoweth's Best selling Book & DVD Combo at Back 40 General Store:

Recipes / Turkish Sumac Salad
« Last post by Little Feather on October 07, 2014, 06:40:31 AM »
This is a healthy and tasty dish for the adventuresome.


1 large cucumber, diced small
4-6 fresh tomatoes, diced small
1 Red Spanish onion, diced small
1/2 bunch onion greens, sliced finely
1 bunch parsley, sliced finely
1 Tablespoon ground sumac ( available here:  https://www.etsy.com/listing/176115311/wildcrafted-sumac-powder-rhus-glabra-r?ref=sr_gallery_3&ga_search_query=Chenoweth+Collection&ga_view_type=gallery&ga_search_type=all )
Juice of 2 lemons
Extra Virgin Olive Oil

The key to this salad is to have all ingredients diced and sliced small or fine.  Mix together, sprinkle with Sumac, dress with lemon juice and extra virgin olive oil, chill and serve.  Bon Apetit!

Real Life / Healthy Eating by the Season
« Last post by Little Feather on September 29, 2014, 06:33:53 AM »
Eat According to the Seasons & the Land

Fall and Winter
Fall or Autumn is a time to enjoy the harvest
and to prepare for the winter months.
Cooler weather brings hunting season,
some which is dried or smoked to save for
winter. Squash, tubers (like potatoes,
yams and carrots), corn, apples and
other fall harvested fruits and vegetables
and nuts (acorns, etc.) are
collected and many are stored for
winter use.

Colder Weather increases the need for heavier
foods such as meat (venison, buffalo),
it’s naturally occurring fat (like lard) and
starches found in potatoes, winter squash
and wild rice (and other foods which can be
stored over the winter months). This might
also include dried jerky (pemmican),
dried berries, corn (hominy),
canned goods, etc.

Spring Time
is a time of renewal. Fish, eggs,
fresh shoots (such as horsetail and
cattail sprouts) and tender greens (such as
lambs quarters which is also known as wild
spinach, dandelion, plantain, purslane, mint,
wintergreen, nettles, wood ferns, and
creeping snowberry leaves) help us to
cleanse our systems from the heavy
winter foods.

In the Summer Time we tend to be more active and
need more high energy foods like
berries, nettles and fish. An abundance
of fresh greens and vegetables from
gardens are available now to be enjoyed,
some are canned for winter use. Summer is
not a good time to hunt game because of
ticks, bacteria and it’s too warm to hang
the animal. In late summer wild rice is
harvested and prepared for
winter use.

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Eating the foods that
are grown in the soil
and climate that you
live in is very important.
These STAPLE foods provide the
specific nutrients your body needs. The
Creator has given us everything we
need literally within walking distance
from where you live (wild rice, fish, deer,
corn, various greens, and the other traditional
foods mentioned above.) How else
could people have survived without
modern transportation? ... and they did
so for thousands of years.
While citrus and other
tropical fruits may be a
healthy treat for us, their
nutrition is better geared
for those who live in the
regions they are grown in. If the Creator
would have thought we needed bananas
or pineapple or coconut he would have
had them grow here, but they cannot.
This does not mean we cannot ever
enjoy them, they simply should be eaten sparingly.

Real Life / Wild Moon opportunity in North Carolina, USA
« Last post by Little Feather on September 23, 2014, 07:33:02 AM »
Hi.  I'd like to forward info about a Wild Moon my friend Matt is organizing in North Carolina.  He's visited the TD, though he never did any of the programs here.  I've hung out with him quite a bit, over the years, and can vouch for his awesomeness.  Let me know if you are interested and have questions.


     I'm writing you-ins to invite you and announce this
        coming falls' month long. come at any time and be involved for
        as long as you would like, though it would be great to have a
        group starting and ending together. t'would be awesome for this
        to be as multifaceted and skilled as possible, kids and elders
        definitely needed. this will be an annual event, so if not this
        year maybe next.


        where: white oak flats, madison county n.c.


        when: hunters moon, 10-22-14 thru 11-22-14


        who: anyone willing, safe, and yearning to co-create a community
        based on ritualized wilderness living.


        what: all hunted/scavenged/gathered diet cooked on a fire
        started by friction living in impromptu structures using hand
        tools of metal, stone, shell, bone, fire, wood, found objects to
        meet our needs as efficiently (calorically speaking of coarse)
        as possible, coming together at least twice daily to share a
        meal and tell stories and share life in a meaningful way.
        inquire and create within. we will all be teachers and learners.
        the things i'm interested in pursuing are tracking, awareness,
        conditioning, knapping and use of stone-tools, napping, hunting,
        trapping, non-verbal methods of communication, primitive living
        skills, bio-remediation and exploration. i can teach basic
        skills but am not interested in making this your normal
        workshop, but being a participant in experimental living.


        cost: free if you bring yer share of food to share. "build our
        larders" is the motto, maybe. i'll have extra food for trade or
        $. food donations welcome. a few weeks before will be a
        "roadkill, nuts are falling camp" for people to work together
        and harvest food for the immersion.


        food: if interested in being involved for the entire month think
        70,000 calories needed, minimum. a five gallon bucket of
        wilderness rices has roughly that. we'll be able to scavenge
        some greens, mushrooms, bulbs and hopefully nuts and fruits.
        dried is better than canned. fat will be the food source most
        needed and difficult to obtain. two of us went thru at least a
        quart of rendered fat a week last fall. our diet was super
        diverse with many complex flavors, we joked that each one of our
        meals would cost fortunes if we were eatting on a white table
        cloth instead of the ground.


        what would you want from something like this?

        thank you. matt hansen


        email me if interested: mhansen17@hotmail.com

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Herm & HannaH's Herb Discussion / Sumac Tea Recipes
« Last post by Lady Beetle on September 11, 2014, 07:01:44 AM »
Sumac Berries

Wildcrafted sumac(h) berries (rhus Glabra).  This herb, high in vitamin C, put an end to scurvy on long ocean voyages.  Native Americans used these to flavor food (powdered) and to make “Indian Lemonade” a healthful,l tasty treat in winter as well as summer.  They are also used as an ingredient in our herbal smoke mixtures at www.ManySmokes.com (Clickable Link)

Sumac Tea, cold
6 Tablespoons of Sumac Berries
2 Quarts warm water
Sweetener to taste: (suggestions)
For starters  ˝ cup white or brown sugar, ˝ cup honey, or stevia tincture, powder or crushed leaves.

Put berries in a 2 quart jar with other ingredients and fill the jar with warm water.  Leave on the counter for a few hours shaking the jar 5-10 times before putting in refrigerator.  Do NOT pour boiling water over as it destroys the naturally occurring vitamin C.   Drink hot or cold.  You’ll find this a refreshing and satisfying and healthful beverage.
Spiced Sumac Tea
3 TBS Sumac Berries
1 Quart hot water
1 Cinnamon stick
10 – 12 cloves
   Put berries and other ingredients in a sauce pan and steep for 15 – 20 minutes.   Serve any of the above sweeteners on the side and let everyone sweeten to their own taste.  Perfect for festive occasions, and has a wonderful aroma.


You can order berries from www.ETSY/ChenowethCollection
www.ManySmokes.com or www.store.B40GS.com
or by calling 573.858.3244

These Berries have been wildcrafted, dried and packaged by Nature’s Pace Sanctuary, an income-sharing Intentional Community located in the Ozark Mountains of Missouri.

Herm & HannaH's Herb Discussion / Now is the time to Gather Sumac for Tea & Spice Use
« Last post by Lady Beetle on September 11, 2014, 06:47:36 AM »
Now is the Time to Gather Sumac for Tea & Spice Use

By Herman Beck-Chenoweth

Sumac is a common, well-known and easily recognized feature of the rural North American landscape. These small trees with thick twigs and an almost tropical appearance are familiar to most country dwellers. Their shape and large cone-like, dark red berry clusters are distinctive and their bright red autumn foliage is hard to forget. Yet few people know that these little trees have provided a delicious and refreshing summer drink throughout much of the world for thousands of years.

Sumac forms large patches called clones; what looks like many trees or shrubs is actually a single plant, like a patch of rhubarb or asparagus. Large clones are tallest in the center, getting gradually shorter towards the outside, creating the illusion of a gentle hill where there is none. In such a sumac clone the trees often have the habit of bearing leaves only at the canopy, so that when one ventures underneath he is struck with the impression of being under a gentle dome painstakingly coaxed into existence by some master gardener.

All of the true (edible) Sumacs have dark reddish or purple fruit borne in erect, tight clusters. (On some of the western species, the clusters are pretty small and may not be as tight as on the eastern species, but they are still distinctly red.) The surface of the fruit is fuzzy or grainy.

The seed heads are easily harvested by using pruners to nip off the Drupes.  The trees are low growing but you may need a short ladder to reach the best heads.  For the best taste and most vitamin C berries should be harvested as soon as they are TOTALLY dark red.  Rain washes out the flavor so take advantage of a cool and dry day as soon as the heads are ready. If storage space is a problem you can always thresh the seeds off of the seed heads and store in a container.

For cold tea pour one quart of water over 4-5 seed heads (or 5 TBS of berries off the seed heads) and allow to sit at room temperature for a day or so.  Every time you pass by the container invert it.  After 12 - 24 hours put it in the fridge and when cool serve over ice.  It will be very tart and refreshing.  If it is too tart for you sweeten it to taste with stevia, honey, maple syrup or cane sugar.  If using the berries once you can refill your container and make another batch that is nearly as good.

If you are the fussy sort you may want to pour your tea through some cheese cloth.  You can also make a nice hot spicy tea that is perfect for holiday celebrations.  I'll post that recipe later.

If you don't want to or can't harvest your own Sumac my Wildcrafted Sumac berries are available from Herm and Hannah's Herb Department at the Back 40 General Store.  Mediterranean Sumac Seasoning Powder is also available there as well.

Click to Visit the Back 40 General Store Herbs Department:
Herm & HannaH's Herb Discussion / Organic Catnip now available on Etsy
« Last post by Lady Beetle on September 11, 2014, 06:45:00 AM »

Herm 'n HannaH's organic catnip is raised by 2 folks that have 5 cats currently and have been farming catnip for over 20 years. The potency and euphoric effects have been personally tested and approved by Fluff, Emmie, Molly, Mark and CornChip, our feline quality control team. This is from the 2014 crop and dried in our professional herb dryer to maximize it's potency. Ships in a 2.0 oz. resealable plastic pouch.

Click here to visit the Chenoweth Collection Page:  https://www.etsy.com/listing/176362307/organic-dried-catnip?ref=shop_home_active_10
Open Faculty Position at University of Vermont Extension
Extension Assistant Professor: Community Food Systems and Nutrition

University of Vermont (UVM) Extension seeks an Assistant Professor who
will develop and deliver programs to 1) increase access to healthy and
affordable food and 2) improve the dietary behavior and health outcomes
of Vermonters. A Ph.D. in nutrition, food sciences, public health or a
closely aligned area of science is required. Experience in applied
research and outreach program development, and the ability to work
collaboratively and communicate effectively to a wide range of audiences
are also required.

UVM is an Affirmative Action/Equal Opportunity employer and welcomes
applications from all ethnic, racial and cultural groups and from people
with disabilities. The University is especially interested in candidates
who can contribute to the diversity and excellence of the academic
community through research, teaching, and service.

This is a 12 month, 80%, non tenure-track position with the expectation
to increase to 100% through grants; it is housed in the Middlebury
Extension office. Salary is commensurate with qualifications and experience.
View the full position description at: www.uvm.edu/extension
<http://www.uvm.edu/extension/about/?Page=employment.html>. Review of
applications begins October 15, 2014 and continues until the position is
filled. The following items are required to apply, curriculum vitae,
cover letter, statement on diversity and program excellence, and three
letters of reference through the web site www.uvmjobs.com
https://www.uvmjobs.com/>, refer to posting #F013PO

Dr. Yolanda Chen

Assistant Professor

University of Vermont

Department of Plant and Soil Sciences

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Homesteader's Discussion / A Farewell To Backyard Chickens and Beekeepers
« Last post by Little Feather on August 25, 2014, 03:26:07 AM »

Michigan Loses ‘Right To Farm’ This Week: A Farewell To Backyard Chickens and Beekeepers

Michigan Loses right to farm

Michigan residents lost their “right to farm” this week. This is a new ruling by the Michigan Commission of Agriculture and Rural Development. Gail Philburn of the Michigan Sierra Club told Michigan Live, the new changes “effectively remove Right to Farm Act protection for many urban and suburban backyard farmers raising small numbers of animals.”  Previously backyard and urban farming were protected by Michigan’s Right to Farm Act but The Commission has ruled that the Right to Farm Act protections no longer apply to many homeowners who keep small amount of livestock. Kim White, who keeps chickens and rabbits, said, “They don’t want us little guys feeding ourselves. They want us to go all to the big farms. They want to do away with small farms and I believe that is what’s motivating it.” The ruling will allow local governments to ban goats, chickens and beehives on any property where there are 13 homes within one eighth mile or a residence within 250 feet of the property.


The Right to Farm Act was created in 1981 to protect farmers from the complaints of people from the city who moved to the country and then attempted to make it more urban with anti-farming ordinances. These new changes will affect residents of rural Michigan too. Shady Grove Farm in Gwinn, Michigan is on six and a half acres and homes 150 egg-laying hens that provide eggs to a local co-op and a local restaurant. This small Michigan farm also homes sheep for wool and a few turkeys and meat chickens to provide fresh healthy, local poultry. “We produce food with integrity,”  says Randy Buchler of Shady Grove Farm. “Everything we do here is 100 percent natural — we like to say it’s beyond organic. We take a lot of pride and care in what we’re doing here.” Shady Grove Farm was doing its part to educate and provide healthy, local, organic food to the people of Gwinn. It reflects the attitudes of hundreds of other small farms in Michigan and thousands of others popping up around the nation. This loss of right to farm comes within days of a report by The World Health Organization that stated the world is currently in severe danger of entering a post-antibiotic era. The WHO’s director-general Dr. Margaret Chan argued that the antibiotic use in our industrialized food supply is the worst offender adding to the global crisis. “The Michigan Agriculture Commission passed up an opportunity to support one of the hottest trends in food in Michigan – public demand for access to more local, healthy, sustainable food,” Gail Philbin told MLive.

“There’s a lot of unnecessary legal action being taken against small farms who are doing good things in their communities,” said Randy Buchler, who is also on the board of directors for the Michigan Small Farm Council. The Michigan Small Farm Council actively fought to support Michigan farming freedom, but ultimately the Commission voted to approve the new restrictions.

How is this happening in this day and age!! How can we teach our children to grow organic food and have the chance to cleanse there bodies (and ours) of the pesticides and toxins that are used on the large farms and to rid us of the processed foods when “they” take away our very right to feed ourselves!

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