US Ark of Taste : Slow Food USA

Reflecting on your successes of this season? Now is the time to think about what you would like to grow next year. Why not take part in preserving some of our most precious heirlooms? Try Cherokee Trail of Tears, Hidatsa Red Bean or Chrismas Lima for reliable dry bean selections. You can get started today by ordering some Inchelium Red Garlic for your October garlic plantings. Which crops from The Ark of Taste have you planted?
The US Ark of Taste is a catalog of over 200 delicious foods in danger of extinction. By promoting and eating Ark products we help ensure they remain in production and on our plates. Check out the list:  US Ark of Taste : Slow Food USA.

Towards an energy-positive food system « Path 2 Resilience by Eric Garza

“Food activism of all sorts –centered on the availability of un-pasteurized dairy products, meat butchered on the farm where it was raised, and direct-to-consumer sales of products that currently require inspection or certification – is rising up throughout American society like a wellspring. This wellspring is creating an enormous opportunity, both to create new food products and markets, but also to ask deep, profound questions about our food system’s development and whether its path is a viable one over the long term. What good is a food system, after all, if its high energy intensity eventually sends the nation spiraling into both nutritional and energetic poverty?” Read Eric’s article

About the Author, Eric Garza
Eric Garza received his PhD from the University of Vermont in 2011. He consults in the energy, agriculture and food sectors and teaches courses in environmental pollution, energy systems and food systems at the University of Vermont. He manages the website. For permission to reprint this essay, contact the author at

“My flexible schedule allows me to be deeply involved in my community. I’m one of three primary organizers of my local chapter of the Weston A. Price Foundation, and I’m also the treasurer of the Mad Robin Callers Collective, a local group who promotes traditional contra dancing and organizes a variety of local dances and events. I volunteer with a range of community organizations, most notably the Intervale Center, a local organization that runs a range of innovative programs to promote small-scale, organic, localized food systems. Beyond my community involvement, I enjoy practicing and teaching ancestral skills, hunting, fishing, foraging wild edible plants, spending copious amounts of time outdoors, and generally relishing life.” read more about Eric

via Towards an energy-positive food system « Path 2 Resilience.

Happy Spring! Families Can Learn How to Grown Your Own Together

Rutgers Family Garden Club

These classes are a great opportunity for families to spend quality time together learning to start and nurture a vegetable garden at home. Activities are designed so that adults and children can explore and learn together. Children must be accompanied by an adult; limit two children per adult; adults attend for free.

Veggarden vegtable garden

Family Garden Club
Ages: 6-12 years (must be accompanied by an adult 21 or older)
Dates: March 31, April 21, May 19, and June 9, 2012
Time: 9:00-11:00 am
$80.00 for 4 classes or $25.00 each
Holly House

Vegetable gardening is a fun and rewarding hobby that can start in childhood and last a lifetime. These sessions are a great opportunity for families to spend quality time together. Through the use of our vegetable garden and greenhouses you will learn all about growing and harvesting cool and warm season vegetables. Vegetables taste better when you grow them yourself. Come dressed to garden!
Children must be accompanied by an adult; limit two children per adult, 21 or older. Adults free.

March 31, 2012Planning Your Garden- starting seeds; cool weather crops
April 21, 2012Planting Seedlings- Soil and composting; harvesting
May 19, 2012Tending Your Garden- mulching; plant supports; harvesting
June 9, 2012Harvesting the Garden – harvesting; food preparation

Registration Form

For more information contact Debbie Henry