By Hannah Curcio, Owen, and Clavey Segerstrom Our local food experience starts this week. From a kid’s perspective, although I am not excited about giving up bananas, here are some things that I am looking forward to: It is going to be fun apple pressing in the fall, and drying apples and tomatoes. I am
By Brian Taylor and Leah Larsen I am worried about the upcoming local food experience. Not having the accessible handful of chips, or the last minute trail mix grab before I head out the door for a long day of work is frightening to me. I usually eat massive amounts of food at mealtimes, snack
By Jessica Watson Some how it is June already and a mere two and half weeks until the start of our local food challenge. As our family adjusts its thinking and lifestyle to accommodate our challenge I am struck by the importance of timeliness and how fleeting a season is when you measure it by
By Abbey Smith In one month exactly, my family and I will be committed to our bullseye diet– one year of eating local food. A majority of our food will come from the 1800 acres near Fort Bidwell, California that we call home. Surprise Valley will provide what we cannot grow, the northern California/Nevada/Oregon region
By Owen Segerstrom As our family anticipates the beginning of the Local Food Experience, we are finding it important to focus on the opportunity and the adventure that await us, rather than the sacrifice. While we have some serious adjustments ahead–are we sure we don’t want to make an exception for coffee?–we want to be
By Leah Larsen On Mother’s Day I got to do something I have been wanting to do for many years but always miss the seasonal window. We often walk along a path on Bidwell Creek and at one bend in the creek, there is a large willow with low hanging branches over a patch of
In this episode, we’re interviewing Richards Grassfed Beef about how they’re using EOV Land Verification for the Land to Market Program and what they hope to provide for their customers across California. You can learn more about their operation at richardsgrassfedbeef.com. Richard’s Grassfed Beef was started in 2012 to be a reliable source of grass-fed
By Jessica Watson Spring is bursting forth all around us and it is with nearly matched enthusiasm that we are looking forward to the Summer Solstice and the start date of our local food challenge, though not without some trepidation. Since our initial group planning session and potluck in February our family has been making
Our next video covers the importance of herd effect on grassland. We hope you’ll enjoy the video and we can’t wait to hear your thoughts! Abbey Smith is the Savory Global Network Coordinator and leads the Jefferson Hub with her husband, Spencer Smith. Last week Abbey was in Zimbabwe for the Hub Leadership Bootcamp which
Spencer Smith manages Springs Ranch and is an accredited Field Professional with the Savory Institute. He also leads the Jefferson Center. He worked on large ranches in Nevada for Stix Cattle Company prior to setting out on the Savory adventure. Now, he has exciting news for other producers on the West Coast! Savory Institute Programs
