Hi everyone! My name is Maezy Smith and if you’ve watched my previous videos you’ll probably know who I am and you’ll probably also know that my family and I are doing the bullseye diet. See below for more information about the bullseye diet. Check out the video to see all of the tools we use to make this
By Owen Segerstrom As a thousand cliche quotes–none of which seemed worth inserting here–remind us, food is ultimately about friendship. While ingredients certainly matter, and nutritional attributes were the nominal focus of the LFX as it began, we have been reminded that the connections between people are the primary ingredients of any recipe. With this
By Abbey Smith My son Sam and I became short-term residents of Bluffton, Georgia in January. On January 5, we moved into the little cabin behind the red meat and poultry processing facility, and right next door to the commercial kitchen at White Oak Pastures, off of Highway 27 in rural, southwest Georgia. The first
By Hannah Curcio The flow of traffic and goods at our cellar door has switched directions. The constant shuffle of goods to stock the shelves has been replaced by our family’s new hobby: cellar shopping. For Christmas, after reviewing the shelves, Cole decided he would like to make breakfast for our family, using canned cherries
By Hannah Curcio “You can’t listen to the Thanksgiving Address without feeling wealthy. And, while expressing gratitude seems innocent enough, it is a revolutionary idea. In a consumer society, contentment is a radical proposition. Recognizing abundance rather than scarcity undermines an economy that thrives by meeting unmet desires. Gratitude cultivates an ethic of fullness, but
By Abbey Smith How to make dock seed flour Mother’s Day a few years ago Spencer and Maezy helped me haul literally truck loads of dock out of my new garden plot. I had covered the soil with manure the year before (which likely contained dock seeds), and the conditions in the soil apparently were
By Leah Larsen The reality of local food year is setting in. We are not eating 100% local food and it is not because of availability. Our cool room is filled with winter squash, pumpkins, potatoes, onions, leeks, and apples. We have goat milk from our mama goat Melina and we are regularly making cheese.
By Hannah Curcio As we race the frost to pick the last tomatoes for canning and fill our cellar with any excess food we can find a way to preserve, it seems there is never enough time to process as much as we hope to store for winter. Our family room now has a queue
Spencer discusses the benefits of E.O.V. with guests Andrea Malmberg and Dallas Hall Defrees. Today we’re going to be talking about EOV. EOV is the scientifically robust monitoring protocol that captures ecosystem function in an easy to collect and transfer form. EOV looks not just at overall carbon sequestration, but aggregate stability in soil, water holding capacity infiltration rate, and then
By Abbey Smith If any month in Surprise Valley is easy during our year of local food (Local Food Experience), it is October. The wave of summer abundance still ripples through our kitchens and pantries, and the fall harvest is at its peak. Each evening in September and October we are canning or dehydrating food
