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
By Spencer Smith. This article was also published in the October 2019 issue of Acres U.S.A. Georgia farmer Will Harris is known to say that, “nature abhors a monoculture.” I heard him say this on my first visit to White Oak Pastures several years ago. It stuck with me. Since that time, I have been trying to better
By Hannah Curcio The local food year is going really well! We have already harvested potatoes, and we are starting to harvest our pumpkins too. With this week’s snow, we harvested the watermelon and cantaloupe. We have also been busy drying and canning fruits and vegetables. My mom’s fruit leather is my favorite by far.
We hear from our latest guest, Isidora Molina, on her stay at the Jefferson Hub! Isidora and her family wanted to have a family adventure, improve their English, and experience life on a ranch, so we were so excited to have them come out and visit. We did lots of things including moving cows, building
This week, we try the new REP Provisions beefstix and pecan butter with the help of our Ranch Field Day attendees! Learn more about how this product regenerates the land (and pick up a box!) at repprovisions.com. We had the pleasure of serving attendees at our Ranch Field Day a special treat from REP Provisions!
Abbey talks with a visitor from the South Africa Hub and discusses the benefits of traveling in the Savory Global Network. My name is Abbey Smith and I am a part of the Jefferson Center as well as a Savory Global Network coordinator. I’m so excited to introduce you to my friend Michal Pretorius from
By Abbey Smith My 85-year-old grandfather’s hobby is to hatch chickens and quail. An active logger, rancher and farmer all his life, he now keeps himself busy with three different egg incubators in his house. Each spring, I get about two dozen eggs from my mother’s flock, or my cousin Grace’s flock, in Indian Valley.
By Owen Segerstrom The poplar leaves are starting to yellow, and while the mornings are getting a bit nippy, the afternoons are still blazing. Must be September in Modoc, our family’s favorite time of year. With the first frost still (knock on wood) weeks away and the gardens and fruit trees at peak explosiveness, we
By Leah Larsen The Local Food Experience has changed our lives in ways beyond food. Because food is such a large part of our lives, stopping three times a day to nourish ourselves or at least 5 times if you have kids, it makes sense that a change in what we eat will change other