By Abbey Smith Looking at a bright patch of blooming dandelions this spring, I thought of a conversation I had with a Savory hub leader, Katie, who is working in Fiji to cultivate a local breadfruit enterprise. “Sometimes I think the trees are laughing at us,” Katie said. Imagine what it is like from their
By Hannah Curcio The LFX has shown us how important local food is, especially given the unprecedented disruption caused by COVID-19. While people in our country count on food showing up on trucks, here in Surprise Valley we have fresh food delivered to the Modoc Harvest office every week, as well as fresh food growing
By Abbey Smith Diets are polarized today. Vegan. Keto. Carnivore. What if you eat veggies, healthy fats and meat? I am sure my daughter could come up with a witty riddle to answer this question. It feels impure in these days of dogmatic dining practices to not have a hero macronutrient and a villain macronutrient.
By Owen Segerstrom “As the problems of the world grow increasingly complex, the solutions remain embarrassingly simple.” —Bill Mollison Nothing like a global pandemic to remind us of the frailties of the modern food system. As Congress scrambles to issue helicopter money (a phrase that was meant to be a joke), small businesses close, and
By Abbey Smith Fort Bidwell is off the beaten path. Many people contact us wanting to visit a holistically managed and/or regenerative farms and ranch, or purchase products grown in regenerating soils. Then, they look at a map and say, “oh wow, so if we can’t come visit you, what other farms and ranches in
By Hannah Curcio As the LFX continues we have had fun experimenting with pumpkins. We have processed them for curry dishes, pies and even have eaten slices raw. We have been processing pumpkins almost weekly now. In the evenings when we often sit down together to work on cutting up pumpkins, we enjoy talking about
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
