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 The constant shuffle of goods to stock the shelves has been replaced by our family’s new hobby: cellar shopping.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
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
