I love clicker training. I use it to train all my dogs and puppies. It's an amazing tool, but I have to admit I've never considered using it to train my goats. At least not until I saw this. Amazing.
I've had such amazing success with dogs using a clicker that I don't have to be sold on it's value as a training tool. It's what they use at places like Sea World to train the marine animals and was introduced to dog trainers by a former Sea World trainer,…
Seth Teicher (see picture), a 24-year-old Michigan grad and DC resident, and his best friend, Nick Weisman, recently started Roadside Organics, a communications firm focused on amplifying and harmonizing voices of leaders in the local food movement.…
I went out to run a few days ago and found this little guy laying (Or playing dead) on the side walk. He would have died in no time with the heat here. So I brought him home and I'm nursing him back to "whole" I didn't know that opossum's are the only North American marsupial, They do NOT carry rabies. They can be a bothersome but for now I'll help to get him strong and take him somewhere safe. I'll keep everyone updated. He actually is so cute!…
I never loved brussels sprouts. They always tasted just like little tiny cabbages, which I suppose is exactly what they are. Meh. At the risk of sounding like one people that think you can grow spaghetti in your garden, I confess that I had no idea brussels sprouts… Continue
My husband recently combined a bunch of online recipes to make a really amazing chili. It's pretty easy to make and incorporated several of my preserving projects, which is an added bonus. We utilized a pressure cooker to cook the beans, but you can certainly cook them the old fashioned way. You can also use canned beans, but why bother? With a little more effort, you'll get tastier… Continue
Yesterday was the highly anticipated CSA member Pick-your-own event at Parker Farm. A good chunk of the membership drove out to the farm - pitchforks, trowels and knives in hand- to glean the remaining produce from Farmer Steve's fields.
It was a beautiful warm fall day. Drier than the originally-scheduled weekend before. Being out in the fields where my CSA bounty was grown is a significant… Continue
(The following post is about our experience making a cob oven. We built in the middle of the summer and that presented a multitude of problems. But today we fired it up and it worked and we are getting ready to have homemade pizza for lunch. So it does work. The construction details have been trimmed back a bit. However, feel free to contact me for more detailed instructions on how to build an Earth Oven that costs less than the 24 beer bottles I used in construction.)
Every morsel from East Fork Farm is downright dreamy. This evening, tender lamb sirloin chops were enjoyed smothered in a lovely parsley sauce fresh from the garden. Accompaniments included; roasted sweet potatoes tugged from the soil just 50 yards from the dinner table, smeared with delicious whole milk…
To borrow a line(s) from Midnight Oil, "The time has come / A fact's a fact / It belongs to them/ Let's give it back"
And so with winter on the wing, we have realized the soil is not really ours and we have given it back to the earth for a few more months. What am I talking about? Well, this morning I harvested the last of the… Continue
Added by Andrew Odom on November 11, 2010 at 2:26pm —
I blogged about my experience with our first butcher on my blog... HERE.
Excerpt: ...I guess one of the biggest things when you're raising your own food is
that you can't just keep a bunch of animals around just because you gave
them a name. Eventually, hens get too old to lay eggs. There just isn't
enough room in the world for all the extra animals that don't fit into a
I have a confession. I am a citrus junkie living in zone 7. So despite my local-loving ways, I horde OJ like a kid raiding the halloween candy bowl. Even now that we have an apple press and 14 apple trees on the way, meaning my cup will runneth over with that earthy wonderfulness known as cider, I can't start my day without a glass of the orange stuff.
So what's a girl to do?
I've decided the best way to reconcile my beliefs and my breakfast is to find a…
This is a cross-post from my blog, Together In Food; to read a slightly different version of this post, please go to my bloghere.
I love cheese, and I have this (perhaps slightly crazy) dream of producing 80% of the food we eat at home myself, from scratch (growing, raising and processing it). So, I wanted to be able to make cheese myself. I'd read…
Well it's a quintessential November day. Cold, blustery and a bit gray outside. I'm just settling into hibernation mode with my yarn at the ready, our bread machine humming along and the storm windows tightly shut. I've got cookbooks and a pop fiction paperback on… Continue
We have all worked hard in our gardens and on our farms, reaping the
harvest all season long, from spring greens and peas to main season
broccoli and green beans. We’ve been canning pickles and salsa,
freezing beans and corn, and drying herbs so that we can enjoy the
flavor of a summer meal while warming up near the woodstove after a long
day on the ski slopes (at least… Continue