Diary of a Locavore
Is it possible to eat nothing but local food in a New Mexico winter?
Eggs, milk, peanuts. It didn’t look good.
I had spent the last hour scavenging the isles of La Montañita Co-op, and that’s what I was left with: eggs, milk, peanuts. I was hungry just looking at them. I offered my meager basket to the cashier, pausing to turn around and grab a hauntingly aromatic chocolate chip cookie from the deli counter behind me. If all I had to eat for the next seven days were eggs, whole milk and peanuts, I was going to enjoy my last meal, and I was going to have dessert.
What is “Grass Farming”?
An interview with one of the nation’s pre-eminent experts on the subject
Joel Salatin loves his work. He loves getting up at the crack of dawn and taking his chickens for a walk. He loves the succulence of tender, grass-raised beef. He loves observing his pigs, which snort with glee while sifting through piles of manure. And he loves the philosophy of his business, which is that a truly sustainable farm should also support a local food system. He loves it so much, in fact, that he refuses to ship any of his products. Aside from a few deliveries made to local restaurants, if people want ’em, they can come get ’em. And that’s basically how Joel Salatin became famous.
North Valley Knitters at North Valley Public Library
If you enjoy knitting, crocheting or other fiber arts, join this friendly group.
DimeStories Open Mic for Prose at The Source
Horse Thief • folk, psychedelic at Low SpiritsMore Recommented Events ››