They have reached out to the Greenhorns asking if there are farmers or farm advocates in our network that would be willing to be interviewed by the researchers about their leasing experiences. Are you? If so, express your interest in the comments or contact Amanda N Heyman directly at firstname.lastname@example.org.
The following message is from our friends at the Cornucopia Institute and references the recent GMO labeling law, so called the DARK (Deny Americans the Right to Know) Act, which purports to mandate GMO labeling while, in reality, does not give the FDA the ability to enforce the act, allows companies to opt for labeling practices that are not –er– exactly labeling, and (perhaps most dangerously) takes the right away from states such as Vermont to enact their own GMO labeling laws.
“President Obama has yet to sign the toothless GMO food labeling bill passed by Congress. If you already called the President, or signed one of the “unofficial” petitions, urging him to veto the bill you still have one more chance to influence him. Please sign the official We the People petitionto the White House today urging President Obama to veto this bill.”
Attention Northeastern meat eaters! These beautiful farmers, and our friends, over at Cairncrest sell sustainably-raised, small-scale, hand-processed pork (raised on forages, local non-GMO grains, and whey from yogurt manufacturing) and 100% grass fed beef at locations in NY, PA, and VT. Highest quality meat from caring and skilled farmers. Order what you want online and choose a pick-up location!
They are also looking for individuals or groups who might be interested in setting up buyers clubs in the Hudson Valley. So if you are a passionate foodie go-getter in the that area, contact the farm!
Ever wonder how milk becomes cheese and yogurt? What the difference between bacon, pancetta and prosicutto is? How an IPA differs from a regular Pale Ale?
Roll up your sleeves and pack your apron!
During this four-day tour, you will be introduced to various food production methods through hands-on workshops, tastings and innovative farm tours around Vermont’s Champlain Valley. From the cheesemaking that Vermont is famous for to traditional Italian charcuterie, from ancient yogurt and kombucha fermentation methods to the top craft beers, ciders, wine and spirits, our aim is to show you as much behind the scenes artisanal food production as possible in one weekend!
To learn more about this extended workshop weekend, click HERE!
This just in from the Organic Consumers Association newsletter:
Andrus is the kind of guy who puzzles over why, in the face of tremendous evidence, people continue to do things they know are ultimately maladaptive.
You followed our great journey from Maine to Boston all summer, but do you know where all this Sail Freight business started? With a Vermont grain farmer named Erik Andrus and a forward-thinking sailor Steve Schwartz, who took on the incredible challenge of sailing a season’s crop down the Hudson River to sell at markets in New York City.
Lina Zeldovitch over at Hakai Magazine, a Journal of Coastal Science and Societies, published this beautiful piece on Vermont Sail Freight in April. It’s a great story that ties together the environmental effects of our current shipping methods, the health of our coastal communities, and what unflinching optimistic realism can accomplish.