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In this episode, Rev. Dr. Heber Brown, founder of the Black Food Security Network, describes how experimenting with one small church garden led to connections with other churches and then with farmers and eventually to a transformed ecosystem—in this case, a food shed. This inspiring refugia story weaves through health justice, food security, and climate resilience. Even more, this story celebrates the power of relationships among thousands of gifted, passionate, faithful people. Many thanks to Heber Brown for graciously welcoming us to a church garden at one of the network churches in Baltimore, where we enjoyed chatting together in the greenhouse. To learn more about Rev. Dr. Heber Brown as a pastor, writer, and speaker, take a look at his website. You can also explore the wider work of the Black Church Food Security Network here.Rev. Dr. Heber BrownTRANSCRIPTHeber Brown Our garden has really become like a front door. It's a demonstration site. You're not going to feed an entire city or community with a church garden, but it becomes an activation space for your congregation members and the neighbors to come and reap the personal and individual benefits of just being closer to soil, but then also to practice what collectivism looks like in a garden space. It's a very controlled environment for a laboratory for, “how do we do this together?” And those learnings can roll over into other places as well.Debra Rienstra Welcome to the Refugia Podcast. I'm your host, Professor Debra Rienstra. Refugia are habitats in nature where life endures in times of crisis. We're exploring the concept of refugia as a metaphor, discovering how people of faith can become people of refugia: nurturing life-giving spaces in the earth, in our human cultural systems, and in our spiritual communities, even in this time of severe disturbance. This season, we're paying special attention to churches and Christian communities who have figured out how to address the climate crisis together as an essential aspect of their discipleship. Today, I'm talking with Rev. Dr. Heber Brown, founder of the Black Food Security Network. Beginning with a small congregation, a 1500-square foot garden, and a divine calling, the Black Food Security Network now connects 250 Black churches and 100 Black farmers in the Mid-Atlantic states and beyond. Reverend Brown's story weaves through issues of health justice, food security and climate resilience. And I love how beautifully this story illustrates the power of refugia. One small experiment started to form connections, then spread and eventually transformed a whole ecosystem—in this case, a food shed. I think you'll find Heber's brilliance and humility and joy inspiring, but he would be the first to say that this network is built on relationships among thousands of gifted, passionate, faithful people. People finding and exercising their beauty and agency is the best part of this story. Let's get to it.Debra Rienstra Heber, it's so great to talk to you today. Thank you so much for spending some time with me.Heber Brown Thank you for the opportunity.Debra Rienstra You've told your origin story about the Black Food Security Network a million times. Will you tell it again for our listeners?Heber Brown Absolutely. So, somewhere about five years in to pastoring a beautiful congregation here in Baltimore City called the Pleasant Hope Baptist Church, I began to notice a pattern of members of our congregation who were being hospitalized, and in response to that, like any well trained pastor will do, we do the things that seminary and other places have taught us: to show up by the bedside, give prayer, give encouragement, don't stay too long, and get to the next member who needs that kind of pastoral care. And so I was doing what my family—which was a family full of pastors—and seminary taught me to do: to go and visit. And during those visits, and while extending that encouragement, those prayers and the like, I also got the opportunity to do deep listening and learn some things about the people in my church, that stuff that doesn't necessarily and normally come out on a Sunday morning during all of the activity of a service. And one of the things that would come up, that started to come up in the confidentiality of those sacred circles, was the ways that diet and food was a part of the picture that was leading to the dis-ease and suffering, physical suffering, of those in the church. And I began to hear that over and over again. So I'm going, I'm praying, I'm giving scripture, I'm listening, shaking hands and moving on, and listening and hearing about food being in the picture. Alright, next visit. I'm going, I'm praying, I'm giving scripture, I'm giving encouragement, I'm listening, shaking hands, move to the next person. Food comes up again. It came up so much that eventually I got tired of just hearing about this challenge and walking away. I got unsettled by listening to people who I love and share life with, share with me their challenges, and as much as I believe and know that prayer is powerful, I wondered if there was ways that I could pray in a different way, pray through action.And so I got the idea—well, God gave vision. Well, no, God didn't give the first vision. The first one was just my idea. And my idea was to partner with the local market that was really right across the main intersection from our church. And I wanted some type of pathway so that food from that market could get to our church, get to our members, and it could improve their quality of life and address the health challenges in our church. But I still remember the day I went over to that market. And when I went to that market, and I looked at the prices of the produce, and then I also took note of the—as the young folks would say—the vibe of the space. It failed the vibe test, and it failed the price tag test. I saw barriers that would prevent, or at least slow this idea around nutrient-rich produce coming from that market right across the main intersection to our church within walking distance. And I got frustrated by that. I was frustrated because what we needed was right within reach. It was right at our fingertips, literally, but those barriers there would have made it very difficult for us to acquire and obtain the food that was there. Over the years, and like you said, I've told this story many times, and it's a living story, and so even my reflections on parts of it illuminates different ways, even at this stage of my journey with this. But I thought about like, what stopped me from talking to the market manager anyway? So I made the decision on that day just to walk out and say, “No, I'm not going to pursue partnership.” As I reflect on it, I interrogate myself, like, “Why didn't you at least have a conversation? Because who knows, something could have come out of the conversation, and maybe they would have given you the food for free or the discounted rate...” et cetera, et cetera. And when I sat with that and I thought about it more, I think there was something within me that didn't want free food. I thought, and I still think to this day, in a different, deeper, more conscious way, more aware way—but back then it was just something within where I thought that free food would have been too expensive. And not in a dollars and cents kind of way. That would have cost us too much with respect to our dignity, our sense of somebody-ness, and I did not want to lead my congregation in kind of genuflecting to the benevolence and charity, sense of charity, of the “haves” of the neighborhood. I did not want to reinforce kind of an inferiority complex that comes with staying in a posture of subservience to what you can recognize to be unjust and racist systems that keep food away from people when I believe that food is a God-given right. Healthy, nutritious food is a God-given right. I didn't want to lead my congregation into that, and I didn't want to reinforce even a sense of superiority, which is an equally devastating and damaging thing to the human soul, to think that these poor Black people are coming across the street to get food, and we are in the position to help those poor, at risk, needy people. Whether inferiority or superiority, both, I believe, are corrosive to the human soul. I did not have the articulation of that then, but I had enough in me that was living in that space that stopped me from leading our congregation into a partnership there. And so I left out, I walked back to the church. While I'm walking back to the church, near the front door of our church, there's a plot of land, and that land I'd walked past a thousand times before that day, but on that day, with divine discontent bubbling up inside of me, that's when God gave a vision. God vetoed my idea, gave a real vision, and that vision was rooted in us growing our own food in the front yard of our congregation. And so I go inside the church and I announce this vision to members of the church, and I remember saying to them, “Hey, y'all. God gave me a vision!” And I saw eyes rolling, like, “Oh, here he goes again.” I was at that time, I was in my early thirties. I started pastoring at 28 years old. And, you know, I came in at 28, I had all the ideas in the world. We was gonna fix everything by the weekend. And this patient congregation gave me room to work out all of that energy around changing everything immediately. So they were used to hearing this kind of stuff from me before, and so the rolling of the eyes when I said, “Hey, y'all, let's start a garden,” was quite expected, but I'm grateful for a remnant of the folks who said, “This one actually might work. Let's stick with him. Let's go with him on this.” And that remnant and I, we got together, we started growing food in the front yard of our church, and long story short, that garden helped to transform the spiritual and the physical material conditions of our congregation. 1500-square feet. We started growing 1200 pounds of produce every season: tomatoes, broccoli, kale, corn, even watermelon some years. It just transformed our ministry and even attracted people to the ministry who were not Christian, who'd never come to the church. Some people flew in from out of town. Like this little congregation of like 125 people with the 1500-square foot garden became, for some people, a destination, like church. And I was like, “What is this? We don't have bells and whistles and smoke machines and everything else. We're just a regular church on the side of the road with a little piece of land. And this garden is becoming a calling card for our ministry.”Debra Rienstra It was such a wild thing to do, and yet—it's just a garden.Heber Brown It's just a garden!Debra Rienstra So, I want to come back to, now, you know, long fifteen years later, you have this network of 250 Black churches and a hundred Black farmers, mostly up and down the East Coast, but all over the US. And we'll get to that exciting development in a bit, but I want to go back to those early days, because we're really interested in how congregations get excited. So could you talk about Maxine Nicholas?Heber Brown Yes, yes. Maxine Nicholas was the president of the sanctuary choir when I first got to Pleasant Hope. And she also was the one who organized a lot of exciting trips for seniors. They went shopping and went to plays. And you know, that was my introduction to her, when I first got to the church. And really, that was the extent, pretty much, of what I knew about her, how she showed up in the ministry. And when I shared this vision from God for us to start a garden, she was one of the members who said, “I'm gonna help.” And it was critical that she...what she did was critical to even us having this conversation today because she had the agricultural and farming know-how. I didn't.Debra Rienstra You didn't know anything!Heber Brown No, I didn't know anything! I was, I mean, born in Baltimore City. Yes, I spent summers down the country. As we say in my family and community, we say, you know, “We're going down the country for the summer.” And so, when school let out, my parents took us down to our relatives' home in rural Virginia, and my big mama, mama Geraldine, we would stay with her. She had land. She grew, you know, all the things. I wasn't paying attention to any of that when I was a young child, but some seeds were planted. But it really wasn't what I was focused on then, so I didn't know much about growing or, you know, agrarian kind of rhythms of being at all. Sister Maxine, though, grew up with multiple brothers and sisters on a farm in Roanoke Rapids, North Carolina. She moved to Baltimore from North Carolina around the fifties, joined Pleasant Hope shortly after that, and had really grown with the church over the years. Though she left the farm, the farm never left her. It was still in her. I didn't know it was there. My seminary-trained pastoral eyes were socialized to lock in on the gifts that people had that could be in service to our Sunday service, the production of the corporate worship experience. So if you can sing, I was trained to say, “Hey, I think you should join the choir.” If you could play an instrument, get on the band. Could you stand for two hours or so? The ushers' ministry. But I had some major blind spots about the gifts of God in people that were detached— seemingly detached and devoid—from what corporate worship and liturgy could look like in our space. Sister Maxine stepping forward helped to challenge my blind spots. She's not just a sanctuary choir president. She's not just the planner of trips for the seniors. She was a farmer.Debra Rienstra Isn't that remarkable? I think so many churches are full of such talent and passion, and sort of untilled passion, right? That, as you say, we're so focused on church programs, whatever those might be, for a church, that we often don't realize what people are capable of in the service of the name of Jesus, right? So, now you say, when you go to work with a potential partner church, you look for the Sister Maxine.Heber Brown That's right, she's a profile.Debra Rienstra How do you find the Sister Maxines? Everybody wants them.Heber Brown Yeah. Many times, well, one thing I know for sure, I'll say. Sister Maxine is rarely the pastor. It's not the pastor or anybody with the big highfalutin titles up front on the website, on the camera. It's rare. I'll just say that: it's rare, in my experience, that that's your Sister Maxine. They do play a crucial role in the furthering and establishment of this kind of ministry, “innovation,” innovation in air quotes. But Sister Maxine is, in many times, in my experience, that's the one who is recognized as getting things done in the church. And many times, they're almost allergic to attention. They're the ones who are running from the microphone or the spotlight, but they're the ones who prefer, “I'm in the background.” No, they often say things like that: “No, no, that's not for me. I just want to get stuff done. You know, I don't know what to say.” Oftentimes they talk like that. But everybody in the church knows if it's going to get done, this one's going to do it. Or, you know, maybe it's a group, they're going to get it done. And so that's one of the things that I've just trained myself to look for, like, who really is over—you know, when I shake the hand of a pastor, many times I'm looking over their shoulder. Who is behind you? Because what I know is, “Pastor, and no disrespect, but you're not the one who's gonna be with me in the garden on the land. You'll be getting an introduction to the land most times, just like I will be when I first arrive.” Who's the person who already knows it? And then too, I think you find the Sister Maxine by listening. Hearing Sister Maxine's story, and really listening to the fact that she grew up on a farm in North Carolina. And watching her face light up when she talked about growing up, she talked about her parents, and she's since passed away, but I still remember so many conversations we've had. And she would tell me about how her parents would send all the children out to work the farm before they went to school. And she would chuckle and say, “My daddy sent the boys and the girls out there to work that land,” to kind of challenge notions of this is not a woman or a girl's work. Her parents like, “Nope. Everybody get outside.” And she chuckled and laughed and smiled sharing so many of those kinds of memories. And I think you can find the Sister Maxines oftentimes by doing deep listening. And sometimes it's not a Sister Maxine that's really doing the farming thing, but it might be a Sister Maxine who's into herbalism, or, you know, or who has stories about their elders or parents who could walk in the field and put stuff together and tend to a rash or a wound or a bruise. These things might not show up on a resume, but they're in the lines of the stories of the people who are right under our nose. And so maybe I'll just offer it finally, that maybe it's, you know, you find Sister Maxine by doing deep listening.Debra Rienstra Yeah, yeah. Okay, so now you've got a church garden. And it's transforming the congregation. How? What's changing?Heber Brown Well, one of the things that transformed with the congregation was just like the pride. Members of the church was taking pride in what we were doing. You know, we're not a megachurch in the city. Never have been a megachurch. In fact, our church blended in so much in the background of the neighborhood that when I first got to the church, the trustees—really one of the trustees in particular—was really adamant about us needing to build a steeple on top of our building, because the steeple would then indicate to the community that this is a church. And thank God we never got a steeple, but we didn't need it. The garden became the steeple, and the members started taking pictures of the produce they were receiving from the church garden and posting it on their Facebook page, and putting it, you know, sharing it with their families. They began sharing recipes in the congregation related to what we were growing in our garden, and I saw people start coming to our church for worship and programming that were coming because we had a garden.Debra Rienstra Lured by the cabbages.Heber Brown That's it! Not these sermons I worked so hard to put together.Debra RienstraNope. It was the cabbages.Heber Brown I'm trying to say, “You know, this word in the Greek means...” and all this stuff. And I'm trying to, “Hey, y'all, I have a degree!” And I'm trying to show you I have a degree. Like, “no, we're here for cabbage.”Debra Rienstra You just need carrots. So, from there, we become this big network, and there's a lot going on between those steps. So you've got the garden. You start having markets after services on Sunday. What happens next to begin creating this gigantic network?Heber Brown Yeah, so this network, I mean, this activity with our garden continues to grow and mature. We're testing. We develop an appetite for experimentation and a curiosity, and nurturing kind of a congregational curiosity about what could happen, like, what if? What if, what if? And in that kind of context, my “what ifs” also grew to: “What if other churches could do this too?” And what if we could work together to systematize our efforts? And so I was very clear that I was not interested in a scaling of this experience in such a way that would create additional siloed congregational ministries. Like, that's not going to fix and help us get to the root of why we are hungry or sick in the first place. If we're going to, you know, really get at the root of, or some of the root, of the challenges, we have to create an ecosystem. We have to have churches who do it, but also work with other churches who are doing it. And we compliment—like a choir. You got your sopranos, your altos, your tenors, and you got some churches that will do this part well, other churches will do that part well, but if you sing together, you can create beautiful music together. And so that idea started rolling around in my head, and I started talking to farmers and public health professionals here in the city, and other folks, food justice folks in the city, and just kind of getting their reactions to this idea. I had never seen or heard of anything like that before at that time. And so I was just trying to get a read from others who I respected, to kind of give some insight. And in the course of that, this city, Baltimore, experienced an uprising related to the death of Freddie Gray.Debra Rienstra Yeah, this is so interesting, how this became a catalyst. Describe that.Heber Brown It kicked at the uprising and the death of Freddie Gray at the hands of Baltimore City police officers. And for those who are not familiar, Baltimore City, like many communities around this country, sadly, had experienced a long line of Black people who've been killed by Baltimore City police officers with no consequences to those officers or to government officials who supported them. So Freddie Gray in 2015 was the latest name in a long list of names and generations of Black families who've endured the brutality and the horror of those kinds of experiences. When the city goes up in demonstrations and protests against police brutality against Black people in Baltimore, one of the things that happened was those communities nearest the epicenter of the demonstrations and protests that were already what we call “food apartheid zones” and struggling with food access and food security, those neighborhoods...things intensified because the corner stores that they were dependent on also closed during that time. Public transportation did not send buses through the neighborhood, so they were stranded there. Even the public school system closed for a few days, and 80,000 students in Baltimore City, many of them who were dependent on free breakfast and free lunch from school, had to figure out something else. So with all of that support not there anymore, members of the community started to call our church, because by 2015 we were known kind of like as the “food and garden” church. They got food. It was our calling card. So they called the church office. They said, “Hey, Reverend Brown, Pastor Brown, we need food.” I called our garden team. We harvested from our garden. We called farmers that we knew. Other people just made donation to us. We transformed our church into like this food depot. We started processing donations, harvesting, loaded it up on our church van, and I was driving our church van around the city of Baltimore in the midst of the uprising, getting food to people and into the communities that called us to come.Debra Rienstra Wow, you've done a lot of driving vans around, it seems like. We'll get back to that. But it's just so fascinating that that moment catalyzed, it sounds like, an awareness of food insecurity that made it really real for people who are maybe aware of it, but now it's reached a sort of acute moment. And I love the way that you talked in an interview with Reverend Jen Bailey about how Black churches are already a network. And so that moment, it sounds like, activated that network. And in fact, the way that you talked about the legacy of Black churches having a spiritual vocation connected to social change for a long time, and so many people used to doing things with hardly any obvious resources, like not money or power, and depending on God to make a way out of no way. And it sounds like you just leveraged all of those incredible assets born of years of struggle and said, “We can do this. We can move from being consumers at the whim of systems like this to producers that create food security.” So how did you, you know, sort of leverage those assets and help people understand that they had them?Heber Brown Yeah, I think that what was helpful to me early on was to almost look at the church like, assume the posture of a social scientist. And to almost go up on the balcony of the church and look down on it. Like, just back up and try as best as possible to clean your lenses so you can just look at it. What does it do? What does it care about? What does it prioritize? Like, just really take notes. And that's a part of what I was drawn to do early on, was just: what does Pleasant Hope— and not just Pleasant Hope Baptist Church, but all the churches that we're in relationship with, and all the churches that I knew, being a preacher's kid, my dad still pastors in this city. And so I've grown up in the church, the Black churches of Baltimore and beyond, and so just stepping back and watching to see what it does gave me some curiosities, some clues, some tips and hints, like: wow, if it already does that, then if I can just run downfield a little bit and get in the path of where I know it's about to come, then potentially it could make what it's going to do anyway even more impactful. So an example is: pastors' anniversary or church anniversary services always have food in the picture. You're going to eat. And you don't have to be a Black—that's any church. You're going to eat throughout the year. It's a part of the practice of the faith. If you can run downfield and get in front of where you know the congregation is about to come—because church anniversary is the same Sunday every single year. And you can reverse-engineer like, at what point will the church need to buy food? At what point do they need to decide where they get the food from? At what point is the budget decided for the following year so they see how much money they're going to spend on food. If you can get in and kind of almost double dutch into those critical moments, like jump rope, and be like, “If I make this suggestion at this particular moment, then it's going to introduce something into the conversation with the trustees that might increase the amount of money spent on food that we then could use to connect with this particular farmer, which we then can use to connect with the kitchen ministry, who they can then use to create the menu for the meal.” And before you know it, you have a plate with local food right in front of everybody's faces at the church.Debra Rienstra You have said that after the pulpit, the second holiest place in the building is the kitchen.Heber Brown It really...honest to God, is the second, and it's a close second too, because everybody can't walk into that kitchen. And if you can strategize and think about how to leverage the stuff, the assets, but also your knowledge of how this entity operates, it could really be transformative.Here we are, chatting at the greenhouse. Debra RienstraHi, it's me, Debra. If you are enjoying this podcast episode, go ahead and subscribe on your preferred podcast platform. If you have a minute, leave a review. Good reviews help more listeners discover this podcast. To keep up with all the Refugia news, I invite you to subscribe to the Refugia newsletter on Substack. This is my fortnightly newsletter for people of faith who care about the climate crisis and want to go deeper. Every two weeks, I feature climate news, deeper dives, refugia sightings and much more. Join our community at refugianewsletter.substack.com. For even more goodies, including transcripts and show notes for this podcast, check out my website at debrarienstra.com. D-E-B-R-A-R-I-E-N-S-T-R-A dot com. Thanks so much for listening. We're glad you're part of this community. And now back to the interview.Debra Rienstra You've really asked people to go back in the system to origins, like the origins of the soil, and think about the provenance of everything they eat—in the church, but also at home and and say, “Well, why can't we help Black farmers find markets for their food by creating this whole network?” Talk a little bit about what the network actually looks like. So you've got farmers, they create produce, and then you go with a truck, and sounds like it's all you! You go with a truck, bring their stuff to a church. So explain how that all works now in the larger network.Heber Brown Yeah, so now, after getting our official start ten years ago, so I started 15 years ago on this journey. The network itself, this is the tenth year. 2025 is our ten year anniversary. And now what our network looks like is helping member churches to start gardens on land that they own. We are very clear about starting on garden-owned—sorry, on church-owned land, just because in this kind of context, gentrification, eminent domain, that's real. You got Black communities who don't know if their land or property will be taken because a highway needs to be built here. And we don't, we've not tapped into, or don't have the sense of agency, collective agency, yet to push back against those kinds of things. And so church-owned land really is important because it creates some political buffers against systems that would be hesitant to snatch church land. Just politically, it's not a good idea. So knowing that about the political environment, that they don't want to mess with—they want votes from congregations. They don't want to, you know—congregations coming after them is like, “Oh, okay, well, let's grow food on the land that is less likely to be taken by politicians or developers.” And so we help churches to start gardens or agricultural projects. It might be composting, it might be rain barrels. It might be, you know, different types of things to either establish it or to expand it. And our gardens really become like a front door. It's a demonstration site. You're not going to feed an entire city or community with a church garden, but it becomes an activation space for your congregation members and the neighbors to come and reap the personal, individual benefits of just being closer to soil, but then also to practice what collectivism looks like in a garden space. It's a very controlled environment for a laboratory, for, “How do we do this together?” And those learners can roll over into other places as well.Heber Brown So gardens is one thing. Markets, Black farmers markets. We do them at churches. We like to do it on Sundays right after worship, when people are hungry anyway. We like putting those farmers right there before people get to their car. We want to make it feel like a family reunion, a cookout in your backyard, a holiday gathering. There's a DJ, we're line dancing, there's prepared food, and there's produce, games for the children. So kind of an event experience. It's really fun. It's an experience, you know? And that's what we really try to do with that program. It's not just transactional, “Here is your squash.” It's: let's give people a nourishing experience that even goes beyond the food that the farmers are bringing. And then we do Black farm tours, where we're driving people around to kind of literally get your feet on soil. And it's become an increasing request of groups and churches that many times they don't even know there are farmers right under their nose, like right around the corner. We're so disconnected from our local food environments. So Black farm tours are helpful. And then what you reference, with respect to driving food around—it's almost like, I've called it the BCSA program. It's kind of a play off of “CSA: Community Supported Agriculture,” like the subscription box program. Black Church Supported Agriculture looks like us helping farmers with the logistics of getting bulk items from their farm to congregations. And yes, over these past ten years, I have done a lot of the driving of refrigerated trucks and box trucks. It's been my joy, though, to do that. It's been a sanctuary for me, even while pastoring. I mean, so I'm preaching on Sunday, and then I'm delivering sweet potatoes on Monday, and like, behind the wheel of a big box truck. I love that kind of stuff, just because it helps me be feel free to explore my call beyond just more conventional, classic understandings of what it means to be a clergy person. So it's been great for me to experience that, but ten years in, it is increasingly important that I get from behind the wheel and pass the keys to somebody else, so that we might really systematize it, because if it stays with me, this network won't go far at all.Debra Rienstra Yeah. Okay, so I want to read a quote from you, and then I want to ask a question about that very thing. So you put it before that your vision is to move people from being—and this is my summary—your vision is to move people from being disadvantaged consumers to confident producers, and that means, and here's your quote, “co-creating alternative micro food systems, not just because of the racism and the oppression in the current food system, but also because of the impending challenges around climate change, the growing concerns around geopolitics, and, at the time you said this, Covid-19, which showed us how fragile our current food system is.” So the Black Food Security Network is wrapped up in health justice, food security, climate resilience. Do you have ways of communicating all of that to people? Are the folks who are buying the carrots and the kale aware of all that? And if so, how are they aware of all that?Heber Brown Yeah, many. I mean, this food is a very political thing, and so it sets a good table for conversations around all of that and so much more that you just lifted up. And so there are many one-on-one conversations or small group conversations or online, you know, conversations that happen where people do recognize the implications of what we're doing. Yeah, that goes far beyond your next meal. And so that is helpful. I am definitely interested, though, in how we do more in the way of communicating that. I would love to see, for example, Sunday school curricula created that kind of takes—again, if I'm looking at how churches operate today, Christian education programs are one of the things that have been on the church budget and in the air of the programming of the church for a very long time, and I suspect it's going to stay there. How do we inject it with Sunday school curriculum that fits? So climate change, racism, social justice, food justice. How do we have Sunday school curriculum, vacation Bible school and summer camp experiences that speak to that? How might we reimagine our Sunday live streams? Is anybody really watching the full one hour of your live stream on Sunday? Could it be that we could produce programming that perhaps pops in on a piece of the sermon, but then pops out to another segment that touches on these different things, so that people really have a dynamic experience watching? Maybe there's one stream of the Sunday service that stays just on the whole service, but maybe there's an alternative link for those who may be closer to the outer edges or different edges of the ministry, who's really not interested in hearing the church announcements and when the tea is gonna be and when the that...Maybe, if we thought about how to create material, curriculum, streamed experiences that are a little bit more dynamic, it would also create a runway for the sharing of those. And last thing I'll say is: what about our small group and discipleship programs at our churches? And so many congregations have book clubs and small group studies that have done wonderful things over the years. I wonder if there could be, in addition to those kinds of groups, where there's an action component. So we don't read just for the sake of reading. We read to reflect. We read to be activated to go do, and then we come back and reflect, and then we read the next thing, and then we go do, and then come back—a praxis. Could our small group and discipleship programs embrace a different kind of praxis, or for how they are experimenting with the practice of this faith in this day and time?Debra Rienstra “Okay, let's pause and go out to weed a little bit.” There you go. So one of the things I love about your story is the way you began with this—we could call it a “low-resource refugia space,” one congregation. And I'm curious how things feel different now. So ideally, refugia in nature persist and grow, connect and spread through corridors, and eventually you have this renewed ecosystem. So the Black Food Security Network is essentially a successful refugia network. You've created an ecosystem. What feels different now for you and for the whole network? You've been at this a long time.Heber Brown What feels different now? So I was thinking this week about the rhythm of nature, and in my personal embrace of this vocation, I try to mirror and mimic nature in a number of ways. And so like during winter, you won't hear me a lot. I'm doing what nature does, and the energy is in the roots and not in the fruit. And I don't take a lot of interviews. I don't travel a lot. I get real still and real quiet. And during the spring, I start poking my head out a little bit more. During the summer, it's go time. During the fall, it's harvest time. So I look at that personally, but now I'm also beginning to look at that organizationally, and with respect to this network. And I'm saying, I'm intentionally saying “organization” and “network” separate. With respect to the organization, I am clearer today, as we go through the life cycles of what nature does, that I now have the opportunity, and the responsibility even, to till the soil again in the organization. And a part of that tilling of the soil, turning the soil over, means me renegotiating my position in the organization. That out of necessity, I leaned into a role that, for the past decade, I've been organizing and bringing things together, but I recognize, and I always have, my highest and best use is really not in the management of the day to day operations of a 501(c)(3) nonprofit organization. My skills are not as sharp in all of the ways that would continue to cultivate that kind of consistency and efficiencies in an organization. And so currently, I am working as hard as I can and as fast as I can to get out of positions that I've been holding, particularly with the executive director. This is not going to be overnight, but I'm articulating it and saying it out loud to help remind myself, remind my team, and also make it more real. I'm speaking it into—I'm manifesting it through my words that if the organization is to continue to grow and flourish. I can't stay in this role.Debra Rienstra Okay, you want to go back to the soil.Heber Brown Right here. For those who are listening, we're sitting at one of our member gardens, and this is where I belong. I still, I will obviously still have a role with the organization. I'm not leaving. But maybe there's a different configuration. Maybe I become more of a John the Baptist. I'm just going out, and I go out and I'm preaching in the wilderness about, and painting the picture, about the necessity of this stuff. And then after that, after I paint the picture, get folks excited, show them that it's real, help them in the early stages—I love talking about the early stages and my failures and all that kind of stuff. And then pass the baton. Once these congregations are activated and energized and ready, at some point very soon, passing the baton to those in the organization who will continue to work with them to mentor them and grow them. And then with the network as a whole, you know, going around and being like a people pollinator—that's what I really feel called to. I want to grow food, and I want to go around and people-pollinate. I want to introduce people. I want to connect folks. I think that's part of my highest use in the network, which will demand a renegotiation of how I show up in the organization.Debra Rienstra Yeah, yeah, because you've talked all along about how important relationships are in making this. It's always person to person, always about relationships. Yeah. So is the network right now fundamentally built on congregations, still? Like it's a network of congregations plus farmers.Heber Brown It's a network of congregations and it's a network of relationships with farmers. We really, over the years, one of the developments that we had over the past maybe year and a half or so, was that really the sweet spot of what we do well is work with Black congregations. That's what we do well. Black farmers, because of a century of discrimination and so many other systemic injustices against them—they need a high level of advocacy, technical assistance, support, financing, et cetera. And we really came to a place about a year and a half ago where we realized...before that point we were trying to help the churches and the farmers. I was like, no, it's enough getting a church to change one small thing, seemingly small thing. How are you going to do churches and farmers? And so a clarity around—what is the sweet spot of what we do well, and where's the thing that others are not doing as much? There are a lot of organizations now, thankfully, that give a lot of support to farmers in general and Black farmers in particular. We don't need to try to be the experts there. We can just be again in a relationship with those organizations that do that with the farmers, and just make sure that we're dancing well together in how, “If y'all help the farmers and we help the churches, now we bring together what our advocacy, organizing and programming can look like.” And so right now, it's congregations, and we're trying to increase our ability to serve our congregations well.Debra Rienstra Yeah, so that's refugia-like, too, in the sense that refugia are very particular to a species in a place, and when they spread and grow through corridors, the biodiversity increases. So you know, you're building, as you say, this ecosystem, and it naturally, you would have biodiversity increase, but there's still going to be specialized pockets. Okay, lightning round. and then a final question. Lightning round, what's your favorite veg?Heber BrownFirst thing that came up...oh man, that's a lot. Nevermind. I'm gonna go with kale. Stay with my kale.Debra RienstraKale! Okay. I'd have to say carrots for me, because they're so versatile. And they last a long time.Heber Brown I've had carrot hot dogs. I'm vegetarian, and so I've had carrot hot dogs. They are really good.Debra Rienstra Okay, so I wanted to ask you about being a vegetarian, because this is essentially the South, right? It is so meat centric. I'm vegetarian too. It is hard to find something to eat. How do you do that?Heber Brown Yes, yes.Debra RienstraWhat do you do about like, pork barbecue?Heber BrownYeah. So a lot of things—social functions and fellowships—I know I have to eat beforehand or bring my own food. And so that's what I do to kind of get through. It's like, I'm not going for the plate, I'm going for the people.Debra Rienstra Macaroni and cheese works.Heber Brown Mac and cheese still works a lot. So the sides—all the sides, I'm good on the sides.Debra Rienstra Yeah, me too. Most impressive farm skill?Heber Brown Attracting labor to help.Debra Rienstra That's a huge skill!Heber Brown Huge, huge huge. I'm still learning. I went to beginner farm school, and I'm still learning the farm stuff, and I'm excited about it, but I'm grateful that God has gifted me to get folks to show up to him.Debra Rienstra Unappreciated farm skill. Okay. Elderberry syrup for communion. Talk about that.Heber Brown When we all get to heaven, I think Jesus will be serving elderberry syrup. It's like, no, I'm playing. Yeah, that was one of those experimentations.Debra Rienstra Did it work?Heber Brown It worked! And then the next week, Covid hit and shut down. So we were just beginning. I partnered with an herbalist who was gonna—and she also was a baker, so she was gonna be doing fresh bread and elderberry syrup every communion Sunday. The day we did this, she was in the church kitchen, baking the bread, and the smell of bread is just going through the congregation. And I knew she had the elderberry syrup in this big, beautiful container. And so it was such a beautiful moment. And I was so jazzed about...I was jazzed about that, not only because the bread was good and like children were coming back for seconds for communion bread, but also because I felt like with the elderberry syrup and the bread, that it was in deeper alignment with our ethics and what we preached.Debra Rienstra It's better sacramentalism. Because, you know, as you've been saying all along, it's not consuming an element of unknown provenance. It's producing. It's the fruit of human labor, right? It's the work of God, the gift of the earth, and the fruit of human labor. And it's labor you've had your actual hands on. So it's a lot to ask for churches to do this, but it's, you know, one of these small experiments with radical intent that could be really, really cool.Heber Brown And I think in a time when congregations, well, I'm thinking about trustee ministries, those who are over financial resources of the church, right? So one of the ways that it worked at my church was, I was like, “Listen, I noticed in our financial reports here that we're spending X amount on buying these boxes of these pre-made communion cups. What if we could take some of the money we're already spending and divert it to an herbalist who could grow, who could make us the syrup that we need, and what if we can do it that way?” And so I had to speak to that particular ministry, not from the perspective of like the earth and the soil, but in a language that I thought that they could better appreciate was dollars and cents.Debra Rienstra Yeah, keeping those dollars local. Oh my gosh. Okay. Final question: what is your vision for the Church, capital C, in the next 50 years?Heber Brown That we'd be baptized back into the soil. That Scripture speaks about the ways in which we are brought from the soil, and God breathed into Adam, the breath of life. And I think there's more of the breath of life now back in the soil, if we would but release ourselves into the compost of what is happening socially now that we would be in a position where new life, resurrection, would be experienced in a different kind of way through our ministry.Debra Rienstra Heber, thank you so much. This was such a pleasure. Thank you for your time today. Thank you.Debra Rienstra Thanks for joining us for show notes and full transcripts, please visit debrarienstra.com and click on the Refugia Podcast tab. This season of the Refugia Podcast is produced with generous funding from the Calvin Institute of Christian Worship. Colin Hoogerwerf is our awesome audio producer. Thanks to Ron Rienstra for content consultation as well as technical and travel support. Till next time, be well. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit refugianewsletter.substack.com

In this engaging conversation, we explore a variety of topics ranging from light-hearted banter about beverages to the complexities of real estate transactions. We share personal experiences with CSA (Community Supported Agriculture) and discuss the nostalgia of classic movies and the implications of remakes (don't you DARE remake Goonies!).Support the show ( https://www.patreon.com/user?u=15325671) or Buy Us A Coffee at: https://www.buymeacoffee.com/PoddiMouths Visit https://www.poddimouths.com to listen to past episodes, shop the merch store, and so much more! Wanna start your own podcast? Get started with Riverside.fm by clicking https://riverside.fm/?utm_campaign=campaign_1&utm_medium=affiliate&utm_source=rewardful&via=poddiChapters00:00 Beverage Banter: A Lighthearted Start03:03 Real Estate Rollercoaster: Navigating Contracts and Offers06:01 CSA Season: Fresh Produce and Floral Surprises09:03 Movie Remakes and Nostalgia: A Trip Down Memory Lane11:58 Grandparenting: Names and Generational Changes15:03 Podcasting Setup: Behind the Scenes18:05 Vehicle Tech Talk: Tools for the Modern Driver25:42 Storage Solutions and Home Organization27:44 Car Enthusiasm and Vehicle Features31:02 Innovations in Electric Trucks35:54 Generational Perspectives on Education44:39 The Quirky Certificate in Piracy

Neste Bitalk vamos descobrir se é possível salvar o planeta sem abandonar o progresso com Alfredo Cunhal Sendim. Fomos Enganados Pelos Professores de História?

Though it's winter, there is garden planning to be done! Learn as Megan talks with Dan and Julie Perkins on some things they do on the farm when the season ends, and some things that can be started in the winter. Dan and Julie Perkins run Perkins' Good Earth Farm, a certified organic CSA (Community Supported Agriculture) in DeMotte, Indiana. They also share some additional organic gardening expertise and more about how their CSA operates as well! Visit https://perkinsgoodearthfarm.com to learn more about what they do. *To give context, this episode was recorded in October 2024.  

Making Money on a Homestead and Online Part 1 | Episode 336 Turning your homestead into a source of income is a dream for many, but it's not always as simple as it seems. In this two-part series, we'll explore how to make money both on and off the homestead. Today's episode focuses on starting small and finding what works for you. Many homesteaders take the same first steps—selling soap, salves, and chicken eggs. While these can be great products, the market is often oversaturated. If you love making soap or your chickens are prolific layers, go for it! Just know it might not be the goldmine you hope for unless you find a unique angle, like specialty ingredients or local farm markets with limited competition. One key to success is finding what you're good at or enjoy doing and building from there. Are you great with woodworking? Sell custom furniture or smaller craft items. Have a knack for gardening? Start a CSA (Community Supported Agriculture) or grow high-demand niche crops. By leaning into your strengths, you'll not only enjoy the work but also increase your chances of success. A critical part of selling is taking every form of payment possible. From cash to cards and even mobile payment apps, the more convenient you make it for your customers, the better. Modern payment options can be especially valuable at local markets or roadside stands. Don't underestimate the value of mechanic work. If you're handy with tools and know how to repair equipment, this skill can be a major moneymaker. From fixing lawnmowers to farm machinery, there's always demand for a reliable mechanic in rural areas. The Common Starting PointsLean Into Your StrengthsTake Every Form of PaymentThe Value of Mechanic Work

Making Money on a Homestead and Online Part 1 | Episode 336 Turning your homestead into a source of income is a dream for many, but it's not always as simple as it seems. In this two-part series, we'll explore how to make money both on and off the homestead. Today's episode focuses on starting small and finding what works for you. The Common Starting Points Many homesteaders take the same first steps—selling soap, salves, and chicken eggs. While these can be great products, the market is often oversaturated. If you love making soap or your chickens are prolific layers, go for it! Just know it might not be the goldmine you hope for unless you find a unique angle, like specialty ingredients or local farm markets with limited competition. Lean Into Your Strengths One key to success is finding what you're good at or enjoy doing and building from there. Are you great with woodworking? Sell custom furniture or smaller craft items. Have a knack for gardening? Start a CSA (Community Supported Agriculture) or grow high-demand niche crops. By leaning into your strengths, you'll not only enjoy the work but also increase your chances of success. Take Every Form of Payment A critical part of selling is taking every form of payment possible. From cash to cards and even mobile payment apps, the more convenient you make it for your customers, the better. Modern payment options can be especially valuable at local markets or roadside stands. The Value of Mechanic Work Don't underestimate the value of mechanic work. If you're handy with tools and know how to repair equipment, this skill can be a major moneymaker. From fixing lawnmowers to farm machinery, there's always demand for a reliable mechanic in rural areas.

This episode features AnnaBelle from Seasonal Eats talking about how seasonal eating can help you enjoy healthy meals in 2025 and beyond. AnnaBelle's enthusiasm for seasonal eating is infectious, and she is full of practical tips! Give it a listen and lean into seasonality this year! Interviewed by David Crowley from Cooking Chat. This episode covers: AnnaBelle's early interest for cooking growing up in Minnesota. How learning about farmers markets and CSA (Community Supported Agriculture) piqued AnnaBelle's interest in seasonal eating. Tips for how planning and using methods like freezing can help you eat seasonally year round even in cold climate areas like Minnesota and New England. The value of developing relationships with your local farmers. How seasonal eating boosts the nutritional value of your food and promotes sustainability. Resources for finding local food in your area.

In this podcast episode, we chat with Greg Brown, a market gardener at Greenleaf Farms in Columbia, South Carolina. Greg's farm spans about an acre, where he grows a variety of flowers and produce organically, despite not being certified organic. He sells his products at a local farmer's market and to some local restaurants, but his main focus is a CSA (Community Supported Agriculture) program he runs with another farmer.Greg began his farming journey in Atlanta, Georgia, before moving to Columbia due to health issues that necessitated a heart transplant. Post-recovery, he resumed farming in Columbia about five years ago. He rents an acre of land where he grows various crops, including unique and lesser-known ones like ginger and lemongrass, to keep his farming interesting and to offer something different at the market.In addition to growing crops, Greg practices companion planting and uses various soil health techniques. He uses lemongrass as mulch and creates his own compost and plant extracts to enrich the soil and manage pests. Greg emphasizes the importance of soil health and regenerative practices, like using cover crops and Korean natural farming techniques, to improve soil organic matter and nutrient levels. He also highlights the role of flowers in attracting pollinators and beneficial insects to his garden.Greg's approach to farming includes creating natural treatments from plants like comfrey and yarrow, which he ferments into sprays to enhance soil and plant health. He is also enthusiastic about using locally available materials like fall leaves and rice hulls for mulch and composting.Overall, Greg's focus is on maintaining a sustainable and organic farming practice, enriching the soil naturally, and providing unique, high-quality produce to his community.Helpful LinksFollow Greg and Greenleaf farms on social media:Facebook: https://www.facebook.com/greenleaffarmsscInstagram: https://www.instagram.com/greenleaf_farms_scFor more podcast episodes, videos, blogs and other free resources, check out our website: soilhealthlabs.com

In this episode, Melissa Hessney Masters, of Tangleboom Flower Farm, takes us on a heartfelt journey that began with a simple yet profound desire to find local flowers for her wedding back in 2010. This quest sparked a passion that led her to establish Tanglebloom in 2013. As we delve into her story, you'll hear about the myriad challenges she faced in the world of flower farming and how she gracefully navigated them.Melissa also shares her innovative shift towards Agritourism, a move that has not only diversified her farm's offerings but also brought the beauty of Tanglebloom to a wider audience. One of the highlights of our conversation is the creation of Vermont's very first flower CSA (Community Supported Agriculture) program, a testament to her pioneering spirit and commitment to community engagement.Throughout our discussion, Melissa emphasizes her dedication to sustainable farming practices, a topic that resonates deeply with many of us. We also explore the undeniable charm and popularity of peonies, a flower that has captured the hearts of many. Melissa even offers a sneak peek into her comprehensive digital course on growing peonies, designed to equip you with the knowledge and skills to grow these stunning blooms successfully.This episode is packed with valuable insights and practical cut flower advice that you won't want to miss! So, grab your garden tools, find a cozy spot in your garden, and tune in to hear the full conversation with Melissa from Tangleboom.In This Episode You'll Hear About: Melissa's journey to flower farming (00:02:30) Starting a flower CSA (00:07:18) Transition to agritourism and education (00:14:30) Focus on peonies and perennials (00:17:23) Agritourism and Glamping (00:22:48) Niche Down to Peonies (00:26:11) Lessons Learned and Challenges (00:33:00) Peony Growing Tips (00:36:56) Favorite Peony Varieties (00:42:57) Controlling botrytis and other diseases (00:49:08) Harvesting peonies and preventing thrips (00:57:52) Relocating and dividing peonies (01:02:25) Harvesting peonies in the first season (01:03:38) Harvesting and Marketing Strategy (01:04:49) Peony Course (01:07:44)Learn More About Melissa & Tanglebloom: GrowAndSellPeonies.com - The Peony Course Tanglebloom.com - Learn more about Tanglebloom Flower Farm & Stays @tanglebloom - Follow on Instagram***Rate, Review, & Follow The Backyard Bouquet***If you enjoyed this episode, will you please consider leaving the podcast a review? Your review helps make the podcast more discoverable to others and allows me to continue creating more episodes. I'd love to know what you enjoyed most about the episode.New episodes every Tuesday to help keep your garden blooming!

Local Food and Urban Farming with Jason Michael Thomas This episode of the Okayest Cook podcast features an in-depth conversation with Jason Michael Thomas, an Indianapolis-based urban farmer and chef, on the benefits of eating local, farming, and gardening. Recorded on location at Jason's urban farm in downtown Indianapolis, the discussion covers a variety of topics including the importance of connecting with nature through food, the advantages of starting a garden, and the impact of local farming on the environment and community. Jason shares his journey from starting in the food industry at a young age to embracing urban farming and educating others on the value of growing and consuming locally-sourced food. The episode also explores the challenges of modern agriculture, the concept of food as freedom, and practical advice for starting a CSA (Community Supported Agriculture) program. Additionally, Jason provides a unique recipe for walleye caviar, underscoring the joy of using fresh, local ingredients. AI Generated 'Chapters' 00:00 Opening Banter and Introduction to the Okayest Cook Podcast 00:26 First Guest Episode: On Location with Jason Michael Thomas 02:10 Jason's Journey: From Busboy to Urban Farmer 04:10 The Magic of Fresh Produce and the Urban Farm Experience 06:05 Starting Your Own Garden: Tips and Inspirations 08:44 The Importance of Eating Local: A Deep Dive 14:54 Exploring the Health Benefits of Local Foods and Honey 21:07 Supporting Local Farmers and Sustainable Agriculture 27:46 Navigating Organic and Local Options in Grocery Stores 30:55 The True Cost of Quality: A Deep Dive into Sustainable Dining 33:10 Challenging the Status Quo: The Case for Local and Sustainable Food 35:10 The Personal Health Journey: From Diet Choices to Gut Health 36:16 Building a Sustainable Future: Education, Access, and Personal Responsibility 38:02 The Power of Local: Embracing Community and Supporting Small Farmers 42:36 Urban Farming and the Joy of Self-Sufficiency 47:20 The CSA Model: Connecting Consumers with Local Farms 50:17 A Chef's Perspective: Crafting Exceptional Dishes with Local Ingredients 56:41 Closing Thoughts: The Importance of Local Sourcing and Community Engagement Find Jason:  https://jasonmichaelthomas.myshopify.com/ Instagram @jasonmichaelthomas Facebook: https://www.facebook.com/jasonxray Recipe Cure Walleye fish eggs in beet juice & kombucha vinegar & salt Serve on top of Soft scrambled egg in the shell (contact Jason for more details!) More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Roy L Hales/ Cortes Currents -  Linnaea Farm's Homegrown Series kicks off at 10:00 AM this Saturday. This is a monthly series, which will be offered on March 23rd, April 20th, May 11th and June 8th, 2024. “I want to teach. I've had a lot of seasons under my belt now. 1995 was my first growing season, I was in Pemberton. Then I did a garden program at Linnaea Farm in 1998. I just really like sharing  what I have spent a lifetime doing. I can share all these secrets. I've run a CSA (Community Supported Agriculture) garden. I've done pure market gardening. I've done contract growing. I've grown food for sale in all the ways one can do it. So I can share this with anyone,” explained to Adam Schick, a resident steward at Linnaea farm on Cortes Island. “I feel like a really rare bird. Since I was a young man, I have managed to have a career as an organic grower and farmer.  I've managed to do it, making my living mostly growing food. It's been a real struggle, but a real joy.  Part of an evolution of myself is I've become more and more of  a plant breeder and seed saver. That is where my true passion now lies. If you give a man a carrot, you feed him for one day. If you teach a person to grow a carrot and how to save those carrot seeds, then you're ensuring that people are fed forever.” “I'm sure there's new people out there who want this information. I would just love to share what I know. There's classes and I'll have a PowerPoint, but people can come with their own ideas. What do you want to learn?  I have a formula, but I don't have to stick to it.  I'd rather share what I know  and answer  questions. This will be two hours per session at the maximum. Spend a little bit of time in the classroom here in our beautiful Education Centre at Linnea farm then, if it's really nice, we might go wander around and look at some of the gardens. If it's a really  brutal day, I'll probably bring a few things inside. In an ideal world we'll spend some time talking, and some time observing.”

This is part 3 of a 3-part interview with Jay Salinas; Brenda Baker, as well as Jacque and Dan Enge.  These guests bring robust backgrounds and life experiences to the various aspects of a unique Sauk County event: The Farm/Art D'Tour. This nationally renowned event gives visitors and residents an opportunity to tour Sauk County and the myriad of ways that (as Max Garland wrote) "Art amplifies what landscape quietly asserts". IF you choose to avail yourself of this exquisite journey you will find Art that is beautifully integrated into its surroundings in "Farm Forms" as well as "Pasture Performances" filled with music, merriment and mirth and (as if that wasn't enough) fermented culinary treats at area "Food Chain" marketplaces filled with food, art and ideas.  Jay Salinas is the Director of Special Projects & Outreach at the Wormfarm Institute which coordinates the Farm/Art D'Tour.  Jay is an artist, farmer and co-founder of Wormfarm. He coordinates the Artist Residency program, and leads food and agriculture outreach initiatives. He helped conceptualize the Farm/Art D'Tour and has served as juror, logistics and Food Chain coordinator from 2011-2020. Trained as a sculptor, Jay holds a BFA from University of IL Champaign and an MFA from University of Cincinnati. He has operated a CSA (Community Supported Agriculture) farm since 1995. He has worked nationally for food justice and sustainability issues and was a director at Growing Power in Milwaukee from 2006-09.Brenda Baker is an artist, writer, and museum curator, whose work intersects the fields of ecological restoration, sustainable design, cultural geography and site-specific sculpture. Brenda has an MFA from University of Wisconsin-Madison, a BA from DePauw University, and studied at both the Austro-American Institute in Vienna, Austria and Karl Marx University of Economics in Budapest, Hungary. Brenda is the Vice President of Exhibits, Facilities and Strategic Initiativesfor Madison Children's Museum in Madison, WI, where she has worked for the past three decades, leading the museum's nationally known exhibition and sustainability efforts.  Her artwork is inspired by both children and the natural world, and has been shown throughout the world and held in collections in Europe, Canada, South America and the United States. She has participated in three previous Art Farm D'Tours, and is working on a piece for this year's D'Tour called the CarbonEra Café with arist Beth Persche and the Wormfarm Institute. She has been named a Noyce Fellow, a Badger Bioneer and Sustainabiltiy Visionary of the Year, and the children's museum has received the highest honor for museums in the United States, the National Medal, for its national leadership in community engagement and sustainability. Jacque & Dan Enge are co-founders of Veggie Emporium which is located in Sauk County, WI. Veggie Emporium started as a quaint roadside stand and has since expanded to sell at the Baraboo Farmers' Market. Their focus is providing nutrient rich produce to the community while promoting biodiversity and soil regeneration. Thanks for listening. Please check out our website at www.forsauk.com to hear great conversations on topics that need to be talked about. In these times of intense polarization we all need to find time to expand our Frame of Reference.

This is part 2 of a 3-part interview with Jay Salinas; Brenda Baker, as well as Jacque and Dan Enge.  These guests bring robust backgrounds and life experiences to the various aspects of a unique Sauk County event: The Farm/Art D'Tour. This nationally renowned event gives visitors and residents an opportunity to tour Sauk County and the myriad of ways that (as Max Garland wrote) "Art amplifies what landscape quietly asserts". IF you choose to avail yourself of this exquisite journey you will find Art that is beautifully integrated into its surroundings in "Farm Forms" as well as "Pasture Performances" filled with music, merriment and mirth and (as if that wasn't enough) fermented culinary treats at area "Food Chain" marketplaces filled with food, art and ideas.  Jay Salinas is the Director of Special Projects & Outreach at the Wormfarm Institute which coordinates the Farm/Art DTour.  Jay is an artist, farmer and co-founder of Wormfarm. He coordinates the Artist Residency program, and leads food and agriculture outreach initiatives. He helped conceptualize the Farm/Art DTour and has served as juror, logistics and Food Chain coordinator from 2011-2020. Trained as a sculptor, Jay holds a BFA from University of IL Champaign and an MFA from University of Cincinnati. He has operated a CSA (Community Supported Agriculture) farm since 1995. He has worked nationally for food justice and sustainability issues and was a director at Growing Power in Milwaukee from 2006-09.Brenda Baker is an artist, writer, and museum curator, whose work intersects the fields of ecological restoration, sustainable design, cultural geography and site-specific sculpture. Brenda has an MFA from University of Wisconsin-Madison, a BA from DePauw University, and studied at both the Austro-American Institute in Vienna, Austria and Karl Marx University of Economics in Budapest, Hungary. Brenda is the Vice President of Exhibits, Facilities and Strategic Initiativesfor Madison Children's Museum in Madison, WI, where she has worked for the past three decades, leading the museum's nationally known exhibition and sustainability efforts.  Her artwork is inspired by both children and the natural world, and has been shown throughout the world and held in collections in Europe, Canada, South America and the United States. She has participated in three previous Art Farm D'Tours, and is working on a piece for this year's D'Tour called the CarbonEra Café with arist Beth Persche and the Wormfarm Institute. She has been named a Noyce Fellow, a Badger Bioneer and Sustainabiltiy Visionary of the Year, and the children's museum has received the highest honor for museums in the United States, the National Medal, for its national leadership in community engagement and sustainability. Jacque & Dan Enge are co-founders of Veggie Emporium which is located in Sauk County, WI. Veggie Emporium started as a quaint roadside stand and has since expanded to sell at the Baraboo Farmers' Market. Their focus is providing nutrient rich produce to the community while promoting biodiversity and soil regeneration. Thanks for listening. Please check out our website at www.forsauk.com to hear great conversations on topics that need to be talked about. In these times of intense polarization we all need to find time to expand our Frame of Reference.

This is part 1 of a 3-part interview with Jay Salinas; Brenda Baker, as well as Jacque and Dan Enge.  These guests bring robust backgrounds and life experiences to the various aspects of a unique Sauk County event: The Farm/Art D'Tour. This nationally renowned event gives visitors and residents an opportunity to tour Sauk County and the myriad of ways that (as Max Garland wrote) "Art amplifies what landscape quietly asserts". IF you choose to avail yourself of this exquisite journey you will find Art that is beautifully integrated into its surroundings in "Farm Forms" as well as "Pasture Performances" filled with music, merriment and mirth and (as if that wasn't enough) fermented culinary treats at area "Food Chain" marketplaces filled with food, art and ideas.  Jay Salinas is the Director of Special Projects & Outreach at the Wormfarm Institute which coordinates the Farm/Art DTour.  Jay is an artist, farmer and co-founder of Wormfarm. He coordinates the Artist Residency program, and leads food and agriculture outreach initiatives. He helped conceptualize the Farm/Art DTour and has served as juror, logistics and Food Chain coordinator from 2011-2020. Trained as a sculptor, Jay holds a BFA from University of IL Champaign and an MFA from University of Cincinnati. He has operated a CSA (Community Supported Agriculture) farm since 1995. He has worked nationally for food justice and sustainability issues and was a director at Growing Power in Milwaukee from 2006-09.Brenda Baker is an artist, writer, and museum curator, whose work intersects the fields of ecological restoration, sustainable design, cultural geography and site-specific sculpture. Brenda has an MFA from University of Wisconsin-Madison, a BA from DePauw University, and studied at both the Austro-American Institute in Vienna, Austria and Karl Marx University of Economics in Budapest, Hungary. Brenda is the Vice President of Exhibits, Facilities and Strategic Initiativesfor Madison Children's Museum in Madison, WI, where she has worked for the past three decades, leading the museum's nationally known exhibition and sustainability efforts.  Her artwork is inspired by both children and the natural world, and has been shown throughout the world and held in collections in Europe, Canada, South America and the United States. She has participated in three previous Art Farm D'Tours, and is working on a piece for this year's D'Tour called the CarbonEra Café with arist Beth Persche and the Wormfarm Institute. She has been named a Noyce Fellow, a Badger Bioneer and Sustainabiltiy Visionary of the Year, and the children's museum has received the highest honor for museums in the United States, the National Medal, for its national leadership in community engagement and sustainability. Jacque & Dan Enge are co-founders of Veggie Emporium which is located in Sauk County, WI. Veggie Emporium started as a quaint roadside stand and has since expanded to sell at the Baraboo Farmers' Market. Their focus is providing nutrient rich produce to the community while promoting biodiversity and soil regeneration. Thanks for listening. Please check out our website at www.forsauk.com to hear great conversations on topics that need to be talked about. In these times of intense polarization we all need to find time to expand our Frame of Reference.

It's a sister-rooted family scene at Fair Shares. The resourceful twist of this CCSA - Combined Community Supported Agriculture - nourishes St. Louis with produce and value-added products, a plateful of action for over 15 years.        As founding sister Sara Choler Hale prepares to set sail (literally) on her next life adventure, she and sibling Jamie Choler share the main course and many sides of their story with Earthworms host Jean Ponzi, with relish. From dedicated subscribing to local CSA (Community Supported Agriculture) farms, this thoughtful startup started asking all the local farmers if they'd be able and willing to contribute to a Combined CSA (CCSA), where subscriber-member fees are shared among many farmers and food producers. Answer: YES! In 2008, Fair Shares boxes started sending out Veg And: eggs, jams, honey, fresh and cured meats, cheeses, sweets. Each farmer could focus on what they do best. Today, over 400 members enjoy fantastic diversity of food from over 30 local farmers and producers. Little risk and strong support, serving healthy, varied weekly shares, year-round from this Local Food hub. Fair Shares staff spans two generations, Family And. And while the crew will dearly miss Sara and volunteer/husband Stephen, the bonds of family and food will surely weather this year's changes. THANKS to Andy Heaslet, Earthworms audio engineer, and to Jon Valley, KDHX Production maven. Thanks for the tip for this show to FOFS-FOEW, Tom Flood.   Earthworms On The Farm Related Conversations: Heru Urban Farming (Jan 2021) Crystal Stevens, Flourish (Dec 2020) Rosy Buck Farm Grows in Circles (April 2021) Rustic Roots Sanctuary (June 2021) Urban Buds City Grown Flowers (Nov 2021) And more!    

Kristin and Mark Kimball own Essex Farm on the western shore of Lake Champlain about an hour south of the Canadian border in upstate New York. Kristin is also a wonderful writer and Tina and I first discovered their adventure of starting Essex Farm by reading about it in Kristin's bestselling book, “The Dirty Life.” A really great read, by the way. We fell in love with Essex and when the opportunity presented we visited and stayed on the farm for a bit, and now we count Mark and Kristin as friends.Essex Farm is a CSA (Community Supported Agriculture) which means people pay a membership subscription in exchange for weekly crates of fresh food direct from the farm. There are hundreds of small farm CSA's across North America—most supplying weekly vegetables—but Mark's dream was to go several steps further and establish a farm that could provide all of a family's food needs—vegetables, fruit, herbs, dairy, meat, grain, and even specialty items like maple syrup. Through a lot of unbelievably hard work that's exactly what they've done. The Kimballs are two of our heroes. I know no one who works harder to care for soil than Mark. If you ask Mark he'll tell you soil is his job, and if he does his job well, the result is healthy soil, healthy plants, healthy animals, healthy humans and a healthy planet. There is something incredibly centering about that idea that I find irresistible.Kristin writes a weekly farm note, updating friends and members to the goings on at Essex. This week's note captured the spirit of what I've been sharing with you over the last couple of days so I thought I'd share a snippet of it with you …“Mark called on the walkie Wednesday evening, just as the rest of us were getting dinner on the table. “Come out! … Bring the girls and the dogs! I'm taking the mulch off the strawberries. It's beautiful out here!” Now that I've crossed over fifty I know—really know—that our opportunities for beauty in this life are not infinite; the number of sunsets we'll see on a soft evening at the outset of spring is alarmingly small, the number that will be shared all together as a family, smaller still. So we turned off the burners, put the milk back in the fridge, pulled on our boots and drove to the other side of the farm.Mud season (aka: the front edge of Spring) is a time of danger and opportunity for the soil. It's fragile right now so we keep off of it as much as possible. On the other hand, this is the moment when we can plant some beneficial seeds without disrupting the soil with tillage. On the next frosty morning when the ground is just firm enough to walk on we'll seed this field with clover by hand. Frost covers the ground, but it also lifts its surface, and when it thaws and settles again it will bury those tiny clover seeds to just the right depth for germination. Clover's superpower is its ability to draw nitrogen from air, fix it in the soil and improve its capacity without added fertilizer.So we got to the field as the sun was inching down toward the horizon but its warmth was still in the soil, radiating up from the ground. We found Mark in rows of strawberry plants using a pitch fork to remove the blanket of wet hay we cover them with to protect them over the winter. It was one of those special moments. The strawberries looked healthy and well-rooted. Mark looked healthy and well-rooted. The girls, the dogs, and I, all healthy and well-rooted. That good smell rising up around us, of old hay and spring soil – half rot, half life – reminding us where we are in the big circle, in our brief moment of light.”That was the news from Essex Farm this week. I share it with you because every square foot of soil under your care can express that same kind of beauty. Half rot, half life – reminding you that YOU are in the big circle too, that your opportunities for beauty in this life are not infinite in your brief moment in the light, and … if I've done MY job right … reminding you there's no better day than today to get busy building yourself a beautiful life.

Kayahara adalah pra-koperasi di bidang pangan dan jasa lingkungan yang berlokasi di Sukabumi. Saat ini, Kayahara sedang menginisiasi 3 bidang usaha yaitu CSA (Community Supported Agriculture), Co-farming space, dan angkringan. Semuanya dengan model kepemilikan bersama: kooperasi. https://www.instagram.com/kayahara.coop/ https://www.instagram.com/kayahara.space/ https://www.instagram.com/wardewsri.smi/ Lantas, mengapa teman-teman berupaya untuk menginisiasi Kayahara? Apa yang sebenarnya dicita-citakan? Dan, bagaimanakah lika-liku proses merintis berbagai usaha yang dimiliki bersama? Untuk mendapatkan jawabannya, mari kita tonton diskusinya! *DisKo Pekerja adalah program diskusi bulanan yang diselenggarakan oleh Gapatma untuk membahas topik seputar koperasi pekerja. Apabila ada topik menarik yang ingin diangkat menjadi sebuah diskusi, silahkan tuliskan di kolom komentar yaa :) -- 334455 (Gapatma) - Demokrasi Ekonomi? adalah media kolektif berbentuk koperasi yang fokus pada tema Demokrasi Ekonomi dan Koperasi. Mari gabung dan follow akun-akun kami untuk menerima update2 terbaru! Discord group: https://discord.gg/QSvzj2v Instagram: https://www.instagram.com/334455.demeko Medium: https://medium.com/334455-demokrasi-ekonomi Twitter: https://twitter.com/334455Demeko Youtube: https://www.youtube.com/c/GapatmaDemokrasiEkonomi Email: 334455.demeko@gmail.com Facebook: https://www.facebook.com/334455demeko Music: Sos Morse Code by Alexander http://www.orangefreesounds.com/sos-morse-code/ Attribution 4.0 International (CC BY 4.0) --- Send in a voice message: https://anchor.fm/334455-demeko/message

Today's convo is with the incredibly passionate Tammi Jonas. What the Jonas family are doing on Jonai Farms has been very well documented in print, television and radio, so we touched on this only a little to give some background before delving deep into discussing agroecology, their involvement with the Food Sovereignty Alliance, CSA (Community Supported Agriculture) and where things are headed in the future. The passion she has for her farm, family, and the community is undeniable and it is an exciting vision for the future of agriculture. The Jonai (aka Tammi, Stuart, Oscar, Antigone & Atticus Jonas) tired of choosing between saving the world or savouring it, so figured out a way to do both. In May 2011, they left their rather farm-like suburban Melbourne environs behind, took a shortcut across America to glean wisdom from a range of ethical farmers, and landed some months later on Dja Dja Wurrung country at what would become Jonai Farms, 69 acres at Eganstown, just outside the beautiful town of Daylesford, to raise happy, tasty, heritage-breed Large Black pigs on pasture. Jonai Farms enacts food sovereignty, which asserts everyone's right to culturally appropriate, nutritious and delicious food grown in ecologically sound and ethical ways, and our right to collectively determine our own food and agriculture systems. They are a resilient, diverse family farm that focuses on living a life in common with nature, and managing animals for optimum soil health as multiple species are rotated around the farm to grow fertility and diversity on the paddocks. After being the first farm in Australia to crowdfund major infrastructure in 2013 to build a licensed butcher's shop on the farm, they succeeded again in 2014 and built a licensed curing room and commercial kitchen to make farmstead cured meats and a range of charcuterie, as well as bone stocks and lard-based soap, to ultimately deliver a full nose to tail no-waste offering. ‘Waste' from the boning room includes bones after pate and bone broth making, which are then pyrolysed into bone-char and used as fertiliser for their small commercial crop of garlic, taking them from 'paddock to plate' to 'paddock to paddock'. -- Thank you for watching. Please Like and Subscribe to Eco Convos with Dan... and be sure to Comment and Share too! You can find us on Spotify & Apple Podcasts, as well as -  Facebook: @ecoconvos  Instagram: @ecoconvoswithdan  Website: www.ecoconvos.com.au #SupportLocal #BuyEthical #DemandRealFood  Credits: Production by 'MAV marketing' (hello.mavmarketing@gmail.com) Hosted by Dan Vanderhoek - Eco & Lifestyle Property Specialist (@dangympierealestate) Guest was Tammi Jonai Music by @DanielRaymxnd --  Mentions: Jonai Farms http://jonaifarms.com.au/ (http://jonaifarms.com.au/) @jonaifarms The Australian Food Sovereignty Alliance (AFSA) https://afsa.org.au/ (https://afsa.org.au/) >> click below to sign up https://afsa.org.au/membership-account/membership-levels/ (https://afsa.org.au/membership-account/membership-levels/) Community Supported Agriculture https://afsa.org.au/csa/ (https://afsa.org.au/csa/) Urgenci https://urgenci.net/ (https://urgenci.net/) Jacki from Blue Dog Farm Nick from Belvedere Farm Randall from Echo Valley Farm Tim, Amber and Nic from Kandanga Farm Store Graeme Sait Allan Savory Books: Farming Democracy https://afsa.org.au/product/farming-democracy/ (https://afsa.org.au/product/farming-democracy/) Running Out? Water in Western Australia by Ruth A. Morgan https://www.angusrobertson.com.au/books/running-out-ruth-a-morgan/p/9781742586236?gclid=CjwKCAiAp8iMBhAqEiwAJb94z7vUCB89hruOTEQPHTzLfEpoZQfIcrlg6NogwQaW_xSWqntVX0xdGhoC9CsQAvD_BwE...

This week I'm chatting with my friend and fellow podcast host, Hillary Rea. We've only known each other for a few years, so most of our relationship has transpired during the pandemic. We're neighbors who share similar values, and we even get our veggies from the same CSA (Community Supported Agriculture), Taproot Farm.In this episode, Hillary talks about her monthly virtual meet up called the Speak Up Session. It's a free gathering for entrepreneurs, leaders & change makers craving a communication style that aligns who they are, what they do, and what they stand for. Check out her website or sign up for her newsletter to get the latest information regarding dates and time. Her November meet up was this past week, so make sure to join in December!Hillary wrapped up Season 3 of her podcast Roshomon over the summer. While Roshomon has come to its conclusion, Hillary is too passionate about podcasts to walk away from them. While we both agree podcasts are a lot of work, Hillary loves both the audio work as well as helping others find their podcast voice. Which is what she did for me, when I didn't even know I would be hosting a podcast when we worked together.Topics Include:

This episode is all about food and gut health….and how it affects your brain and your mood.Processed food, high sugar intake, added hormones, and pesticides all affect your digestive system. Your gut biome cannot break those down easily, which disrupts the bacteria in your gut. Your gut has a direct line to your brain, so this disruption affects your brain and mood. Processed foods include canned food, sugar-coated dried fruits, and salted meat products. Ultra-processed foods include soda, sugary or savory packaged snack foods, packaged bread, buns and pastries, fish or chicken nuggets, and instant noodle soups.Gluten and dairy are known to cause inflammation. This impacts your mood, as well as how alert or awake you feel. Try to eat more ancient grains and non-dairy alternatives. The healthiest alternative of all?  Eat more of the real thing! Choose more organic options. Shop the grocery store exterior, where fresh items are displayed. Try your local farmer's market or a CSA (Community-Supported Agriculture).Ninety percent of serotonin receptors (mood stabilizers) are located in the gut. There is an anatomical and physiological two-way communication between the gut and brain via the vagus nerve. This gut-brain communication helps us better understand the connection between diet and diseases, including depression, anxiety, inflammatory bowel disease (IBD), asthma, obesity, metabolic syndrome, diabetes, as well as cognitive and mood problems.Poor gut health also affects stress management, productivity, sleep, emotional functioning, and our overall well-being.The answer is balance. Aim for a balance of good food, exercise, and stress management. Our blog posts and podcasts talk about ALL of these areas and more!Lauren answers this week's listener question during the episode: How can I best serve children in need?Try-at-home tip:  Play “Yes, and….”Mentioned during this podcast:Robyn O'Brien – Austin 2011 – from TEDx TalksSeafood suggestions for heart health from Harvard Health PublishingClean 15 and Dirty DozenOther related resources from The Behavior Hub: Blog Post: Does food really impact the brain and emotions?Podcast: How Food impacts the Brain and EmotionsOur Online Courses: From Wild Emotions to Tamed Feelings – How to Self-Regulate (5 Needs Areas)Do you have a question? I can answer it in a future episode! Email questions to podcast@thebehaviorhub.com or send via text to 717-693-7744.Subscribe to our mailing list and find out more about the Emotional Brain.Check out our Facebook Group – Raising and Teaching Respectful Children The Behavior Hub websiteThe Behavior Hub blogAre you struggling with behaviors and not sure where to begin? Let me help! Schedule a free discovery call and let me be your Guide.

madsnacksproduce.comWe are feeding pigs, goats, and horses on a celebrity farm in Utah.  Another day in the life of this super generous and humble farm kid.  I call him a kid because he's my son's age - on the outside - but inside he's a very old soul.  He's got all his ducks in a row this one - he's kind, patient, driven, fucking ecstatic about life, and has beautiful ideals about this amazing world we live in and the community he's building to support that ideal.Interview highlights:+ farming is an honest living+ profitable farming on 1/8-1/4 acre+ generational farms are dying+ the most beautiful place in the country+ intentionally slowing down+ living the dream AND just being OK+ working smarter, not harder, with time management+ putting both feet and all toes into your dreams+ how store buying margins kill farmers+ ZERO pesticides+ working with nature+ how every way you're living should lead to your forever dream+ NEVER haggle a farmer selling at a farmer's market+ worm poop is GOLD+ food choice is the biggest impact on the environmentA taste:“CSA (Community Supported Agriculture) - where literally the produce is going right into folks within a 15-mile radius […] Literally our whole business is supported by the community.  Without the community there is no farm."“We think that buying that nice 4-wheeler or buying that nice car is more important than feeding our families good food.”Favorite quote:“I'm living the dream.”Support the show (https://www.patreon.com/sagewlf)

Local fresh food is what a CSA (Community Supported Agriculture) has for members to enjoy, but it will be hard to find a membership as many CSA's are sold out for this summer already including High Meadow Farm CSA in Johnson Creek, WI. See omnystudio.com/listener for privacy information.

Men's Residential Addiction Programs, Freedom Farm and Renovatus, are listed on The Addiction Connection's website because they both offer the hope of the Gospel for the heart of addiction. Jim Quigley is a Commissioned Addictions Biblical Counselor with The Addiction Connection, and serves on TAC's Board of Directors, all while leading as the Executive Director of Freedom Farm Ministries in Boone, North Carolina. Pete Higgs of Renovatus launched a residential program with a CSA as an integral part of the ministry in Jefferson City, Tennessee. Jim and Pete join Dr. Mark Shaw to discuss blessings and hard work of offering residential hope and help for men struggling with addictive issues. Galatians 6:1-5 "Brothers and sisters, if someone is caught in a sin, you who live by the Spirit should restore that person gently. But watch yourselves, or you also may be tempted. 2 Carry each other's burdens, and in this way you will fulfill the law of Christ. 3 If anyone thinks they are something when they are not, they deceive themselves. 4 Each one should test their own actions. Then they can take pride in themselves alone, without comparing themselves to someone else, 5 for each one should carry their own load." (NIV) 10:14 What is the origin of the word Renovatus and how did the ministry start? 14:55 How did Renovatus get started farming? 15:30 The journey from a goal of restoration to transformation as the goal of ministering to men. 17:10 Jim speaks to the hard work of ministering biblically to men who are struggling with addictions. Slow is the pace and often few are the resources. 19:05 Jim's introduction to nouthetic counseling model and his journey in the biblical counseling movement 21:45 What is it like on the front lines of genuinely biblical addictions ministry and how is it shepherding souls? 23:25 At Renovatus, in Jefferson City, Tennessee, the vision is "Empowering people to be free from drug and alcohol addiction and restoring them to Christ-centered living." 25:05 Pete talks about how much he learned about himself while his own two sons were with Jim at Freedom Farm Ministries in Boone, North Carolina. Wondering about the farming ministry and what grows on the farm at Renovatus? The 2021 CSA (Community Supported Agriculture) is currently taking orders. See what they usually have growing at this link https://www.renovatusrc.org/csa 35 mins... How the TAC website was used by God to connect people from a local church near the Renovatus ministry to Pete and how neither of them knew of each other before. 39 mins... 45 mins Pete talks about the glorious and beautiful testimony of a particular man who has been redeemed by the Lord Jesus Christ from alcohol and has had a lot of relationships "renovated" and restored. 47 mins... Connecting the fellow workers in biblical addictions ministry to one another, Connecting the hope of the Gospel to the heart of addiction, Connecting addiction counseling to the local church, Connecting resources to those who need them... Connecting people who need residential and non-residential programs to those who offer them.

We thought this episode would be great for the holiday season. Shelley discusses how to balance mindful eating, and enjoy the holiday food without all of the guilt and overindulgence. We also know this holiday may not be the same as it has been in years past for many of our listeners. We hope this episode gives you some bit of relief from the chaos and heartache of 2020. "I'm a Compassionate Carnivore, Mindful Eater, and Conscious Chef who cooks and eats a high plant-based diet … and shares it with you. When I'm not teaching, filming, or cooking, I'm dancing to a mix of Kompas, Salsa, Soca, Reggae, Afrobeat, and Kizomba. Eating something dope, divine, and delicious. Spending time in nature. Enjoying art. Learning a new skill. I'm a Spelman woman, it was there that I began to explore healthier eating options and deal with my emotional eating and body issues. I'm a Harvard graduate, it was there that I earned my Master's in Education and decided to become an educator. After graduating, I taught Spanish for five years but the classroom wasn't really my jam. In 2009, I found my true calling teaching in the kitchen and on camera. ​What do I teach? I teach mindful eating and plant-based nutrition. ​While I won't condemn bacon nor ice-cream, I will share the consequences of eating them and provide you with a delicious alternative. ​ I teach people how to eat a satisfying and nourishing plant-based diet on my YouTube Channel. When it comes to making changes to your diet, medical warnings aren't always enough. Sometimes you just need that perfect plant-based substitute for cheese or some other ingredient before you make the commitment. I got you. ​ I teach you how to lose weight without the gym, instead of working out, we work in. I went from a size 12 to a size 2 in one year. When it comes to changing your habits and bettering your health, you have to get rid of the toxins and junk. In my workshops, you learn how to get rid of toxic food, behaviors, thoughts, actions, and relationships for a total shift in wellness and health." ~Shelley Shelley Chapman: The Mindful Plate YouTube Channel https://www.youtube.com/channel/UCkMx2C2E2JSnyrHfZpHQeXA The Mindful Plate Newsletter www.themindfulplate.tv Website: http://bodyfoodfreedom.com/ CSA - Community Supported Agriculture: (folks can use this to enter their zip code and find farms that provide fresh produce to communities) https://www.ams.usda.gov/local-food-directories/csas Broke, Gifted, and Black Podcast: Facebook: https://www.facebook.com/BrokeGiftedandBlackPodcast IG: https://www.instagram.com/brokegiftedandblackpodcast/ Email: hey.brokegiftedandblackpodcast@gmail.com --- Support this podcast: https://podcasters.spotify.com/pod/show/broke-gifted-and-black/support

Jeremy MacDonald and his wife are the proud parents of two children and live in St. Clements, Ontario. With over 15 years of experience growing vegetables, Jeremy is undertaking this New Leaf Market Garden venture, eager to provide fresh and nutritious vegetables for the Kitchener-Waterloo community. New Leaf Market Garden is an environmentally-friendly farm. They use a handpicked, farming philosophy as the root of their nutritious and fresh produce. Their farm avoids the use of heavy machinery, chemicals, pesticides or genetically modified seed and all of their vegetables are grown in healthy, well-managed soil. They provide our community with produce that can be purchased at the Elmira farmer's markets and in shares through our CSA (Community Supported Agriculture) program. By investing in a local farmer, you are keeping the option of eating local alive in our community. For full show notes and contact information, check out www.elmirafc.com/039

This week on The Land Show with Dave and Johnny: Greg Wingo, Race Director for the Great Alabama 650, discusses the longest paddle race in the country that was completed last week in Alabama. https://www.alabamascenicrivertrail.com/calendar/great-alabama-650/ Steve Talley, owner of Talley's Fruit Farm, joins us to talk about the success of his first year as a CSA (Community Supported Agriculture) program, and also how his summer and fall crops are going. Randall Upchurch talks about fall calving season on his cattle farm in our Farmland Report. http://www.selandgroup.com/agents/randall-upchurch Dave and Johnny answer a listener question about when do you need an appraisal on a piece of property.

"'Farm Fresh Family Fun'. These four words have been our guiding principles through the years. When guests visit our farm, it is our goal to provide a place for people of all ages to enjoy fun and interactive farm activities while creating lifelong memories with friends and family. Wickham Farms is located in Penfield, NY and is an amazing place to take your family for the day if you're in the area. They have tons of activities that are meant to be interactive for the entire family not just the kids. They also run an extremely successful CSA (Community Supported Agriculture) program. Listen to learn about how they got their start and what to expect when you get there!Episode Timeline:1:10 - The Wickham Farms Story3:00 - Growing Up On A Farm7:40 - Creating Interactive Play20:15 - Putting the Family and the Team First22:15 - CSA and Kids' Nutritionwickhamfarms.com@wickhamfarmsmovrs.org@movrs.podcastSupport the show (https://www.buymeacoffee.com/movrs)

人类农业现代化的历史也是一个生态灾难史。当现代化农业依赖杀虫剂和化肥，养活了不断膨胀的地球人口之后，相伴而来的是生态的破坏，一些物种的濒危，以及人类自己所面临的食品安全问题。 所以人类还能回到从前那种平衡、健康、安全的状态吗？还是这只能存在于理想主义者的乡愁之中？ 本期节目，我们邀请到了石嫣。她是研究农业问题的博士后，但她更愿意被叫做「新农人」；她是分享收获 CSA (https://baike.baidu.com/item/CSA/10911505) 项目创始人与负责人，但她更喜欢被叫做「掌柜」。 2008 年石嫣赴美，深入了解了一种新型农场经营模式 —— CSA 模式。这种模式使得消费者得以直接支持有机农场的运作，使得坚持有机的农场能更好的生存下来，给当地提供健康食材的同时维持当地更好的生态环境。回国后，她作为CSA模式发起人，参与了小毛驴农园的运作，后来也建立了分享收获农场。 所以在这一期中，我们会探讨农业发展到现在，为什么会出现「不可持续」问题；为什么看起来成本更高人力要求更高的CSA模式能得以持续运作；当我们在说有机食品时，我们究竟在说什么？作为普通消费者，我们可以做出一些什么改变，等等。 另外，我们的节目「到海外去」第二季可以在一下平台购买收听： 爱发电 (https://afdian.net/@gochuhai)、喜马拉雅 (https://www.ximalaya.com/keji/39955082/)、蜻蜓FM (https://www.qingting.fm/channels/367125)、Patreon (https://www.patreon.com/gochuhai)、Himalaya (https://www.himalaya.com/business-podcasts/1198672) 我们准备的福利： 如果你不仅自己购买了这期节目，并且也安利身边的朋友成功，我们将免费送出沈奕菲老师的社会学幸福思维课 (https://m.douban.com/time/column/199/)。发送安利成功后购买的截图到我们的邮箱 etwstudio@gmail.com，我们会放送出免费兑换礼卡。礼卡有限，先到先得。 【主播】 徐涛，声动活泼联合创始人 【嘉宾】 石嫣，清华大学人文与社会科学学院博士后，CSA (https://baike.baidu.com/item/CSA/10911505) 项目创始人与负责人 【主要话题】 [00:45] 为什么选择做新农人 [03:08] 现代农业中“农业面源污染”问题为什么很严重 [06:21] 去美国做“洋插队”的痛苦、体验和领悟 [21:20] 社区支持农业的起源 [28:01] 中国古代农业技术的现代科学价值 [31:23] 无公害的农产品价格困境 [34:48] 中国第一个 CSA 农场 —— 小毛驴市民农园 [45:01] 有了成功经验，也并不意味着建立“分享收获农场”更顺利 [52:28] 有机农业的农民和普通农民的区别 [56:22] 有机农业可以满足产量的要求吗 [01:03:30] 有机食品目前只能被高收入人群接受？ [01:08:25] 能有那么多人力投入到有机农业中吗？ 【相关阅读】 CSA（Community Supported Agriculture） (https://baike.baidu.com/item/CSA/10911505)，社区支持农业。是一种城乡社区相互支持，发展本地生产、本地消费式的小区域经济合作方式 CPI（Consumer Price Index）消费者物价指数，又名居民消费价格指数 纪录片《玉米大亨》 (https://baike.baidu.com/item/%E7%8E%89%E7%B1%B3%E5%A4%A7%E4%BA%A8) 【音乐】 * Book Bag-E's Jammy Jams 【关于我们】 网站：etw.fm (https://www.etw.fm/) 新浪微博：声东击西ETW 邮件：etwstudio@gmail.com 支持我们：https://www.etw.fm/donation Special Guest: 石嫣.

This week, my guest is Jess Smith, a Certified Ecological Farmer, Nutritional Therapy Practitioner and co-founder of Grow Food Nation. With a BS in Sustainable Living and Living Soils, she combines her passions to encourage the earth and its inhabitants back into a state of balance and vitality. Visit https://growfood.ositracker.com/157123/9429 for more information about Grow Food Nation. Go to fixyourfatigue.com to get more info on my Fix Your Fatigue course. Timestamps: [01:24] Why grow your own food? [05:53] How can gardening improve energy and mood? [13:20] How do we incorporate soil into our “diet’? [26:00] What you can do to implement biostimulation [34:35] CSA: Community-Supported Agriculture [40:05] Soil rotation [44:40] Elements of a great garden [52:16] A practical start to beginning a garden

📍 IntroductionBoiling works best for fresh, crisp vegetables as the technique softens them and brings out their natural flavor. Using vegetables picked close to their peak ripeness will help ensure your dish has flavor & crunch.  Below is a chart of vegetables that boil well by season. 📝 Notes, Tips, TricksDif vegetable varieties peak in different seasons. For example, New Potatoes are particularly tasty in the spring. Farmers Markets carry the freshest produce as goods are harvested close to sale. With imports, vegetables may be picked 1-2 weeks before reaching peak ripeness to allow time for shipping.A CSA (Community Supported Agriculture) box is a great way to support local farmers & practice cooking different types of produce. Subscribers receive a box of seasonal produce each week. Find a local CSA here. 🎓 Further Studies: Seasonal Produce GuideSeasonal Fruits & Vegetables by Region👉 Next Lesson: 10: How to Blanch & Shock Get full access to Life School at www.trylifeschool.com/subscribe

The Gorton fisherman he's not. But I whenever we spoke, the image of a gnarled wind-swept chap standing at the helm in a yellow rain slicker kept popping in my head. Aaron Sechler is a supplier of Alaskan salmon and halibut to restaurants and direct to consumers via his version of a CSA (Community Supported Agriculture) that he refers to as a CSF (Community Supported Fishery). He's leveraged his relationships with some of the boat captains who follow sustainable fishing practices in the waters off the rugged Southern Alaskan coast and river basins like Copper River to be a buyer of their just caught products. We talked about the fish supply chain, from water to table, and how he's trying to manage it now in the midst of the Coronavirus shutdown. We touched on how getting product to market is now and what it will be like as things start to loosen up and get back to the “new normal”, whatever that will be. Along the way, his open and generous nature gave us a peek at his life that took him from the restaurant business of the Twin Cities to the bays and inlets of Alaska.

The Gorton fisherman he’s not. But I whenever we spoke, the image of a gnarled wind-swept chap standing at the helm in a yellow rain slicker kept popping in my head. Aaron Sechler is a supplier of Alaskan salmon and halibut to restaurants and direct to consumers via his version of a CSA (Community Supported Agriculture) that he refers to as a CSF (Community Supported Fishery). He’s leveraged his relationships with some of the boat captains who follow sustainable fishing practices in the waters off the rugged Southern Alaskan coast and river basins like Copper River to be a buyer of their just caught products.We talked about the fish supply chain, from water to table, and how he’s trying to manage it now in the midst of the Coronavirus shutdown. We touched on how getting product to market is now and what it will be like as things start to loosen up and get back to the “new normal”, whatever that will be.Along the way, his open and generous nature gave us a peek at his life that took him from the restaurant business of the Twin Cities to the bays and inlets of Alaska.

In today's episode, I'm sitting down with a cup of coffee and inviting you to join me for a coffee chat, just you and me. In this episode, I share the routines and rhythms that simplify real food for our family, from meal planning to shopping to food prep. Free Real Food Starter Guide and Crash Course Instagram What is Real Food? Fridge Tour Video  Pantry Tour Video  What I Stock in my Pantry  CSA: Community Supported Agriculture  Amazon Prime Now

Pieter Heijning is ecoloog en boer bij een CSA (Community Supported Agriculture) boerderij. Pieter gaf het vak Farming of the Future aan de Universiteit van Amsterdam, waarbij hij ecologie studenten meenam naar Nederlandse boeren om landbouw theorieën te testen in de realiteit. Pieter gaat met Myrte en melkboer Marten varen in het mooie Waterland. Ze ontdekken een drijvend stuk land en graven totdat ze veen in handen hebben. Pieter leert Myrte dat het hele veenweidegebied (Amsterdam + omgeving) geleidelijk aan het zakken is tot op een lege zanderige bodem. ---------------------------------------------------------------------------------------------------------------- Myrte's Poldersafari is een podcast-reeks over mensen die een bijzondere relatie hebben met het landschap rond Amsterdam. Biodiversiteit, cultureel erfgoed, ambacht en een persoonlijke band staan hierin centraal. Stadsmeisje Myrte trekt de Hollandse polders in om te ontdekken wat zich daar allemaal afspeelt op het gebied van duurzaamheid, natuur en voedselproductie. Deze podcast is gemaakt vanuit de gedachte van MOMA (More than Milk Amsterdam) om een bredere waardering te creëren voor het ommeland van Amsterdam. Zo kunnen wij met z'n allen het landschap terug heroveren op de anonimiteit van industriële productie en afstand die is ontstaan door de druk van economische efficiënte. Zie www.moma.amsterdamvoor meer informatie.

Dr. Jesse and Dr. Zach talk about the local sourcing of food and their various adventures with CSA (Community Supported Agriculture) shares and grocery shopping in the middle of the night. Follow Dr. Jesse Anderson and Dr. Zach Papendieck @ The Wellness Way - Appleton on Facebook.  https://www.facebook.com/TheWellnessWayAppleton/

For more than 20 years, Just Food has been at the forefront of building a sustainable regional food system in New York City and advocating for the same elsewhere, via developing CSA (Community Supported Agriculture) networks that create long-term relationships between small farms and city eaters. Now, the organization is sharpening its focus to hone in on cultivating a food system rooted in racial, social and economic justice. In this episode, Lisa Held talks to executive director Qiana Mickie about what’s changing and why, whether CSAs are still one of the best models to connect growers and eaters in ways that prioritize equity and sustainability, and how organizations can work to enable more people from underrepresented groups to succeed as farmers in a field that is still dominated by aging white men. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Image Courtesy of Verta Maloney The Farm Report is powered by Simplecast

Today we’re visiting with Nicole Rossi, owner of Texture Florals in Philadelphia, Pennsylvania to discuss: her unconventional transition from architecture to floral design creating a CSA (Community Supported Agriculture), the pros and cons, and what eventually led her to change the direction of her business the experience that sparked her interest in wedding and event flowers the event that ended up being the push she needed to start her own business her unique studio environment a new project she’s recently launched the logistics behind her editorial work the administrative changes she’s currently making some of the hurdles she’s faced during her quickly-growing flower career the supportive flower community in Philadelphia and how they have embraced her the importance of designers communicating on pricing for the good of the industry as a whole How to Connect with Botanical Brouhaha: Blog Instagram Facebook BB Garden Style Workshop Series BB Garden Style Shop Links mentioned in this episode:  Studio Choo David’s Bridal BOK Building Fresh Designs Florist / Design Sanctuary Sebesta Floral + Event Design Jennifer Designs Events Faye + Renee RAM Floral Indesign Done + Dusted Urban Outfitters Anthropologie Free People G. Page Wholesale Flowers Today’s episode is brought to you by Real Flower Business Click here for more info on Alison Ellis’s email, proposal, contract, and work flow templates or visit the Real Flower Business website here. ___________________________________________ Guest Co-Host: Robby Lozano | Ten23 Photography BB Podcast Sound Engineer: Landon McGee

If you're a farm to table foodie, or someone who dreams of teaching cooking classes, you're going to love this episode! Laura Scheck always had a passion for food, where it comes from and how to make it.  She has been a teacher, non-profit professional, and adult educator. Laura has always sought to help others be their best selves. In 2010, she started her neighborhood CSA (Community Supported Agriculture) with neighbors and became even more invested in where her food comes from. Laura developed a relationship with her farmer and learned more about eating sustainable foods. She practiced how to cook it, and how to put it away for a winter day. Eventually, the tug of the culinary arts and a passion for seasonal local cooking brought Laura to the Natural Gourmet Institute where she completed the Chef's Training Program in health supportive cooking. Laura now focuses on primarily plant-based, healing food. She offers cooking classes that are objective driven, informative and engaging for all ages. Join us to hear how she built a successful business teaching people how to make delicious, healthful dishes from what's abundant right now. She shares lots of valuable advice for anyone getting started in the cooking class instructor field.

Welcome back everyone, I’m Brian Sanders and I quit my job and have dedicated my life to the investigation of nutrition and lifelong health. I’m creating the feature length documentary Food Lies, this podcast, and a health technology company here in Los Angeles with a doctor and 2 other partners. Today I’m talking to Tara Couture who is a certified nutritionist, homestead farmer, expert in nutrient dense cooking and living, and maybe my new favorite person ever. She’s raised her family for 25 years on the most amazing, nutrient dense foods you can imagine using her nutrition background, teachings from Weston A. Price, raw milk from farmer friends, and mostly her own animals she raises. She butchers her own animals, churns her own butter, makes her own head cheese, etc., etc. She is the real deal. Check out what I’m talking about before you even listen to this episode on her amazing Instagram account http://instagram.com/slowdownfarmstead She’s a wealth of information and I genuinely enjoyed our talk. We get into vegan lies, the canadian mafia-like police arresting people for selling food they produced by hand, crazy family members refusing to eat her food, and a lot more. Her husband is an ER doctor and deals with some of this insanity as well. Don’t forget you can still preorder the Food Lies film on Indiegogo to support its creation and this podcast. Thanks again for everyone’s support so far and please enjoy this great episode with Tara Couture. http://indiegogo.com/projects/food-lies-post   Show Notes She has the best Instagram account in the game http://instagram.com/slowdownfarmstead She lives on a homestead farm in Canada and raises basically all her own animals and food She eats the most glorious, nutrient food you can imagine Tara and her husband (who is a doctor) were in the military and moved around for many years. Every place they went they immediately found local farmers to supply them with the nutrient dense food they needed She bought deep freezers on Craigslist for $50 and bought bulk animals for the whole year People in cities can go to farmers markets or get involved with a CSA (Community Supported Agriculture) https://www.localharvest.org/csa/ Her daughter is living in a small apartment and buying bulk meat from farmers and deep freezing as well It doesn't have to be all or nothing - do what you can Daughters went off and ate normal food with friends as teenagers and felt sick and hated it She’s eating an animal food-only diet currently but doesn't like to call it carnivore or keto because that’s not what she’s after - she’s going after nutrient density She lists some of the things she eats daily - duck confit, head cheese, rabbit liver, kidney, adn heart pate, duck prosciutto… the list goes on Duck prosciutto sounds fancy but is actually super easy to make We’ve been sold a bunch of lies by big food producers making it seem like they’re the only ones that can feed us and it’s so hard to cook on your own She inexplicably has a 26 year old daughter while looking 26 herself Her daughter was misdiagnosed with a rare disease which made her go vegetarian. Her health fell apart despite doing it very well with all the right food combinations All her daughters were raised on organic foods, raw milk and cream, lots of animal fats and they are all beautiful and lean They’ve never had antibiotics and none of them even have a doctor The younger 2 daughters have never had a cavity (Tara was eating vegetarian when she had the oldest so…) Her youngest is on the boys hockey team and squats 225 lbs and was born 10 lbs 6 oz She thinks their calm and even-keeled temperament is very noticable and attributes it to a very healthy diet They bring big coolers of real foods (meat) to hockey tournaments Youngest daughter has never had fast food before - she says she wants that to be on her tombstone “the kid that never went to McDonalds” They have a beautiful organic garden and eat fermented plant foods like sauerkraut and kimchi She’s temporarily eating only animal foods because she has zero inflammation that way, feels great, and has no gut issues She lives near Ottawa on the Canadian Shield which has thin soil and is very rocky. There’s also trees everywhere. This land cannot be used for crops. The only good use for it is animals. They wander the forest and eat a really diverse variety of forage She does rotational grazing with her cows in the warmer months “The idea that grain or vegetarian diets will save the earth is so nonsensical. Anyone that works on the land can explain to you in one sentence why that can’t happen” Vegans have the loudest voices so people think it’s the majority People like Bill Gates think they know how to save the world - he’s some nerd who started a computer company - what does he know about farming? Don’t wait for these changes to come from the top - get your own well-sourced meat today She raises dairy cows, beef cows, ducks, meat rabbits, and heritage breed pigs (off and on) She makes her own butter which destroys any store bought grass fed butter Animals have instincts, just like humans, of what’s good for them She is working outside the system regarding insurance, so if anything happens she’s screwed They have a quota system for milk where you have to buy the right to sell milk for tens of thousands of dollars It’s like a mafia. They raided her neighbor and took him to court It would be illegal for her to serve me milk if I visited Her slaughter story 7 min documentary on mobile slaughter called “I Kill” https://vimeo.com/118461898 The first animal she was around for the end of life was a bison she butchered with her mentor She develops relationships with these animals. This is part of life. We have a disconnect with death, and it’s not good For some reason we’re trying to rewrite nature and evolution with our current “me” oriented thought patterns An unnamed person in her life came over for dinner and brought her own diet yogurt, 7up, and granola bar to eat and refused to eat her farm grown, handmade food Her dad has major health problems Her husband is a doctor but doesn’t want to be part of the system pumping out drugs People go to the hospital for a common cold and demand antibiotics So much depression, ADHD, and anxiety in children these days, it’s crazy When he asks people what they eat they're offended Our society is soft We need to start with our community food system first - not the big food companies or policy at the top level https://www.westonaprice.org http://www.eatwild.com “It’s been the great con job of our century to make us think that all this stuff is hard and foreign and out of reach”   Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/  

Welcome to Boone County Public Library’s podcast featuring innovators and creators in our community. This episode we feature Annie Woods of Dark Wood Farm in Petersburg, KY. She leases one acre of land and is a "portable" farmer. She could pick up her equipment and move if needed and still have her business in a new location. She also offers a CSA (Community Supported Agriculture) and you pay into this membership and you receive a box weekly during the season with new and different vegetables. We talk about what it's like being an independent farmer, living on the land that you farm, interacting with local chefs and community members and so much more! Learn more about her farm here: http://darkwoodfarmstead.com

This week, our hosts' obsessions have exactly nothing to do with each other! Would you expect any different from them? Hannah has been buying up a great tool for fidgety stress relief! Erin loves her new CSA (Community Supported Agriculture). Ben has been watching his lovely girlfriend play the new God of Wars game! HOMEWORK: - Next time you see Crazy Aaron's in store, buy it up! - Check out Transplanting Traditions if you live in the Triangle area, or check out your own local CSA - Play or watch God of War - Follow @ErnBrn, @NEDiscoGreg, @Hanthropology, and @TooBroadPod on Twitter - Follow LesbianMovieReviews on IG - Email us at waytoobroad@gmail.com - Join our Facebook group! - Please leave us a rating/review/subscribe on iTunes or wherever!

Today we’re sitting down with Jennie Love, owner of Love ‘n Fresh Flowers in Philadelphia, Pennsylvania to discuss: the process of finding land to farm custom growing for clients her Summer Solstice Party how she fine tuned her business to work for her the logistics of her CSA (Community Supported Agriculture) the challenge of pricing locally grown flowers for profitability her biggest marketing tool the steps she took to elevate her brand and educate her clients about the value of locally grown flowers how she found work/life balance Links mentioned in this episode: Longwood Gardens Flower Confidential by Amy Stewart Upper Roxborough Association of Specialty Cut Flower Growers (ASCFG) Weavers Way

在假货横行、食品安全问题层出不穷的今天，有这么一句话让人哭笑不得：“城里人给乡下人造假，乡下人给城里人下毒”。 “食品安全问题不仅仅是对于我们吃的安全的挑战，甚至对于社会的可持续发展都是一个严峻的挑战。”在2014年举行的第六届全国社区互助农业(CSA)大会上，直抒胸臆的石嫣如此总结。 在中国，食品管理有关部门是挨骂最多的政府部门之一。随着这类“烦人问题”的不断凸显，有机农业似乎成了解决食品安全的“良药”。一些商界名人纷纷涉足农业。但由于绿色农产品价格昂贵，在中国，消费人群一直有限。 几年前，石嫣在中国创办了第一家CSA(Community Supported Agriculture社区支持农业)农园，种植绿色蔬菜，不通过中介，农民和消费者直接对接。如今，这一模式的农场在中国已经扩大到了500多家。

In Episode #28, we're giving away a Berkey water filter! Stay tuned to find out how to get a chance to win! You definitely want one of these! Dr. Joshua Levitt joins Jake and Megan to weigh in on a variety of different issues. Plus, the team takes some questions from our Facebook community. Is it safe to drink your own urine?! Is this a crazy health trend or a last resort option when stranded without water? Dr. Josh sets the story straight. Jake has Dr. Josh reveal his TOP 5 herbs and spices to implement into your nutritional regiment. Jake tells a story about how he infuses one of them into his daily coffee! How can you find healthier foods for at home cooking? Megan talks about how she buys CSA (Community Supported Agriculture) boxes filled with organic foods. What are the benefits of meditation and how do you calm an over-active brain? Jake shares some tips on how to implement meditation into your life. All this and more!

On today's podcast i'm joined by Mike Hatfield of Flyway Family Farm in southern Illinois. Mike along with his wife and young daughter have a 9 1/2 acre homestead where they do a little bit of everything but their main crop is mushrooms. Mike shares with us a little bit about how he and his wife got into homesteading and how they eventually ended up focusing on mushrooms as their cash crop. Mike and I discuss a variety of topics like. The process of growing mushrooms indoors and outdoors. The business of selling mushrooms at Farmers Markets and through a CSA (Community Supported Agriculture). The medicinal benefits of mushrooms. The possible environmental benefits of growing mushrooms. How to get started growing mushrooms on your homestead. . Links: www.ted.com/talks/paul_stamets_on_6_ways_mushrooms_can_save_the_world Where to get started growing mushrooms on your homestead. Fungi Perfecti Field and Forest Products "Mushrooms are miniature pharmaceutical factories, and of the thousands of mushroom species in nature, our ancestors and modern scientists have identified several dozen that have a unique combination of talents that improve our health." - Paul Stamets

We talk to author Steven McFadden about the Community Supported Agriculture Movement. the following is  from http://chiron-communications.com/stevenbio.htmlSteven McFadden Chiron Communications is essentially a conceptual umbrella to unify my diverse work as a writer, speaker, counselor, healer, and also a partner in Good Medicine Consulting. I'm the author of twelve non-fiction books, including: Legend of the Rainbow Warriors; Profiles in Wisdom; The Little Book of Native American Wisdom; Teach Us To Number Our Days; Farms of Tomorrow; and Farms of Tomorrow Revisited; Tales of the Whirling Rainbow: Authentic Myths & Mysteries for 2012. I'm also the author of an epic, nonfiction saga of North America: Odyssey of the 8th Fire. As of 2012 my most active blog is The Call of the Land: An Agrarian Primer for the 21st Century, to support the book of the same title, now in a greatly expanded second edition. I founded Chiron Communications in the 1980s, but rested the enterprise in the 1990s to serve as National Coordinator for the annual Earth Day Celebration (1993) and later as director of The Wisdom Conservancy at Merriam Hill Education Center in Greenville, New Hampshire.A Reiki Master of long standing, I have taught the Reiki healing techniques to hundreds of students across North and Central America. It was my privilege to help John Harvey Gray and Lourdes Gray, Ph.D. write Hand to Hand: The Longest Practicing Reiki Master Tells His Story.I maintain an active interest in farming and gardening in general, and Community Supported Agriculture (CSA) in particular; I've reported on the growth and development of CSA in America since its inception in 1986.

Meet the farmers Andy and Kelli and learn how we got HERE on our farming adventure.  We share our first thoughts on the point / audience / reason / format of these things.  There's also a discussion of what’s going on around our small farm and homestead. This episode introduces our Farm U segment where we share some ruminations about a CSA (Community Supported Agriculture) model, discuss what a consumer should look for and expect and talk about what a farmer should consider when starting out with a CSA.  Since a CSA is such a popular (and growing) model to get fresh, local vegetables these conversations help both sides of the equation (farmer and consumer) understand what's involved. So welcome to the Chicken Thistle Farm CoopCast...  it's our irreverant take on the "farmcast", gardening, livestock talking, homesteading podcast.

This week on The Farm Report Erin and Heather talk to Sabrina Wilensky of Corbin Hill Farms. Sabrina explains the difference between Community Shareholder Farms and CSA (Community Supported Agriculture). It turns out CSFs may be equally if not more important to growing the good food movement, as they don’t entail some of the deal-breaking features found in CSAs (like steep initial membership fees). Tune in to hear yet another great idea to improve our food system! This episode was sponsored by Whole Foods Market. Rebecca Wilk grabs hay to mulch vegetable plants at the Corbin Hill Farm

Eddie Tanner teaches Organic Gardening and farms in the Arcata Bottoms -- he talks about how to raise healthy plants and what CSA (Community Supported Agriculture) is about. Produced and hosted by Jennifer Bell, khsu.org

Study after study concludes that people just aren't eating their vegetables. They're eating plenty of meat, dairy, and eggs, but they're not eating their vegetables. In today's episode, I offer a number of suggestions and tips for incorporating more plant foods into our diet - from chopping veggies and planning meals in advance to identifying what it is we think we're craving and joining a CSA (Community Supported Agriculture). Because there is so much to say, today's podcast is a little longer than usual, and because there is so much MORE to say, consider this Part I in an ongoing series on this particular topic. And because Mom was right all along when she nagged you to "eat your vegetables," give her a call and tell her so.