Podcasts about fresh vegetables

Hydroponics facilities are growing across this province, allowing for more and more people are choosing to farm indoors. St. Anthony Basin Resources Incorporated, or SABRI, is the latest to use the technology. They're setting up a brand new facility in the St. Anthony area to grow fresh vegetables, according to CEO Chris Mitchelmore.

Morning chat: Is this true: “stop eating fresh vegetables as they lose half the nutrition compared to frozen vegetables”?www.FruciFit.com Helping Wiltshire ladies 40+ get fit and ditch the yo-yo dieting

Fresh vegetables are always a better choice than frozen, right? Not so, says Jaclyn Rose, a dietician at Johns Hopkins. Rose: In terms of nutritional value there's really no significant difference in fresh versus frozen foods. I actually am constantly … Should you always opt for fresh vegetables and fruits rather than frozen? Elizabeth Tracey reports Read More »

It's harvest time for farmers across the province, and time to stock up on local produce for the rest of us. LA Farms of Central Newfoundland has set up its veggie stand along Joey's Lookout, on the Trans Canada Highway, just west of Gambo. CBC's Melissa Tobin spoke with the owner and some shoppers.

If you're not washing your produce, you're biting off far more than you can, or should, chew. Pesticides, fertilizers, toxins, and dangerous microbes could be lurking on that apple, or head of lettuce– even if it's organic! Taking the extra step of thoroughly washing your produce can help get your body all the nutrients it needs, without the nasty stuff it doesn't. I'll go over everything you need to know to wash those fruits and veggies properly. || Full Show Notes & Links - https://darinolien.com/not-washing-your-produce-fatal-conveniences/ 

There was a bit of a snafu with this week's episode, so in the meantime, here's Mary Mac's recipe for White Pizza with Fresh Vegetables!

Click here to take a quick survey: bit.ly/2E3hR5Q Click here for a written transcript of this episode: https://bit.ly/3NDqu6m

This morning I awoke to no heat! My furnace had gone out throughout the night, but that was not all that was cold. My heart was hardening and growing cold about as quickly as my home... Day 3 of 2022. Wow! I can already tell that this year is going to be one of the most influential and powerful years, yet! You might ask, how I would know this. I know this because before midnight even hit on January 1st, 2022, I felt the fiery darts of the adversary flying into 2022. As if in a hurry to take me out at the start. Did you feel it? This year is a powerful year of upgrading and letting God prevail. The adversary is aware of our potential transformation this year, but we can and will win, with our Armor Up, Aligned, and Fortified!!! I will admit I felt weakened by these darts, even on the verge of giving up. It has felt as if I have spent 3 days in spiritual Hell. I began to ask, "Is this what is to become of 2022? Have I no chance?" The anxieties, fears, feelings of past hurts, doubts, and betrayals were all coming to the surface, and I began to feel broken, alone, and weak. Everything felt so heavy as if it was all crashing down, and all while hope of a new year should be shining... but I was lost in the darkness of the influence of the adversary. My heart was drawing cold, and I wasn't sure what to make of it. How would I ever win with 2022, now? I might as well throw in the towel... But... could I blame it all on the adversary? Or did I ignite some of these darts with my own self-sabotage? Which part of my armor was weakened enough to let his poison seep in? Let's re-evaluate... Sugar intake increased ❌ Water intake decreased ❌ Scripture study & prayer at a minimum ❌ Doubt in and of my purpose ❌ Essential Oil usage decreased ❌ Forgiveness of Self & Others paused or even reversed ❌ Hatred, sad to admit, entered my soul and my heart began to draw cold ❌ I was on a downward spiral... and my Armor was beginning to feel... Heavy! Then something happened... Silently, I asked... what is one simple thing I could do to begin to feel strong in my armor again? This is what came to me... Listen to your story. Keeping your Armor strong takes a 1. foundation in Christ, 2. commitment & 3. preparation so "... that when the devil shall send his mighty winds, yea, his shafts in the whirlwind, yea, when all his hail and mighty storm shall beat upon you, it shall have no power over you to drag you down to the gulf of misery and endless wo, because of the rock upon which ye are built, which is a sure foundation, a foundation whereon if men build they cannot fall" Helaman 5:12. Question: How can I prepare? Have your story pre-recorded and ready to go so that you can simply put in headphones, push play, and listen on repeat. ✅ Surrounded yourself with other strong people & mentors. Family and friends will pray for you and you pray for them. ✅ Have a good, sad movie on your watchlist, and have it ready for the moments when in need of a good cry. ✅ Have a good, positive music playlist ready to go! ✅ Have your favorite essential oil blends Quick, Easy, & Ready and Nearby. ✅ Always keep Fresh Vegetables in your fridge, and vitamins & water ready. ✅ A Habit made to easily Forgive Self and Others. ✅ Create a gratitude journal habit and keep it close by. You can easily create this as a list on your phone. ✅ Have a scheduled commitment to serve someone daily, weekly, or monthly to get you out of a funk quickly! Have it on your calendar and tell others to help keep you accountable. ✅ Have the Armor Alignment Podcast on your podcast list (Spotify, Amazon, Google, or livdosha.com/armor-up) ✅ I invite you to leave all the toxicities, hurts, and fears from the past in 2021 and release yourself from the weight and grip of it all. Cleave to the tender mercies and miracles from 2021 and all throughout your life thus far. Begin 2022 ready to play 100% in what the miracles of 2022 have to offer in your

Τι να κάνω με τα σπαράγγια; Πως να τα μαγειρέψω; H συνταγή της 'Αντζελας Νικολέττου για φριτάτα με μαραθόριζα, φέτα ή κατσικίσιο τυρί και σπαράγγια είναι μια ευκαιρία να εντάξετε τα γεμάτα βιταμίνες και αντιοξειδοτικά ζαρζαβατικά στη διατροφή σας.

Try this versatile and flavoursome dish where the taste of the succulent chicken cooked in a rich tomato sauce permeates the vegetables. Lifted by the aromas of fresh herbs, the simplicity of this dish has placed it among the favourites of Greek cuisine. Angela Nicolettou has the details. - Ζουμερό κοτόπουλο με αρακά, πατάτες και μυρωδικά: μια συνταγή που δεν απαιτεί χρόνο ή ιδιαίτερες δεξιότητες στην κουζίνα. Συνδυάζεται υπέροχα με φέτα και χωριάτικο ψωμί. Δοκιμάστε τη συνταγή της Άντζελας Νικολέττου για σίγουρη επιτυχία.

Industrialized agriculture destroys soil and biodiversity worldwide. It also uses a lot of water and contributes to climate change. One alternative is aquaponics, combining vegetable farming with raising fish.

塌棵菜形態優美，冬天也可種植。

Water is on the minds of everyone in the extreme drought conditions of Mendocino County, California. An intimate look into the thriving homestead of Happy Day Farms, gives insight into crucial decisions that water shortages create on a small farm. Casey O'Neill pivots on pond water plans and prepares for the upcoming fire season. The Farm and Reefer Report Podcast is an introspective look at the technical practices and community aspects of Regenerative Farming as it applies to Fresh Vegetables and Craft Cannabis. Coming to you directly from the Emerald Triangle of Mendocino County in California, our host Casey O'Neil, directs you through the how, but most importantly the why, of Commercial Cannabis and Produce Production

If you are one of those who think zucchinis are bland, then this recipe will change your mind. Follow Angela Nicolettou's recipe for a tasty and inexpensive dish full of fresh ingredients. - Δοκιμάστε να γεμίσετε με κιμά και ρύζι ένα απ΄τα αγαπημένα καλοκαιρινά ζαρζαβατικά, το κολοκυθάκι. Η 'Αντζελα Νικολέττου έχει τις λεπτομέρειες.

During this pandemic when the general guideline is for people to stay and work at home, keeping food fresh for longer periods is invaluable. We don’t need to go to shops as often and we can help reduce food waste. - Selama pandemi ini, ketika pedoman umum bagi orang untuk tinggal dan bekerja di rumah, menjaga makanan tetap segar untuk waktu yang lebih lama sangat berharga. Kita tidak perlu berbelanja sesering mungkin dan kita dapat pula membantu mengurangi pemborosan makanan.

Try a tasty spaghetti with crisp asparagus, freshly- shelled peas and bacon. Angela Nicolettou suggests this recipe: - Δοκιμάστε μια εύγεστη μακαρονάδα με σπαράγγια, μπιζέλια και μπέικον. Η συνταγή της Αντζελας Νικολέττου υπόσχεται ένα συνδυασμό γεύσεων, αρωμάτων και χρωμάτων που περικλείει φρεσκάδα, νοστιμιά και λίγες θερμίδες.

In this episode we speak with Anni Cramb, who, along with three other Toowoomba Mum's decided to plant seeds of love, hope and health to help their community flourish. They have a wonderful vision to provide fresh solutions for a happier and healthier community and were inspired to start Flourish PYO in 2017. In 2018 they began their first community garden and continued to educate children where their food comes from and how amazing it is to pick and eat fresh vegetables. Flourish PYO is a Not-for-Profit health promotion charity in Toowoomba, Queensland, who believe everyone should have access to fresh healthy produce and the knowledge to use it to nourish themselves and their families to prevent disease. Anni tells us all about the concept behind this community initiative and the story of how Flourish operates, their aims and their dreams for the future. It is truly an inspirational story. To obtain the show notes with more information and links from this episode, and others, visit www.storednaturally.com/GutsyMattersPodcast. Find us on FB https://www.facebook.com/storednaturally/ and on IG @storednaturally

Chris Groot is produce chain manager at breeding company Enza Zaden, one of only a handful of companies around the world that is developing the vegetables of tomorrow. As he explains in the latest edition of Fruitbox, Fruitnet's series of conversations with leading members of the international fresh produce business, the outlook for these companies looks bright, especially with more and more consumers seeking out healthier and more nutritious diets. However, there are major challenges too in creating new products to satisfy that demand. In particular, developing new varieties that meet the requirements of consumers, retailers and growers alike means the whole process is far more complicated these days. Hosted by Chris White in London, Fruitbox now attracts a big audience across the global fruit and vegetable business that tunes in twice a week to hear exclusive interviews and expert analysis. Produced by Fruitnet Media International, the show is essential listening for everyone in the fresh produce industry. To find out how you can tell your story on Fruitbox, email chris@fruitnet.com. To learn about sponsorship and advertising opportunities, email advertising@fruitnet.com.

You'll hear about Rhonda and how we met in the beginning of our conversation, but I brought her in for a different reason than most of my other guests.I invite a lot of people to my famous no-packaging vegetable stew. Though I created the stew with accessibility from the start, people kept saying I didn't understand that for some people they were less accessible, especially the "single mother in a food desert with three kids and three jobs." None of them were single mothers from food deserts.Well, no need to speculate. We can hear from Rhonda. I think you'll find our conversation surprising and enlightening.We met for stew once before, with her son, to eat and record, but got so caught up in cooking and eating, we postponed recording to this time.I believe I can say you'll hear a friendship developing. I find that acting environmentally creates community and connection, every time. Polluting tends to separate. After all, you don't want to pollute your friends' worlds, so we distance ourselves from people when we pollute.In the time I took to edit the audio, we had that potluck in the Bronx, where cooked stew for the community group she assembled. The video is in My Bronx cooking demonstration video. See acast.com/privacy for privacy and opt-out information.

Hmong communities in Chiangmai give away free cabbage and other type of vegetable for Chaingmai locals to cheer them up and to say thank you for helping Hmong in difficult time according to Phong Yang. - Hmong tej neeg zejzog nyob ntawm xeev Chiangmai tau sib pab nyiaj mus yuav Hmoob tej zaub los pub rau tej neeg zejzog ntawd xeev Chiangmai tau noj rau lub caij muaj kab mob COVID0-19 sib kis thoob ntuj thiab tej neeg poob hauj lwm tsis muaj khoom noj. Phooj Yaj nrog rau nws tus phooj ywg Ntxum Xyooj yog 2 tug tau pib cov hauj lwm no thiab tau txais kev koom tes thiab txhawb nqa thiab pab cuam los ntawm Hmoob tej zejzog, thiab tej koom haum lagluam kom los ua tau cov hauj lwm faib zaub 12 tonnes rau tej neeg ntawm Chiangmai 3 hnub pib txij li hnub tim 16-18 April 2020 (2563).

Fresh Vegetables! As we try to find ways to safely shop for our food we can look into our yards and windowsills for the answer. A vegetable garden this year makes total sense. Cold weather crops such as lettuces and sugar snap peas can already be planted. This show will teach the inexperienced gardener and...

This local farmer, and self-proclaimed Christian is on a mission to not only feed the people of South-Central Wisconsin fresh, organic produce, but also to share his knowledge and passion for growing healthy produce with those who want to learn. Visit Upbeet Produce to learn more about how you can become a member of this co-op and heal your body and your soul with a share of the produce!Jesse Veek, FarmerUpbeet ProduceFeel upbeet from the food you eat!website — https://www.upbeetproduce.com/Facebook — https://www.facebook.com/upbeetproduce/Instagram — https://www.instagram.com/upbeetproducefarm/

This week we discuss the wonderful lunchbox pepper, and then we do a quick dive into a recent article discussing the microbes and potential for probiotic health via fresh fruits and vegetables. The article can be found here: https://www.theatlantic.com/health/archive/2019/08/probitoic-foods/595687/?utm_source=newsletter&utm_medium=email&utm_campaign=atlantic-daily-newsletter&utm_content=20190807&silverid-ref=MzEwMTU3Mjg1NDUyS0 Introduction music license: “Sunken Streets” by SRO Track Link: http://freemusicarchive.org/music/Sro/Vol_1_New_Blok_Dreams/Sunken_Streets Track License: https://creativecommons.org/licenses/by-sa/4.0/ https://creativecommons.org/licenses/by-sa/4.0/legalcode “Sad Marimba Planet” by Lee Rosevere Track Link: http://freemusicarchive.org/music/Lee_Rosevere/Music_for_Podcasts_4/Lee_Rosevere_-_Music_for_Podcasts_4_-_02_Sad_Marimba_Planet License Link: https://creativecommons.org/licenses/by/4.0/legalcode

Learn which is healthiest: fresh, canned, or frozen vegetables; how iodized salt accidentally increased the American IQ; and how you can apply to participate in a new NASA-backed study to help scientists learn about the effects of space travel. In this podcast, Cody Gough and Ashley Hamer discuss the following stories from Curiosity.com to help you get smarter and learn something new in just a few minutes: Canned and Frozen Veggies Are More Nutritious Than Fresh Ones — https://curiosity.im/2InV7yF How Iodized Salt (Accidentally) Increased the American IQ — https://curiosity.im/2IsdpyH This Space-Travel Simulation Study Wants You to Stay in Bed for Science — https://curiosity.im/2IlpKEZ If you love our show and you're interested in hearing full-length interviews, then please consider supporting us on Patreon. You'll get exclusive episodes and access to our archives as soon as you become a Patron! https://www.patreon.com/curiositydotcom Download the FREE 5-star Curiosity app for Android and iOS at https://curiosity.im/podcast-app. And Amazon smart speaker users: you can listen to our podcast as part of your Amazon Alexa Flash Briefing — just click “enable” here: https://curiosity.im/podcast-flash-briefing.

Come join us for episode 263, the last of the month, wherein Graeme McMillan and Jeff Lester trip down memory lane to revisit such oldies and maybe not goodies like Mad Bull 34, The Secret Society of Super-Villains, the Master of Kung-Fu Omnibus vs. the Master of Kung-Fu digital reprints, and the much more recent Invincible: Justice and Fresh Vegetables by Pascal Jousselin, Black Widow #1, the DC Target Primal Age exclusive 100 page giant, and more! Comments on the show are available at waitwhatpodcast.com, we welcome your questions at WaitWhatPodcast@gmail.com, and we invite you to look out for us on Twitter, Tumblr, Instagram, and Patreon!

We are cooking in the kitchen with the band, Chasing Ebenezer. Compared to the Dave Matthews Band and Ben Harper, the members of this soul-searching, tribal, funk-rock band are also hearty vegetarians! We talk about the music, the veggies and listen to their compelling stories of being vegetarian for sustainability and the environment. On today’s menu, we have a delicious Farmer’s Market Risotto and Cold Bean Salad. Listen to this fun interview and live performance, featuring band members Ben and Heidi Beth Sadler, Ryan Souders and Bryan Atkinson. Thanks for listening to Marti’s Music Kitchen, the Fun Food and Music Podcast Where Anything Can Happen! https://chasingebenezer.com/band/ https://twitter.com/ChasingEbenezer https://www.instagram.com/chasingebenezer/ https://www.facebook.com/chasingebenezer/ http://MartiMendenhall.com http://Instagram.com/MartiMendenhall #MartiMendenhall #Marti’s Music Kit #ChasingEbenezer Heidi’s Farmers Market Risotto & Lemon Bean Salad (Inspired by Farmer Nate from the Slice of Heaven Farm) Approximate cook time: 45-50 minutes, 6 servings Ingredients: • Drizzle of olive oil • 2 tbsp of diced garlic • 1 finely diced onion • 1 ½ cups of rinsed arborio rice • 2 cups of stock (veggie or chicken, depending on your preference) • approximately 4-6 cups of water (this varies based on risotto cook time) • Optional: 1/3 cup of white wine • Salt and pepper to taste • Fresh Vegetables to sprinkle over/add after the risotto is fully cooked (Today I’m using a handful of freshly chopped basil, cherry tomatoes, and several handfuls of chopped greens (collard, kale, or spinach). Step 1: Thoroughly sauté the onion and the garlic in a large pan with a lip of 1 inch or more, as the rice will expand several times over throughout the cooking process. Step 2: Once the onion and garlic are cooked, add the rice and lightly warm it before adding in the liquid (cook at medium/medium high, depending on your stove). Step 3: Over the next 45 minutes, gradually add in the stock and the water, as well as the optional white wine. Stir the risotto every minute or so. The key to all this is patience. You want the risotto to be creamy but not mushy*. The nice thing is that in between stirring, you can prep your veggies and the lemon bean salad. Step 4: After 45 minutes or so, your risotto should be ready to season. Add salt and pepper to taste. You can always add more olive oil or more white wine, depending on your flavor preference. Step 5: After the risotto is fully cooked and creamy, stir in in the greens and lightly wilt them, then remove the risotto from heat. Step 6: Serve the risotto on plates or in shallow bowls. Sprinkle the other veggies on top (cheese could be added for a richer, non-vegan version). Serve with my lemon bean salad (see below). *Visit bonappetit.com for risotto cooking tips. Heidi’s Lemon Bean Salad For the salad combine the following ingredients in a medium-sized mixing bowl: • 2 cups of fully cooked, cooled beans (chickpea, butter, navy, or kidney) • 2 cups of cooked, cooled corn (sweet corn is best) • 1 generous handful of chopped chives or green onions • salt and pepper Dressing • the juice of one lemon (add the zest if you want an extra lemony salad) • 1 tbs. of red wine vinegar • 1/8 cup of olive oil, or a light oil of your choice • Optional: a drizzle of light agave nectar if you desire a sweeter salad Taste your dressing first, then combine it with the bean mixture. Let these marinate in the fridge, as this salad is best when it has had time for the flavors to mingle. After it has cooled, taste and add additional salt if needed.

Nate Fingerle has been farming with his family at River Ridge Farm in north-central Indiana for ten years. With one-and-a-half acres of production and ten thousand square feet of high tunnels, River Ridge provides vegetables to its customers year-round. River Ridge has found success in a rural agricultural community with a combination of farmers markets, an on-farm retail store, and restaurant sales. We dig into how Nate and his family make this all work, and some of the details of how a lot of hustle has helped to cobble together a successful business in an unlikely marketplace. Nate also shares his straightforward production techniques, including field work, fertility planning, transplant production, irrigation, weed control, and how he make season extension really pay in the high tunnels and out. Perennial support for the Farmer to Farmer Podcast is generously provided by Vermont Compost Company. Pictures, show links, and more at farmertofarmerpodcast.com/episodes/fingerle.

Where does the food come from that we feed our kids in schools? Laura Benavidez, Executive Director ofFood and Nutrition Services for the Boston Public Schools, discusses a program she’s spearheadingaimed at transforming how food is sourced, prepared, and served throughout Boston’s public schools.Currently, most of the food is prepared in New Jersey, frozen, and transported to Boston. “We’re going torevolutionize how we feed kids,” says Benavidez. Jill Shah, serial entrepreneur and president of the ShahFamily Foundation, is providing the funding to build school kitchens in the 75% of schools who do nothave them so that meals can be prepared on-site with fresh ingredients. Eventually the program, whichhas the support of the Mayor, will be expanded throughout the district and impact 57,000 kids. Theultimate goal is to create a blueprint for other school districts to replicate its success. “We’re more thanhappy to share [what we’ve learned] throughout the country,” says Shah.The ultimate judges of that success are the kids who are thriving on the fresh food prepared in the newkitchens. Students are given a choice from a menu of healthy options. “Kids are choosing what they eatand they’re going to eat what they choose,” says Benavidez. The kids are even embracing vegetables.Shah relates a story about walking into the cafeteria at one of the schools in the program. “There was thisquiet hum, and every kid was leaned over a tray eating, happily. That’s not how a lunch room in a publicschool usually is!,” she exclaimed. In addition to this overwhelming anecdotal success, they are funding astudy to gather data on how the program is affecting educational outcomes. This ongoing research willinform continuing improvement of the program. “Some of it is important to measure with studies, but someof it is just a vibe that you feel when you walk in to a place,” concludes Shah.Listen and learn about an innovative program that is transforming the way kids interact with healthy foodat school.

“Farming, I think, is one of the most vital things you can do. If we don’t eat, we die.”   But how to do it without harming the earth…   Raised in the city, Alice left teaching to study Sustainable Agriculture and Food Security. She has started her own business, using Community Supported Agriculture, and is being mentored by the farmer she works for.    “I want my customers to be able to come to the farm to see how the food’s grown and maybe even volunteer to work on the farm... so that it becomes a community asset.”   Motivated by a passion for being of service, and wanting to model, to her daughter, being true to yourself, Alice holds a strong sense of purpose.   “I think the earth does have a spirit and I think… there’s a lot of trust placed on us to look after it. It’s a responsibility we have.”

Vegetable Bread Pizza Recipe is made with Bakery Bread topped with Fresh Vegetables and Cheese.Bread pizza is an easy & quick kids friendly snack recipe using Bread. So if you have bread at home you can make any quick recipes like bread upma, bread roll, french toast etc.,at any time.Try this recipe, your kids would ... Read more The post Vegetable Bread Pizza|How to make kids special bread pizza recipe appeared first on The Tastes of India.

Vegetable Bread Pizza Recipe is made with Bakery Bread topped with Fresh Vegetables and Cheese.Bread pizza is an easy & quick kids friendly snack recipe using Bread. So if you have bread at home you can make any quick recipes like bread upma, bread roll, french toast etc.,at any time.Try this recipe, your kids would ... Read more The post Vegetable Bread Pizza|How to make kids special bread pizza recipe appeared first on The Tastes of India.

On this show, Chef Alex Cardinale will be talking about vegetables and the importance of fresh vegetables. Vegetables play a huge roll in cooking. Vegetables are used in dishes for cooking, they can be used as sides for a dish, and much more. Also vegetables are eaten raw in salads and such. We will chat about the importance of using fresh vegetables and when vegetables are in season. We will be having a SURPRISE GUEST on the show who will be talking about fresh vegetables and why they are important for your pets! If you happen to have any questions on veggies, feel free to call in at 646-716-6458 dial 1 with your questions, comments, or share your vegetable recipes! I will share some awesome vegetable recipes with you. http://www.audible.com/chefalex ^^^^ get a free audiobook by going there! http://www.cheesecakesbydezign.com  

Learn how to be safe when using space heaters. How to get the look of a stainless steel appliance without the hefty price. You can serve healthy home-grown vegetables to your family by planting indoors. Plus, get answers to your home improvement Learn more about your ad choices. Visit megaphone.fm/adchoices

Learn how to be safe when using space heaters. How to get the look of a stainless steel appliance without the hefty price. You can serve healthy home-grown vegetables to your family by planting indoors. Plus, get answers to your home improvement Learn more about your ad choices. Visit megaphone.fm/adchoices

All the buzz is 'eat food from local vendors', 'grow your own food' and still 'eat a plant based diet'.  How is that possible and where do I start?  Why is this so important? Do you look at the sticker on the fruit or vegetables you purchase at the store and note the country of origin?  I did, the sticker on the orange just last week said 'North Africa'!  Are you kidding me?  Do you believe that orange was ripened on the tree and shipped at the peak of freshness to bring to my diet the highest source of Vitamin C possible?  No way, no how.  My guest today is Joshua Kirschenbaum of Territorial Seed Company in Oregon.  Their mission is to improve people's self-sufficiency and independence by enabling gardeners to produce an abundance of good tasting, fresh from the garden food, 12 months a year.  Sound difficult to start?  We will be talking about how to get started, what is important to know before you begin and what choices you need to think about in seed selection. If you are trying to eat a plant based diet and think eating produce from foreign countries that may not be grown in the methods you would like, then start to grow your own. Territorial Seed Company website can be found here.  They also have a specials page here.  Growing guides are here.

Panel: Bill Lord, Environmental Agent, Franklin County; Stephen Greer, Horticultural Agent, Forsyth County; Linda Blue, Horticultural Agent, Buncombe County Features: Lucy Bradley, Urban Horticultural Specialist, NCSU, “Connecting Kids with Nature” Brenda Sutton, “The Produce Lady” “Safe Handling of Fresh Vegetables”

Panel: Bill Lord, Environmental Agent, Franklin County; Stephen Greer, Horticultural Agent, Forsyth County; Linda Blue, Horticultural Agent, Buncombe County Features: Lucy Bradley, Urban Horticultural Specialist, NCSU, “Connecting Kids with Nature” Brenda Sutton, “The Produce Lady” “Safe Handling of Fresh Vegetables”