In nature, plants transform the sun’s energy into food that provides a foundation for life. We humans are fueled by this transformation either directly (we eat the food) or indirectly (we eat the animals that have fed on this energy). It’s a clever cycle: it’s inherently abundant. But the industrialization of agriculture, picking up pace in the past generation, has flipped the natural abundance of farming on its head. Instead of producing energy, industrial agriculture consumes it, through the addiction to fossil fuel-powered machinery and petroleum-based agrochemicals. Industrial farms are often considered highly efficient, but only because these wasted inputs and devastating outputs — including the impact on climate change — are not accounted for.

Unlike industrial farms, small-scale organic and sustainable farms rely on people power, not heavy machinery, and depend on nature, not man-made chemicals for soil fertility and to handle pests. As a result, small-scale sustainable farms have been found to emit between one-half and two-thirds less carbon dioxide for every acre of production. ²⁶

New research is documenting that organic farms can emit as much as half the carbon dioxide as chemical farms. Organic farms also use much less fossil fuel energy than their conventional counterparts, in many cases as much as one-third less, and organic agriculture can provide a critical carbon sink, sequestering carbon from the atmosphere. In fact, 10,000 medium-sized organic farms can store as much carbon in the soil as we would save if we took one million cars off the road.²⁷

Yes, the very source of energy the food consumers eat has become one of the planet’s worst contributors to climate instability, but it need not be. There is another way.

To read more visit Sustianable Table to peruse the whole article which was adapted from a forthcoming book on food and climate change by Anna Lappé. To find out more about this book, visit: Take a Bite out of Climate Change.

sustainable table, anna lappe, food issues, food and climate change, organic vs conventional, organic food, organic farms, farming, carbon emissions

To celebrate this burgeoning interest in farming, Stone Barns Center for Food and Agriculture in Tarrytown, New York held their first Young Farmers Conference on Dec 4th and 5th. Bringing together 150 seasoned and new farmers, activists and leaders in the sustainable agriculture movement, the conference focused on a critical component for the future of farming–the next generation.

These young farmers (whether young in age or new to farming) aren’t following blindly in the footsteps of past farming generations which is largely locked into large-scale commodity production and reliant on subsidies and GMO seeds. Instead they’re using an environmentally sound, socially responsible and community building approach to bring unique and high-quality products to market.

Since many of these “young” farmers start out with only a season or two of apprenticeships under their belt, they need easy access to the knowledge and tools necessary for success. Conference workshops began to address these needs with discussions covering everything from the three largest obstacles facing new farmers (access to land, capital and markets) to practical farm skills like how to begin a CSA. They even included a session on work-songs, helping “put the ‘culture’ back in agriculture”.

One of the most inspiring sessions was entitled, “Young Farmers’ Stories of Getting Started,” lead by Benjamin Shute of Hearty Roots Community Farm and Laura Meister of Farm Girl Farm. Their personal stories shed light on the many challenges involved in beginning and operating a farm, but their pleasure and passion was palpable. They highlighted the dynamic and demanding farming lifestyle which requires so much hard work and resourcefulness, but also provides many rewards and connections as they see the fruits of their labor spreading seeds within CSA, farm-to-chef and educational programs.

Among the groups present, The Greenhorns, a non-profit whose mission is to “support, promote and recruit young farmers in America,” seemed to best embody the youthful energy of the movement. Complementing their practical (and visually stimulating) Greenhorns Guidebook for Beginning Farmers they host seed swaps and circulate coveted, hand-drawn stickers with sayings like “don’t buy food from strangers” and “compost! fight peak soil.”

Also in the works is Serve Your Country Food, a new interactive online map and database that will help visualize and connect young farmers across the country. The Greenhorns closed out the conference on a high note with the enticing trailer of their self-titled, upcoming documentary about young farmers.

Other organizations present at the conference and helping to support the young farmer movement included Slow Food USA, Just Food, Glynwood Center, and the Yale Sustainable Food Project among many others who are developing programs to help farmers problem solve and network.

It was inspiring to see the span of generations present at the conference. Keynote addresses from Fred Kirschenmann, farmer, president of Stone Barns Center and distinguished fellow at Leopold Center for Sustainable Agriculture; and Eliot Coleman, renowned four-season farmer, author and educator, provided support and guidance from those who’ve had their hands in the soil for many years. They too seemed inspired and honored by the enthusiasm young farmers have brought to the movement.

From young to old, the conference was alive with the cooing of babies, novice knitters, flannel shirts, beat up boots and an evening of contra dancing. It felt more like a family reunion than a conference and that right there may be part of the reason why people are being drawn to the movement — good, old-fashioned community.

chelsea dewitt, eat well guide, eliot coleman, farm girl farm, fred kirshenmann, glynwood center, hearty roots farm, just food, leopold center, serve your country food, slow food usa, stone barns center, the greenhorns, yale sustainable food project, young farmers

There’s no way around candy on Halloween, but for those of us concerned about our health and the health of the environment, the thought of all that individually-wrapped commercially produced candy can be a little spooky! But so is being “that house” that gives out healthy snacks.

Your challenge this Halloween (should you choose to accept it) is to stray from the pack and offer your house guests and trick-or-treaters some delicious organic sweets. The ingredients are better for the land, as well as your tummy. Usually, organic sweets make it a point to be preservative/additive free (but check the label), making them healthier for children and those of us who eat the leftover candy for weeks to come. Some caring companies also use eco-friendly packaging, minimizing the environmental impact of all those wrappers. With organics so prevalent, a number of great options are probably available at any nearby grocery stores.

Below are just a few suggestions to get you started. Keep in mind, that most larger grocery stores (and of course any specialty/health stores) will probably have some selection of organic candy options.

College Farm Organic Candy
Artificial ingredient/preservative free, and wrappers made of compostable material. Available at many locations nationwide.

Yummy Earth Organic Candy Drops
Vegan, no artificial dyes/flavors, no corn syrup, nut/soy/wheat/dairy free. Available at a number of retailers like Whole Foods and Shaws.

Green and Black’s Chocolate Squares
Available in bags of milk or dark bite-size pieces, these chocolates are a delicious way to promote organics. A far healthier (and more natural!) alternative to prepackaged candy bar minis. Available practically everywhere.

School is in session, Halloween costumes are in the works, there is a chill in the air, and we all know what that means — Pumpkins!

Incredibly versatile in their use, pumpkins and other squash are in full swing at your local farms and markets. Here are a few great ways to take advantage of this seasonal vegetable:

1. Go pumpkin picking. Don your sweater and head to the nearest pumpkin patch in search of the perfect pumpkin! Use the Eat Well Guide to find a local family farm or use this great website to find a nearby pumpkin patch. While you’re at it, many farms have other fall produce that you can pick yourself or purchase right at the farm! If you’re an urban dweller, it’s a great excuse to get away from the hustle and bustle of city life; if you’re in the ‘burbs, it’s a wonderful family or cute date activity.

2. Find pumpkins at the farmers’ market. Upon wandering the New York City Greenmarket last week, I couldn’t believe the variety of pumpkins and squash on display. “Are these edible, or decorative?” I asked one of the farmers. A customer turned to me and replied, “Both! And they’re all delicious!” Farmers’ markets often offer a plethora of pumpkin and squash varieties, not to mention, the environment allows for valuable conversations with farmers or other customers regarding taste/flavor and new recipes to try. If farmer’s markets aren’t on your regular route, pumpkin season is a great time to search out one close by; you might be surprised at the additional local produce you find while you’re there.

3. Carve them. Invite your friends over for a BYOS (bring your own squash) party. While pumpkin is traditional, any squash will do (carving competitions optional). Perhaps not all of us can carve like this, but with the help of some creativity, or a pumpkin carving kit, everyone can carve something exciting. Once you’re done, coat the inside and carved parts with petroleum jelly to preserve your pumpkin, and display promptly. When night falls, use beeswax candles instead of the common paraffin wax candles, which are a petroleum by-product.

4. Toast their seeds. When carving your pumpkin, don’t just throw out the innards. For salted seeds: pick out the seeds, wash them off, and simmer them in boiling water for ten minutes (2 cups water and 2 tbsp salt per ½ cup seeds). Coat the bottom of a roasting pan with 1 tbsp of olive oil, drain the seeds and spread them out in one layer in the roasting pan. Bake at 400F for 20 minutes, let cool, and enjoy! If you’d rather cut back on that sodium, skip the boiling steps and go straight to roasting the seeds. (thanks Elise.com for this exact recipe)

5. Cook them. Nothing says October more than a bowl of homemade butternut squash soup. Yet, pumpkin and squash lend themselves to an abundance of recipes, ranging from stew to soufflé. Epicurious features pumpkin recipes in this beautiful slideshow, and recipes are rampant on the internet this time of year. If you yearn for something tried and true, open up any trusty cookbook you have lying around the house and look up pumpkin or squash in the index- the results are bound to be tasty.

6. Drink pumpkin beer. Beer advocate provides a crash course in the subject: “released as a fall seasonal, Pumpkin Ales are quite varied. Some brewers opt to add hand-cut pumpkins and drop them in the mash, while others use puree or pumpkin flavoring.” Take a look at their site for nearly 200 pumpkin beer suggestions, many from small breweries across the nation. Your local supermarket will probably have at least a couple of pumpkin beers, and that can be delicious on short notice. But if you’re more adventurous, try a beer specialty store or a particularly awesome bar in your area that will have a bigger assortment and, as importantly, local brews. Beeradvocate recommends Heartland Brewery’s Stumpkin — a great choice for us New Yorkers. Chama River’s Pumkin Ale is ideal in New Mexico, Great Dane’s Pumkin Ale is a hit in Madison, and plenty of places like the Bruery have taken it upon themselves to make this cold-weather classic available to those enviably warm Californians. So, go on, grab your friends, buy some beer, and enjoy a night of seasonal local ales. Yum!

Don’t wait! Yes, now’s the time to order that local, pasture-raised, heritage turkey for your Thanksgiving feast.

Why settle for a factory farmed turkey from the supermarket when you have the option of treating yourself and your guests to a much more flavorful bird that was raised in a humane manner.

Since labels are one of the most confusing aspects of making our food choices, here are some helpful tips for finding the turkey that’s right for you (when deciding what size turkey to buy, a good rule of thumb is one pound of turkey for each person):

Pasture Raised: Pasturing is a traditional farming technique that allows animals to be raised in a humane, ecologically sustainable manner. It indicates that the turkey was raised outdoors on a pasture where it ate grasses and other food (insects) found in the pasture, rather than being fattened on grain in a feedlot or barn. The diverse diet of the pasture also adds more flavor to the meat and helps farmers with their pest management. Many farmers use this term to distinguish themselves from the term “Free Range”.

Free Range: “Free Range” or “Free Roaming”means that the turkey had some access to the outdoors each day. However, this doesn’t guarantee that the animal actually spent any time outside. As long as a door to the outdoors is left open for some period of time, the animal can be considered Free Range. Although the USDA has defined this term for chicken raised for consumption, no standards have been set for egg-laying chickens or for other animals. If you are looking to buy a turkey that was raised outdoors, look for a label that says ‘Pastured’ or ‘Pasture raised.’

Heritage Breeds: Heritage turkeys are derived from rare and endangered breeds. Production standards are not required by law, but true heritage farmers use sustainable production methods. This method of production saves animal breeds from extinction and preserves genetic diversity. Unlike conventional turkeys, heritage breeds reproducing naturally without human intervention have longer reproductive lifespans, and have a slower growth rate (not to mention, they taste better). Examples of heritage turkey breeds include: Bourbon Red, Beltsville Small White, American Bronze, Royal Palm, White Midget, Jersey Buff, Slate, Black, Narragansett and White Holland.

Conventional/Commercial: These turkeys have become synonymous with the Broad Breasted White breed of turkeys which are grown in factory farm conditions where they have been fed antibiotics to make them grow faster and have been genetically modified to produce more breast meat than the birds can physically support. Conventional turkeys also require artificial insemination to reproduce and may include preservatives and artificial colorings.

Organic: In order to be labeled “organic,” a turkey (along with other organic foods) must meet the USDA’s organic standards and must be certified by a USDA-approved food-certifying agency. The turkey cannot be grown using synthetic fertilizers, chemicals, or sewage sludge, cannot be genetically modified, and cannot be irradiated. Organic turkey must be fed only organically-grown feed (without any animal byproducts) and cannot be treated with hormones or antibiotics. The animals must have access to the outdoors (ie. free-range, which doesn’t mean they actually have to go outdoors and graze on pasture to be considered organic).

Hormone Free: Animals were raised without added growth hormones. By law, poultry cannot be given any hormones – so the use of this label on turkey is misleading.

Antibiotic Free: No antibiotics were administered to the turkey during its lifetime. If a turkey becomes sick, it will usually be taken out of the herd and treated but it will not be sold with this label.

Yes, a heritage bird may put a small dent in your wallet (they generally run about $4-5 per pound), but remember that in these efforts you are supporting your local economy by supporting local farmers as well as helping to sustain these endangered heritage breeds.

Need help finding your local, heritage turkey? Search the Eat Well Guide for a farm or store near you!

Stay tuned for tips and recipes for cooking your free-range, heritage turkey to perfection. Vegetarian or Vegan? We’ll also be posting about meat-free alternatives for a tasty Thanksgiving feast.

Here is the recipe I used for the tomatillos from my CSA (Community Supported Agriculture):

Tomatillo Salsa Verde Recipe (From Simply Recipes)
Makes 3 cups.

To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.

Ingredients

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

1. Remove papery husks from tomatillos and rinse well.

2a. Roasting method: Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b. Boiling method: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.

3. Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Serve with chips or as a salsa accompaniment to Mexican dishes.

Try these other recipes: Tomatillo and Black Bean Salsa Chicken Enchiladas Verdes

Additional information about Tomatillos:

Alternative Names: Husk tomato, jamberry, husk cherry, mexican tomato, or ground cherry.

History: Dating back to at least 800 B.C., the Aztecs first domesticated the tomatillo.

Growing Season: May through October

Cultivation: Since tomatillo plants are self-incompatible, two plants are needed for pollination.

Selection: Seek out tomatillos that are firm, green, shiny with green, fresh husks. Avoid those that have become yellowed.

Storage: Tomatillos can keep for about one week stored in a paper bag in the fridge, but if you husk, wash and store them in a plastic bag they can keep for a whole month. Left with an abundance from your garden? Freeze them for winter either whole or sliced.

Preparation: Eat raw or to cook, remove and discard husk, wash and dry. Boil for 15-20 minutes or until soft. Broil for 5-7 minutes or until soft. They can be stewed or grilled as well.

Dishes: Green Salsa for Enchiladas or as a side dip, added raw to guacamole or salads.

For more information about what’s in season in your local area, visit our Seasonal Food Guides page on the Eat Well Guide or search for farmers markets in your area!

Workshops included a tour of the Glynwood Center farm and an introduction to their programs, a talk on beekeeping and top-bar hives by Sam Comfort of Anarchy Apiaries, a film screening by Alan Webber of Rural Routes Film Festival, a Food Politics discussion with James Subudhi of We ACT for Environmental Justice, tincture-making with Tracy Piccard, a fermentation workshop where we learned how to make our own Kimchi, and a meat curing workshop with Tom Mylan of Diner and Marlow & Sons.

The highlight for many, however, may have been the bravely executed demonstration of rabbit skinning and dressing by Severine Von Tscharner Flemming, the young farmer/filmmaker/activist who founded the Greenhorns. On her way to becoming a successful rabbit farmer, Severine guided her captivated audience through the process step by step, making sure to warn the faint of heart when things were about to get R-rated. Unfortunately, due to some technical difficulties, there was no bicycle-powered roasting at the Rabbit Roast. Perhaps for some, this might have been a welcome omission (having been so intimately involved in the slaughter), but I would guess that most would have preferred to bring the experience full circle and take part in the most delicious part of the process–savoring the flavor and taste of our local food and sharing it with friends!

Saturday evening all devoured a delicious buffet of fresh food, the majority of which came directly from young Hudson Valley farmers, and rejoiced to the sounds of Red Rooster and The Ginger Ninjas as attendees took turns peddling to keep the bicycle-powered amps singing.

So, what did we take away from this meeting of the minds, hearts, and tummies? Support local food and local economies. Vote with your fork. Be a vocal participant in food policy.

Stay tuned for next year’s Greenhorns event at Glynwood which hopes to expand to include hundreds of participants and even more workshops! In the meanwhile check out the launch of the Greenhorns newest project, Serve your Country Food, a mapping database of our young American farmers.

To learn more about the Greenhorns’ vision for a sustainable food system, check out their recent post on Grist.

Most experiences will revolve around researching new listings to add to the Guide through interaction with local food communities. This provides an incredible opportunity for individuals with a passion for food and health to learn more about what is happening on a national level in the food movement. Field team members will interact with fascinating people across the United States and Canada to promote their work and share their stories. Interns/externs will additionally have the opportunity to write posts for our blog, The Green Fork and work with us on expanding and enhancing our new travel tool, Eat Well Everywhere, and our book, Cultivating the Web: High Tech Tools for the Sustainable Food Movement, which shares success stories from folks who have harnessed the power of the web to further the sustainable food movement. Participants will also help with the promotion of the Eat Well Guide using innovative new media outlets such as Facebook and MySpace.

Interested students should be organized, detail oriented, conversant in writing and on the telephone, and enjoy working independently as well as with other like-minded people.

Other qualifications: College/graduate students who can commit to a minimum of 8-10 hours/week either during the semester or summer. Opportunities are also available for shorter intern programs during school breaks. Hours are flexible, but regularity is important. We offer a small stipend for interns to cover local travel and lunch on days in which you work 4 hours or more.

How to Apply: Please email a cover letter, writing sample, and resume to erin@eatwellguide.org or fax to (212) 726-9160. In either case, please note “Eat Well Guide Internship or Externship”.

Please be in touch (info@eatwellguide.org) if you’d like to be featured or have a suggestion for who we should put the Spotlight on…

“Vegetarians turned pig farmers.” The phrase encapsulates the lives of Mike and Elsa Betit, owners of Tamarack Hollow Farm, a farm which specializes in pasture-raised meats.

In 2001, at the suggestion of their neighbors, the vegetarian couple decided to raise two pigs on their newly purchased land. The first year, they gave away the majority of their meat to family and friends. The next, when a group of friends asked them to raise more meat (the pork was that good!), they decided to buy ten pigs, then thirty pigs, then fifty pigs. Currently, they are up to about five hundred pigs a year and have expanded to pastured chickens, turkeys and sheep.

Subsequently, the Betits became meat-eaters and they have adopted the highest standards for raising their pork. By choosing to practice sustainable farming techniques, such as limiting the number of animals raised to preserve each animal’s quality of life, promoting pasture foraging and open air roaming, and using organic grain as supplementary feed; the Betits have an established philosophy behind their farm that continues to produce some of the best pork, lamb and poultry one can buy. The Betits’ love for the small farm philosophy and lifestyle has maintained Tamarack Hollow Farm. Mike and Elsa know that all buyers should have the assurance that they are consuming the best products available–and that is what they strive to deliver.

From certified organic kielbasa and sweet Italian sausages to marbled pig shoulders and chops, consumers have a plethora of choices, all which will elicit mouth-watering satisfaction. Tamarack Hollow Farm sells their meats at the Greenmarket in New York City as well as at markets throughout Vermont during the week. They also offer a ten-month, all meat CSA program that delivers throughout northern New England, and mail order is seasonally available.

Click here to find out more about Tamarack Hollow Farm or visit their website.

I’ve heard about using edible flowers as a decoration on wedding cakes and as a garnish, but was intrigued by the sign nearby suggesting a recipe involving stuffing, battering, and frying these beautiful blooms. Even with the helpful hints describing how to cook them, I was a bit bewildered about how to prepare this unfamiliar food; but after a few minutes talking to the farmer, who had cooked up some blossoms for her own lunch that day, I was excited to get home and give it a try. Here’s the recipe I used:

Ricotta-Stuffed Squash Blossoms
(adapted from http://sarahmeyerwalsh.wordpress.com)
makes 12-16

12-16 fresh squash blossoms
12 oz ricotta cheese
3 tbsp pine nuts, toasted
2 tbsp honey
1 tbsp fresh thyme
sea salt
1 cup light beer
1 cup flour
1 tsp salt
oil for frying

I first prepared the squash blossoms by slicing open one side of the flower and taking out the stamen (male organ of flower) and any little bugs hiding inside. You can also leave your flower intact and gently open up the petals to do a check for critters and remove the stamen–this will help keep the stuffing from oozing out of the blossom when frying them.

Next, I combined the ricotta, pine nuts, honey and thyme and added a pinch of salt for taste.

To fill the blossoms I used a small spoon, but you can also fill them using a pastry bag or Ziploc bag with a small hole cut in one corner. After filling (about 2 tbsp), I twisted the ends of the flower to close the ricotta inside.

Once all the blossoms were filled, I mixed the beer, flour and salt in a medium bowl. This is also a good time to start heating the oil.

When the oil was hot, I covered the blossoms in the batter mixture and immediately placed them in the pan, frying until golden in color (about 30 seconds on each side).

To serve, I placed the blossoms on a bed of greens, but you can also arrange them on a platter as an appetizer.

The fried blossoms were delicious and burst in your mouth. I’m definitely going to make this dish again–it was so fun and easy!

Additional information about Squash Blossoms:

Growing Season: Summer squash can be grown during the warm, frost-free season, whereas winter squash are available in the late summer, fall and winter. Flowers (male or female) from any summer or winter squash variety are edible.

Cultivation: Since the female blossoms are the ones that bear fruit (squash), harvesting the male blossoms is more favorable, leaving you with more squash. If you’re picking the blossoms yourself, make sure to leave a few male blossoms on the plant for pollination purposes. How do you tell the difference between male and female blossoms? Male blossoms grow directly from the branches.

Storage: Since squash blossoms are extremely perishable, they are best prepared right away, but if picked at their peak, they can be stored in the refrigerator for a few days.

Preparation: Make sure to remove the stamen (male organ of flower) inside the petals and any little bugs hiding inside.

Dishes: Battered and Fried, Soups, Quesadillas, Frittatas

For more information about what’s in season in your local area, visit our Seasonal Food Guides page on the Eat Well Guide or search for farmers markets in your area!