Issue 4: August/September 2011


Living Off The Land

A New Twist on Husbandry:

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Trading the City for the Farm

Morel Bliss and August Stringer of Mascot, Tenn., have bid vacations good-bye since their honeymoon last October. Days start at 6 a.m. and are wrapped up at about 9 p.m. seven days a week. Important daily tasks, almost all done

Forward Thinkers Move Back to the Land

by Rachael Goss When we think about the 1960s, certain iconic images pop up. From flower children and festivals to fierce protests and racial unrest, the decade was marked by a turbulent change in the social and political fabrics of


Appalachian Colleges Plant Seeds of Sustainability By Meg Holden Many colleges and universities incorporate sustainability lessons into the classroom, but some exceed expectations. Take a look at three Appalachian schools that teach conscientious food habits through student-centered gardens. Warren Wilson

Turtle Island

Living off the land With Intention and Integrity By Jillian Randel Eustace Conway has cooked exclusively over a fire for the past 35 years—one of many skills that attract people to his home at Turtle Island Preserve to learn about

Draftwood Horse Logging

By Jillian Randel Sustainable, Local Wood, From Forest to Finish Somewhere on the line between clear-cutting a forest and leaving it untouched lies a practice referred to as modern horse logging. This sustainable form of forestry is simultaneously a kick

No Longer A Rural Thing

Back-To-The-Land Goes to Town By Jamie Goodman During the two days that my friend’s first batch of chickens were hatching, she barely left the incubator’s side, even to attend her own housewarming party. Katie Boyette, a fiber artist and kitchen

Community Kitchens

Taking Food From Farm to Table By Julie Johnson Jack Fischer had a great idea for a product, but no space in which to make it. “At home, I’d make nut butters out of raw, sprouted almonds and walnuts for

Threats to the Land

Nitrate Pollution Poses Severe Health Risks By Jillian Randel Since large-scale farms of today have replaced the small farms of old, the bucolic nature of farming has given way to more industrialized techniques that may not always be better. Large-scale

The Art of Mushrooming

Appalachian Mushrooms are Indispensable By Meg Holden From portabellas and button mushrooms to the more exotic truffles and shiitakes, there’s no “fun guy” like the edible mushroom. These tasty fungi bring flavor to stir fries, burgers, salads and more. But