Today, I talk about the tenacity of an earlier generation and what we can glean from them to navigate this shifting economy. Direct Download
Last week, I posted in our online communities a question – who has canning questions. So today, I will cover the first set of a TON of questions that arrived. […]
2020Today we will walk through a day in a country kitchen that is filled with preserving, cooking, harvesting and other “from scratch” undertakings. Summer time is the high point for […]
Yesterday I posted in our online communities a question – who has canning questions. So today, I will cover the first set of a TON of questions that arrived. #HollerHatWednesday: […]
Today, we go back to that discussion I started just before the workshop in episode 313. It breaks my heart to see the destruction and violence that has erupted this […]
This week, I harvested a little over four gallons of honey and realized we have not talked honeybees in a long time. Today I will walk you through my honey […]
Today is the day you have been waiting for – the day that we do the LFTN workshop rundown. But unlike other years, instead of a blow-by-blow I thought I […]
Today we talk with John Athayde of Sfumato farms, Meticulous and Homesteadoji. He’s joining me today to talk all about scything and if you have not thought about using one […]
Tomatoes and Basil Are Ripe
When they ripen, is there anything better than a salt shaker, a knife, and a sun-warm tomato? Well, perhaps. Try this salad at room temperature or chilled, with feta or […]
Got-Lots-of-Squash Pickles
I love pickles. I love squash. That’s a great combination.