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Crawford Family Farm is a small, fourth generation dairy farm run by siblings Cindy, Jim and Sherry. We are maintaining a line of cattle started by our grandparents in the 1950s. Our parents, Bob and Bettelee, continually improved the Ayrshire herd and were named 1984 Vermont Dairy Farm of the Year. The fifth generation (aged 4-24) have all help with the cheese making, everything from renovating the barn for the cheese room to coming up with ideas for the label—and of course, taste-testing!


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Tags: Artisanal,Cheese,Cows,CrawfordFamilyFarm,Dairy,Family,Farmer,Handmade,Integrated,Local,Organic,Vermont

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Storyteller: SherryCrawford

Editors: Crawfordfamilyfarm.comEditor,SashaMrkailo

Urls: http://www.crawfordfamilyfarm.com/OurFarm.html

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Hearty Roots Community Farm is located in the village of Tivoli in New York's Hudson Valley. The farm is a community resource where people can connect with the land and one another - fill the belly and the soul!


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Tags: CSA,Diversified,Farmer,HeartyRootsCommunityFarm,NewYork,Organic,RegenerativeFarming,Tomatoes,Vegetables

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Storyteller: BenjaminShute

Editors: Heartyroots.comEditor,SashaMrkailo

Urls: http://www.heartyroots.com/

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ÚÈÏ Òßí ÈÇÆÚ ÎÖÇÑ Ýí ÇáÈáÏÉ ÇáÞÏíãÉ ãä äÇÈáÓ Ýí ÇáÚÞÏ ÇáÓÇÈÚ ãä ÚãÑå íÈíÚ ÇáÎÖÇÑ ãÚ ÃæáÇÏå ÇáÎãÓå ÇáÐíä ÃÎÐæÇ ÇáãåäÉ Úä æÇáÏåã æáÇ íÒÇáæÇ íÚãáæä ÈåÇ ãÚå ÓÃáäÇå ÃÐÇ ãÇ ßÇä ÞÏ ÇÎÊÇÑ ÇáãåäÉ ÇáÕÍíÍÉ ÝÃÌÇÈ Èßá ÔÌÇÚÉ ÈÇáÊÃßíÏ ÝÃäÇ ÈåÐå ÇáãåäÉ ÃÔÌÚ ÇáãÒÇÑÚ ÇáÝáÓØíäí æÃÈíÚ ÃÈäÇÁ ÔÚÈí ãä ÃäÊÇÌ ÇÑÖåã æÈÐáß ÝÃäí ÃÎÏã æØäí æÓæÝ íÓÊãÑ ÃæáÇÏí ãä ÈÚÏí æÃÍÝÇÏí ÈÇáÅÓÊãÑÇÑ ÈÎÏãÉ ÇáæØä ãä ÈÚÏí


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From the farmtotable website:
From garden tours and local music to cooking and food preservation classes, the Jones Family tries to involve community members in their farm in as many ways as possible.


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Tags: Artisan,Basil,BloomingHillOrganics,Bread,Cheese,Community,Dill,Education,Eggs,FarmToTable,Farmer,Flowers,Heirloom,Honey,Marjoram,Mint,NewYork,Organics,Tomatoes

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Storyteller: GuyJones

Editors: Farmtotable.orgEditor,SashaMrkailo

Urls: http://farmtotable.org/index.php?cmd=F2TFarmer&id=4411

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Francis has been chosen as buck keeper for his village group. He is married with nine children. Francis is very well respected, which is why he was chosen to look after the village's buck.


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Tags: Empoverment,FarmAfrica,Farming,Goats,Uganda

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Storyteller: Francis

Editors: Farmafrica.org.ukEditor,SashaMrkailo

Urls: http://www.farmafrica.org.uk/case_study.cfm?id=10

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She took the small, 7-acre plot with accompanying vegetable cart and quickly turned it into a 56-acre farm complete with five greenhouses and a thriving retail stand. Despite the enormous growth, Allison still insists on harvesting everything by hand. And because she is constantly striving to improve flavor and quality, she has little time for selling her produce outside her farm stand.


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Tags: Tomatoes,Vegetables,fresh,local,organic,greenhouses,retailStand,TheBarsFarm,farmer,massachusetts

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Storyteller: AllisonLandale

Editors: Redtomato.orgEditor,SashaMrkailo

Urls: http://www.redtomato.org/profile_landale.html

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In 1984 the Biointensive method began to catch on globally. Juan Manuel Martinez, who was director of the Menos y Mejores project in one of the poorest areas of Mexico, chose the Biointensive system to teach to villagers after reading the Spanish translation of HTG. As a result of this five-year project, 2,000 Biointensive growing beds were established in 67 villages in the area and hunger and malnutrition were significantly reduced.


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Tags: Biointensive,Gardening,Hunger,Malnutrition,Mexico,Poverty,Spanish,Translation,Villages

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Storyteller: JuanManuelMartinez

Editors: EcologyAction,AndriusKulikauskas

Urls: http://www.growbiointensive.org/about_history.html

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PublicDomainExceptAsNoted: ©2006 Ecology Action

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New Vision (Kampala)
OPINION
September 19, 2006
Opiyo Oloya
Kampala

To The US Transportation Security Administration (TSA), I want my peanut butter back. It has been almost two months since your New York agents seized my peanut butter at JFK Airport in New York.

To be more exact, among the Acholi people of northern Uganda from whom I claim my heritage, we respectfully call it odii. It's the stuff of life that sustains families in tough times and good times - and God knows northern Uganda has had its share of tough times lately. But not to wax philosophy, let me get right to the point. For the uninitiated, odii is what halal meat is to Moslem, and kosher food is to the observant Jew.


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Tags: Acholi,Kampala,Odii,OpiyoOloya,PeanutButter,Peanuts,Uganda

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Storyteller: Opiyo Oloya

Editors: Opiyo Oloya, Andrius Kulikauskas

Urls: http://allafrica.com/stories/200609200185.html http://fullbellyblog.blogspot.com/2006/09/uganda-us-tsa-i-want-my-peanut-butter.html

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Lee Roversi and her three children, Sky, Nell and Bay, are the creative forces behind the farm and its businesses. They are committed to the conscious intention behind the founding of North Country Farms.


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Tags: Community,Cooperative,Educatoin,Farmer,Fruits,Hawaii,Local,NorthCountryFarms,Organic,Vegetables

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Storyteller: LeeRoversi

Editors: Northcountryfarms.comEditor,SashaMrkailo

Urls: http://www.northcountryfarms.com/family.html

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PublicDomainExceptAsNoted: Copyright © 2002 North Country Farms. All rights reserved.

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Itaf Ahmed, an old woman from Sarah village, is 68 years old and she has 7 sons and 3 daughters. When her husband died, he left her land of olive trees and her sons work on it and live together in the same house. Now she has more than 20 grandchildren and she is very happy to see all her family in the same house. She said it's good to see her sons teach their sons how to live on this land together.


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Storyteller: ItafAhmed

Editors: AwneAboZant

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organically grown heirloom and other rare varieties of vegetables, herbs, and tomatoes, plus the basics..we try to stay away from hybrids and anything that's genetically modified.


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Storyteller: Gray

Editors: Localharvest.orgEditor,SashaMrkailo

Urls: http://www.localharvest.org/csadrops.jsp?id=10105

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PublicDomainExceptAsNoted: © 1999-2006 LocalHarvest, Inc.

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From the website:

Award-winning chef-restaurateur, cookbook author, and television personality Rick Bayless has done more than any other culinary star to introduce Americans to authentic Mexican cuisine and to change the image of Mexican food in America.

Rick is fourth generation in an Oklahoma family of restaurateurs and grocers. From 1980 to 1986, after studying Spanish and Latin American Studies as an undergraduate, and doing doctoral work in Anthropological Linguistics at the University of Michigan, Rick lived in Mexico with his wife, Deann, writing his now-classic Authentic Mexican: Regional Cooking From The Heart of Mexico (William Morrow, 1987). The New York Times’s legendary Craig Claiborne hailed this work as the "greatest contribution to the Mexican table imaginable."

In 1996, Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (Scribner) won the IACP National Julia Child “Cookbook of the Year Award”. The New York Times praised him as a writer who makes "true Mexican food user-friendly for Americans," and Time Magazine hailed him as a "cookbook superstar." Rick's cookbook Salsas That Cook (Simon & Schuster), written with his wife, Deann, and JeanMarie Brownson, was published in 1999. At the 2001 James Beard Awards (the culinary equivalent of the Oscars), Mexico–One Plate at a Time, (Scribner) companion to the first season of the Public Television series by the same name , was singled out as the “Best International Cookbook”.

In 1987, Rick having moved to Chicago, opened the hugely successful Frontera Grill, which specializes in contemporary regional Mexican cooking.

On the heels of Frontera Grill's success, Rick opened the elegant Topolobampo in 1989. Topolobampo has been nominated twice by the James Beard Foundation as one of the most outstanding restaurants in our country.

In 1996, Rick began the prepared food line of salsas, chips, and grilling rubs under the Frontera Foods label. Frontera Foods went on to open Frontera Fresco—a food kiosk in the historic Marshall Fields (now Macy’s) building in 2005 in Chicago.

He is the founder of the Frontera Farmer Foundation, an organization that supports small local farmers and has been active in Share Our Strength, the nation's largest hunger advocacy organization.

Mexico—One Plate at a Time is currently in its fifth season on PBS. His cookbook with his 15 year old daughter, Lanie, titled Rick and Lanie’s Excellent Kitchen Adventures was nominated for a James Beard Award as well as Rick’s sixth cookbook, Mexican Everyday.


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Storyteller: RickBayless

Editors: RickBayless,AndriusKulikauskas

Urls: http://www.rickbayless.com/about/meetrick.html

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PublicDomainExceptAsNoted: Copyright © 2007 Rick Bayless. All Rights Reserved.

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One of those attending the meeting is 58-year-old Hayet Ali. “Before I started Nayakrishi the water was so poisonous you could not put your feet in” he remembers. “We had lost many of our local varieties of seed because the government was promoting hybrids. The soil condition was hard, and we were all losing money on chemicals and buying seed. Then after the 1988 floods we started talking with UBINIG about alternatives. We found immediately that with mixed cropping rather than monoculture we were eating better than before. We were eating our own varieties of rice and vegetables, and soon we had some left over to sell so we were gaining financially too. And our health was improving – skin diseases, stomach problems and even cholera had all gone.”


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Tags: Bangladesh,Biodiversity,Farmer,Health,Inter-cropping,NayakrishiAndolon,Organic,Rice,Vegetables

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Storyteller: HayetAli

Editors: Farmingsolutions.orgEditor,SashaMrkailo

Urls: http://www.farmingsolutions.org/

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Alon works the land in a kipa and tzizit, traditional Jewish garments that remind him of a divine presence. A thick beard covers half his face. The wisdom of processing fresh crops into more stable forms is explained in religious terms. "Everything exists as a blessing. Our job is to make arrangements and opportunities to connect one blessing to the next."

With processing, Alon has found a way to utilize whatever the plant may offer. Every healthy strawberry is harvested. Once the green tops are sliced off, all the berries are equally valuable for the pot. The same goes with all other crops grown.

The revelations that came while he was adapting to processing motivated him to alter his growing system, striving towards a synergy among the farm components. Loops within loops, each whole system feeding another. The new goal is to create a closed unit where all needs can be generated on-site, without further inputs.


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Tags: Israel,Jams,Organic,Spirituality,Strawberries,Sustainable,TheNewFarm

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Storyteller: AlonZimmerman

Editors: YigalDeutscher,SashaMrkailo

Urls: http://www.newfarm.org/international/israel/jan05/01.07.05/index.shtml

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Will Osborne has been farming a long time. When he’s asked why he does it, Will responds simply that he wants to make it possible for others to live well, as he does, by eating nutritious food. One can sense in the way that he runs his farm, however, that Will’s true reasons for farming go much farther and deeper than just providing food


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Tags: AppalachianSustainableAgricultureProject,Community,Farmer,Heritage,Knowledge,Local,NorthCarolina,Organic,PalmerFordOrganics,Quality,Vegetables

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Storyteller: WillOsborne

Editors: GingerKowal,SashaMrkailo

Urls: http://www.asapconnections.org/special/articles/palmer ford.htm

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PublicDomainExceptAsNoted: ©Copyright 2004 Appalachian Sustainable Agriculture Project Privacy Policy

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Leslie Radford, "The Winter Harvest of the South Central Farmers", December 20, 2006: With little fanfare--no celebrity visits, no circling sheriff's helicopter--the South Central Farmers opened a community center last week. Tables jammed with Swiss chard, radishes, pomegranates, almonds, squash, and grapes lined the sidewalk and overflowed crates. South Central residents were choosing among organically grown produce that was tastier and more colorful than anything in Wild Oats or Whole Foods, fresh from the new farm. ...

The center itself is four freshly painted rooms, lined with art and photos and reminders of the fight to save the Farm, waiting for more art, music, and computers. Here the Farmers and their supporters will meet to assess the South Central community's needs and how best to meet them, where they will teach healthy eating to all who will listen.

And they will use the center to pressure local officials to take "a principled stance," as Tezozomoc put it. He and Rufina Juárez have led the Farmers through the eviction and on to these latest contributions from the Farmers to the most industrialized areas in Los Angeles. With evident pride, he added, "We delivered what we promised: we said we'd raise the money to save the Farm, and we did. We promised to deliver healthy food to the community, and we are. We'll be here every month."

Across the street is a vacant lot where the South Central Farm once grew. The trees were pulled from the ground and their roots imprisoned in wooden cages for transport to Huntington Park, after Perry refused to find space in her district for this living memorial of the Farm. But the fight for the land at 41st and Alameda goes on still, in courtrooms and in low-key conference rooms.


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Tags: Almond,Art,California,CommunityCenter,Computer,CounterPunch,Farm,Fresh,Grape,Latino,LosAngeles,Music,Pomegranate,Radish,SouthCentral,Squash,SwissChard

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Storyteller: RufinaJuárez

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Demeter certified organic/biodynamic baked goods, dairy products, mixed vegetables, beef & pork. Available at farm store, thru CSA & Union Square Greenmarket. Apprentice training/CRAFT program


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Storyteller: SteffenSchneider

Editors: Farmandfood.orgEditor,SashaMrkailo

Urls: http://www.farmandfood.org/directory/farms.html

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Having moved from Chicago nearly ten years ago in search of a better environment for their families, Rosa and Abdul-Hakim Shareef, along with Judith and Abdul Mahmoud, have helped themselves and inspired their neighbors in this southern Mississippi community through the development of small family farms.


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Storyteller: Abdul-HakimShareef

Editors: KeithRichards,SashaMrkailo

Urls: http://www.ssawg.org/shareef.html

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Experiment With Biofuel Production in Senegal Raises Concerns
By Phuong Tran
Dakar
10 January 2007
Voice of America

Tran report - Download 655k audio clip
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A Senegalese experiment with biofuel production will start within the coming weeks, as part of President Wade's plan to reduce oil imports and to revive the rural economy. Where biofuel supporters see a green solution to their growing energy crisis, critics worry about the problematic - and possibly dangerous - tradeoffs in the rush to exploit environmental cash crops. Phuong Tran files a report from the West African Bureau in Dakar.

Jatropha plant to be used in the first phase of biofuel production in Senegal

Biofuel production will soon began in the southern Senegalese towns, Kolda and Tambacounda.

Working in partnership with the Brazlian company Tecbio, the Senegalese government plans to produce crops on 50,000 hectares of land that can then be changed into biofuels, or renewable fuels created from agricultural crops.

The environmental group Global Forest Coalition calls biofuels a disaster in the making. Nnimmo Bassey, a Nigerian environmentalist, is one of its members.

"If people do not look at it critically, then the immediate response is 'yes let's go for it'," said Nnimmo Bassey. "Biofuels at a limited level as a supplement, community energy - no problem at all. When we are talking about using it as a major energy source, it is a wrong direction."

President Wade has said that he wants to replace the more than 30,000 barrels of oil the country consumes each day with renewable fuels.

Mr. Wade's "Return to Agriculture Program" positions biofuel production as a way to revitalize the sagging rural economy - giving small-scale farmers a new cash crop to export.

This is a trend that Maryam Niamir-Fuller has seen in developing countries. She is a technical advisor for the Global Environment Facility, which helps developing countries' environmental programs.

"What is happening with this massive demand coming up, many many countries see this as the new cash crop that countries can try to get foreign exchange fund for their economies," said Maryam Niamir-Fuller.

Niamir-Fuller is worried that, in the rush to cash in on biofuels, increased demands on the land may lead to food security problems.

"Some people are using the term food or fuel," she said. "Does the small-scale farmer focus on enhancing their own food security or do they convert everything to a cash crop, such as a biofuel?"

The Senegal Ministry of Energy's technical advisor for renewable energies, Alassane Niane, says there does not have to be a choice between food and fuel.

He says that that some of the crops that may be grown to be converted to biofuels can also be consumed, such as sugar cane and wheat - that there is not a dichotomy like critics claim.

Nigerian environmentalist Bassey disagrees.

"Those who believe that biofuel production will not harm the already precarious situation of food in Africa are just being too optimistic," he said.

Niamir-Fuller raises a second concern about potential land degradation.

"How will the move to biofuel production affect land use? What impacts that might have on land degradation? Whether it's overuse of chemical fertilizers, and pesticides or converting land that isn't suitable. Kind of like mining the land to produce biofuels," she said.

Her third concern is the effect this plan will have on small-scale farmers.

"In a situation in many countries, where land tenure is very insecure, this demand for biofuel production can very easily result in expropriation of land from small landholders," said Maryam Niamir-Fuller.

Senegal's technical partner to help it develop biofuel production capabilities is the Brazilian company Tecbio. One of its directors, Jose Neivas Santos, dismisses concerns about environmental and economic tradeoffs of biofuels.

Santos says that the technology to set up biofuel conversion plants costs less than what the Senegal currently spends to cover its oil needs. He says that the use of biofuels can cut carbon dioxide emissions and reduce the use of non-renewable oils. He also says that there are almost no disadvantages of the technology used to produce biofuels.

During the oil crisis of the 1970's, Brazil's state-run and subsidized alcohol fuel program was set up to reduce its dependence on Middle Eastern petroleum.

After decades when the popularity of the program sunk because of high sugar prices and lower oil prices, the use of biofuels is picking up again in Brazil because of government incentives and the rising price of oil.

Niamir-Fuller with the UNDP, cautions Senegal as it embarks on its biofuels experiment.

"Yes, it can be a panacea, but it has got to be done right," she said.

The first phase of biofuel production in Senegal will plant jatropha plants, which is a wild plant largely available throughout Africa.

It has been touted as an oil-rich plant that can be planted on marginal lands with little need for water or fertilizers, reaping returns once converted to biofuels.

But analysts caution over-optimism, saying that more testing about the plant's yield and suitability needs to be conducted.


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Urls: http://www.voanews.com/english/archive/2007-01/2007-01-10-voa73.cfm

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Ibrahim khleel from Salfeet is single. He wishes to marry, but he have no money. He has a small land; he decided to develop his land. He planted it with many kinds of vegetables like tomatoes, potatoes. When he need to know any thing he asks his uncle because he is experienced.


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Rory McCarthy: Abu Naim waited for his five sons to return aboard his boat. If the fishing had matched recent days they would be lucky to haul in 200 shekels-worth (£24) of sardines. Allowing for the cost of fuel that would leave 100 shekels between Abu Naim, the crew of seven and a worker waiting with him on the dockside. The fishermen made light of it and warmed their hands over a charcoal grill as one fetched more glasses of tea.

"We are laughing on the outside but inside, the sadness is very deep," said Abu Naim, 53. "We are dead people."




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Storyteller: AbuNaim

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Urls: http://www.guardian.co.uk/israel/Story/0,,1945358,00.html

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Write your personal Information and try to present yourself by giving detailed information on, how you will get your community be prepared incase there is an outbreak of Bird Flu pandemic or any disaster in your area. Your personal information will help those in our forum to contact you later for reference.


Personal Information:

Name: Wilson Otieno Audi

Address: P.O Box 191, Mbita 40305

Email:

Cell:

Country: Kenya


Occupation: Fisherman Luanda Rombo beach


What you would do if there was bird flu? And tell me, how you would educate the people about the facts on bird flu preparedness.

With the manageable information I have, there are lots of advice and teachings I can give to people incase there is any Bird flu attack in this area. We are under threat of the bird flu even though our government says we are safe.

Indigenous birds are always in close contact with human beings, usually there is no separate poultry house. As such they live in the same houses with people. Poultry are in close contact with children to the extent of `poaching` children’s food as they eat. This close association with human beings is worth considering under the prevailing threat.
Occasionally there may be the unfortunate behavior of eating sick or dead birds.
There is also problem of mishandling the dead birds infected without knowledge of its effects to ones health.
Problem of inhaliation of dust while cleaning in poultry house without mask.


As per the above record we have to get ready measures to protect the people from dying by:

Maintaining poultry in a limited area and avoid communal ranging. Fence homesteads with cheap locally available materials to save costs. This will minimize contact with wild birds or neighboring flocks.
Construct bird proof structures for poultry. Use of cheap locally available material will safeguard on the costs. This will keep away predators, wild birds, neighboring poultry, pigs and limited poultry contacts.
Vaccinate poultry against the common diseases such as new castle, Gumboro, and fowl typhoid.
Make the community report all the sickness or death of poultry/ birds to the nearest veterinary office, public health office or any government office near them.
I can encourage them to have their poultry examined by qualified personnel.
Lastly I can encourage families to cook their poultry meat properly.



Would you leave the pandemic to continue?

I cannot leave our community to suffer but would do the necessary help possible. In case there are many birds or poultry death the first thing I would do is to notify the nearest Veterinary Officer for action, I have to show my commitment to help and be always responsible. It is necessary to take samples of the dead birds to the laboratories for analysis to identify the cause of death…..and then think of disposing the dead birds as safely as possible to avoid further spread of deaths and human handling them.

We have to get others oriented with this to be able to give advice properly, but I cannot leave. We must have key always there to give support whenever there is an attack.


If you leave, get sick, with pandemic, who could replace you?

It is important to mention that dead birds should not be eaten. There are beliefs among us that that poultry diseases cannot affect human beings….the disease is transferable from bird to man, just the mere handling of the infected bird leave alone eating it. So far it can affect all living beings and people are liable to pass different information to who can help in case there is an out break. There must be trained personnel…and this is what we are to do.


What are their plans in the event of any kind of emergency (disaster)?

In the event or before any out break I plan to make a combined force which can disseminate information and make the people be well conversant with the out come of the bird flu. We must set guidelines for handling the dead bird from unknown origin or those that may die on our homes and farms.

We need to train the community on packing the dead birds and disposing them, on holding them with protected hands and pulling them for disposal.


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Storyteller: Wilson Otieno Audi

Editors: Samwel Kongere, Andrius Kulikauskas

Urls: http://groups.yahoo.com/group/mejoresvias/message/103

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Sayel Hananeh (40 years old) is a farmer from bet foreek near Nablus city and he is working with his brother in there land which is set in the west of the village and they grow a lot of things in the year like tomatoes and onions and they have some figs trees too and by growing this crops they collect there money which they use it to spend on there families.


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Sixty-four-year-old Habiabdul Habib and his family returned to their home in Paghman from Pakistan five years ago after spending twelve years living as refugees while their home was destroyed by Taliban and Northern Alliance fighters. But when they returned home to Afghanistan they met another foe: drought.

Despite heavy winter snow and increased rainfall from 2002 - 2003, Paghman continues to suffer from a water shortage. Accessing water for drinking, cooking and irrigating land was challenging.

“We have a well, but the pumping everyday is too much,” Habib says, beginning to catalog the past disappointments one after another. “The canals in the village deliver water only one or two months each year. And you must pump from down there. The clay in the dirt clogs the pumps. Our pumps break.”


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2003 Accomplishments of the Auksuciai Foundation

Qualset was accompanied by Professor Charles Francis, a specialist in sustainable agriculture research and education, in Lithuania in May 2003. They had discussions at the Ministry of Agriculture, Lithuanian Agricultural University, and Siauliai University where the symposium concept was warmly accepted, both for participation of Lithuanian scientists and sponsorship support. The symposium participants will include farmers, agriculture business representatives, scientists and agricultural development specialists from the U.S., Lithuania and other countries.

Both Qualset and Francis presented papers at an international conference on rural development at the Lithuanian Agricultural University in Kaunas, Lithuania.

Dr. Charles Francis reviewed the farm and forest site and its activities and presented a very useful report the presented suggestions for improvement of the goals and overall operations.


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Storyteller: CharlesFrancis

Editors: AuksuciaiFoundation,AndriusKulikauskas

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Gloria's son, Kevin, farms and operates a chemical, seed corn, and spraying business in the area. Kevin's business is located within a mile of West of Lowell, "I can look across the field here and ... whenever the door is up on the building... I know he's there."

[Taken from The North Central Regional Center for Rural Development's research project: Re-Integrating Crop and Livestock Enterprises in Three Northern States.]


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Pam Flory didn’t set out to create an ‘all-girl farm.’ But that’s how people started to refer to Spring Hill Farm, five acres of organic vegetables and flowers on the edge of Hopewell, New Jersey, a leafy suburban village in the rapidly developing country just north of Trenton. Flory launched Spring Hill in early spring of 2000, and for its first three seasons all of its employees were women: not by design, Flory emphasizes, but simply because most of the applications she received—and all of the strongest ones, in her opinion—came from young women.


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Storyteller: PamFlory

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Tom Sherry was in graduate school when he first fell in love with garlic. It happened when he saw a garlic scape, the long, thin and intricate winding end of a growing hard-necked garlic plant. Its delicate beauty and flowing symmetry caught his imagination immediately, and Tom was smitten. Through graduate school and in the years following his first encounter with the plant, Tom’s passion for garlic has only grown. Today, as the owner of Whistlepig Farm, he grows forty varieties of specialty and heirloom garlic. You might say – and he does – that Tom is a garlic freak.


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Storyteller: TomSherry

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Urls: http://www.asapconnections.org/special/articles/whistlepig.htm

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åÔÇã ÓÇØí ãÒÇÑÚ ãä ÞÑíÉ ÇáÝÇÑÚÉ ÇáÞÑíÈÉ ãä äÇÈáÓ íÚãá Ýí ÃÍÏ ÇáãÒÇÑÚ Ýí ÇáÞÑíÉ ÇáÊí ÊÚæÏ ãáßíÊåÇ áÃÍÏ ÇáÃËÑíÇÁ Ýí ÇáÞÑíÉ , ÓÃáäÇ åÔÇã ãÇ ÇáÐí íÏÝÚß ÈÈÚãá åÏå ÇáãåäÉ ãÚ Ãäå íæÌÏ ÇáÚÏíÏ ãä Çáãåä ÇáÃÎÑì ÇáÊí íãßä Çä ÊÏÑ áß ÚÇÆÏÇð ÃÍÓä , ÝÃÌÇÈäÇ ÃäÇ ÃÚãá åäÇ ãÚ ÃÈäÇÁ ÞÑíÊí æáÇ íÔÚÑäí ÑÈ Úãáí ÈÃäí ÃÌíÑ ÚäÏå Èá ÈÇáÚßÓ ãä Ðáß Ýåæ íÚÇãáäÇ Èßá ÃÍÊÑÇã æíÍÑÕ Úáì ÑÇÍÊäÇ æáÇ íÞæã ÈÇáÖÛØ ÚáíäÇ ÝäÍä ÇÈäÇÁ ÞÑíÉ æÇÍÏå æÊåãäÇ ãÕÇáÍ ÈÚÖäÇ ÇáÈÚÖ


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Storyteller: HeshamSatee

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Storyteller, please tell us a story about food.

Ron and Suzanne Joyner operate a small orchard and nursery that specializes in preserving antique and heirloom apples in the Appalachian Mountains of North Carolina. With the help of a small wind turbine, they’re also looking to preserve old-fashioned self-reliance. The Joyners’ 75-acre apple farm near Lansing features all the modern appliances of American life, yet they are not connected to the power grid.


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Storyteller: RonJoyner

Editors: RonJoyner,SashaMrkailo

Urls: http://www.awea.org/smallwind/success_stories/success_stories_027.html

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PublicDomainExceptAsNoted: © 2002 by the American Wind Energy Association.

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Storyteller, please tell us a story about food.

Cook Family Farm uses sustainable methods to grow a wide variety of vegetables, shitake mushrooms, small fruits, and cut flowers. We sell our produce direct from our farm by appointment.


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Storyteller: KimCook

Editors: Georgiaorganics.orgEditor,SashaMrkailo

Urls: http://www.georgiaorganics.org/organic_directory/entry.php?id=148

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Storyteller, please tell us a story about food.

Samer zaidan (abu yakob) is 69 years old and he is live in yaseed village and he was a farmer from a long time but he sale his land to another farmer because he is now an old man and he hasn't the power to look after his land and about his sons he said that they are busy with there own jobs and they can't care of the land and go to there works at the city of Nablus at the same time! And actually they don't like the work in the land because it's a hard work for them because there father was do all the work by him self and he was grow wheat in his land and some vegetables some times of the year and sale the wheat crops for the traders who buy it from him and change it into flour by a special machines and then sale it to the cities markets like Nablus and Ram Allah and some times if they have the enough quantities they export some of it to Israel.
And about if he like to get back his land he said "my son I am an old man as I told you and my life will end any time but I can get it back by one thing and it's to persuade my children to work in the land because it's one of there rights and without it they are not existed and by that I will be happy in my other life!"


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Storyteller: SamerZaidan

Editors: YosefQarqesh,AwneAboZant

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Storyteller, please tell us a story about food.

We have been growing "All Natural" produce since 1997. We became "Certified Naturally Grown" in 2003, the same year we became a CSA- Community Supported Agriculture. We started out small and each year our gardens, our knowledge and our expertise have grown so that we may offer the best produce that we can sell using all natural and organic practices.


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Tags: CSA,Farmer,Llamas,Michigan,Organic,PDCLlamas,Vegetables

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Storyteller: SylviaRitchie

Editors: Pdcllamas.comEditor,SashaMrkailo

Urls: http://www.pdcllamas.com/

Rights: Is the above excerpt protected by any form of Copyright? Your original content contributed here is assumed to be Public Domain unless you indicate otherwise. Thank you for contributing to the Public Domain!

PublicDomainExceptAsNoted: Copyright © 2002-2006, by David Janeway and Sylvia Ritchie .

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Worlds away from Cabrini Green and worlds away as well from the expensive restaurants that now feature his vegetables, Ken Dunn grew up on a farm in Kansas.

He moved here in the 1960's to study philosophy at the University of Chicago, and has spent much of the past 30 years wandering the city trying to transform it into a
place that recycles its waste, reuses its old machinery, composts its scraps and creates an alternative economy that is, in his eyes, both sustainable and just.


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Storyteller: KenDunn

Editors: MonicaDavey,SashaMrkailo

Urls: http://www.resourcecenterchicago.org/nytimes82503.html

Rights: Is the above excerpt protected by any form of Copyright? Your original content contributed here is assumed to be Public Domain unless you indicate otherwise. Thank you for contributing to the Public Domain!

PublicDomainExceptAsNoted: Copyright © 1999 - 2005

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Yritys

Fenno Natura Oy/Ab on luontaistuotealan tukku- ja markkinointiyritys, jolla on laaja tuotevalikoima. Fenno Natura on perheyritys, joka on perustettu vuonna 1987.


Tuotteet

Osa tuotteistamme on kansainvälisesti tunnettuja, osa on valmistettu erityisesti Suomen markkinoita varten. Fenno Naturan tuotteita on myynnissä pääasiassa erikoiskaupoissa ympäri Suomea, mutta myös joidenkin tavaratalojen erikoisosastolla.
Kartuttaessamme tuotevalikoimaamme pidämme tärkeänä tuotteiden valmistajien luotettavuutta ja tuotteiden laatu- ja hintasuhdetta.
Valikoimaamme kuuluu luontaiselintarvikkeet, kuivatut hedelmät, yrttiteet ja soijajuomat; erityisvalmisteet, kuten vitamiini-, hiven-, kivennäisaine-, rasvahappo-, valkosipuli-, siitepöly-, laihdutus- ja vilustumistuotteet ja ruoansulatusta edistävät tuotteet; urheilijoiden ja kehonrakentajien lisäravinteet, kuten proteiini-, hera- ja energiavalmisteet; sekä luontaiset, kosmeettiset tai antiseptiset ihonhoitovalmisteet.


Logistiikka

Fenno Natura hoitaa tuotelogistiikkansa täysin itsenäisesti. Ostamme, hoidamme tuontiin liittyvät huolintatyöt ja varastoimme tuotteet omassa hyllyvarastossamme. Kuljetuksissa asiakkaille noudatamme ns. ovelta-ovelle -käytäntöä. Tuotteille, joiden menekki on alhainen, painamme itse markkinoiden edellyttämät päällysmerkinnät. Kuivatut hedelmät ja pähkinät pakkaamme käsin pusseihin tai valmistamme niistä näyttäviä lajitelmia jouluksi.



Markkinoinnin aivoriihi. Markkinointi

Fenno Naturassa uskomme voimakkaaseen markkinointiin ja mainontaan. Panostammekin markkinointitoimenpiteisiin yli 10 % liikevaihdostamme . Julkaisemme kolme, neljä kertaa vuodessa oman lehden. Terve-lehti on kahdeksansivuinen ja painomäärä on noin 1,6 milj. kappaletta.
Tuotemainonnassamme käytämme päivä-, viikko- ja kohderyhmälehtiä sekä valtakunnallista TV-mainontaa.
Kuluttajille painatamme tuotekohtaisia esitteitä ja kauppiaille myymäläsomistukseen ikkunajulisteita ja myyntitelineitä.
Myymälöihin tarjoamme tuote-esittelijöitä ja osallistumme kauppiaiden paikallisesti järjestämiin myynninedistämiskampanjoihin.

Makes product

GreenCoffeeSLIM
on tuote joka voi auttaa kiinteytys- ja laihdutuspyrkimyksissä. Tuotteessa on kolme aktiiviainetta: vihreä kahviuute, ananasjauhe ja kromi, ne auttavat ongelma-alueisiin jotka yleensä ratkaisevat laihdutustuloksen.
Laihdutus
Paahtamattomasta, vihreästä kahvipavusta on valmistettu standardoitu vihreä kahviuute. Kaksoissokkotutkimuksessa havaittiin että henkilöt, jotka saivat tätä uutetta 400 mg päivässä laihtuivat keskimäärin 5 kiloa kahdessa kuukaudessa. Laihdutusteho perustuu vihreän kahviuutteen klorogeenihappoon, joka vähentää sokereiden ja rasvojen imeytymistä kehoon.
Selluliitin poisto
Ananaksen entsyymit auttavat proteiinien pilkkomisessa ja siten ruoansulatusta. Ananas poistaa nestettä kehosta vähentäen paikallisia turvotuksia ja myös selluliittia.
Makeanhimon hillitseminen
Kromi on tärkeä hivenaine joka vähentää makeanhimoa ja tasaa verensokeriarvoja. Makeanhimon hillitseminen on tärkeää kun pyritään irti suklaan, pullan tai karkin napostelusta. Laihdutuskuurin aikana kannattaa juoda runsaasti vettä.

Annostus- ja käyttöohje:
Ota 1 tabletti 2 kertaa päivässä. Suositeltua vuorokausiannosta ei tule ylittää.
Tätä ravintolisää ei tule käyttää monipuolisen ruokavalion korvikkeena.
Säilytys:
Säilytä kuivassa paikassa huoneenlämmössä valolta suojattuna. Ei lasten ulottuville.
Laktoositon, gluteeniton ja hiivaton.


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Storyteller: StenFallström

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Urls: http://www.fennonatura.fi/index.php3?clang=f http://www.fennonatura.fi/index.php3

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ãÍãÏ ÍÓä ÚæÇÏ ãä ãæÇáíÏ ÚÇã 1941ã ãÒÇÑÚ ãä ÞÑíÉ ÚæÑÊÇ ÞÑÈ äÇÈáÓ æåæ íÚãá Ýí ÇáÒÑÇÚÉ ãäÐ Ãä Ãäåì ÇáÕÝ ÇáÎÇãÓ ãä ãÏÑÓÉ ÚæÑÊÇ ÇáÅÈÊÏÇÆíÉ ÝÞÏ ßÇä íÓÇÚÏ æÇáÏå Ýí ÍÑÇËÉ ÃÑÖå æ ÇáÊí íãÊáßåÇ åæ æ ÃÔÞÇÄå ÇáÂä Ýåæ íÚÊÞÏ Ãä ÚäÇíÊå ÈÃÑÖ æÇáÏå ÇáãÊæÝí äæÚ ãä ÃäæÇÚ ÇáÈÑ áæÇáÏå æ ÇáæÝÇÁ áå æåæ íÞæã ÈÒÑÇÚÉ ÇáØãÇØã æ ÇáÎíÇÑ æ ÇáÝÞæÓ ßá Ýí ãæÓãå æíÕÏÑ ãäÊÌÇÊå áãÏíäÉ äÇÈáÓ æ ÇáÊí ÊÚÊÈÑ ÃÞÑÈ ÇáãÏä Åáì ÞÑíÊå æåæ ÈÐáß íÄãä ÞæÊå æÒæÌÊå ÇáãÓäÉ Ðáß ÈÇáÅÖÇÝÉ áãÇ íÞÏãå áå ÃÈäÇÁå ãä ãÓÇÚÏÉ æ åæ íÚÊÞÏ Ãä åÐå ÇáÃÑÖ áíÓÊ ãáßå ÝÞØ ÅäãÇ åí ÃãÇÊÉ ãäÍå Çááå ÓÈÍÇäå ÅíÇåÇ áÅäåÇ ÌÒÁ ãä ÝáÓØíä ÇáãÞÏÓÉ æÃä æÇÌÈ ÇáÚäÇíÉ ÈåÇ ÅáÇåí ææØäí ßÐáß Ýåæ áä íÊÑßåÇ áÞãÉ ÕÇÆÛÉ áãä íÍÇæáæä ÇáãÓÇÓ ÈåÇ Ãæ ãÕÇÏÑÊåÇ


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Storyteller: MohamadAwaad

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ÞÇÏÑí ãÍÝæÙ ÕÇÍÈ ãÍá ÎÖÇÑ Ýí ãÏíäÉ äÇÈáÓ íÈáÛ ãä ÇáÚãÑ 56 ÚÇãÇð , ÓÇáäÇ ÞÇÏÑí ãä Ãíä íÍÕá Úáì ÇáÎÖÑæÇÊ æÈÇáÃÎÕ ÓÇáäÇå Úä ËãÑ ÇáÊíä ÝÃÌÇÈäÇ ÃäÇ ÃÊÍÕá Úáì ÇáÎÖÑæÇÊ ãä ÓæÞ ÇáãÏíäÉ ááÎÖÑæÇÊ æÇáÐí äØáÞ Úáíå ÓæÞ ÇáÍÓÈÉ ÃãÇ ÈÇáäÓÈÉ áËãÑ ÇáÊíä ÝÇäÇ äÊÍÕá Úáíå ãä ÇáãÒÇÑÚíä Ýí ÞÑíÉ Êá ÇáÞÑíÈÉ ãä äÇÈáÓ ÝßãÇ åæ ãÚÑÝ Ãä åÐå ÇáÞÑíÉ ÊÔÊåÑ ÈÇáÊíä ÇáÊí ÊÒæÏ ÈåÇ ÇáãÏíäÉ


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Storyteller: KadreeMahfooz

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One grower of tieh-kuan-yin is Chou Jen-chih (©P¤¯´¼), who has been producing the tea for over 20 years and has run a tea house on his farm since 1988. His tea house (25 Chihnan Road, Sec. 3, Lane 38) is quiet, rustic, and even more traditional than many other shops in the area. As you walk in, in fact, you feel almost like you are entering a tea shrine. A glass case displays the different tools used for cultivating and drinking tea. Although selecting a tea and snacks in a shop with so much variety can be intimidating, Chou and his assistants, as is the case with most other shops in Maokung, are more than happy to make suggestions.


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Storyteller: ChouJen-chih

Editors: MikeSullivan,SashaMrkailo.

Urls: http://www.sinica.edu.tw/tit/sports/0597_Maokung.html

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PublicDomainExceptAsNoted: Copyright 1995 Vision International Publishing Co.

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