In 2012 my wife and I decided to shake things up. We were both overly stressed, overworked, overweight, and over our urban existence. Our lifestyle and environment were sending us down a path of misery and discomfort and we needed to make some changes. I started by growing vegetables. We added beehives and a chicken coop and it was soon beginning to look a bit like a farm. Once we had a good handle on the veggies, eggs, and honey […]
Tag Archives | sustainability
So rather than becoming a large, centralized farm, we’re recruiting small family farms to join us as suppliers. We now have more than 35 family farms producing eggs for us in seven Northeastern states. They’re all good, hard-working people who are committed to family farming.
Many of us are conditioned to having any quantity of prime cuts – usually steaks – that we want, pretty much whenever we want it. Rarely, if ever, do we have to deal with the fact that a single animal has only so many steaks or roasts to give.
Choosing sustainable seafood is a complicated affair, made all the more difficult when one considers how processed some of these farmed fish can be. So what’s a conscientious eater to do?
Behind-the-scenes, it’s a very specific and unique process to bring these Do-It-Yourself Mushroom Kits to market — which took a lot of trial and error to get exactly right.
Forget foraging! Grow your own mushrooms instead.
I’m thrilled and honored to be a guest contributor today at Mrs. Q’s Fed Up With School Lunch blog! I wrote about my recent visit to the Olivewood Gardens and Learning Center, an awesome, urban, organic teaching garden that’s doing some incredible work. Check it out!
Gabe Cross is a LEED AP BD+C and Sustainability Consultant who writes at Green Cross about how and why to adopt more sustainable practices in daily life. Today Gabe shares some thoughts on the environmental impacts of our food, and how eating unprocessed fits into the picture.