Ecosystem design, in mimicking characteristics of naturally occurring ecosystems, builds future potential and healthy soil for years of organic food production.
When John and Susan Lawton needed a profitable market products, they turned to mushrooms and quickly learned there's a science to success with fungus.
Christa Barfield of the Philadelphia-based community-supported agriculture initiative FarmerJawn tells us about the roots of the movement.
There are numerous ways to ferment fresh produce, and crock fermentation (such as used for sauerkraut) is both ancient and effective.
