The University of New Hampshire recently established the first organic research dairy at a land grant university, hoping to sustain the grass-fed dairy operations that are a vital part of the region’s culture and heritage. Photo courtesy of UNH Organic Research Dairy. Higher Education Gets Smarter: UNH Commits to Sustainable Food By Marina Schauffler Many
Sue Szwed illustration By Deb Soule The genus Schisandra (also known as Schizandra) includes 25 species of beautiful, deciduous vines belonging to the Schisandraceae family (Magnolia vine family). All but one are native to the forests of Northern China, the Russian Far East, Korea and Japan. Schisandra coccinea, also known as southern magnolia vine, is
Toki Oshima drawing By Ellie MacDougall Roses may not seem an obvious candidate for the dinner table, but their presence can turn the relatively mundane into something quite extraordinary. Buying and Planting Roses Hundreds of named rose varieties exist, and large categories of roses do well in various environments. Studying rose catalogs in print or
Sue Szwed drawing By Roberta Bailey Behind every packet of seed is an individual story and an entire history. The story of the seed ranges from an heirloom passed from generation to generation to the hybrid bred for perfect uniformity and ripening. The history of the seed industry is an interwoven tale of small, local
By Eric Sideman, Ph.D. Director of Technical Services, MOFGA I can understand farmers who tell me they’re tired of hearing about the new USDA Rule and the regulation of organic vegetable production. I have said many times that the new rule is really 99% similar to MOFGA’s old standards, and I still claim that. Then
By Jean Ann Pollard Along with parsnips and the last of the well-mulched carrots, every New Englander with a garden, or a good eye for old cellar holes, can welcome a once-popular, now mostly forgotten, springtime treat: the tubers of the native American sunflower. Knobby and brown on the outside, but crisply ivory-colored inside, the
Sue Szwed drawing By Roberta Bailey I once stated that if I could grow only one plant, it would be sweet basil – aromatic, pungent, mouth-watering basil. No sooner were the words out of my mouth when thoughts of tomatoes, fresh salad greens, cilantro, and garlic immediately challenged my claim, and I conceded that basil
Toki Oshima drawing By Jean Ann Pollard Loaves of bread hot from the oven become wildly appealing on raw spring days. From hearty Sourdough to sweet smelling Italian Panettone or satisfying Russian Rye, the list is tempting. One suspects it has always been so – ever since the discovery that yeasts make dough rise. But
Cornerstone for Regional Development and Nature Conservation By Jean English Hardy Vogtman, Deputy Minister for the Environment for Germany, is optimistic about the future of nature conservation and organic agriculture in his country. In the last election, the Greens increased their votes by 25%, so they have more input now; and three Ministers are Greens.
Toki Oshima drawing By CR Lawn and Eli Kaufman “We are facing the germination of something larger than we can imagine. Things are falling in place in our favor.” – Evaluation by a conference attendee “Seed is the missing link in sustainable agriculture. We need seeds that are truly adapted to the organic culture of
