by guest blogger David Kennedy. Many people suffer from hidden hunger, which is the shortage of one or more essential micronutrients. The micronutrients most often lacking are iron and vitamin A and the greatest way to increase both is to consume more leafy green vegetables.
Thanksgiving dinner is a rare American meal, and not just because it’s an annual event celebrated with family and friends, but also because this day of gratitude tends to spin off the yummiest leftovers, so thankfully little ends up as food scraps.
by guest blogger Jeroen Koeman, of EcoTulips. Until three years ago, I thought that growing with chemicals was “normal” and that it was the only way to farm. I can say now that I was quite brainwashed and did not realize the dangers of pesticides.
The seductive combination of intrigue, history, and utility is why beautyberry is one of those plants that make autumn tolerable for me. So let me tell you a bit about it.
by Therese Ciesinski, managing editor of Organic Gardening There’s a topic most organic gardeners, and particularly Organic Gardening readers, never tire of, and that’s compost. It seems we can never write enough about it. So I’m excited to announce that Organic Gardening magazine has published its first e-book, about—what else?—our favorite subject. Compostology 1-2-3 covers, […]
Ethne Clarke asked what kind of boots I wear for gardening. Boots? What boots? My favorite thing of all is gardening in bare feet, the soles of my calloused feet directly connects my soul to the warm, wet, highly textured earth…it’s like a whole new 7th sense of summer experienced through my toes, like prehensile […]
by guest blogger Wendy Gordon “Once you’ve tried fresh tomatoes, you’ll never go back,” Bing Wright tells me. A neighbor of mine in the Catskill Mountains, where frost in May and September is not unusual, Bing grows tomatoes by the bushel in a 20-by-30-foot vegetable patch. From that small garden, he can harvest and put […]
by guest blogger Annie Spiegelman (a.k.a. the Dirt Diva) It’s estimated that 75 percent of the processed foods in U.S. supermarkets contain genetically engineered (GE) ingredients. This manipulation occurs by taking a specific gene of one species, let’s say a flounder, and inserting it into another, such as a tomato, or inserting a bacterium into […]