The Weblog
This page contains news, event information, and other items added by Ian and Adam, the resident farmers at Old 99. We send out a message every week, but most are set with a delete date about two weeks later. I archive some of the posts if they have content other than weekly availability of produce and meat.
You can send me questions too, which if they are of a general nature, I can post to this Old99 blog.
Old 99 Farm, Week of Aug 2nd 2014
Veggies this week: squashes, tomatoes, egglant, cukes, mixed greens, beets, kale, kohlrabi, basil, chives, onions, garlic.
Meats: beef, veal various cuts all listed on website.
Eggs: chicken and duck
Prepared condiments; garlic pesto and cuccumber relish by Camelia.
See you thursday!
Ian and Camelia
I discovered a blog by Eric Garza, on nutrition science that looks mighty helpful trying to figure how how to eat the best you can on your budget.
www.howericlives.com is the site.
An excerpt:
“I touched on the health consequences of relying on poor quality foods in Treating Food as an Investment, and have long been an advocate of eating nutrient dense foods. The challenge, of course, is convincing people that nutrient dense foods are affordable, as most people think in terms of cost per pound rather than cost per calorie, an issue I noted in my previous post Making Good Food Affordable. I readily acknowledge that there’s more to the idea of nutrient density than calorie content, so this Aug 3rd post will be the first in a series that looks at other nutritional elements of food, beginning with Vitamin A.”
http://www.howericlives.com/investing-in-nutrient-dense-food-vitamin-a/
A couple of sentences from his bio:
“In 2007 I entered a doctoral program at the University of Vermont under the mentorship of Dr. Robert Costanza, co-founder of the discipline of ecological economics. My doctoral work immersed me in systems theory, energy systems modeling and bioenergy systems.”
“Since graduating I’ve eschewed tenure track positions within academia and instead have taken on the mantle of entrepreneur, working with a range of partners on a variety of research and educational projects, teaching classes and offering workshops and lectures. When I’m not ‘working’ you’ll often find me hunting, fishing, foraging for wild edible and medicinal plants,”
“I also lead the Burlington Chapter of the Weston A. Price Foundation, serve on the UVM Food Systems Initiative Steering Committee and the Farm to Plate Initiative’s Energy Cross Cutting Team, and volunteer for various non-profits that support sustainable food production.”