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Agricultural Engineering Agricultural Engineering Vermont is experiencing a boom in food systems development and the growth in diversification, markets, growing season, value-added production and localization puts increased infrastructure demands on producers and processors. The UVM Extension Agricultural Engineering Program is geared to assisting these food entrepreneurs in a rapidly changing and highly competitive industry. This education and outreach program is dedicated to enhancing Vermont's food systems. From the Ag Engineering Blog: Farm to Plate Energy Success Stories 3-11-2014 Vermont’s Comprehensive Energy Plan calls for obtaining 90% of the state’s energy from renewable sources by 2050 and reduce greenhouse gas emissions 50% from a 1990 baseline. DIY Auto-fill Humidifier 3-4-2014 I recently built a humidifier I think others might find useful. Oilseed Economics Update 2014 3-4-2014 Yesterday we held our annual Oilseed Producer’s Meeting.
"The egg" You were on your way home when you died. It was a car accident. Nothing particularly remarkable, but fatal nonetheless. And that’s when you met me. “What… what happened?” “You died,” I said, matter-of-factly. “There was a… a truck and it was skidding…” “Yup,” I said. “I… I died?” “Yup. You looked around. “More or less,” I said. “Are you god?” “Yup,” I replied. “My kids… my wife,” you said. “What about them?” “Will they be all right?” “That’s what I like to see,” I said. You looked at me with fascination. “Don’t worry,” I said. “Oh,” you said. “Neither,” I said. “Ah,” you said. “All religions are right in their own way,” I said. You followed along as we strode through the void. “Nowhere in particular,” I said. “So what’s the point, then?” “Not so!” I stopped walking and took you by the shoulders. “You’ve been in a human for the last 48 years, so you haven’t stretched out yet and felt the rest of your immense consciousness. “How many times have I been reincarnated, then?” “Oh lots. “Wait, what?”
Keyline Design with Darren Doherty | TreeYo Permaculture Keyline, keypoint, keyway – what’s what in the world of harvesting water? There are many keys within Keyline that seem to mystify people on this relatively simple technique that eludes most from explaining it eloquently except Darren Doherty. P.A. Yeomans water harvesting techniques and land management process called the “Keyline Scale of Permanence” directly reflects the ideas Bill Mollison represented in the Designer’s Manual. Keyline is not just about a plow or dams, it is about a planning process based on how easily changeable those factors are. You see this directly in how Bill Mollison laid out his design principles and structured the Designer’s Manual. 1. This reflects the old adage of Water, Access, Structures that Geoff Lawton uses as a guide for the design principle. The course itself was the highlight of the Carbon Farming Program as it by far lived up to my expectations. Darren Doherty assembling the plow with Brian Bankston, Christian Shearer and Rob Avis Like this:
101 Global Food Organizations to Watch in 2015 Food Tank has the honor of highlighting organizations across the globe that are working to fight food waste, combat the dual paradoxes of hunger and obesity, recognize the multiple roles of family farmers, increase nutrient density, protect agricultural diversity, and adapt to a changing climate. We hope to amplify their work by showing eaters, farmers, policy makers, scientists, youth, and the funding and donor communities what is possible--and what is needed--to create a food system is safe, just, and economically, socially, and environmentally sustainable. To celebrate 2015, we are highlighting 101 incredible organizations who are playing a vital part in creating a better food system. Food Tank is excited to highlight their stories of success, hope, and innovation in the coming year. 1% for Women - 1% for Women is a sustainable way for all business owners to get involved in creating global change.
How To Harvest & Store Herbs Most herbs for culinary use are ready to harvest just before flowers appear on the plant. If you harvest them after the flowers appear there will be a reduction in flavor. Do not cut the herbs too close to the ground, if you leave some lower foliage you may be able to get several cuttings during the growing season. The best time of day to harvest herbs is in the early morning, just as the sun dries the dew from the leaves. The most common method of drying herbs is also the most picturesque. A variation of this would be to put each bunch in a perforated paper bag, then hang it up to dry. Another variation of air drying is to take the herb plants apart and spread those parts on screens to dry. The fastest drying method is oven-drying. Store your dried herbs in an air-tight container, such as a glass jar. The flavoring strength of a dried herb declines with time and exposure to air and light. Submitted by KP, WA [Home] [Search]
How To Know When You're About To Astral Project Permaculture Design Course (PDC) Europe 2014 | TreeYo Permaculture Dates: August 4th-17th, 2014 (Day Before arrival and departure that midday or the next anytime) Terra Alta 2013 Location: Terra Alta, Almoçageme, Sintra, Portugal Facilitators: Doug Crouch & Pedro Valdiju with guest speakers Language used: English (with help to translate unknown words whenever needed) Course Fee: 550€ ****includes camping accommodation and all meals that are organic, delicious, and homemade as well as a take home, comprehensive manual from TreeYo and Terra Alta**** For more information and to register contact the following: Pedro at terraalta.sintra@gmail.com and to get a sense of the course from last year click here for the course recap or watch our PDC 2013 Movie. Increase your environmental literacy and take steps towards building resilient local communities from true connection. Also having a course in July if these dates don’t work, click below: July 14-27, 2014 PDC THE COURSE: Format and Content Almocageme, Portugal under the moon on a walk back from the beach Praia De Ursa
index - Certificate in Food Security Courses offered in Winter 2015 Session (from January - April 2015) CFNY403 Concepts and Principles of Food SecurityCFNY405 Applied Research Methods and EvaluationCFNY408 Urban Food SecurityCVFN411 Dimensions of Urban Agriculture In collaboration with the Centre for Studies in Food Security and the School of Nutrition, Ryerson University's G. Raymond Chang School of Continuing Education offers a cutting-edge program designed to meet the needs of today's food security professionals. This career-related Certificate in Food Security will give you the relevant knowledge you require to excel in this rapidly expanding field. The Chang School of Continuing Education will be offering students who do the four courses in the Food Security Program, official documentary recognition by the university of having completed a course series in Urban Agriculture. Urban Agriculture Course Series includes: For more information on Course Series. To view all courses offered under the Certificate in Food Security.
British Trout Association - Trout farming explained Trout farming was introduced to the UK in the 1950's by a DanIsh entrepreneur. Since that time the industry has grown to its current size of almost 360 trout farms. Rainbow trout (onchorynchus mykiss), although native to North West America has been introduced to regions throughout the world. It is the most popular trout to farm In the UK, as it copes best with the climate and farming system. Around 16,000 tonnes of Rainbow trout are produced in Britain each year, with around 75% of this farmed by table producers. Fish farms usually concentrate on different aspects of the life cycle. Trout is farmed widely in the UK, but particularly in central and southern Scotland, south England and North Yorkshire. A farm on a river will consist of ponds, tanks or raceways with the water supplied by gravity. Screens are installed at the inlet channel, to keep out debris and migratory fish. Once harvested, the trout will be processed for use.