Family Heirlooms

by Eric Overton

photo by Vasile Bulgac

The proliferation of genetically modified organisms (GMO) in our highly industrial age worries people, though ironically it’s a consumerist complex we feed, whether or not we’re aware of it feeding us in return. The organic alternative, believed to be the safer choice is often the go-to grub for food skeptics and the health-minded eater. The modern scale and scope of industrial agriculture has engendered a loss in genetic diversity. Preservation of this diversity is a challenge, but inquiring culinary minds and green thumbs alike might already be experimenting with the time-tested boutique variety of produce: heirloom. Continue reading


Starting Seeds

by Mike Webster

Early Spring is my favorite time of the year. I begin to develop my garden’s diversity, save money and share seed varieties with friends. All by starting seeds indoors, and transplanting them into my garden when the conditions are rights. Thousands of superior crop varieties are rarely available as seedlings in garden centers, and the same goes for wonderful culinary crops, such as Zebra stripe Tomatoes and Red Russian Kale. If your goal is to fill your table with an array of homegrown organic food, then starting plants from seed can help you achieve that goal. Starting seeds indoors under controlled conditions, with no aggravation from weeds or weather, allows you to get a prompt start on the season. Where growing seasons are short, some crops require an indoor head start to later reach maturity. Furthermore, I am able to maximize my gardens diversity and overall yield, by having two plantings of crops for the season. Continue reading