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This page is for news and issues relating specifically to the United States. Please email me if you have anything you would like added to the page.

June 5, 2007

Summer schedule of fermentation workshops
By Sandor Ellix Katz
email: sandorkraut@heartoftn.net

I am about to begin another season of fermentation workshops and talks about food as important terrain for reclaiming traditions, skills, participation, health, and power. The coming week will bring me to New
York’s Hudson Valley and three of the five boroughs of New York City. Next month I’ll be at the Sequatchie Valley Institute’s annual Food for Life gathering near Chattanooga. July will bring me to Oregon for Oregon Country Fair and a tour co-teaching “Wild Foods and Fermentation” workshops with plant explorer Frank Cook (joined by Orchid, one of my culinary inspirations). And in September I am planning to be back in the Hudson Valley, as well as in Chicago and Southern Wisconsin.

Please come join me at one of these events, and bring homemade ferments to share if you can! Also, please forward this schedule to relevant listserves and other folks in these places who you think might be interested.

Keep on spreading your fermentation fervor!

Sandor

Thursday, June 7
Brooklyn, NY
Introduction to Fermentation
7:30 PM
$4.00
Park Slope Food Coop
782 Union Street
www.foodcoop.com

Friday, June 8
New York, NY
“The Revolution Will Not Be Microwaved”
7:00 PM
FREE
Sponsored by Eating Liberally at Tank, 279 Church St (Franklin-White)
www.eatingliberally.org

Saturday, June 9
New York, NY
Two FREE Events:
11:30 AM
Fermentation Demonstration and Q&A
Union Square Greenmarket
5:00 PM
“Fermentation Revival”: Food culture, nutrition, history, and politics,
plus a tasting tour of New York ferments. Bring your homemade ferments to
share!
Rapture Cafe
200 Ave A (12-13 St.)
212-228-1177
www.rapturecafe.com

Sunday, June 10
Staten Island, NY
Fermentation Workshop
1:00-4:00 PM
$25-35 sliding scale; partial barter/work trade available
Email KarenJoy@earthtones.com or phone Dana at 718-442-0163 for info and
registration

Thursday-Sunday, June 21-24
Whitwell, TN (near Chattanooga)
Food for Life
Sequatchie Valley Institute
www.svionline.org

Friday, July 13
Eugene, OR
Oregon Country Fair
Spoken Word program
www.oregoncountryfair.org

Saturday, July 14 through Sunday, July 22 in six different Oregon locations
Wild Foods & Fermentation Workshops with Sandor Ellix Katz and Frank Cook:
Come participate in a cultural revolution! In these workshops, in addition
to learning about fermentation, we will spend time walking outdoors,
getting to know some local plants and harvesting edibles and medicinals,
and together we will make kimchi, idli, kefir, herbal elixir meads, and
much more. Co-teaching with Sandor will be plant explorer Frank Cook.
Studying with herbalists, shamen, doctors, professors, and medicine men
around the world, Frank has been initiated into many ways of walking with
plants. Frank and I will be joined on this 10-day Oregon tour by Orchid,
one of my culinary inspirations, who we are lucky to have helping us serve
beautiful and bountiful lunches at our workshops on this tour.

Sat-Sun July 14-15 Portland
10:00AM-5:00PM
Tryon Life Community Farm
$120-85 requested donation
Partial payment barter/work trade available
Contact workshops@tryonfarm.org

Tuesday July 17 Ashland
Details to come
Email sandorkraut@heartoftn.net if interested.

Wednesday July 18 Williams
White Oak Farm
$60-45 requested donation
Partial payment barter/work trade available
Contact liztree@yahoo.com

Thursday July 19 Cave Junction
$60-45 requested donation
Partial payment barter/work trade available
Contact joeandmags@msn.com

Saturday July 21 Central Point (near Medford)
10:00AM-5:00 PM
$60-45 requested donation
Partial payment barter/work trade available
Contact pfieber@gotsky.com

Sunday July 22 Eugene
Details to come
Email sandorkraut@heartoftn.net if interested.

Saturday, September 8
New Paltz, NY
Fermentation Workshop
Phillie’s Bridge Farm
Contact dchorny@earthlink.net

Sunday, September 9
High Falls, NY
Family Farm Festival
www.sunstoneherbs.com/festival/

September 11-18
Chicago, IL & Southeastern WI
Details to come
Check website or email sandorkraut@heartoftn.net

May 22, 2006

Organic Cattle Should Be Pasture Fed - Not Raised in Intensive Feedlots

Two of the largest organic dairy companies in the nation, Horizon Organic (a subsidiary of Dean Foods), a supplier to Wal-Mart and many health food stores; and Aurora Organic, a supplier of private brand name organic milk to Costco, Safeway, Giant, Wild Oats and others, are purchasing the majority of their milk from feedlot dairies where the cows have little or no access to pasture. Together, these corporations control up to 65% of the organic dairy market. A routine practice on these giant dairy feedlots, many with thousands of cows, is to continuously import calves from conventional farms, where animals have been weaned on blood, fed slaughterhouse waste and genetically engineered grains, and injected or dosed with antibiotics. Certifiers endorsing these factory farm organic products include QAI and the Colorado state department of agriculture.

Here's How Organic Consumers Can Help Put a Stop to This.....

Read the full article

May 18, 2006

Dead Birds Don't Fly: An Avian Flu Primer for Small-Scale Farmers

Avian flu's rapid spread across Asia and Europe has heightened concerns that the disease will arrive in North America soon. By acting now, small-scale poultry farmers in the U.S. can reduce the risk to their operation of contracting the disease, according to a primer by Institute for Agriculture and Trade Policy (IATP).

Dead Birds Don't Fly: An Avian Flu Primer for Small-Scale Farmers, by Lindsey Hillesheim, Ph.D., educates farmers with free-range or pastured poultry operations about the basic biology of avian influenza in birds and humans to help evaluate the risk of an avian flu infection in their flock. Although every farm is unique and its response will be different, the primer offers a basic description of H5N1 avian flu, how it can spread, how to reduce infection risks in poultry and workers, and appropriate responses during an outbreak.

"Free-range and organic poultry have an advantage over their caged-raised counterparts in regards to the resilience of their immune systems," said Steve Suppan, Ph.D., IATP's Director of Research. "Free-range birds are constantly exposed to low levels of pathogens that naturally reside in the environment and this exposure further strengthens their immune system. Many of the poultry lines employed by free-range farmers have been bred to live outdoors and resist infection."

To download the Primer, please link to http://en.groundspring.org/EmailNow/pub.php?module=URLTracker&cmd=track&j=77725883&u=712649

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