Homegrown Antigua

Just on the outskirts of Antigua, Guatemala sits an oasis of edible goodness! Coaba Farm produces organic salad greens and lettuce, spinach, broccoli, Bok Choi, sprouts, squash, tomatoes, eggplant, peas, radicchio, fennel, edible flowers, corn, herbs, bananas, avocados, citrus fruits, berries, chicken, and rabbit – not all of these all the time, but on a…

The Backyard: as local as it gets

No matter how little space you have, you always have room to grow something edible. Even a tiny pot near a window growing herbs. But most people have considerable more space than that; so it comes down to time and confidence. You do have to spend time in your garden, not too much each day,…

Local Food in Bolivia

Going back to your roots: that’s the first basic step in creating a sustainable local food system. Agricultural production in Bolivia is diverse because of the numerous micro-climates in the country: from the lowlands and rain forests to the dry plateaus and mountains that tip the scales at over 6500 meters. The indigenous people of…

Just the Bees

Honeybees, Apis mellifera, live in my parents’ backyard – about 200,000 of them. In the apiary behind my parents’ barn there are four honeybee hives protected by a roof of oak leaf branches and an electric fence for the bears. Peter is the apiarist who installed the bees and comes by to collect honey and…

We begin at home

New Hampshire is my home; it is where I grew up, where I learned to love gardening, cooking, farmers, and everything outdoors. And so it seems perfectly fitting that I begin this blog where I have my roots. After all, all of our food begins with a tiny seed pushing its roots into the soil…