The View from farm table country

Thanksgiving: My First Turkey Hunt

I was going hunting for the first time in my adult life. Unlike those times as a a boy when I closely follow my uncle Rog along rural Iowa fence rows as he hunted pheasants, this time I would be carrying the gun.

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Who Will Grow Our Food?

The frost-encrusted grass crunched underfoot this morning as I went out to open the chicken coop. Hearty birds, they immediately ran around, pecking for insects. My cattle weren’t quite as content. They bellowed, demanding to be moved to fresh grass. “Just hold on,” I hollered as I approached their pasture gate.

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SMOKED PHILLY GOAT SANDWICH

–Sarah Mittelstadt, Farm Table Chef & Restaurant Manager Ingredients Makes 6-8 sandwiches | For rub, braise, and sandwiches 1 – 4-pound goat roast (leg or

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Gazpacho!

Gazpacho, also called Andalusian gazpacho, is a cold, refreshing soup made of raw, blended vegetables. Popular in the hot summer months, it’s a classic of Spanish and southern Portuguese

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Samosas

“I find this samosa recipe utilizes a lot of common staples people have in their homes and is super delicious. You can bake this too, don’t

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Sweet Beet Mac & Cheese

Thanks to our partner, PowerUp 4 Kids, for this recipe! Ingredients 2 medium sweet potatoes 3 cups whole wheat pasta 2 tablespoons olive oil 2

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What We Need is Here

On the other hand, and here’s where I share with you my very optimistic sentiments, consider the local food movement. It’s community-based and provides healthy food that communities need to be resilient in times of disruption. It’s inherently optimistic, purporting that “what we need is here” (Wendell Berry), and that the interdependent food web in which we all participate will balance itself and provide.

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