275: Gianaclis Caldwell on Cheesemaking Basics
275: Gianaclis Caldwell on Cheesemaking Basics. Covering some basic questions about making cheese at home. Gianaclis is the main cheese-maker, milker and owner of Pholia Farm, a licensed dairy located
275: Gianaclis Caldwell on Cheesemaking Basics. Covering some basic questions about making cheese at home. Gianaclis is the main cheese-maker, milker and owner of Pholia Farm, a licensed dairy located
One Year of Vermicomposting:Updates and Things to Watch Out For By Anne-Marie Miller Editor’s Note: This is the third article in Anne-Marie’s vermicomposting saga. Read the first article, Black Gold
Wicking Bed 2.0 By Raymond Jess Editor’s note: Check out our podcast interview with Raymond here, and read his first wicking bed article here. The influence behind the ingenuity… Two
274: Deb Kolaras on Small Farming and Local Economies. Working together with other small farms to provide farm goods to a local economy. Trading her digital marketing agency in Boulder,
Featured Farmer: Lori from Rose-Xanadu Editor’s Note: Lori was recently on The Urban Farm Podcast! Listen to our interview with Lori here. Tell me a little about your urban
273: Hilary Kearney On Beekeeping. Buzzing through some basics on bees, hives and honey. Hilary owns and operates Girl Next Door Honey, and is a full-time beekeeper in her home
Defending the Last Ripe Melon: A Story of a Squirrel, Two Boys with BB Guns and the Dallas Police! By Anne-Marie Miller (Dash) Author’s note: Things have been pretty
271: Brigitte Mars on Identifying Wild Plants. Learning the identity and uses for common plants growing wild in North America.. Brigitte is an herbalist and nutritional consultant of Natural Health
268: Julie Murphree on Marketing the Direct-Market Farm. Assisting urban and rural farmers negotiate the maze of promotion and marketing. Julie previously ran her own public relations & marketing firm
Raising Animals for Meat on an Urban Homestead By Anne-Marie Miller Editor’s Note: The Urban Farm U community is made up of conscious eaters, including vegans, omnivores, and everything in
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