Foxhollow Poultry Farm – “Respecting the Food We Raise”

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Whoosh! A huge ball of feathers flaps past my head, catching me completely by surprise. “It’s just Cy Snoodle,” says Tai Johnson-Spratt, co-owner of Foxhollow Poultry Farm. She laughs. “He’s showing off.”

Tai and I are standing in the roomy, sunny hen house among a couple dozen busy birds. Several walk past our feet, checking out the things chickens, turkeys, and peacocks find most interesting — each other, food, grit, water, and whatever they can scratch up in the dirt. A few hens are perched on a series of boards that resemble bleachers at a football game. That’s where Cy, named after nearby Iowa State University’s Cyclones, was apparently perched when he decided to do a flyby. Cy is a fitting name for this cloud of feathers that seemed to appear in the air out of nowhere.

Now Cy struts across the floor of the hen house, his feathers puffed up and fully open, showing off just how big and manly he is. He’s got his eye on a svelte lavender female, his favorite. “See how he turns his tail feathers,” Tai says. “That shows where he’s directing his attention. He really likes her; he’s always following her around.” The object of Cy’s affection is a heritage variety that is critically endangered…

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Sustainable Living Profile: Jessica Klein

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When Jessica Klein gets hungry for organic produce, she doesn’t have very far to go. “I have my own little sustainable garden,” she says. That’s a bit of an understatement, as Klein raises a wide variety of fruits, vegetables, and herbs on a bit less than acre of land. She and her husband, Brett, live on the southern exposure of Tiger Mountain, near Issaquah, Washington.

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A Time for Gathering and Harvesting

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For centuries, traditional healing societies have recognized a correlation between the human body and the cycles of the Earth. Each season has its own unique characteristics and the body responds and adjusts to live in harmony. Specific foods are ready for harvest at specific points throughout the year. The enjoyment of these seasonal foods is most supportive to healthy living.

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Chef Kurt Friese Shares His Passion for Slow Foods in a New Book

November 15, 2008 by  
Filed under Blog, Books, Front Page, Organic Food, Slow Food USA

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“The love you put into the food you cook really does go into your children,” says Kurt Michael Friese, co-owner and “chef emeritus” of Iowa City’s acclaimed Devotay restaurant. Friese is the founder of the first Iowa Slow Food convivium, part of Slow Food USA, a growing movement that promotes eating local foods that are sustainably farmed and lovingly prepared.

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