Tag Archives: Corinna Borden

Farm Beginnings: Clearing the land of trees

Farm Beginnings is the chronicle of a city girl pulled into farming. Last installment Corinna spoke of the why that brought her to farming. Today she speaks to clearing the land of trees. “I am the Lorax, I speak for … Continue reading

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Farm Beginnings

I envision this series might be a long lived one. I am embarking on a project that to some people on this planet might seem ridiculous (because they are already doing it and they grew up doing it), to some … Continue reading

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Making Nut Milk

I would have loved to have been in the marketing room when they started discussing what in the world they were going to call the liquid that is discharged when soaked nuts are ground in water… Because nut juice, well, … Continue reading

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May is Transition Challenge Month

Transition Challenge Month, yup. Brought to you by the Transition United States, yup. Clearer now? Until I was asked to teach a Backyard Chicken class for a Reskilling Festival co-hosted by Transition Ann Arbor, I did not know either. Nor … Continue reading

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Real Time Farms speaks at TEDx

When Cara was invited to speak at TEDx Manhattan, we decided this was a chance for us all to explore the City together – and explore we did! Wednesday night: One of our first restaurants to join us in New … Continue reading

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Muscovy Duck is unlike any “duck” you have eaten

Muscovy Duck tastes like a veal duck, or a duck veal, or perhaps it tastes like Muscovy Duck. David Beemer, of OmniUnum Farm, decided he wanted more control over his food supply.  In lieu of purchasing Michigan peat and compost, … Continue reading

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Home Economics: Planting Sunflowers is a Good Investment

Sunflower sprouts are delicious, nutty, and full of flavor – you can sauté them with soy sauce and toasted sesame oil, put them fresh in salad, or put them in a sandwich. You can make butter out of the seeds, … Continue reading

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Have You Tried: Making Sushi?

I recently took a raw food “cooking” class (or raw food construction class) at Raw Gourmets International in Chicago. We spent the whole day pureeing, chopping, and dicing various vegetables and nuts to make ourselves lunch and dinner. In addition … Continue reading

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A visit to the Amish collective Path Valley Farms

Last week I visited three of the 20 Amish farms that comprise the Path Valley Farms collective, serving nearly 60 DC restaurants. In this enchanting place food is grown by those who ride in buggies to serve the needs of … Continue reading

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You can change what students eat! Celebrate the first National Farm to School Month!

(In the interests of being a good lesson planner, I am going to outline the format of this story so you know what to expect. First I am going to share my personal experiences teaching in a school, then I … Continue reading

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