by Jessica Oddo, Mt. Shasta Wild LLC Wild Foraged Beef at the Base of Mt. Shasta So you’re ready to eat healthy, do it affordably and have new cooking inspirations but are intimidated by the thought of how to go about buying a quarter beef. If every reference or website you read adds to the confusion then follow the simple steps below. 1. Freezer Space “How much freezer space do I need?” is a common…
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It’s All About the Soil by Audrey Tehan, Founder & Executive Director of Seed to Table Oregon I can’t count the number of times I have heard someone say, “You can’t grow anything but cheat grass in Central Oregon”. It is certainly true that in the high desert, we do not have the luxury of just throwing seeds on the ground and watching a jungle emerge. At Seed to Table, we sweat, dig, water, pray,…
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by Jennifer Sawyer of Go Hive Yourself I don’t like to refer to myself as a “beekeeper” nowadays as that description feels like it leans towards a keeper of bees using commercial management methods — which I did for a couple of years. My views have changed drastically since my days of ten frame Langstroth boxes with foundation (prefabricated comb) to aid in my maintenance and routine hive checks, regularly scraping off all of the…
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We get more exposure due to modern technology because it helps us express better. A 3d rendering company uses new tools to reach its clients all over the world. People understand visuals more than audio because 3d images explain every single detail. In the past, only drawing assistants were considered good at rendering, but now the architects and interior designers take rendering seriously. Lots of architects offer design and 3d services other than just building…
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