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A sod farm structure in Iceland Saskatchewan sod house, circa 1900 Unusually well appointed interior of a sod house, North Dakota, 1937. The sod house or soddy [1] was a common alternative to the log cabin during frontier settlement of the Great Plains of Canada and the United States in the 1800s and early 1900s. [2]
In his early career, Hirshberg served as the Executive Director of The New Alchemy Institute, a research and education center dedicated to organic farming, aquaculture and renewable energy. [3] He also held positions ranging from water pumping windmill specialist, to environmental educator with the U.S. Fish and Wildlife Service. [4]
There has been a lot of discussion relating to what truly defines artisanal cheese. According to the American Cheese Society, “The word ‘artisan’ or ‘artisanal’ implies that a cheese is produced primarily by hand, in small batches, with particular attention paid to the tradition of the cheesemaker's art and thus using as little mechanization as possible in production of the cheese.
Sod is grown on specialist farms. For 2009, the United States Department of Agriculture reported 1,412 farms had 368,188 acres (149,000.4 ha) of sod in production. [9]It is usually grown locally (within 100 miles of the target market) [10] to minimize both the cost of transport and also the risk of damage to the product.
Angkor Silk Farm was created by the National Silk Centre (Centre National de la Soie - CNS) in 1993. [ 11 ] [ 12 ] Between 1994 and 1996, the National Silk Centre developed and grew bigger. While the National Silk Centre has focused on training silk farming to young Cambodian from remote rural areas, Artisans Angkor has provided these trainees ...
The business was started in 2005 by Eran Wajswol with 120 acres (0.49 km 2) in Long Valley, New Jersey. 20 varieties are made, including Dutch farmstead, Alpine cheese, a Basque shepherd cheese similar to Idiazábal cheese, farmer cheese, ricotta, and a blue cheese.
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