Food

Diversity In Diet

For optimal health and absorption of nutrients, I have heard that every meal must contain at least one raw, sprouted, or fermented food. This makes sense to me – these are the foods that are most “alive” – they help … Continue reading

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Aprovecho’s Ethnoecology and Agricultural Traditions Project

The goal of this project is to further the understanding of the role native plants and their traditional land management patterns have both in the process of restoration and in the human diet.  The project involves a collaboration between Aprovecho, … Continue reading

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A Local Foods Movement Worth Its Salt: Lessons from Aprovecho’s 100 Mile Diet Program

salt1

It first started with an idea in the fall of 2006. I had recently moved to Aprovecho, outside of Cottage Grove, OR, after a brief stint in Portland. My partner Abel Kloster, our new friend and Aprovecho staff member Josh … Continue reading

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PermaPoultry

Aprovecho Chicken

There really is nothing nearly as pleasing as watching hens sharpen their beaks, and roosters do their morning strut on newly revealed fresh lush pasture.  It is a very affirming thing to see them moon-walking all over the ground as … Continue reading

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Aprovecho’s 100-mile Diet / Riot Zine

Squash harvest

The word “diet” is a turn off to a lot of people. So we decided to get a bunch of people together, harvest foods with our friends in the region, eat nourishing foods, and celebrate what we are calling the 100 mile Riot. That is, we are only eating food that is grown within 100 miles of our home in the Southern Willamette Valley. Continue reading

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