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Last Chance Foods from WNYC

WNYC Studios

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Last Chance Foods from WNYC
Last Chance Foods from WNYC

Last Chance Foods from WNYC

WNYC Studios

4
Followers
2
Plays
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The latest articles from Last Chance Foods

Latest Episodes

Learning to Farm: Resources

CLASSES & RESOURCES IN NYC GrowNYC’s Farm Beginnings— a comprehensive agricultural training program developed for new farmers by the people who run the Greenmarket. Designed for a people looking to start farm enterprises, including urban farmers looking to scale-up and second career farm entrepreneurs. Brooklyn Grange hosts a whole range of workshops and classes for rooftop farmers. If a full roof installation process is more than you want to take on, their Design and Installation arm will build you your very own backyard or terrace garden, rooftop farm, or green wall. Just Food’s Farm School NYC— urban agriculture training through a certificate program and a wide range of individual courses from social justice to urban farming to grassroots community organizing. Mission: to build self-reliant communities and inspire positive local action around food access and social, economic, and racial justiceissues. Green Roofs for Healthy Cities —training towards certification in green ro...

4 MIN2015 JAN 28
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Learning to Farm: Resources

Questions to Ask Yourself Before You Become a Farmer

New Yorkers' interest in where their food comes from and how it is raised has led to a robust farmers' market system, a growing interest in communty gardens and backyard enterprises like raising chickens and keeping bees, and a surprising number of urbanites who are ditching their pots of basil on their fire escape to become farmers. While there’s not what you’d call a mass exodus from New York City, there is a perceptible upward trend in the number of people wanting to learn more about agriculture. With the number of farmers nationwide in decline, support programs are cropping up to help in that transition: Just Food runs Farm School NYC, the Stone Barns Center in Westchester County runs farmer training programsand hosts an annual sold-out Young Farmers Conference, and a growing number of other non-profits help new farmers find everything they need to take root — from land to capital to customers. Closer to home, Chris Wayne runs FARMroots, thenew farmer development program at G...

4 MIN2015 JAN 27
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Questions to Ask Yourself Before You Become a Farmer

Last Chance Foods: Stay Cool, Drink Real Food

It’s the high season for cool, slushy drinks.Nina Planck, author of several Real Food cookbooks, says her fermented watermelon basil cooler illustrates one of her key principles: when she processes food, she does it in ways that enhance nutrition, flavor, and shelf life. Nina Planck / photo by Katherine Wolkoff Nina's recipe for fermented watermelon basil cooler (Makes two quarts) Ingredients 8–10 lb watermelon 8–10 Meyer lemons small bunch of Genovese basil 1/4 c organic whole cane sugar 1/4 c fresh whey 1 T unrefined sea salt 3 c water Make 3 cups of watermelon juice in a blender or food processor. Don’t strain the pulp. Squeeze 1 cup of lemon juice. Take 1/2 cup of basil leaves and gently bruise them using a mortar and pestle to release the oil. Put all the ingredients in a 2-quart glass jar, cover with water, and close the lid tightly. Stir and leave out at room temperature for 3 days. Allow a little carbonation to escape when necessary and replace the cap firmly. Chill and ...

4 MIN2014 JUL 12
Comments
Last Chance Foods: Stay Cool, Drink Real Food

Latest Episodes

Learning to Farm: Resources

CLASSES & RESOURCES IN NYC GrowNYC’s Farm Beginnings— a comprehensive agricultural training program developed for new farmers by the people who run the Greenmarket. Designed for a people looking to start farm enterprises, including urban farmers looking to scale-up and second career farm entrepreneurs. Brooklyn Grange hosts a whole range of workshops and classes for rooftop farmers. If a full roof installation process is more than you want to take on, their Design and Installation arm will build you your very own backyard or terrace garden, rooftop farm, or green wall. Just Food’s Farm School NYC— urban agriculture training through a certificate program and a wide range of individual courses from social justice to urban farming to grassroots community organizing. Mission: to build self-reliant communities and inspire positive local action around food access and social, economic, and racial justiceissues. Green Roofs for Healthy Cities —training towards certification in green ro...

4 MIN2015 JAN 28
Comments
Learning to Farm: Resources

Questions to Ask Yourself Before You Become a Farmer

New Yorkers' interest in where their food comes from and how it is raised has led to a robust farmers' market system, a growing interest in communty gardens and backyard enterprises like raising chickens and keeping bees, and a surprising number of urbanites who are ditching their pots of basil on their fire escape to become farmers. While there’s not what you’d call a mass exodus from New York City, there is a perceptible upward trend in the number of people wanting to learn more about agriculture. With the number of farmers nationwide in decline, support programs are cropping up to help in that transition: Just Food runs Farm School NYC, the Stone Barns Center in Westchester County runs farmer training programsand hosts an annual sold-out Young Farmers Conference, and a growing number of other non-profits help new farmers find everything they need to take root — from land to capital to customers. Closer to home, Chris Wayne runs FARMroots, thenew farmer development program at G...

4 MIN2015 JAN 27
Comments
Questions to Ask Yourself Before You Become a Farmer

Last Chance Foods: Stay Cool, Drink Real Food

It’s the high season for cool, slushy drinks.Nina Planck, author of several Real Food cookbooks, says her fermented watermelon basil cooler illustrates one of her key principles: when she processes food, she does it in ways that enhance nutrition, flavor, and shelf life. Nina Planck / photo by Katherine Wolkoff Nina's recipe for fermented watermelon basil cooler (Makes two quarts) Ingredients 8–10 lb watermelon 8–10 Meyer lemons small bunch of Genovese basil 1/4 c organic whole cane sugar 1/4 c fresh whey 1 T unrefined sea salt 3 c water Make 3 cups of watermelon juice in a blender or food processor. Don’t strain the pulp. Squeeze 1 cup of lemon juice. Take 1/2 cup of basil leaves and gently bruise them using a mortar and pestle to release the oil. Put all the ingredients in a 2-quart glass jar, cover with water, and close the lid tightly. Stir and leave out at room temperature for 3 days. Allow a little carbonation to escape when necessary and replace the cap firmly. Chill and ...

4 MIN2014 JUL 12
Comments
Last Chance Foods: Stay Cool, Drink Real Food

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