Judy Alexander in Port Townsend, Washington (a city of 9,000 people about 40 miles north of Seattle) talks about how and what she’s been growing and gives us a tour. I found the rainwater/rain barrel irrigation system she and her brother rigged really interesting.
Wardeh Harmon (Gnowfglins) in southwestern Oregon makes sour cream for her family and soured (clabbered) milk for her chickens and dog from raw milk she gets from the family cow.
She writes, “We get around 4 gallons of milk per day from our Jersey cow. For our family, this is plenty to make cheese, butter, kefir, ice cream and more — plus we have some to share with friends AND some to clabber (spontaneously sour) for the chickens and dog. I figured out a really easy way to get both clabber for the chickens and sour cream for us, with hardly any work at all.”
Joanne in Northeast Seattle (she gets some help from the community) converts her front lawn into a food-growing garden. She talks about and shows us the various steps in the process.
Wendy Parker of Heritage Farms Northwest in Dallas, Oregon talks about pasture farming heritage hogs (red wattle hogs and American guinea hogs).
Jon Kohler takes us through a food forest garden just outside of Portland, Oregon.
The Real Know How 