Homestead Education Blog
Cultivating Year-Round Learning with a School Garden
This post may contain affiliate links where I earn a commission at no additional cost to you. Cultivating Year-Round Learning with a School Garden School gardens are a powerful tool for education, offering hands-on learning in science, nutrition, and environmental stewardship. But what about schools with traditional academic calendars, where the bulk of the growing season falls during summer break? Fear not! With strategic planning and the right tools, schools can cultivate vibrant gardens throughout the school year, even when the weather turns cold. Why a Year-Round Garden? Continuous Learning: A year-round garden provides consistent opportunities for students to engage with the natural world, observe plant growth, and learn about seasonal changes. Spring Plant Sales: Seed-starting in spring allows for plant sales, generating funds for the garden while providing students with entrepreneurial experience. Extending the Curriculum: Incorporating winter growing allows for lessons on cold-weather crops, seed starting, and the science of controlled environments. Community Engagement: A year-round garden can become a focal point for community involvement with workshops, volunteer days, and harvest festivals. Tools for Year-Round Success: Greenhouses: A greenhouse is the ultimate tool for extending the growing season. Its controlled environment allows for year-round cultivation, protecting plants from frost, wind, and harsh weather. Consider a small, student-built greenhouse to maximize the learning experience. If that isn’t an option, consider purchasing or fundraising for one. Here is a variety of sizes and price tags. Greenhouses are perfect for starting seeds in late winter and growing cold-weather crops throughout the colder months. Cold Frames: Cold frames are simpler and more affordable than greenhouses. These low-lying structures provide a mini-greenhouse effect, protecting plants from light frost and extending the growing season into early spring and late fall. They are ideal for hardening off seedlings before transplanting them outdoors and for growing hardy greens like spinach and kale. Indoor Grow Lights: During short winter days, indoor grow lights provide the necessary light for seed starting and growing seedlings. LED grow lights are energy-efficient and provide the optimal light spectrum for plant growth. Indoor grow lights are essential for starting seeds for spring plant sales and for growing herbs and microgreens indoors. Raised Beds: Raised beds improve drainage and soil quality, making them ideal for year-round gardening. They are also easier to manage and maintain, especially for younger students. Raised beds make it easier to add cold frames. Composting System: A composting system provides nutrient-rich soil for the garden and teaches students about waste reduction and decomposition. Indoor composting systems, like worm bins, can be used year-round. Planning for a Year-Round Garden: Crop Selection: Choose cold-hardy crops that thrive in your region, such as kale, spinach, carrots, and beets. Plan for succession planting to ensure a continuous harvest. Research crops that will sell well during a spring plant sale. Season Extension: Utilize greenhouses, cold frames, and row covers to protect plants from frost and extend the growing season. Start seeds indoors under grow lights in late winter. Soil Management: Regularly amend the soil with compost and organic matter to maintain fertility. Consider using cover crops to improve soil health during the off-season. Student Involvement: Involve students in all aspects of garden planning, planting, and maintenance. Integrate garden activities into the curriculum, connecting them to science, math, and language arts. Allow the students to manage the spring plant sale. Community Partnerships: Partner with local nurseries, garden centers, and farmers for resources and expertise. Invite community members to volunteer in the garden and participate in workshops. Spring Plant Sales: Start seeds indoors under grow lights in late winter. Harden off seedlings in cold frames before the sale. Offer a variety of plants, including vegetables, herbs, and flowers. Involve students in all aspects of the sale, from planting and labeling to marketing and customer service. By embracing year-round gardening, schools can create a dynamic and engaging learning environment that benefits students, the community, and the environment. Once your garden is thriving, grab our How to Start a Homestead Business Planning Guide to teach your kids how to sell their garden products.
Our Journey to Lower Sodium: How We Found a Healthy Salt Solution with Redmond’s Real Salt
This post may contain affiliate links where I earn a commission at no additional cost to you. Our Journey to Lower Sodium: How We Found a Healthy Salt Solution wit Redmond’s Real Salt Eight years ago, my husband was diagnosed with end-stage liver disease, and we were immediately hit with the harsh realities of salt (or, I say, sodium). Liver disease patients often need to limit or eliminate their salt intake, mainly for the water retention issues that it can cause. In my husband’s case, we had to limit his sodium (NaCl) intake to 1200 mg a day. The challenging thing about treating, healing, or maintaining a liver disease is that there is little that can be done medically for liver disease (at least on a medication basis) until the late decomposition of the disease. The main or only treatment is through diet and lifestyle changes. If you aren’t compliant with your doctor’s recommendations, you could be ineligible for a liver transplant should you get to that point in your progression. We quickly found that many foods, both packaged and fresh (like saline-injected chicken meat) were loaded with sodium to the point my husband was limited to very few allowable foods that had traditionally been in our diets (even many “healthy” foods). As an experiment, I suggest you add up the sodium in your daily diet and see how fast you reach the daily recommended amount. We started all wrong in avoiding sodium. We began trying to control our sodium by eliminating flavor on our meats and other finished foods rather than focusing on removing the sodium based preservatives in canned foods like vegetables and broth. We tried heavily seasoning foods with herbs and spices or salt-free blends like Mrs Dashes, which contain potassium salts. Our food was bland and unenjoyable. In an effort to remove processed and salt-filled foods from our diet, we decided to start canning many of our own foods. I was quickly discouraged to find that large quantities of salt were still required when producing our own foods. How were we ever going to escape this looming cloud of sodium intake that seemed to follow us into every eating style? We had a few options, like raising our own meat to avoid saline injections, but at that time, the quantity we needed seemed extreme. Then, at one of my husband’s doctor’s appointments, I was exhausted by trying to recreate and preserve every meal for a family of 8. I expressed my frustrations to her, and she said a few things that changed our trajectory. Firstly, she said that she was on board for whole milk. Thank goodness. Because even before we bought a cow, skim milk tasted like bleach and never felt like a healthy option. Then we got on the subject of salt. She essentially said to me that if we were to make the majority of our food from scratch, even with reasonable salt, we would be hard-pressed to reach the allowed sodium levels with a salt shaker. And that I didn’t have to use all the recommended salt in many canning recipes but to confirm each one. However, we should consider sea salt. What?!? This was a game-changer! We immediately started looking at ways to cook and preserve our foods completely with the lowest amount of salt possible, then seasoning to taste afterward. We switched to sea salt, but soon, that gravy train came to a halt as well! We came across an article, then a podcast, and then found more proof that many sea salts were extracted from places like the San Francisco Bay! I don’t know if you have ever been to that area, but the water is foul!!! When we had been cutting out bad foods, toxins, chemicals, and everything else from our lives, there was no way I was going to serve our family crystalized bay sludge. That is when we learned about Redmond’s Real Salt. This salt is mined from an ancient sea bed in Utah, and the company has been a trusted livestock salt and mineral supplement for decades! The salt is packed with extra minerals and has a flavor that is unlike any other. In switching to this salt (that is only 2120mg of sodium per tsp instead of 2325mg like other brands), I could usually use ½ – ⅔ the amount of salt I had previously used in recipes due to its robust flavor. Redmond’s also has amazing other products like electrolytes and seasoned salts that we use exclusively at this point. We also can buy their standard salt in bulk quantities so that we can use it for canning, curing, making sourdough, and everything in between! Redmond’s Real Salt After sharing our story with Redmond’s Real Salt, they have provided us with a 10% discount for you to try their products as well! Use code HOMESTEADEDUCATION
Episode 136: What Happens when a Homesteader Gets Invited to DC for National Ag Day
When a homesteader gets invited to Capital Hill in DC for National Ag Day, we tend to glean some information between the lines.
The Ultimate Parent’s Guide to Navigating the Changing Food Landscape and Making Informed Choices
This post may contain affiliate links where I earn a commission at no additional cost to you. The Ultimate Parent’s Guide to Navigating the Changing Food Landscape and Making Informed Choices The food landscape is in constant flux. Regulations evolve, labeling practices shift, and the very definition of “healthy” seems to morph with each passing trend. As parents, we bear the responsibility of guiding our children through this complex terrain, fostering informed choices that prioritize their well-being. This requires a serious and deliberate approach, moving beyond fleeting trends and embracing a foundation of nutritional literacy. Understanding the Regulatory Shifts Food regulations are not arbitrary; they reflect our evolving understanding of nutrition and public health. Recent changes often emphasize transparency and accountability, aiming to provide consumers with clearer information about the products they purchase. Deciphering Labeling Changes: Understanding the nuances of new labeling requirements is crucial. Pay close attention to changes in serving sizes, nutrient breakdowns, and the inclusion of added sugars. These adjustments are designed to provide a more accurate representation of nutritional content. Evaluating “Health Claims”: Be wary of exaggerated health claims on food packaging. Learn to critically evaluate these claims, seeking evidence-based information from reputable sources like the FDA, USDA, and peer-reviewed scientific studies. But also pay attention to who is paying for those studies and the non-profits these agencies associate with. Staying Informed: Remain up-to-date on regulatory changes by following updates from relevant government agencies and organizations. This proactive approach empowers you to make informed decisions for your family. Cultivating a Whole Foods Foundation The cornerstone of a healthy diet lies in the consumption of whole, unprocessed foods. These foods provide the essential nutrients our bodies need for optimal growth and development. Prioritizing Nutrient Density: Focus on incorporating a variety of fruits, vegetables, whole grains, and lean proteins into your family’s diet. These foods are rich in vitamins, minerals, and fiber, promoting overall health and well-being. Minimizing Processed Foods: Limit the consumption of processed foods, which are often high in added sugars, unhealthy fats, and artificial ingredients. These foods can contribute to a range of health problems, including obesity, diabetes, and cardiovascular disease. Emphasizing Home Cooking: Prepare meals at home whenever possible. This allows you to control the ingredients and portion sizes, ensuring that your family is consuming nutritious and balanced meals. Educating Children on Food Origins: Teaching children about where their food comes from fosters a deeper appreciation for the food system and encourages them to make conscious choices. Visits to local farms or farmers’ markets can provide valuable learning experiences. Navigating the Complexities of Modern Food Choices The modern food environment presents a myriad of choices, some of which can be misleading or confusing. Evaluating “Trendy” Foods: Be discerning when evaluating new food trends. Not all trends are backed by scientific evidence. Prioritize foods that align with established nutritional guidelines. Understanding “Natural” and “Organic” Labels: Recognize that these labels do not necessarily equate to superior nutritional value. Conduct thorough research to understand the specific criteria associated with these labels. Addressing Food Sensitivities and Allergies: If your child has food sensitivities or allergies, work closely with a healthcare professional to develop a safe and effective meal plan. Carefully read food labels to identify potential allergens. Establishing Sustainable Eating Habits Fostering healthy eating habits is a long-term endeavor that requires consistency and patience. Modeling Healthy Behaviors: Children learn by observing their parents. Set a positive example by consistently making healthy food choices. Creating a Supportive Environment: Establish a home environment that promotes healthy eating. This includes stocking the pantry with nutritious foods and limiting the availability of unhealthy snacks. Involving Children in Meal Planning and Preparation: Empower children to make informed food choices by involving them in meal planning and preparation. Promoting Mindful Eating: Encourage children to pay attention to their hunger and fullness cues. This helps them develop a healthy relationship with food. Seeking Professional Guidance: If you have concerns about your child’s nutrition, consult with a registered dietitian or pediatrician. They can provide personalized guidance and support. A Commitment to Nutritional Literacy Ultimately, empowering our children to make informed food choices requires a commitment to nutritional literacy. This involves educating ourselves and our children about the fundamental principles of nutrition, the complexities of the food system, and the importance of making sustainable choices. By prioritizing education, critical thinking, and a commitment to whole foods, we can equip our children with the tools they need to navigate the ever-changing food landscape and cultivate a lifetime of healthy eating habits. This is not a matter of fleeting trends, but a serious responsibility that demands our unwavering attention. Listen to my podcast on what we should feed our kids for more insight!
Why Saying “Grocery Stores Don’t Feed Us, Farmers Do” Misses the Bigger Problem
This post may contain affiliate links where I earn a commission at no additional cost to you. Why Saying “Grocery Stores Don’t Feed Us, Farmers Do” Misses the Bigger Problem Unpopular opinion: The statement that “grocery stores don’t feed us, farmers do” is just as frustrating as the statement of, “why kill your food, when you can buy it at the grocery store.” But why does it frustrate me? It is because it has become a party statement that is being ignored. Most people don’t really care where their food comes from (red flag). This is also where my frustration comes from. Until you are the person that has stayed up all night with a farrowing sow, who then loses her whole litter, or spent hours of backbreaking work to plant hundreds of garden plants, you can never know what either of these statements truly means. Convenience of Food Food has literally become so easy to get, people have forgotten the hard work that goes into getting everything you eat to the local supermarket. And when less than 1% of the population in the United States is directly involved in farming (more in food production and transportation), those who are reminding everyone that food comes from the farmer, probably have little personal experience with farming. The scariest disconnect is that just 100 years ago, 30% of Americans were farmers and 50 years before that, 60% were feeding the country. This is only those who were involved in “commercial farming,” and not those who were personally sustainable. This means in only a couple of generations, the overwhelming majority of society has the convenience of never having to grow food. This has allowed for many advancements in society, but has also led to idle hands, obesity, diabeties, entitlement, and beleive in or not, more food insecutiry, as people do not now source or cook for themselves. This leaves millions of people residing in food deserts. Food desserts are inner city (and other area) locations that would run out of food in less than three days should supply chains shut down. Some places in less than 24 hours. And it’s not just that they physically can’t get food, they wouldn’t event know how to change that should they get the opportunity. This needs to be remedied So how do we change this? Similar to military requirements in some countries, could we consider food and ag requirements? It may have already been done, but remember, control the food, control the people. You can read more about that here. We can do something about that though! Put more emphasis on food education In schools At home Through groups (4-H, FFA, Grange, Scouts,Trail Life, American Heritaige, and grass roots efforts) Encourage communication farms and gardens Start vocational programs in your area Support the programs that are in place Look into local food options Take control of our food back! Feeding to feed ourselves will never go away and we need to take ownership in that, not entitlement. How would you like to say, the grocery store doesn’t feed me, I feed me? Our Homestead Science Curriculum is designed to give your child a better understanding of where their food comes from. This allows them to take ownership in providing food for the family whether that’s understanding what they are choosing at the grocery store, helping you tend to the garden, or gathering eggs from your chickens. Check it out here!
The Great Food Shuffle: Why Your Fridge Isn’t Empty, But Bellies Still Are
This post may contain affiliate links where I earn a commission at no additional cost to you. The Great Food Shuffle: Why Your Fridge Isn’t Empty, But Bellies Still Are Let’s face it, the apocalypse isn’t knocking on our door because of a potato shortage. We’re not facing a global famine due to a lack of crops. No, friends, the real issue is that we’re playing a giant, frustrating game of food Tetris, and we’re losing. We don’t have a hunger problem; we have a colossal food distribution problem, and it’s time we talked about it. Think of it: tractors churning out abundance, fields overflowing with produce, and yet, millions stare at empty plates. How does that math add up? Spoiler alert: it doesn’t. The Foreign Policy Food Fight: When Borders Become Barriers Let’s start with the elephant in the global pantry: foreign policy. Trade wars, sanctions, embargoes – they’re not just economic buzzwords; they’re food blockers. When countries squabble, food becomes a pawn, not a necessity, which leads to a food distribution problem. Consider this: According to the World Food Programme (WFP), conflict is a primary driver of hunger. In 2022, 258 million people faced acute food insecurity, with a significant portion living in conflict-affected areas. Blockades, disrupted supply chains, and the deliberate targeting of agricultural infrastructure turn fields into battlegrounds, leaving populations starving. Imagine a farmer in a war-torn region. Their crops are ready, but the roads are blocked, markets are closed, and fear reigns. Even if food is available elsewhere, it can’t reach them. It’s like having a fridge full of groceries but being locked out of your own kitchen. The Long Haul: When Food Travels More Than You Do Then there’s the epic journey our food takes. From farm to fork, it’s a marathon, not a sprint. We’re talking thousands of miles, across continents, on trucks, trains, and ships. And every mile adds to the cost and the risk of spoilage. According to the Food and Agriculture Organization of the United Nations (FAO), about 14% of food produced globally is lost between post-harvest and retail. This translates to a staggering amount of wasted resources, enough to feed millions. In developing countries, inadequate infrastructure, such as poor roads and lack of refrigerated transport, exacerbates the problem. Imagine fresh produce rotting in a truck stuck in traffic for days, or grain spoiling in a leaky warehouse. It’s a tragedy of logistics. The Junk Food Jumble: When Calories Don’t Equal Nutrition In the developed world, we’re drowning in calories, but starving for nutrients. We’re surrounded by cheap, processed junk food that fills our bellies but leaves us malnourished. Think of it: the obesity paradox. People can be overweight and simultaneously suffer from nutrient deficiencies. According to the World Health Organization (WHO), malnutrition contributes to nearly half of all deaths in children under five. Processed foods, high in sugar, salt, and unhealthy fats, contribute to a range of health problems, including obesity, diabetes, and heart disease. It’s like filling your gas tank with sugary soda – it might look full, but your engine isn’t going anywhere. The Rotting Reality: When Storage Turns Food into Waste Even when food makes it to storage, it’s not safe. Inadequate storage facilities, especially in developing countries, disrupt food distribution and lead to significant spoilage. Pests, mold, and temperature fluctuations can turn a bumper harvest into a pile of waste, preventing food from reaching those who need it. The FAO estimates that post-harvest losses can be as high as 30-40% in some developing countries. This breakdown in food distribution is a massive drain on resources and a major contributor to food insecurity. Imagine a granary filled with grain, only to have rats and insects destroy a significant portion of it. It’s like watching your savings disappear before your eyes. The Retail Rubbish: When Supermarkets Become Food Graveyards And then there’s the retail level, where food waste reaches epic proportions. Supermarkets, obsessed with perfect-looking produce and overflowing shelves, throw away mountains of perfectly edible food. According to the United States Department of Agriculture (USDA), an estimated 30-40% of the U.S. food supply is wasted. This includes food lost at the retail level, as well as food wasted by consumers. Imagine perfectly good fruits and vegetables being tossed into dumpsters because they’re slightly bruised or past their “sell by” date. It’s like throwing away money while people are starving. The Local Solution: When Community Feeds Community So, what can we do? The answer, in part, lies in localization. Supporting local farmers and food systems can help to shorten supply chains, reduce spoilage, and boost local economies. By buying directly from farmers, we can ensure that our food is fresh, nutritious, and supports our community. Farmers markets, community-supported agriculture (CSA) programs, and local food initiatives are vital for building resilient food systems. Growing your own food, even in a small garden or on a balcony, can also make a difference. Composting food scraps, reducing food waste at home, and donating to food banks are all ways to contribute to a more equitable food system. The Bottom Line: A Call to Action We have the resources, the technology, and the knowledge to feed everyone on the planet. What we lack is the political will and the collective commitment to change the system. We need to advocate for policies that prioritize food security, invest in sustainable agriculture, and reduce food waste. We need to support local farmers and food systems, and we need to educate ourselves and others about the true cost of our food choices. It’s time to stop playing food Tetris and start building a food system that works for everyone. It’s time to recognize that hunger isn’t a lack of food; it’s a lack of justice. Let’s work together to change that. Grab my free local food guide HERE to learn the benefits of supporting your local food system!