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Wellness in the Woods

March 16, 2017

Wellness in the Woods

MAY 19-21 

Join us in the woods for a wellness journey. Guided by author, blogger + Nutritionist, Nicole Cormier, RD, LDN and acupressure practitioner and professional event planner, Becky Nadeau. Together they are founders of Project woods, a series of retreats that invites you to explore yourself and the woods with mindful living practices that will connect you to local food, balance, and your health. Activities are paired with nutrition and intuitive cooking classes, yoga, meditation, hiking, acupressure treatments, and lots of gifts to continue your mindfulness practices.

Come camp with us!

We will be camping on a private property on the Cape, just walking distance from Welfleet Bay. The grounds are full of gardens, fun loving chickens and plenty of curated nooks for you to turn off and connect with nature. 


Accommodation – Bring your sleeping bag and we will take care of the rest! The grounds are outfitted with luxury canvas tents by Shelter Co. and will be furnished with raised cots, linens and pillows. You will have access to hot showers and restrooms.


Activities – Each day will include meditation, yoga and a guided nature walk. There will be plenty of free time to enjoy the property where you can relax and recharge by lounging in a hammock, sitting by the fire or paddle boarding on the bay.


Individual Consultations – You will have one-on-one time with our Project Woods Team with a focus on nutrition, acupressure therapy and herbalism. Our goal is to have you walk away from this weekend with tools to add balance to your daily routine. 


Grounding Food – All meals, snacks are included and will be prepared on the property with sustainable & locally-sourced ingredients and all refreshments will be provided by the Local Juice. In addition, everyone will have an opportunity to take part in a cooking class and take home recipes. 


Dream Team

  • Nicole Cormier, RD, LDN – Nutritionist
  • Becky Nadeau – Acupressure (Marma) Practitioner
  • Jamie Leal –   Acupressure (Marma) Practitioner 
  • Susan Nedley – Herbalist
  • Sarah Moran – Art Therapist + yoga instructor
  • Natasha Varney – Physical Trainer
  • Amie Raskin – Ayurvedic Cook, Coffee & Tea Educator

Includes

  • Luxury canvas tent with raised cot, sheets and pillow
  • Sustainable & locally-sourced meals and snacks
  • Local coffee, tea and juice from The Local Juice
  • Daily yoga and meditation
  • Guided nature walks to Great Island & Cedar Swamp
  • Intuitive cooking class
  • Sustainable nutrition class
  • Meal meditation
  • Individual acupressure treatment
  • Individual nutrition session
  • Individual herbalism consultation
  • Gift bag to include takeaways to balance your daily routine

Ticket Options

  • Sharing Tent – Sharing Tents are luxury canvas tents with up to 5 raised cots. There will be a comfortable amount of space to move between and around each cot. You will have a nightstand as well as space to store your belongings.
  • Single Tent – A single tent will be a private tent for added privacy. 
  • VIP Camper – The VIP Trailer is an vintage camper for added comfort. 

Cost

  • Shared Tent: $395
  • Single Tent: $495
  • VIP Pop – Up Camper: $595

 

Featured Lifestyle Recipes Travel

Off the Grid Newfoundland

August 15, 2016

In November 2015, Shawn + I traveled along the shoreline of Newfoundland for 3 weeks. Newfoundland is a coastal region along the Atlantic, northeast of Maine and Nova Scotia. Much like Cape Cod, the climate is mild and ever-changing. It is famous for its vast landscapes and endless natural beauty. I had a blast posting our new food experiences through social media while traveling off the grid. 

Our Bed

I am excited to share this experience with my readers as a real-life example of how to cook and eat intuitively with the materials around you. I packed a drawer full of supplies (see the picture below for an example of what I brought) and was limited only by my creativity. In addition to these staple foods, I sought out local food sources and harvested wild ingredients. The possibilities of edible plants found in Newfoundland include lots of wild berries, like cranberries, blueberries + partridge berries, several varieties of mint and much more.

Newfoundland Pantry

I did most of my cooking in a cast iron pot and skillet, using a fire as well as a propane burner. I hope this will inspire you to embrace the resourcefulness wherever you are and find intuitive cooking to be an enjoyable process. Sometimes the best method is the simplest method! 

Wild Blueberries

After harvesting blueberries for hours on end, I could incorporate them into our morning routine as much as I wanted. Below are some of our breakfasts you can use as inspiration. 

Buckwheat Blueberry Pancakes
These were a definite favorite breakfast for us. First I made a batch of small round pancakes, however because I only brought a wooden spatula, it was slightly challenging to get a clean flip. So, for the rest of the batter, I made one large pancake that almost filled the skillet. Huge success!! I was asked to repeat this breakfast several times throughout our trip. 
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Ingredients
  1. Lots of Blueberries (use your intuition)
  2. 1 cup buckwheat flour
  3. 1 tablespoon Chia Seeds
  4. 1 tsp Baking Powder
  5. 1/4 tsp Cinnamon + Nutmeg mix
  6. 1 cup of Coconut Milk
  7. 2 TB Coconut Oil
  8. Drizzle of Maple Syrup
Instructions
  1. Mix chia seeds, baking powder, cinnamon + nutmeg and buckwheat flour in a small mixing bowl. Then, mix in coconut milk + blueberries. Melt coconut oil in a skillet, then drop 2 TB of batter into the pan. Let brown on one side, then flip. Drizzle with maple syrup.
Nutrition from the Ground Up http://nutritionfromthegroundup.com/

 Chia Seed French Toast

Chia Seed French Toast
Okay I lied. This was Shawn's favorite recipe. He specifically asked me to mention that he is a "French Toast Guy" + these blew him away.
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Ingredients
  1. 2 slices of Sourdough Bread, sliced in half
  2. 2 TB ChiaSeeds
  3. 1/4 tsp Cinnamon
  4. 1 cup CoconutMilk
  5. 1 TB CoconutOil
  6. 1 TB MapleSyrup
  7. 1/2 cup Blueberries
Instructions
  1. Mix chia seeds, cinnamon + coconut milk in a small bowl. Melt coconut oil in a cast iron skillet over medium heat. Dip each slice of rye front and back into the mix, then place into skillet. Cook until crisp, then flip to repeat on the opposite side. Add maple syrup + 1/2 cup berries.
Nutrition from the Ground Up http://nutritionfromthegroundup.com/
Hibiscus Sun Tea
This was a tea we brought from home that was just sitting in the pantry. You can choose any tea of your choice to lay out in the sun and enjoy over ice or as is. I heated ours up a couple chilly afternoons. 
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Ingredients
  1. 5 tsp Hibiscus Petals
  2. 1/2 gallon Fresh Spring Water
Instructions
  1. Simply let sit out on a sunny day until tea is a desired taste. It takes between 2 - 4 hours. You can use a reusable tea bag or strain the petals after the tea has brewed.
Nutrition from the Ground Up http://nutritionfromthegroundup.com/

 Before traveling, we harvested everything we could in our garden to bring with us. We were able to take some peppers, eggplant and kale. 

Curry Vegetables

Garden Vegetable Curry with Sweet Brown Rice 
This was one of my favorite recipes that I was able to incorporate some vegetables from home + some found at the farms in Newfoundland.
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Ingredients
  1. 2 cups of canned Organic Garbanzo Beans, rinsed
  2. 1 Red Bell Peppers
  3. 1 Yellow Bell Pepper
  4. 2 Carrots
  5. 1 Delicata Squash
  6. 2 Potatoes
  7. 1/2 Onions
  8. 1 cup Yellow Beans
  9. 1 cup Eggplant
  10. Parsley for garnish
  11. Basil for garnish
  12. 1 can of Organic Coconut Milk
  13. 2 heaping spoons of Curry
  14. 2 heaping spoons of Coconut Oil
  15. 1 cup of Sweet Brown Rice
Instructions
  1. Cook rice in 2 cups of water until tender. Saute all vegetables in coconut oil until tender, then add coconut milk, curry and beans. Top with parsley + basil.
Nutrition from the Ground Up http://nutritionfromthegroundup.com/

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Sunshine Squash Hot + Sweet Soup (wing it!)

Guide: Sweet Brown Rice, Sunshine Squash, Delicata Squash, Balsamic Sweet Peppers, Parsley, Bok Choy, Basil, Vegetable Broth, White Beans, Bragg’s, Coconut Oil.  

 

Sunset

 

Newfoundland Wild Salmon Steaks
Most of the licensed fishermen use gill nets to harvest their yearly quota. We were gifted a whole salmon that was accidentally harvested with this year’s cod collection. Lucky me! 
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Ingredients
  1. 1 TB Bragg's Amino Acids
  2. 2 TB Olive Oil
  3. 1 Salmon Steak
Partridge Berry Sauce
  1. 1 TB Coconut Oil
  2. 2 TB Raw Honey
  3. 1/2 tsp Bragg's Amino Acids
  4. 1/2 cup Partridge Berries
  5. dash of turmeric
  6. dash of arrowroot for thickening
Instructions
  1. Pan-sear over medium heat in Olive Oil with Bragg’s Aminos until cooked through, about 5 minutes on each side. In a small pan, heat honey, Bragg's and berries over medium-low heat until sauce consistency. Then, top salmon with sauce.
Nutrition from the Ground Up http://nutritionfromthegroundup.com/

 

Lentil Pepper Stew
Most nights I was preparing dinner with my headlamp.
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Ingredients
  1. 1 cup Whole Blue Lentils
  2. 1 Red Bell Pepper
  3. 1 Yellow Bell Pepper
  4. 1 cup Yellow Beans
  5. 1 Zucchini
  6. 1 Asian Eggplant
  7. 1/2 Onion, chopped
  8. Parsley to garnish
  9. Basil to garnish
  10. Swiss Chard, chopped to garnish
  11. 4 cups Vegetable Broth
  12. 2 TB Red Palm Oil
  13. 2 TB Bragg’s Aminos
  14. 1/4 cup Safflowers
  15. 2 TB Cumin
Instructions
  1. Saute onion in 1 TB red palm oil, then add all vegetables until slightly tender over medium heat. Add broth, aminos, spices + lentils, then simmer until lentils are tender. Garnish with basil, parsley + swiss chard.
Notes
  1. NOTE: these safflowers are not spicy like threads of saffron. They have a sweeter taste and a floral scent to them.
Nutrition from the Ground Up http://nutritionfromthegroundup.com/

Partridge Berries

Before we were heading over to our friend Glen’s house for me to prepare our Salmon feast, I harvested a huge bowl of wild partridge berries to use throughout the meal (salmon glaze, millet dish & a berry crisp). Glen shared that his mother used these berries in her well known, Partridge Berry Pudding. It is definitely a more tart tasting berry compared to the native blueberry. It almost reminds me of a smaller cranberry and often grows in similar locations. 

Newfy Vegetables

The potatoes + carrots were grown in a local’s garden that was shared with us for this meal. Bob, the grower, experienced a huge variation in the size of his potatoes + carrots from year to year. I have to say that they were the sweetest carrots I’ve had compared to during a summer season. The growers here did experience a abnormally cold July, which affected this year’s crops. However, may be the reason for a sweeter carrot. 

Berry Crisp

Partridge + Blueberry Crisp – (wing it!)

Partridge Berries, Blueberries, Raw Honey…. and for the topping…Oats, Chia seeds, Maple Syrup + Cinnamon & Nutmeg Mix. 

Shawn and Tanka

Basil, Gorgonzola + Tomato Grilled Cheese (wing it!)

Sourdough Bread, 2 TB Gorgonzola Cheese, 2 Slices of Heirloom Tomato + 4 Basil Leaves grilled in a cast iron skillet with red palm oil.

Bleu Cheese Grilled Cheese

Cumin Potato Egg Scramble

Peppers, Onions, Potatoes, Cumin, Eggs, Coconut Milk scrambled in a cast iron skillet – A definite one skillet comforting breakfast when the wind is howling.  NOTE: I found it challenging to find local farm fresh eggs at first. However, after asking around I was able to find a local grower that uses all sides of his yard for growing and also had a pristine chicken coop. Score! 

Spicy Eggs

 

Chili

Garden Vegetable Chili

Guide: 1 large jar Web of Life Heirloom Tomatoes, 1/2 jar of Appalachian Naturals Salsa, 2 TB Nobska Farms Hot Sauce, dash Cayenne Pepper, 1 tsp Cumin, Vegetable Broth, 2 heaping spoons of Red Palm Oil, Red, Yellow, Green & Purple Peppers, Yellow Beans, Onions, Delicata Squash, Potatoes, Carrots, Kidney, White + Black Beans

Chili

Fire

Chili

Newfoundland Crab season is in the Spring, however we were so excited to be gifted some that was harvested in season from our local friends. I steamed the thawed crab over the fire in a cast iron skillet. I used a tiny bit of water, hoping not to lose any of its sweet flavor.  It was served with the leftover roasted roots, partridge berry millet that was soon turned into another curry flavored side. I added a can of organic coconut milk, 1 TB Coconut Oil & 1 heaping spoon of curry. This is a great strategic addition to a range of leftovers when camping. 

King Crab

Cod Season is in the Summer months. According to one of my interviews, there are three different licenses Newfoundlanders can carry. They vary in the quota they are allowed to harvest per year. One of the fishermen we spent time with has the lower amount in pounds allowed, however is able to make a living as a fisherman with taking on several part-time work over the years at a local nickel factory and electrical jobs in his area. 

Morning Coffee

Moose hunting season was open during our visit. As we drove in line for the ferry to cross over the ocean into Newfoundland, we saw several hunters in their travels with huge refrigerator systems in the back of their trucks. We were given some local moose meat that was made into sausages and some that was jarred from the beginning of the season. Moose seems to be a sustainable part of the food system, where there are an abundance of these animals around Newfoundland. According to one of the highway signs, there were over 600 car accidents involving moose over the course of last year and over 20 deaths. 

Moose and Potatoes

Local Moose Sausage + Potatoes in a cast iron skillet with a spoonful of olive oil and a teaspoon of my go to Red Door Seasoning. The moose sausage was surprisingly tasty with a little bit of spice to it and reminded me of venison. 

Walks

A local retired couple, Bob & Marg, spend a lot of their time pickling beets, making apple butter + canning moose + even seal. They shared several of their products with us to use throughout our trip including a bottle of Apple Wine, which I was warned to drink slowly (It’s not your average wine in the liquor store). 

Beets  

A local favorite dish is called, Cooked Dinner or Jigg’s Dinner. Similar to our New England “Boiled Dinner” around St. Patrick’s Day, they use their traditional vegetables, cabbage, carrots, turnips and potatoes. The meal is started with a portion of salted beef that is purchased in a bucket. Typically, it is started at 8am in the morning by simmering the salted beef in a pot of water. The first pot of water is dumped and a second is used to continue the flavor process with less sodium concentrated. After a couple hours, the vegetables are then added to the pot to absorb the flavor and cook for a few hours. The next step is adding split peas, which is called pea pudding. It is often served with some type of meat, such as chicken, beef or pork and lots of gravy. 
 

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Below is a blueberry duff, which is a type of steamed pudding, boiled in a cotton bag in the same pot with the vegetables and salt beef in traditional Newfoundland Jigg’s Dinner. 

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Seabuckthorne is a berry that has been known for its rich source of antioxidants. A local was given a batch to freeze and add to his morning smoothies. These beautiful yellow berries are pretty tart, but a small and juicy. 

Seabuckhornes

There are several fruit trees that have grown well here in Newfoundland. A local’s father has developed quite an interest in caring for his fruit trees, including apple, plum and pear trees. 

A spontaneous shoreline rock excursion lead us to an insanely delicious meal for dinner. One of my favorites for sure. We searched in each crevasse in the pools of salt water at low tide. The time Shawn doesn’t surf in this area, due to the reef being dangerously exposed. We found adorable starfish and edible sea urchins, snails and mussels.

Snails

Escargot is a great protein that can be harvested and prepared in minutes. Although you can eat them raw, I prefer to steam them, then simply pull the meat out with anything the size of a toothpick. 

Sea Urchin

We filled our basket with an abundance of protein while tiring ourselves out, jumping from rock to rock. I made a delicious local cabbage salad with radishes from home, added a quartered artichoke hearts, sea salt, fresh ground pepper, then topped it with our steamed sea urchin, mussels and escargot with a balsamic dressing. 

foraging

Sea Cabbage Salad
A fun foraging afternoon inspired this salad that I'll definitely be making at home in the future.
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Ingredients
  1. 1 cup cabbage, shredded
  2. 1 radishes, sliced
  3. 1/2 cup artichoke hearts
  4. dash sea salt
  5. dash ground pepper
  6. 1/2 cup mussels + escargot, steamed
  7. 2 TB Balsamic Dressing
Instructions
  1. Prepare a salad style bowl using all of the above ingredients. Top with mussels + escargot for protein.
Nutrition from the Ground Up http://nutritionfromthegroundup.com/

During an off-trail adventure, we ran into a blackberry patch, which was the perfect afternoon snack to load up. 

Blackberries

A near by running river and fresh water pool has been our go to spot for cleaning up throughout the camping trip. During my several minutes of convincing myself to dive in, I spotted a raspberry patch on the side of the pool. 

Cumin Cabbage + Carrots with Raisins over Spaghetti Squash

1 can of Organic Coconut Milk + 4 TB Cumin, Carrots, Cabbage, 3 TB Organic Raisins, 1 TB Turmeric, dash of Sea Salt, 1 TB Bragg’s Aminos, 1 cup Millet, 2 Potatoes, 1 cup Sunshine Squash, 2 Onions, 2 cups Vegetable Broth. 

Spaghetti Squash Curry

Love

 

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Vegetables

 Sautéed Beets + Artichokes on Toast

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Barns

 

Waterfalls

 

Breakfast

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Simple Cabbage Salad (wing it!)

Guide: purple cabbage, carrots, onion, beans, olive oil, spices, herbs + a local relish! 

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We couldn’t go the trip without a classic PB + J! (local jam + natural PB)

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Thank you for following! 

Nicole + Shawn

Featured Lifestyle Travel

Organic Farms are Everywhere Documentary

April 25, 2016

24 states. 24 farms. 50 hours of footage & interviews. This is the story of the local food movement.

The documentary “Organic Farms are Everywhere” tracks the cross-country story of the local food movement made and filmed by dietitian Nicole Cormier of Wellfleet and farmer Jim Lough of Bourne.

In February 2012, Cormier and Lough took an 18 day coast-to-coast trip, stopping at one organic farm in every state along the route. Each visit was documented with candid interviews of the farmers and vivid photographs of the farm. The resulting documentary shares what the pair experienced and learned along the way.

The number-one thing we learned is how much love and passion and energy is put into the food we consume, and how important it is to know where your food comes from.

The film was partly funded by 45 Kickstarter backers back in 2012, and all of the filming and interviewing was done by Cormier and Lough. From an organic citrus farm in Louisiana to a chicken farm in Illinois, this film gives a peek into the lives of real farmers and the local food movement.

Premiere of Organic Farms are Everywhere

All of the farmers were so generous and excited to share their life and passion with us. At the end of the trip, I wasn’t ready to stop. It was so inspiring and energizing.

Four years later, we are ready to share our documentary! Our premiere was on April 21, 2016 at The Cape Cinema.

Cape Cinema  

Watch the documentary on Vimeo On Demand  {you can RENT or BUY it}

Organic Farms are Everywhere from Nicole Cormier on Vimeo.

I would love to share with you some of the highlights throughout our travels… 

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L’Hoste Citrus – Braithwaite, Louisiana 

“Down near the Gulf of Mexico, tucked next to the mighty Mississippi, is the beautiful town of Braithwaite, Louisiana. There we found our next farmer, Lester L’Hoste of L’hoste Citrus, working in his greenhouse. He immediately insisted we get on his 4-wheeler for a tour of his gorgeous organic citrus orchard. We happily agreed.”

Thirteenth Stop – Home Grown Kansas

Kansas is a Native American term, meaning southern wind, and when we arrived in Wichita, it was blowing cold. However, when we arrived at our fourteenth stop, Home Grown Kansas, Pat and Elsy invited us into their home to talk about the local food movement.

Pat and Elsy offer a variety of herbs at their stand in the Farmer’s markets and to local restaurants. When they first started, over twenty years ago, Elsy sent Pat out with a bunch of produce to sell before returning. Today, she has many relationships with local chefs and others in the community.

At Home Grown Kansas, we had a rare opportunity to discuss local and organic farming with Pat, the coordinator and manager of the Old Town Wichita Farmer’s Market.

Home Grown Kansas’ composting program relies heavily on the local economy. They work together with tree companies and landscapers, who need a place to unload their organic waste, and would otherwise have to pay to use the city dump. This is a blessing for Pat and Elsy, who would otherwise have to pay to import compost. This creates a symbiotic relationship among local businesses.

Home Grown Kansas, like many other farmers on our tour, relies partly on the generosity of their community. A local school allows them to cultivate some of their unused land.” 

Barn and Sky
Fourteenth Stop – Laughingstalk Homestead

“We left Wichita as the stormed rolled in. Eight hours later, we found ourselves back on the Mississippi River in Cape Girardeau, Missouri. There, at our next stop, Laughingstalk Farmstead, where we were greeted by Ross, Emily and of course Gusto, the pup.

After successfully managing a farm in Minneapolis, Minnesota, they decided to move back to Emily’s hometown to start their own farm. This is extremely important, because organic farming is not as popular in Cape Girardeau, Missouri, as it is up north. We applaud them for creating a market, which previously did not exist.

Emily and Ross, owners of Laughingstalk Farmstead in Cape Girardeau, MO. Two really cool people. They plan to collaborate with other local farms for their CSA this year, including milk and meat. We tried raw milk for the first time and will be searching for it from now on. Ross works full-time at Laughingstalk Farmstead and Emily has a part-time job at a local antique consignment shop in town. Thank you Emily, Ross and Gusto for a place to stay, a delicious burrito, our kombucha starter kit, and your hospitality.”

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Fifteenth Stop – Frontwards Farm

Just one hour away, in the rolling hills of Southern Illinois, we met our fifteenth farmers, Jason and Sarah Shoot. After touring their farm, they invited us in for some of their own homemade free-range chicken noodle soup. Jason and Sarah will have 125 chickens this year. Frontwards Farm continues to grow.

Toe, due to his bent left claw, is one of the original chickens from Frontwards Farm. Frontwards Farm had a huge greenhouse that will soon be filled with local produce. Many thanks to the Shoot Family for their tremendous hospitality. We had yet another amazing experience on our trip. Jason had us as his guests on his radio show, The Random Show! Along with being full-time parents and farmers, Jason is a political activist and a local radio DJ, and Sarah is a talented artist, as well being a local radio DJ.” 

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Sixteenth Stop – Off the Fence Farm

“Sixteenth stop, Evansville, Indiana. We always hear about family values, but one way to really put it into perspective is to spend time with the Willet Family of Off the Fence Farm. Off the Fence Farm is 4 acres, including animals and the Willet’s home. Steve Willet made his own pond in order to provide water for his plants and animals in a more sustainable way.

Their name “Off the Fence Farm” was derived from their belief that many Americans are still, “on the fence” with making decisions about their health and environment. They urge you to get “off the fence” and side with local organic farms. One of their biggest sellers are carrots. Many parents pick-up a bunch with green leaf tops for their kids at the Farmer’s Market, where they have several returning customers.”

OFE

Seventeenth Stop – Cherry Ridge Farm

“In the historic Shenandoah Valley in Virginia, we met up with David Beebe at Cherry Ridge Farm. He has incorporated many exotic plants into his greenhouse, including this begonia. David and his son built a cute little cabin for interns to stay in while working on the farm. David, a biochemist, has created a system that using vegetable oil from local restaurants to heat his greenhouse.”

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Eighteenth Stop – Round Right Farm

Back in Appalachia, we found Sunshine and Steve Vortigern Round Right Farm in Cransville, West Virginia. They told us that their biggest problem they have is meeting the demand of more and more consumers looking for local organic food. Sunshine and Steve’s children, Isis and Xaviar, are raised on the farm and home-schooled. Isis loves to help out on the farm. Steve’s band, The Sugarfoot Stompers, play in Morgantown, WV and local venues if you’re ever in the area.”

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Nineteenth Stop – House-in-the-woods Farm

Once again, turning the compass east, we arrive at House-in-the- Woods in Adamstown, Maryland. Jim went out with Jonah, Noah and Phil to learn about morning chores. Nic waited for the coffee to brew. There was the cutest baby cow at House-in-the-woods. These were Dexters, a miniature heritage breed similar to Devons. The chickens eagerly chowed their breakfast during chores. They are also given leftover produce the farm’s gardens to enrich their diet. Phil, Ilene, Noah, and Jonah welcomed us to stay and we had Nic’s new favorite breakfast, Eggs and Kale scramble.”

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Twentieth Stop – Blackberry Meadows Farm

“Zigzagging through the Northeast on our home-stretch,  we made it to our twentieth stop, Blackberry Meadows Farm, just before sundown in Natrona Heights, Pennsylvania. Blackberry Meadows was already a thriving organic farm when Jen Montgomery and Gregg Boulis purchased the farm and property with an eye to expand. Since then, they have done just that. Above is Nate, the full-time livestock manager. With over 150 chickens, farm fresh eggs are never in short supply at Blackberry Meadows. We took home a dozen.  Nate invites their CSA members to be involved in the processing of poultry. They have the option of butchering their own chicken. This is a very intimate connection with your food. 

Sheep are sheared for their wool, which Jen Montgomery spins into yarn when she can. She showed us a piece she recently made with her loom. She loves weaving, but doesn’t always have the time.”

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Twenty-Second Stop – Beltane Farms

Twenty-second stop, Beltane Farms in Lebanon, Connecticut. We made it across country and back and what a beautiful country it is, but there’s something about New England that feels like home and we were glad to be back.

When we arrived, the farm’s owner, Paul Trubey and his long-time friend, Kris, were busy constructing a new milking house for his goats. Beltane farms specializes it goat cheese and milk. Paul told us his interest in organic farming started with his love of animals and a deep commitment to treating them with care and respect.

He went on to say, a large percentage of his customers are parents seeking a healthy alternative to cow’s milk due to their child’s intolerance. He sells his products at twelve different farmer’s markets throughout the week.”

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Twenty-first Stop – Flatbrook Farm

“In this day and age, New Jersey is not well known for farming, but in the early part of the 20th century it was considered part of America’s heartland. Our twenty-first stop, Flatbrook Farm, and its owner, Brian Naftal, are determined to revive New Jersey’s status as an agricultural hot spot. Flatbrook Farm raises beef, pork and poulry. With access to hundreds of acres of rolling grassy hills, these animals have plenty of space to be themselves. This makes animals healthy, which in turn makes safe, healthy food for us to eat.”

Camino De Paz, New Mexico 

“We interviewed the students of  the Camino de Paz School and Farm, grades 6, 7, 8 and 9 about their experience. The consensus among the students of Camino de Paz is that they enjoy going to school, because they’re not indoors at a desk all day. In fact, the teachers mentioned the students are more focused after being outdoors. The farm has 4 greenhouses filled with fresh produce. Friday, the students were harvesting the greens for the Farmer’s market on Saturday. They do not use tractors at the Camino de Paz School and Farm. Instead, they use horse power to plow the fields. After the students finish their morning chores on the farm, they head indoors for class where they apply skills they learned on the farm to the classroom.” Watch a preview

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Windyview Acres – Dewey, Arizona

“Up in the high desert hills, next to the Bradshaw Mountains, our seventh stop, Windyview Acres is located in Dewey, Arizona. The farm’s owner and operator, Dana, is a true animal lover and steward of the land. It was a great pleasure to tour her elaborate farm. Dana has 25 shareholders this year. They will receive vegetables, variety of teas, cow and goat milk, chicken, duck and goose eggs, beef, poultry and even spun wool.”

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THANK YOU! to our Kickstarter Project Backers:

  • Adam Pelletier
  • James Dobson
  • Kate Sheehan
  • Inside Out Acupunture
  • Denise Joy
  • Greg Connors
  • Lisa Massari
  • Mathew Silverman
  • Ed Rand
  • Megan Bailey
  • Kelly Harju
  • Jessica Pasalacqua
  • Patricia Gadsby
  • Cathy O’Brien
  • Megan Gibbons
  • Mitra Tummino
  • Chris Leonard
  • Nicholas DiMatteo
  • Andrew Nighsander
  • Amanda Converse
  • Regina Shea
  • Lindsay Allen
  • Michael Bouvier
  • Rachael Denison
  • Sean Kaminsky
  • Bonnie Montleon
  • Ashley Tarbet
  • Stephanie Waite
  • Marylou Waite
  • Benjamin Bourgoin
  • Enid Littman
  • Ellen Scheible
  • Brian McCarthy
  • Warren McCarthy
  • Joe Faria
  • William Tucker
  • Kristen Riley
  • Jill Porter
  • Candi Keith
  • Melissa Berman
  • Stephanie Panasci
  • Rachel Gillis