John Merrifield

Sergei Boutenko wrote:Here is a short excerpt from my new movie... Some basic rules that all foragers should know:

There is no link here

Thank You Burra
I hope you've had a chance to watch.

Welcome, Michelle and Matthew!
Good luck on your endeavors.

Sandy Hall wrote:Hey John! Sorry for the slow reply, things have been hectic I have Ossabaw Island Hogs. They're a small (150-200lbs) heritage breed listed as critical by the Livestock Conservancy and are also listed on the Slow Food Ark of Taste. They're lovely, hardy foragers and I'm hoping to start offering a small number of piglets beginning next spring.

Thanks Sandy!
I hope sometime next year to have an arrangement on our land where I can accomadate a few. We'll see how it goes and maybe we can do some business.
John

I ran across this link for "The Future of Food" an awesome documentary film. I would rate it as one of the best I've seen on the subject matter.
http://articles.mercola.com/sites/articles/archive/2014/10/11/gmo-food-labeling.aspx?x_cid=20141011_lead_futureoffood_facebookdoc
By following the above link you will be able to watch the film for FREE until OCTOBER 17th
www.thefutureoffood.com

I'm looking for a source for Alfalfa hay near central West Virginia. Anybody know a source?

I'm in

I think it's a great idea. Let us know which phone apps you like.

I'm in WV, so naturally, Flora of West Virginia by Strausbaugh and Core is my go-to for the most detailed descriptions.

Alder,
Curious how you process the acorns for your hens and if you've noted any change in egg quality or production? I have yet to see my hens attempt to eat an acorn.
John