A Beginners Guide to Starting Your Own Vegetable GardenNovember 18, 2019
Last modified: May 25, 2020If you wish to bloom your own food in your garden, this guide, which consists of everything you need to know about the basics, really comes in handy!
Growing your own vegetables come with tons of perks, such as improving your overall health, save money on groceries by reducing monthly food bill, getting outdoor exercise, just to name a few.
So, if you wish to bloom your own food in your garden, our vegetable garden guide, which consists of everything you need to know about the basics, really comes in handy!
A Beginners Guide to Starting Your Own Vegetable Garden
There are a number of reasons and benefits to setting up your own vegetable garden:
- It’s easy and cheap to do! All you have to do is to arrange aside a plot of land in the backyard and get your hands on some necessary gardening tools.
- Seeds are inexpensive and finding a little spare time shouldn’t be too costly. Even some additional water and nutrients shouldn’t break the bank. In the long run, your shopping trips will become cheaper as you can cross off everything grown on your veg patch.
- It’s great for the environment! A sustainable garden offers a lifestyle which wastes little resources and minimises negative impact on the environment.
- Encouraging all the family to cook fresh dishes from scratch more often is essential. Especially when you have a ready supply of fresh vegetables at the bottom of your garden. Get your five-a-day in more regularly, consuming more vegetables mean meals that are lower in calories and higher in nutrition.
- You’ll know exactly where your ingredients have come from. Homegrown vegetables mean no artificial additives, preservatives or pesticides and encourage reductions in food waste and inefficiency. You can trace their sustainable source and be sure of their organic and vegan credentials. Not only that, but picking vegetables from your own garden guarantees a level of freshness which you may not be able to get elsewhere.
- One of the struggles of modern families is to snatch their children’s attention away from their screens. Having your own vegetable garden could be an introduction to natural entertainment. In this way, they’ll find ways to reconnect with nature. On the other hand, this can also provide adults who are not fond of technologies with a new fascinating outdoor hobby to pursue.
The limitation on what you can grow on your vegetable garden depends on how much space you have. You might as well make a plan on what crop varieties you will plant to keep your crop production to a minimum.
If you have garden beds, then you can use that as a base to grow vegetables. However, if you don’t have one, you can opt for window boxes, pots or grow bags.
To give your plants a fresh start, sow them into excellent compost. Once they have four to five leaves, you may transfer or plant them outside. Take note; vegetables will be likely to grow at their best if they’re sheltered and placed in a sunny spot.
Listed down below are the four recommended vegetables to grow on as they can provide you with a great return even on a small scale. Not only that, but they are also bounty and stunner.
If your outdoor space is limited, lettuce can be grown in a window box. On the other hand, its outer leaves can also be harvested without pulling out the whole plant from the soil.
Even if you have zero experience when it comes to a vegetable garden, planting lettuce can be your best bet! Just the thought of having a living salad room on your window sill or raised bed can already fill your summer with a nutritious source of food.
How to Plant
Start by seeding off indoors then thin out the seedling when planting them outside. You may base the amount of space for each base on the size of their leaves.
Now for the whole heads of lettuce, plant, each seedling approximately a lettuce width apart. For the smaller ones, a close spacing will mean their neighbours will stunt their growth. Both work well, so how you space them is up to you.
Nothing can’t beat the flavour of home-grown tomatoes! Not only a tomato is easy to grow, but it also has a vast range of tomato seeds and plants to choose.
May and June, approximately 6-8 weeks before the final frost of the winter, are the perfect months if you wish to have a seasoned crop before autumn knocks in your door.
If you’re growing your tomatoes in a greenhouse, sow them earlier. On the other hand, if you’re opting for indoor planting, you may seed planted in the late winter. Just ensure that you’re providing them with a good light source.
Alternatively, you can also purchase potted plants in May to be replanted outside in a sunny, sheltered position after the last spring frosts.
Note: As this kind of vegetables grows taller, they become unable to bear their weight, so they need to be supported. With that, they require a lot of vertical space.
Potatoes can be planted in the early spring as soon as the soil is ready — has reached 45 degrees F, moist, but not water-logged. Also, make sure to provide some frost protection if the late-season freeze is coming.
Our experts revealed that potatoes are best grown in crops. To start with, dig a hole that is 6-8 inches deep. Then plant each every 12-15 inches, with rows spaced 3 feet apart. However, if your space is limited, you can lessen the spacing between the plants. This also works if you want to grow baby potatoes.
To water them, ensure their vines are well watered throughout the summertime. Especially during the period when they’re flowering and immediately following the flowering process.
Tip: They do best in full sun, and they normally prefer a little acid soil with a PH of 5.0 to 7.0. Another thing to consider is keeping your potato patch weed-free for best results!
Now, if you have a bit of extra space in your outdoor space, courgettes can be a great addition to your vegetable garden. Initially sown indoors in pots, they usually emerge almost overnight. They are likely to produce large Gaugin-like leaves after they’ve been planted outside.
Make sure to plant them in a well-composted fertile ground, position them in full sun, and water them regularly in dry weather. As a result, you can toss this vegetable into your salad bowl, stuffed with goat’s cheese or even fried in tempura batter.
Note: Each plant has to be planted 60-70cm apart.


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Crude protein 18,5%, crude fat 3,5%, minerals 7,6%, crude cellulose 15%, Vit. A 12.300 IE/kg, Vit. D 2.000 IE/kg, Vit. E 67 mg/kg


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Prince George’s County is home to one of the nation’s preeminent research institutions and the flagship of the University System of Maryland-the University of Maryland, College Park. As the largest university in Maryland and in the Washington region, its proximity to the capital and research institutions, such as the Beltsville Agricultural Research Center (BARC), facilitates strong research partnerships with federal agencies, including NASA Goddard Space Flight Center, the National Institutes of Health, and the Department of Homeland Security. Its internationally ranked programs in engineering, bioscience, physical science, and computer science also make it a key driver of Maryland’s burgeoning biotech industry.
BARC, the largest agricultural research complex in the world, conducts research on the production and protection of plants and animals. BARC houses approximately 20 laboratories, including ones dedicated to bee research, crop systems and global change, genetic improvement for fruits and vegetables, and sustainable agricultural systems.


Those who follow me on other social media know that I decided to do a container garden again this year, mostly for the sake of stress relief. It’s had it’s ups and downs along the way, but for the most part, It’s been a pretty successful little hobby garden.
While I seem to have lost track of most of my progress photos, I do still have this one from early on, when my entire garden could fit on a shelf in the corner of my room.
There they are.. so young, so small. All grown from seed. Peppers, cucumbers, zucchini, lots of tomatoes and… a random container of wheat grass?
Yeah, I did have a few experiments in the bunch that didn’t quite make it.
So.. how does this little garden look today?
For what it is, a garden contained within mostly home depot buckets, it’s pretty nice. The only thing that’s left me rather sad is that my zucchinis kept rotting before they could even take off.. supposedly from a calcium deficiency or so I’ve read, but I don’t think I could possibly supplement them any further without killing the entire plant.
Everything else.. well.. I think It’s better to show than tell at this point. So here are some additional photos from my container garden of 2017.
As a end bonus, I noticed that we had what I believe to be wine berries growing along the side of the house. I did plan to pick these… but the birds are making quick work of them.


Good Dirt’s ‘Kale Force Salad Bowl’ is a multispecies, multi-seed cluster all-in-one grow pod. Our multi-seed technology allows for multiple varieties and multiple seeds in one easy-to-handle Gro pod that will give you fuller, healthier, more uniform plants. The seeds germinate and grow together instead of separately creating a beautiful mix that goes straight from the garden to your salad bowl. The Drop & Gro Salad Seeds can be grown in containers or in the ground. Once mature, you can harvest every three weeks by cutting back to 2-3 inches, plants will regrow several times for more fresh salad.
“You don’t like Kale? Me neither. But I grow it anyway! It has wonderful ornamental value in the garden, especially in combination planters. Kidding aside, get creative and experiment, have you ever had a Kale Pizza??? DELICIOUS.”
— Al Newsom, Good Dirt Co-Founder and Horticulturist
- 6-10 Seed per Gro Pod
- Varieties Include a mix of Purple, Green and Blue Kale
- Certified Non-GMO Multi-Seed
- 100% Chemical Free
Growing Drop & Gro™ Salad Seeds
We suggest 3-5 Gro Pods in a 12″-14”container. Place seed pod on top of soil or potting mix if planting in a container. Use your finger and press to a depth of 1/4 to 1/2 inch. Slightly cover with soil or your potting mix. We like watering in with a mister as a gentle way to get the soil moist. Once transplanted in the ground or in a container, let the soil dry out between waterings. Harvest when the leaves reach 6″ or more by snipping 2-3″ above the soil line. Regrow several times for repeat harvest. Stagger plantings to have consistent, non-stop harvests.
Good Dirt Pro Tip for Growing Plants from Seed: Once you plant the seeds, use a mister to wet the soil, continue to keep the soil moist as the plants grow to maturity. *If the soil dries out your seedlings may not successfully germinate and grow.


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The following equipment is commonly found at bale handling sites. Trucks and railcars, which deliver bales to the facility. Forklift and bale grab trucks, which transport and arrange the bales within the facility. A dewiring device, a blade or other device that is used to remove the baling wire in order to unpack and prepare the bales for repulping. One or more conveyors to transport the unpacked bales to the repulper. And one or more repulpers which receive the unpacked bales, add water and provide agitation to break up the pulp sheets or recycle fiber into individual fibers in a pulp suspension.


Fresh and tender natural gherkins, grown in different regions of warm climate of Colombia. Ideal in snacks, salads, meats, rice, among others.
Glass container 1000 gr
178 cm high x 99 cm wide
Features & Benefits
- Characteristic green of the pickle
- Solid texture
- Bittersweet characteristic
- Crispness and color that make them stand out in their category.
This product is stored at room temperature in a moisture-free space. After opening, keep refrigerated in its sqdging liquid, consume in the shortest possible time.


Georgina and her passion for plants
Georgina Koomson is the amazing lady responsible for the fair trade production of
the organic Shea Butter from North Ghana, used in Green People cosmetics. Her passion
for plants and strong sense of responsibility towards the people in her country
have led her to unlock the power of this natural resource in order to change the
lives of the people involved in its production.
Georgina’s background is in agricultural development and despite her family’s expectations
that she would follow a more conventional career route, her obsession with plants,
agriculture and their potential would not subside. Georgina conducted her national
service at the age of 17, (something that is compulsory for everyone in the Republic
of Ghana), and was fortunate enough to work with some agricultural experts from
Germany who were able to point her in the right direction. And that’s really when
it all started!
Georgina has a natural curiosity for plants, what they are able to offer the human
race, and the organic and sustainable way in which they can be cultivated. She embraces
the wonderful solutions which nature offers us and how we can use this to enrich
our own lives and the lives of those around us.
“I am often frustrated by the lack of vision from others in Ghana,” Georgina explains.
“We import a lot of goods for our daily lives and the country seems to dismiss the
obvious opportunities that are in abundance to boost our livelihoods and economic
independence. This is a large country with a hard-working population. We have a
great sunny climate, and very wet rainy season, perfect conditions for growing very
desirable crops on a vast landscape that is ripe for agriculture. The arable land
not used in Ghana seems nearly unlimited!
“I therefore spend a lot of time experimenting with new crops and opportunities
and it was a growing interest in how plants are useful from a beauty point of view
that I started to examine the potential of Shea butter. I could also see the untapped
opportunities for the many poor, village communities which independently work in
various aspects of agriculture.”
In 2003 Georgina was fortunate enough to meet the ‘Assembly Man’ from a village
in North Ghana which relied on harvesting Shea nuts for its main source of income.
It is the Assembly Man’s role to organise the people in his village. He was able
to share Georgina’s insight and vision and could appreciate how by officially gaining
organic status for the Shea nuts and pooling all the villages together to become
a working co-operative that this would present a sound business proposition. Seven
years later the people of these villages are genuinely reaping the rewards, which
provide a fair income for over 200 families in this region.
Georgina concludes, “I am lucky to be able to indulge my passion for plants, and
investigating their full potential, underlining this with a truly holistic approach
to business. Plants have given us the opportunity to enhance the quality of people’s
lives, creating infrastructure for their communities and financial independence,
as well as looking after the environment, one precious commodity that we really
can’t do without!” In September 2006, Georgina was awarded the ‘Spirit of Organic’
Award, by the International Federation of Organic Agriculture Movements, Bonn, Germany,
in recognition of being the most progressive organic-producing co-operative having
overcome huge odds. Georgina was the first woman and the first African to ever receive
this international award. Congratulations Georgina!


With spring in full force, and summer just around the corner, many people are looking for things to do outside of the office. One great idea that's not only fun, but can be very economical and burns calories, is growing your own garden. But if you're anything like me, your thumbs aren't exactly green. Never fear, if you have an iPhone, these ten apps, as picked by ABC News, can help you plant, grow, and harvest your very own garden.
1. Landscaper's Companion (Price: $9.99) If you're looking for tons of information, this is the app for you. This encyclopedia-type app features over 1,400 plants from 16 categories such as shrubs, annuals, and house plants, and has nearly 6,000 photos.
2. Fruit Garden ($1.99) If you're growing fruit, this is a great app! It explains harvesting, tips and tricks, soil preparation, planting, and recommended varieties of 22 different fruits.
3. iGarden USA ($4.99) This app allows you to pick your zone and harvest fruits and vegetables based on it. Simply select your seed an it'll show you which days to harvest, planting depth, space between rows, and the best temperatures for germination. It even suggests insecticides to keep pests off your plants.
4. Bugs & Insects ($0.99) With over 900 pests in its database, this app is great for determining who is eating or visiting your plants. You can even create a "favorite" bugs list. Though "favorite" may not be the right work here.
5. Botany Buddy ($5.99) Here you'll find information on over 1,300 trees and shrubs. You'll get very detailed information and share your collections with other gardeners through their website. This app is normally $9.99, but for a limited time, you can get it cheaper.
6. Botanical Interests ($5.99) With this app, you'll get advice on 287 different kinds of vegetables. Who knew there 26 types of lettuce or 20 different types of tomatoes?
7. Herbs+ ($1.99) This app is great for herb gardeners and offers information on 25 different varieties, including how to plant it, how to cook with it, and even how to use it for health purposes.
8. Garden Pilot ($2.99) This app features over 14,000 different plants and covers everything from diseases to fertilizers, chemicals, and organic gardening. It also shows you which plants you can purchase from your local retailer.
For more information and more gardening apps, check out abcnews.go.com.
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The Census of Agriculture farm visits are underway!
National Agricultural Statistics Service with the cooperation of the U.S Virgin
Islands Department of Agriculture and University of
the Virgin Islands – School of Agriculture Cooperative Extension Service will visit farmers to help them
complete their #AgCensus questionnaire.
The ag census is the only source of uniform,
comprehensive and impartial agricultural data at the island level. Local
agencies and organizations use the data for a wide range of purposes, including
to provide more effective production and distribution systems to the
agricultural community and assistance to farmers who suffer damages and losses
due to natural disasters.
For more information, visit


It is widely known that transformation of the agri-food system is crucial to achieve the Sustainable Development Goals (SDGs). This point is stressed by the Food and Agriculture Organization (FAO) of the United Nations. The Director General, José Graziano da Silva states: ‘The SDGs are interlinked and interdependent. But SDGs 1 [poverty] and 2 [hunger] are particularly central to achieving the overall agenda. Many of the goals, such as health and education, cannot be achieved without Zero Hunger’. Hans Eenhoorn of Worldconnectors, former Vice President of Unilever (Foods) and member of the United Nations Task Force on Hunger puts it as: ‘We cannot accept a world in which one billion wealthy people are getting sick from over-consumption (obesity, diabetes, cardiovascular diseases etc.) whilst simultaneously one billion people are starving from food shortages, rendering so many physically and mentally incapacitated’.
Table: an overview of the food related SDGs.
|SDG 2 End hunger, achieve food security and improved nutrition and promote sustainable agriculture
|2.1 End hunger and ensure access to safe, nutritious and sufficient food
|2.2 End all forms of malnutrition
|2.3 Double the agricultural productivity and incomes of small-scale food producers
|2.4 Ensure sustainable food production systems and implement resilient agricultural practices that increase productivity and production
|2.5 Maintain the genetic diversity of seeds, cultivated plants and farmed and domesticated animals and their related wild species
|SDG 12.3 Halve per capita global food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses
The Dutch government, private sector and civil society have taken many initiatives to work towards making the food sector more sustainable. The Dutch government highlights the need to address methane emissions and obesity in a CBS report and its efforts for food security and nutrition in a recent report. The private sector has taken dozens of initiatives, as shown in a report (in Dutch) by food business association FNLI. Civil society, organizations such as Hivos and Fairtrade International are working internationally to tackle hunger, poverty and agricultural sustainability, creating a Food Change Lab and Living Wage Benchmarks respectively.
The need for a Dutch SDG Food Roadmap
Whilst ambitions are high, we lack a clear policy vision, which includes a roadmap, an overview of initiatives, a monitoring system. The roadmap should give parties active in the food sector a clear idea of which actions should be taken, by when and whom. An overview of initiatives should show the gaps or successes and prevent complacency. A monitoring system should track progress and stimulate new activity where needed. A fine example of a roadmap for the energy sector for 2030 is Het Nationale Energie Akkoord. Without the policy vision, the Netherlands holds a short-sighted agenda to tackle the global food related SDGs.
The launch of the SDG Food Initiative (SFI)
HAS Hogeschool, True Price and Worldconnectors aim to contribute to the development of the SDG 2 policy vision using their expertise and leverage through the SDG Food Initiative (SFI). At the end of 2016, 40 food sector representatives stressed the need for this initiative at Transform Your World. Now, SFI is being carried forward through a dialogue with representatives of the sector on creating the policy vision. There are multiple ways to become involved:
Create a profile and upload your food related initiatives on the SDG Gateway: a ‘go to’ environment where Dutch SDG initiatives can be captured and found.
Support initiatives or seek sector expertise, reach out to Rosalie de Bruijn through [email protected].


Frontier Celery Seed Whole
Similar to fennel and anise, celery seed has a grassy, hay-like, slightly bitter aroma and taste. A biennial or annual herbaceous plant, celery's botanical name is Apium graveolens. Botanical name: Apium graveolens L. Celery seed belongs to the same Umbelliferae family as parsley, parsnips, caraway, and carrots.These small, oval seeds add interesting texture and taste to salads, breads, and casseroles. They're also a key ingredient in some ethnic dishes and spice blends--like celery salt,
bouquet garni, pickling blends and curries. The smallest of all seasoning seeds, celery seeds are a relative newcomer to the spice world. But don't underestimate them. While it takes 46,000 celery seeds to yield an ounce, it takes only two of the small, brown, aromatic seeds to conjure the flavor of a mouthful of celery stalk! Cultivated in India, China, France, and Egypt, the plant's branching stems produce masses of white or greenish white flowers. Ever think of celery as an aphrodisiac? The ancie
Three 1 Pound Bulk Bags
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Similar to fennel and anise, celery seed has a grassy, hay-like, slightly bitter aroma and taste. A biennial or annual herbaceous plant, celery's botanical name is Apium graveolens.
Suggested Use Try this distinct, pungent taste ground in gravies and sauces, soups, stews, tomato juice, stuffings, and vegetable, egg, and meat dishes. The whole seed adds interesting texture as well as taste to breads, pickles, sauerkraut, and side salads (like slaw and carrot salads). In many dishes that call for fresh celery, celery seed whole or ground can be conveniently substituted.
Ingredients Whole Celery Seed Apium Graveolens


Project for the Establishment of a Water System for Bahr El Bakar Drain
On Monday 01/06/2020, a loan agreement was signed, in Kuwait, between the Government of Egypt and the Arab Fund, in the amount of KD 75 Million to contribute to the financing of a project to establish a water system for Bahr El Bakar drain. The loan agreement was signed, on behalf of the Government of Egypt, by H.E. Dr. Rania Al Mashat, Minister of International Cooperation. H.E. Mr. Abdlatif Yousef Al-Hamad, Director General/ Chairman of the Board of Directors of the Arab Fund, signed the agreement on behalf of the Arab Fund.
The project represents one of the main components of the Sinai Peninsula Development Program, and aims at increasing agricultural production, strengthening the connection between the Sinai Peninsula and the Delta region, providing additional job opportunities, and improving the services available to the residents, through the transfer and treatment of about 5 million m3/day of water from the Bahr El Bakar drain suitable for the irrigation of about 330 thousand acres to produce the appropriate agricultural crops. The project includes the construction of a channel having a length of about 20 km, along with all its necessary facilities and equipment, the construction of pumping stations to transport Bahr El Bakar drain water from the west of the Suez Canal to its east, the construction of a treatment plant with a capacity of about 5 million m3/day, in order to establish farms and barns, raise livestock, as well as support agro-industrial facilities.
The project also includes the preparation of the necessary studies, design and bid documents, and the provision of the necessary consultancy services to supervise the works and provide follow up during the maintenance period.
The project includes the following main components:
The Arab Fund loan will carry interest of 2.5% per annum, and will be repayable over 30 years including a 6 year grace period.
The Armed Forces Engineering Authority will be the implementing body for the project, while the Ministry of Housing, Facilities and Urban Communities will be the beneficiary of the loan.
With the signing of this loan, the Arab Fundís total contribution to financing projects in Egypt amounts to KD 1,708.15 Million.


There’s something about nostalgia that makes us feel grounded. It’s the time we take to look back and reminisce that gives us the foundation to move forward with crystal clear direction and commitment. We are not a cultivator purely focused on innovation, we are refined craftsmen who achieve excellence by honoring the tradition of growers that came before us. Our harvest is the result of this dedication to perfection and will forever honor the originals.
A promise to you.
Cultivating cannabis with the utmost integrity.
Far away in the beautiful land of Amsterdam, a seed was planted. It was this seed, sown into the Earth, that breathed life into this tradition of cannabis that we honor in every Dutch Valley Farms harvest. We believe everything improves with time and when we founded our farm, we vowed to honor this age-old tradition of cultivating cannabis with the utmost respect and integrity.
Situated on seven acres of Oregon wilderness.
Dutch Valley Farms is situated on seven acres of Oregon wilderness with a breathtaking view of Mt. Hood. This view, the ground beneath our feet, the surrounding trees and ecosystem is all important to us and reinforces our commitment to sustainable farming. We water our plants with collected rainwater, nourishing them further with carefully selected organic products under eco-friendly LED lights. We’ve gone the extra mile to ensure these values are central to our growing practices.
Innovating with Clarity
Decades of expert growing experience.
In our commitment to fully honoring the tradition of growing cannabis, we are also committing to making our own mark on the history of this plant. Our founder holds a PhD in plant pathology and our lead grower draws on decades of growing experience. Innovation and further refinement of our craft is a natural next step and it’s our loyal consumers who will be the ones to enjoy the result.
Enjoy the Harvest
It's meant to be enjoyed.
Cultivating cannabis is a careful craft that we’ve dedicated our lives to perfecting. We don’t believe in factory farming, we believe in tending to each plant as it was intended to be. It’s through this commitment that we’re able to achieve the level of quality expected by our loyal consumers. It’s hard work but it’s all worth it when you get to experience it for yourself. It’s meant to be enjoyed - May you honor the tradition and enjoy the harvest.


Here are some of our current and previous investments
Tigoni Grown is a distributor and producer of high quality fresh produce with a focus on vegetables. Tigoni Grown sources their vegetables and fruits from across Kenya and sells to grocery stores and schools.
Sanergy is a waste management company which safely and professional removes waste generated in cities and then upcycles it through a circular economy approach.
Sanergy uses black solider flies to convert organic waste into organic fertilizer, insect protein used in animal feeds and biomass briquettes.
Millimag Enterprises is involved in rabbit rearing, rabbit meat production, distribution and training to small scale farmers. Millimag also sells rabbit fertilizer, sausages, burgers and moccasins and is currently setting up an eatery.
Elmas Greens is a Kenyan vegetable grower, processor and exporter of fresh vegetable, fruits and herbs into the European, Asian and Middle East markets. Elmas Greens operates out of their own factory in Kirinyaga county, purchased a solar powered cold-room and expanded both own production as well as increased farmer base from 12 to 56, and counting!
Kijani Testing Limited is a Kenyan start-up that offers field and market testing services to innovators and manufacturers of clean and renewable energy products. They also provide rapid product assessment and after sale technical support to PUEs and other off grid appliances.


Plant extracts, essential oils, organic acids, vitamins, and mycotoxin binders.
Ruminants of all ages.
Premix powder to be mixed with feed.
PhytoLat© is intended to promote gut health, growth, and milk production in ruminants, by increasing feed intake; stimulating the production of saliva; improving the utilization of feed, and inhibiting the growth of certain pathogens.
1 and 25 kg bags.
Certain health statements may not be applicable in your region.


Thirteen species of ginseng exist, but the two most popular and well-researched are Asian (Panax ginseng) and American (Panax quinquefolius). Ginseng can also be bought in a variety of forms, including whole root, root slices, powders, tinctures/tonics (ginseng wine), and capsules. Many people believe that using the actual root confers the greatest health benefits. However, cost can be prohibitive for those wishing to use whole root. For this reason, many people choose to grow their own ginseng. Others choose to grow ginseng for profit. Before starting this process, though, there are many factors to consider and planning that is required.
Ginseng can be grown in a pot or in natural soil, such as a forest or plot of land. Many of those who desire entire crops used the wild-simulated method of growing ginseng. This method refers to choosing an adequate site, planting, and simply letting nature take its course. If growing a crop, choosing an appropriate site is vital in successfully growing ginseng. The best sites will resemble areas where ginseng grows naturally (in the U.S., this is east of the Mississippi River, Oregon, and Washington).
This herb does best in moist, well-drained soils high in organic matter. They also thrive with greater than 75% shade and alongside deeply rooted trees, especially tulip poplar, maple, beech, hickory, and walnut. Ginseng plants are also intolerant of high temperatures. One way to assess if a site is appropriate for ginseng growth is to look for the presence of companion plants, which include ferns, trillium, cohosh, wild yam, and goldenseal. One can also take a soil sample to be tested; ideal ginseng soil has a pH between 4.5 and 5.5, approximate calcium levels of 4,000 pounds per acre, and minimum phosphorus concentrations of 95 pound per acre. If soil tests show that soil is not ideal, one can opt to fertilize and optimize the soil characteristics.
Planting the Ginseng
When buying seeds, stratified seeds, or those that have been allowed to age naturally for one to two years, are preferred. This is because seeds produced by wild ginseng plants do not sprout during their first year. Most commercially available seeds are stratified, but non-stratified, or green, seeds are also available at lower prices. And while the price may be tempting, green seeds are typically avoided since one must wait a year to be able to use them. One can also plant ginseng rootlets, or ginseng plants that are between one and three years old.
In terms of when to plant ginseng, late autumn or early winter are preferred. Seeds should be spaced 14-18 inches apart and have at least 2 inches of soil depth. After this, if one employs the wild-simulated approach, one need simply let nature take its course and wait several years until harvest (seven to ten years). One can check the crop for pests or fungi occasionally and maintain optimal soil, but otherwise, other maintenance is not required.
Wild ginseng does not typically have many pests, but is often plagued by slugs when cultivated. Proper spacing and companion plants can help to decrease the risk of fungal diseases.
Another pest to watch out for is ginseng thieves. When growing a crop, it is important to keep one’s plants hidden from others, try to avoid areas known to be scavenged by ginseng hunters, or use private land.
Harvesting the Plants
After allowing the ginseng to mature, one must be sure to dig carefully when harvesting, as the most profitable part of the plant is the root. Next, comes washing, with care not to wash too hard, as some beneficial compounds are found in the delicate root hairs. The roots can then be left to dry.
Given the high demand and potentially high cost of ginseng roots, growing your own ginseng can be very profitable. It requires a good deal of patience, though, as the roots require at least seven to ten years to matures. Despite this long period of time, though, many ginseng growers cite this as an enjoyable hobby and preferable to buying pre-processed or manufactured ginseng products.


The “Original” Catonsville Farmers’ Market
The market is located at The Christian Temple
5820 Edmonson Avenue
(Parking is convenient)
The market is open 10am – 1pm
every Wednesday, RAIN OR SHINE!
May 3rd through November 29th
(In winter the market is open every other week from December through April)
Local vendors and farmers offer a bounty of food including pastured meats, eggs, seasonal fruits, and vegetables, breads & pastries, honey, flowers, wine and more!
Whatever you need, you can find it at the Catonsville Farmers’ Market! So come support your local farmers in their endeavor to provide you with the best seasonal produce Maryland and the surrounding areas have to offer!
To find out about what will be at the market visit our Facebook page and be sure to LIKE us!
See you at the market!


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All our packaging can be recycled
Nàdar Gin is the world’s first carbon neutral, climate positive gin with a carbon footprint of -1.54 kg CO2e per 700ml bottle. Five years of research have went into creating the limited edition, experimental batch gin by head distiller Kirsty Black and her PhD studentship between Abertay University and The James Hutton Institute. The unique gin is made using a spirit distilled from peas, which need no synthetic nitrogen fertiliser to grow, unlike traditional crops used for creating a base alcohol spirit. The benefits of the humble pea are many including improved soil quality resulting in better growth and more efficient crops. Botanicals used in the distillation include lemongrass and citrus leaf, which deliver a fresh, fruity flavour profile and silky finish.


0938 GMT July 17, 2018
These are some of the main questions posed by the just-released State of Food and Agriculture 2017 report, which argues that a key part of the response to these challenges must be transforming and revitalizing rural economies, particularly in developing countries where industrialization and the service sector are not likely to be able to meet all future job demand, Ipsnews reported.
“Unless economic growth is made more inclusive, the global goals of ending poverty and achieving zero hunger by 2030 will not be reached,” Graziano da Silva.
“It lays out a vision for a strategic, ‘territorial approach’ that knits together rural areas and urban centers, harnessing surging demand for food in small towns and mega cities alike to reboot subsistence agriculture and promote sustainable and equitable economic growth,” said the UN Food and Agriculture Organization (FAO) in its report.
One of the greatest challenges today is to end hunger and poverty while making agriculture and food systems sustainable, it warns, while explaining that this challenge is ‘daunting’ because of continued population growth, profound changes in food demand, and the threat of mass migration of rural youth in search of a better life.
The report analyzed the structural and rural transformations under way in low-income countries and shows how an ‘agro-territorial’ planning approach can leverage food systems to drive sustainable and inclusive rural development.
Otherwise, the consequences would be dire. In fact, the world’s 500 million smallholder farmers risk being left behind in structural and rural transformations, the report said, while noting that small-scale and family farmers produce 80 percent of the food supply in sub-Saharan Africa and Asia, and investments to improve their productivity are urgently needed.
“Urbanization, population increases and income growth are driving strong demand for food at a time when agriculture faces unprecedented natural-resource constraints and climate change.”
Moreover, urbanization and rising affluence are driving a ‘nutrition transition’ in developing countries towards higher consumption of animal protein.
“Agriculture and food systems need to become more productive and diversified.”
According to the report, small cities and towns can play a catalytic role in rural transformation rural and urban areas form a ‘rural–urban spectrum’ ranging from megacities to large regional centers, market towns and the rural hinterland, according to the report. In developing countries, smaller urban areas will play a role at least as important as that of larger cities in rural transformation.
“Agro-territorial development that links smaller cities and towns with their rural ‘catchment areas’ can greatly improve urban access to food and opportunities for the rural poor.”
This approach seeks to reconcile the sectoral economic aspects of the food sector with its spatial, social and cultural dimensions.
On this, the report explains that the key to the success of an agro-territorial approach is a balanced mix of infrastructure development and policy interventions across the rural–urban spectrum.
“The five most commonly used agro-territorial development tools –agro-corridors, agro-clusters, agro-industrial parks, agro-based special economic zones and agri-business incubators – provide a platform for growth of agro-industry and the rural non-farm economy.”
Announcing the report, FAO Director-General, José Graziano da Silva said that in adopting the 2030 Agenda for Sustainable Development two years ago, the international community committed itself to eradicating hunger and poverty and to achieving other important goals, including making agriculture sustainable, securing healthy lives and decent work for all, reducing inequality, and making economic growth inclusive.
With just 13 years remaining before the 2030 deadline, concerted action is needed now if the Sustainable Development Goals are to be reached, he added.
“There could be no clearer wake-up call than FAO’s new estimate that the number of chronically undernourished people in the world stands at 815 million. Most of the hungry live in low-income and lower-middle-income countries, many of which have yet to make the necessary headway towards the structural transformation of their economies.”
Graziano da Silva said that successful transformations in other developing countries were driven by agricultural productivity growth, leading to a shift of people and resources from agriculture towards manufacturing, industry and services, massive increases in per capita income, and steep reductions in poverty and hunger.
Countries lagging behind in this transformation process are mainly concentrated in sub-Saharan Africa and South Asia. Most have in common economies with large shares of employment in agriculture, widespread hunger and malnutrition, and high levels of poverty, he explained.
According to the latest FAO estimates, some 1.75 billion people in low-income and lower-middle-income countries survive on less than $3.10 a day, and more than 580 million are chronically undernourished.
The prospects for eradicating hunger and poverty in these countries are overshadowed by the low productivity of subsistence agriculture, limited scope for industrialization and — above all — by rapid rates of population growth and explosive urbanization, said Graziano da Silva.


Transpiration lab report
In this part of the lab, we will quantify transpiration rate in an angiosperm leaf using a pooled class data and use these results to write a lab report. Reliable method for measuring whole-plant transpiration in during the experiment, these plants were the results identified the central cylinder region. This experiment was conducted to measure the rates of transpiration nevertheless, the experiment was able to yield reliable results ‐what other variables. In this part of the lab, we will quantify transpiration rate in an angiosperm leaf using a pooled class data and use these results to write a lab report your lab .
Experiment overview 6 investigation i: transpiration in phaseolus vulgaris and analysis of results 7 investigation ii: visualization of plant stem cell structure. It is instead lost through transpiration, the evaporation of water through the leaf surface and in lab 9a, all of the plants in this experiment will lose water through why did you need to calculate leaf surface area in tabulating your results. View lab report - transpiration lab report from bsc 115 at university of alabama. Virtual lab question home journal calculator help diagrams table audio print plant transpiration what factor affects the transpiration rate in plant.
View notes - transpiration lab (9) from biology at hamilton high, sussex the purpose of this lab was to measure the rate of transpiration in a plant under various making sense of density lab report hamilton high, sussex fall 2011. Transpiration lab report-2 - free download as word doc (doc / docx), pdf file ( pdf), text file (txt) or read online for free. And closing of the stomata, will affect a plant's transpiration rate this experiment will measure transpiration rates under different conditions of light, humidity,.
Transpiration lab report the results were therefore inconclusive as to whether or not plant mass comes from water more water is then another type of. Transpiration lab report introduction & hypothesis transpiration is the loss of water by evaporation in terrestrialplants, especially through the. In this online lab, i compared the rates of transpiration on nine different plant species here are my results of the nine plants in the lab amount. Transpiration lab resources: transpiration is the evaporation of water from a plant it occurs when this lab usually gets very good results the wind (fan). To design an experiment to test the effects of a variable on transpiration in part b (results) explain how did each condition affect the gradient of water potential.
Transpiration lab report
Transpiration and the absorption of salts in explaining results which they ing factor for tobacco plants under the conditions of his experiment in cuba. The results of stomata] and cuticular transpiration in situ were white flowers with transpiration lab report – graphing and data tables pt conferences. Water potential to an area of low water potential (see lab 4 – diffusion and the “pull” on the water from transpiration results from the cohesion and adhesion of.
Transpiration lab 1 transpiration lab your final long lab report 2 transpiration is the process by which plants lose water through.
Investigative lab 11: transpiration transpiration transpiration is the process by which a plant loses water via evaporation through the stomata of its leaves. Results in a lower transpiration rate since wind removes water vapor quicker, rate of transpiration in plants by using a controlled experiment furthermore.


By Sherri A. Affrunti
As we have mentioned, gardening reduces stress, improves physical and mental health, and can help you create your own source of good nourishment! With Spring upon us, you might consider starting a backyard garden (whether in containers or in the ground), or planting some flowers for some backyard cheer. To the extent you can incorporate “sustainable” (i.e., eco-friendly) practices, you’ll use less chemicals and boost the richness of your home-grown food in both nutrients and taste!
Here are some tips to get you going:
Consider container gardening for vegetables. Herbs grow particularly well in containers, and can be planted together. Cherry and grape tomatoes, along with a variety of other small vegetables, can also be grown in pots and can then be easily plucked to include in salads made at home. In cooler months, such as Spring and Fall, lettuce and other leafy green vegetables do well in containers.
A popular sustainable gardening practice is composting of food and other natural waste for use as organic fertilizer. Instead of tossing dead leaves, flower heads, grass clippings, banana peels, coffee grinds and other biodegradable materials into the trash can, you can compost them into a nutrient-rich organic garden fertilizer. You can find more detailed tips from the EPA for composting at home online at https://www.epa.gov/recycle/composting-home#basics.
Avoid the use of herbicides, and instead use organic methods to control your weeds and pests. For instance, you can pull weeds out by hand. Also, you can research the benefits of having certain plants proximate to others – for example, basil planted near tomatoes will make your tomatoes grow sweeter (and also help repel certain pests, such as the tomato hornworm). Marigolds planted near tomatoes will also deter pests.
Planting lavender, mint, rosemary, basil, thyme, sage and parsley near your door will not only smell nice, but will repel insects (including ants!) from your entryway. Chives on your property will repel aphids and Japanese beetles – and both the chive leaves and the flowers are edible!
After flowers and vegetables have matured, collect their seeds and store them in a cool, dry place for use the following year.
Mulch your garden. Mulch has a number of benefits, including suppressing weeds, preventing soil from drying out, adding soil nutrients, preventing erosion, and adding to the beauty of the garden. When purchasing mulch, avoid the cheap, dyed mulches and instead opt for a natural much, such as once made of wood chips, bark or straw.
Get creative (and cost-effective) with your garden markers! Instead of purchasing plastic markers from a store, recycle/repurpose items you already have. For instance, old silverware makes a fun and attractive marker for your plants. Pinterest has a number of additional, fun ideas for garden markers – including the use of popsicle sticks, wine corks or tin can tops.
Incorporate a rain barrel into your garden to conserve water. There are a lot of resources, such as https://www.diynetwork.com/how-to/outdoors/structures/how-to-create-a-rain-barrel online, that will provide you a step by step guide on how to make one!


Shanghai is a city on speed, and everything about it, including the food, is fast. People talk fast, drive fast, walk fast and live fast but I would argue that if ever there was a city ready for the Slow Food movement to take a gentle hold, Shanghai is it.
Shanghai seems always poised on the brink of something exciting - new technology, economic advances, five million kilometres of new subway lines, fifty new KFC outlets - then it catapults forward and on to the next achievement. There's no time to stop, pause and reflect. And yet the Shanghainese love food, and more than that, they love really good food. They're excited by traditional and artisanal foods and they're interested in where their food comes from and how it is grown. More and more, they're appalled and alarmed by breaches in food safety and poor food standards in China.
Enter Slow Food
, the global grassroots movement founded in Italy in 1986, promoting the principles of food that is good, clean and fair. It goes deeper than that - it's about bringing back the joy of food into our lives, supporting the farmers and food producers who bring us those foods, and protecting the heritage and importance of our food. In the words of Slow Food founder Carlo Petrini, 'Slow Food unites the pleasure of food with responsibility, sustainability, and harmony with nature.'
So for a city moving fast, more than three hundred of us enjoyed Slow Food Shanghai's inaugural event yesterday, held to coincide with Terra Madre (Mother Earth) Day, the International Slow Food day of celebration.
It was a hugely successful and overwhelmingly optimistic event, as founders Mark Laabs, Kimberley Ashton and Rene van Camp arranged a wonderful group of organic farmers, artisanal producers (including a traditional soy sauce maker I'm visiting this week) and restaurants supporting the concepts of Slow Food. Here are just a very few of the farmers, restaurants and suppliers who attended:
Chongming Island, outside Shanghai, is home to an entire network of organic farms and farmers producing seasonal pesticide-free vegetables and fruits. Many of the farms, like Yi Mu Tian
(left) offer farm visits to see how everything is grown, and will home-deliver their spanking-fresh produce.
A mouth-watering discovery - artisanal cheese producers Sololatte
(right) make fresh mozarella daily, and even better, fresh stracciatella cheese - smooth, light and creamy, it goes perfectly with slow-roasted tomatoes and fresh basil.
A highlight - a dainty teacup of Jerusalem Artichoke soup (left) poured from a piping hot teapot, from chef Lex Hauser of The Purple Onion
. Five years ago he began asking farmers if they'd be interested in growing the small tubers, and this year finally has a reliable supply of what the Chinese call 'ginger potatoes' because of their appearance. His perseverance has paid off with a creamy, earthy soup full of nutty flavour, topped with crispy Jerusalem artichoke slivers.
vegetarian restaurant brought along wraps and spring roll tasters (right).
I was really impressed that the organizers had done an extraordinary amount of legwork to bring together as many organic Chinese farmers and food-producers as possible, from organic hot-pot restaurants to egg suppliers, to grain and sprout growers.
The most illuminating discussion of the day was given by Wang Jing of Greenpeace China. She opened my eyes to the enormous amount of work already underway in China to promote awareness of food safety and farming sustainability. I was surprised to learn that GM foods are already big news amongst Chinese consumers, with around 70% of consumers refusing to choose GM rice. She explained the principles of Greenpeace's food campaign as being "to test and investigate products and fresh foods, commission research, and hold big food companies accountable and responsible." She added "we will produce a non-GE food Guide and supermarket ranking to help consumers choose more healthy, safe food, and to encourage companies to take positive action."
As co-founder of Slow Food Shanghai, René van Camp said, "there are already lots of farms here with great practices. The challenge is to connect these people, create awareness, and get people in touch with one another."
Within the next few years, co-founders van Camp and Mark Laabs hope that "no-one in Shanghai is unable to access good, clean, fair food because of a lack of information or awareness. There's more out there than people realise!"
Interested in Slow Food? Join the Convivium!
Labels: China, food, Shanghai


A citizen science project created by the University of Georgia where Georgians count the insects that land on a chosen pollinator plant for 15 minutes and put the insects into one of eight categories (carpenter bee, bumble bee, honey bee, small bee, wasp, fly, butterfly/moth, or other insect). The project designed for any Georgian to participate and make a difference for pollinator conservation!
Sign up below to receive periodic e-newsletters about pollinators and the Great Georgia Pollinator Census:
Won’t you join us for the Great Georgia Pollinator Podcast? We cover topics related to Georgia pollinator health like building habitat and insect biology and identification. Of course, we will all be getting ready for the 2021 Census! Click HERE for the link or look for us on Spotify and Apple Podcast
The University of Georgia College of Agricultural and Environmental Sciences (working cooperatively with Fort Valley State University, the U.S. Department of Agriculture, and the counties of Georgia) offers its educational programs, assistance, and materials to all people without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation or protected veteran status and is an Equal Opportunity, Affirmative Action organization.


It has been very noisy in Ukraine for the last two nights with rocket and drone attacks on Mykolaiv, Kherson and Odessa. Kiev has also been attacked again, but most of the missiles and drones there have been shot down. Odessa has been hit the hardest with “hellish” scenes overnight as it has sustained more Russian airstrikes.
It’s just a day since Russia cancelled the deal to allow safe grain exports from the region and the port of Odessa is the main grain exporting hub from Ukraine to to many parts of the world including some of the poorest nations.
The grain handling facilities have been deliberately targeted to starve innocent people, 60,000 tons of grain has also been destroyed in the Black Sea Port.
It looks like Putin is trying to create another refugee crisis by stopping grain transport to the poorest African nations. Resulting in millions people becoming victims of the evil war.
They will not win. Every atrocity committed just makes Ukraine stronger, more committed and determined than ever.
Thank you for standing with us in your prayers!
Yuri Kulakevich, Kyiw


April 11, 2018 at 2:20pm
Although it hasn’t felt like it as of late, it is spring! We sat down and talked with our Grounds crew about tips and things you can do now to get your yard and garden ready for summer.
- We expect to start mowing our parks by the end of the April or the beginning of May. Now is a good time to make sure your mowers are ready to go. Make sure those blades are sharp. It will give you a better cut and is better for the grass blades, leaving your lawn with a better overall appearance.
- Before your plants start to leaf out again, go through your garden and prune back any broken or dead branches from winter. Be careful cleaning up your landscape bed not to step on your spring bulbs coming up.
- To get your lawn looking the greenest on the block, apply fertilizer now. Due to the chillier temps this spring, there is not a lot of top growth happening in yards which allows the fertilizer to go directly to the roots. Your lawn will benefit in the long-run if you put in the work now.
- Think about adding mulch to your flower beds and garden. One to three inches of mulch helps prevent weeds and diseases. It also keeps the moisture in the garden and maintains the temperature. Rule of thumb is keeping the mulch a few inches from the plant stems to prevent roots from rotting.


Can organics feed the world? May 11, 2010Posted by Angelique in Global warming.
Tags: agriculture, animal ag, carbon footprint, climate change, environment, Food ethics, Global warming, organic
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Robert Paarlberg pointedly decries the Luddite sympathies of elite Western foodies in a recent piece in Foreign Policy. In “Attention Whole Foods Shoppers,” Paarlberg argues that today’s trendy push to make food sustainable, which he defines as “organic, local, and slow,” hampers our ability to solve a more important food problem: world hunger. Defenders of sustainability, swayed by romantic visions of pre-industrial agriculture, want to take us back to the days before artificial fertilizer and genetically-engineered seeds. If successful, they will prevent the developing world from taking advantage of the huge productivity gains that those tools bestowed on the West, thereby ensuring a future as dogged by hunger as its past.
Paarlberg makes several good points, including that farmers in the developing world need access to improved infrastructure (like better roads to bring products to market) and that they would benefit from food-safety improvements such as reliable refrigeration and packaging. Of course, none of these points would be denied by any advocate of sustainable food, so Paarlberg is attacking a bit of a strawman here. I’d like to focus on one of his more controversial views, which centers on the “organic” part of sustainability. Paarlberg states that organic farming is not friendlier to the environment than conventional farming; that, in fact, it’s worse for the environment because it requires the use of more land to grow the same amount of food. If we force organic practices down the throats of developing nations, then, we aren’t relieving their hunger, and we’re actually speeding up the degradation of their natural resources.
Paarlberg cites two reasons for rejecting organic farming. The first is that without the use of synthetic nitrogen fertilizer, which is not allowed under organic standards, developing countries would need a lot more animal manure, which means they’d have to do a lot more land- and resource-intensive animal grazing. Oddly, to support this argument Paarlberg uses statistics from the US:
Less than 1 percent of American cropland is under certified organic production. If the other 99 percent were to switch to organic and had to fertilize crops without any synthetic nitrogen fertilizer, that would require a lot more composted animal manure. To supply enough organic fertilizer, the U.S. cattle population would have to increase roughly fivefold. And because those animals would have to be raised organically on forage crops, much of the land in the lower 48 states would need to be converted to pasture.
This is neither true of the US nor applicable to the developing world. Not true of the US because cattle are not the only source of manure. Currently, excess manure produced by conventional livestock production (especially swine production) results in both miles of manure lagoons and toxic overapplication of manure in areas adjacent to livestock facilities. Redistributing this manure to crops that are currently artificially fertilized would greatly reduce the need for nitrogen fertilizer, but fertilizer is so cheap relative to the cost of transporting manure that doing so is not financially sound. (Pricing the environmental externalities of artificial fertilizer into its cost would address this problem.) Nor is Paarlberg’s point applicable to the developing world. Meat consumption in the developing world is forecast to rise dramatically through 2050 simply due to increased demand as populations become richer, not because of the need for natural fertilizer.* Nonetheless, with more abundant meat comes, inevitably, more abundant shit. One might argue that meat consumption won’t rise without a prior rise in conventional, non-organic, crop production to feed the engine of intensive animal agriculture, but there is an alternative: the development of farms which raise both plants and animals in a self-sustaining balance (more on that below).
Paarlberg’s second argument against organic methods is an oft-repeated one: that organic crop yields are lower than conventional yields, so farming organically requires more land to produce the same amount of food. In his words, “Organic field crops also have lower yields per hectare. If Europe tried to feed itself organically, it would need an additional 28 million hectares of cropland, equal to all of the remaining forest cover in France, Germany, Britain, and Denmark combined.” Implication: organic techniques in the developing world would require massive deforestation there.
Even proponents of organic, such as the folks at the Organic Center, agree that organic crop yields are generally lower than conventional yields. However, it’s important to realize that most organic agriculture still makes use of low-performing monocultures. All the organic lettuce we Whole Foods shoppers get from Earthbound Farm comes from land that is dedicated purely to lettuce production, and producing monocultures this way results in soil that is lower-yielding. Superior yields have been produced by farmers who reject monoculture crops in favor of so-called “stacked” production methods that rotate plant and animal species frequently, but since these efforts are so new and small in scale the evidence remains purely anecdotal. In sum, we shouldn’t write off organics because they are often grown in monocultures with comparatively low yields; we should continue to explore higher-yielding ways of producing organically.
In any case, even though organic yields in the West are typically lower than conventional yields there, they are still far higher than conventional yields in the developing world. Michael Pollan, that foodie guru, cites a University of Michigan study in his New York Times essay Farmer in Chief demonstrating that adoption of modern organic practices in the developing world could increase food production by as much as 50%. It would seem that feeding the world and sustainability are not mutually exclusive goals.
Having said all this, I’m not insisting that organics are the way to go. The moderate in me says that there are almost certainly cases in which a judicious use of synthetic fertilizers or pesticides is part of an optimal food production system. But we do need to get a lot closer to the organic ideal. Paarlsberg misses his mark in dismissing that project as no more than misguided foodie elitism.
*UN Food and Agriculture Organization, Livestock’s Long Shadow, p.10.
Meat: the new diapers March 19, 2010Posted by Angelique in Global warming.
Tags: agriculture, animal ag, carbon footprint, chickens, climate change, cows, environment, Food ethics, Global warming
I’m sure you recently-minted parents out there know about the diaper controversy. Disposable diapers create mountains (literally) of waste. So, maybe twenty years ago, environmentalists started to attack them as yet another example of Americans’ willingness to trade sustainability for convenience. In response, some well-meaning parents decided to go back to smelly, messy cloth diapers. But then people realized that the environmental impact of washing all those cloth diapers was no joke, either. It turned out the story wasn’t as simple as it first seemed, and it wasn’t obvious what a sustainability-minded parent should do.
The current outcry about the unsustainability of meat-eating looks headed toward a similarly unsatisfying end. Proselytizing vegetarians (among them Paul McCartney, Jonathan Safran Foer, and Peter Singer) are pushing a very simple story: if you want to stop global warming, you should stop eating meat. Credible support for this argument comes from the UN Food and Agriculture Organization’s (FAO) 2006 report “Livestock’s Long Shadow,” which claims that meat consumption is a bigger contributor to global warming than transportation. Since that report was published, the meat-bashing momentum has snowballed, culminating in one subsequently discredited study claiming that meat consumption was responsible for 51% of all global warming emissions!
If only it were that straightforward. The first problem with the blanket directive to eschew meat is that it characterizes all meat as climate-unfriendly. In fact, the global warming impact of different sources of meat (and dairy) varies widely. According to research published in Scientific American, beef cattle are thirteen times worse for the climate than chickens. And on a calorie-for-calorie basis, chicken meat is responsible for fewer greenhouses gases than plant-based foods like apples, bananas, spinach, and rice.* That means that eating low-impact meats like chicken can actually be better for the climate than eating high-impact plant-based foods. Once you start to compare low-impact meats to highly-processed vegetarian alternatives like tofu, a vegetarian diet can start to look downright irresponsible.
Not only does the meat-bashing movement disregard key distinctions between types of meat, it ignores the effects of producing meat in different ways. Nicolette Hahn-Niman elegantly defends the climate credentials of grass-fed beef in an October 2009 piece for the New York Times, and while I don’t agree with every claim she makes, her main point is valid. When cattle are raised on natural prairies – meaning that no rainforest is cleared to graze them and no grain is grown to feed them, but they simply eat naturally-occurring grasses – they have a relatively small climate footprint. That is, relative to conventionally-raised feedlot cattle. The fact that pasturing beef improves its climate “hoofprint” doesn’t, of course, prove that a diet which includes grass-fed beef is as benign as a vegetarian one (and that’s where I think Niman’s claims are overblown), but it does mean that even beef-eating doesn’t have to be quite the villain it was made out to be.
Finally, focusing on meat-eating as the biggest source of greenhouse gas emissions ignores other food-based sources of emissions that might actually be bigger, but are less-easily quantified. I haven’t been able to track down hard numbers on this, but commentators like James McWilliams in his book Just Food: Where Locavores Get It Wrong and How We Can Truly Eat Responsibly have identified the energy used in food preparation as one of the main contributors to global warming. That means that a burger cooked in a few minutes on the stove might be a more climate-friendly dinner than a (vegan!) pot of rice and beans that requires an hour of simmering.
So a better slogan than “Stop Eating Meat to Stop Global Warming” might be “Stop Eating Conventionally-Produced Meat from Ruminants, Highly-Processed Foods, Foods Grown on Clearcut Forest and Foods Requiring Substantial Cooking to Stop Global Warming.” Think it’ll catch on?
*Calculated using greenhouse gas emissions per kg food produced for consumption in the UK (http://assets.wwf.org.uk/downloads/how_low_can_we_go.pdf) and calories per 100g food eaten (http://www.keepandshare.com/doc/13243/calories)
Industry: 1. Back-to-nature: 1. And we’re even January 22, 2010Posted by Angelique in Global warming.
Tags: agriculture, animal ag, carbon footprint, climate change, cows, environment, Food ethics, Global warming
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[Hypothetical debate between technophiliac conventional industrial dairy farmer (Mack) and back-to-nature ex-hippie independent dairy farmer (Meadow) on the most climate-friendly way to raise dairy cattle.]
Meadow: the fact is, cows that eat grass burp and fart less than cows that are forced to eat grain, like your feedlot cattle. So, they release less climate-destroying methane into the air. We need to go back to feeding cows what they were designed to eat: grass.
Mack: Maybe if you hadn’t smoked so much of your cherished grass in the 60s you’d still be able to do math. Your dainty little cows might emit less methane per cow than mine; but when you take into account how little milk each of them produces, it’s not such a bargain. My cows produce so much more milk than yours that it more than outweighs the extra gas they pass. The fact is, my modern dairy machine emits less methane per gallon of milk produced than your old-school farm.
Meadow: What you people never take into account when you trot out this tired line are the greenhouse gas emissions associated with making the grain that your cows eat to become so super-productive. What about the emissions associated with all the fertilizing, tilling, processing and transporting of the grain to your “modern dairy machine?”
Mack: Yeah yeah yeah, everyone knows that those emissions are peanuts compared to the actual animals’ emissions. Are you going to deny that concentrated feed, in the form of enriched grain, increases milk yield and decreases greenhouse gas emissions per gallon?
Meadow: Again, oversimplifying. OK, it is general knowledge that concentrated feed increases yield and reduces emissions (again, not including the emissions from manufacturing and transporting the concentrate). But that’s not the only thing you’re doing over there in your little shop of horrors. You’re also breeding cows for yield and nothing else, and that’s increasing emissions, even on a per-gallon of milk basis.
Mack: Bull. Breeding for higher yield means we can produce all the milk we need with fewer cows, which means a smaller herd and lower emissions, overall and per gallon of milk. Case closed.
Meadow. If only. The problem is, as you well know, that cows bred for high yield are less fertile and less healthy overall. That means you have to engineer a bigger herd because you know that a large proportion of it will be infertile (and therefore won’t produce milk) and will die young due to poor health. My naturally-raised beauties, however, are all happy and healthy down by our little red barn.
Mack: Well, we are always doing more research to maximize the combination of high yield and high fertility. Granted, we’re not there yet, but where are your numbers to show that reduced health and fertility is such a big problem that it outweighs our gargantuan milk yields?
[Cut. Where, indeed, are the numbers? Many quantitative studies of livestock’s greenhouse gas emissions, misleadingly cited by one side or the other in this debate, analyze only one gas (e.g., only methane, only nitrous oxide) or only one source (e.g., only farting, only manure). Many also discuss emissions per animal, but not per unit of output, or do not include the off-farm emissions associated with inputs like fertilizer or cattle feed. One excellent 2006 study,* however, quantifies all these factors for pastured dairy cattle, and concludes that we can minimize GHG emissions by feeding generous amounts of concentrate (grain) to cattle that are bred for medium- (not high-) yield. While this study only analyzes pastured dairy cattle, these strategies also apply to feedlot dairy cattle in the US. What does it mean? From a climate perspective, the conventional dairy industry gets kudos for feeding cows grain instead of just grass, but the back-to-nature folks are right that conventional breeding for high yields is bad news. Looks like each side has something to learn from the other.]
*Lovett et al, “A Systems Approach to Quantify Greenhouse Gas Fluxes from Pastoral Dairy Production as Affected by Management Regime,” Agricultural Systems 88 (2006): 156-179.
Grass-fed: something to chew on January 15, 2010Posted by Angelique in Animal welfare, Global warming.
Tags: agriculture, animal ag, animal rights, Animal welfare, climate change, cows, environment, Food ethics, Global warming
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My article for Simple, Good, and Tasty says grass-fed beef may not be all it’s cracked up to be. The best solution, as always, is to know your rancher.
Correction November 24, 2009Posted by Angelique in Global warming.
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One correction to my previous post Munching your way to a hotter climate? The emissions from flying were incorrect and have been updated from 1.7 tons to 1.1 tons. All the data on eating stayed the same. Thanks to my friend Eric for the catch!
Climate chicanery October 30, 2009Posted by Angelique in Global warming.
Tags: animal ag, carbon footprint, climate change, cows, Food ethics, Global warming
More fodder for global warming skeptics comes from a report by two World Bank affiliates in the November-December issue of World Watch. The article, “Livestock and Climate Change,” does not deny the reality of global warming or the role of livestock in accelerating it, as presented in the 2006 UN Food and Agriculture Organization’s report Livestock’s Long Shadow. Rather, authors Goodland and Anhang assert that the UN FAO report, which is the definitive study of this topic, understates the volume of livestock greenhouse gas (GHG) emissions by a whopping 400%. Which makes the climate change researchers at the FAO – and people like me who have relied on their analysis – look like idiots.
But if the FAO report really is massively wrong, out the truth must come, regardless of the resulting damage to the credibility of climate research. So, are Goodland and Anhang courageously exposing a botched analysis, or disingenuously furthering the anti-meat cause with a botched analysis of their own?
First, the sniff test. Goodland and Anhang’s revised GHG estimates imply that livestock are responsible for 51% of anthropogenic global warming! Really, with all our heavy manufacturing in industries from construction to apparel? And all the clever ways we move without actually moving, from elevators to 747s? And all the heating and air conditioning that leaks out our doors and windows? And the long showers and the dishwashers? And (let’s not forget) all that breathing we do? Over half of our emissions come just from livestock? Intuition is not in Goodland and Anhang’s favor.
But let’s dig into the science. Their first point is that the FAO estimates don’t include livestock breathing as a source of CO2 emissions. True, and the FAO isn’t as clear as it could be on why they shouldn’t be included. Stephen Walsh provides an accessible explanation: “the normal fate of a plant is to make way to new plants by dying, decaying and releasing the carbon it absorbed from the atmosphere back to the atmosphere mostly as CO2. Whether the release of CO2 is facilitated by a large animal’s digestive system or by insects and bacteria in the soil doesn’t matter.” In other words, livestock breathing is just one way plants release carbon in their normal life cycle. If the livestock didn’t exist, plants would do it on their own. (Here is Walsh’s full analysis.)
And if you did think that livestock breathing emissions should be added back into total emissions, you should also add human breathing emissions back in. So when Goodland and Anhang conclude that livestock emissions are 51% of anthropogenic emissions, they are conveniently neglecting another major source, thereby incorrectly inflating the proportion that comes from livestock.
Next the authors tackle land use. They acknowledge that the FAO counts emissions from converting land from forest to livestock use, but say the estimate is too low because it doesn’t count emissions from all the pre-existing land used to support livestock, which could instead be used to grow climate-friendly biofuels. That’s like saying we should count my bathroom floor as a GHG emitter, because I’m not currently growing biofuels on it. Nutty.
Then the authors get into the tricky business of trying to figure out how to appropriately convert units of methane, which is a GHG released by livestock as they burp, fart, and poop, to CO2-equivalent units. (Emissions of different gases have to be converted to CO2-equivalent units so they can be added together to get a picture of total emissions.) Methane is a far more potent GHG than CO2, but CO2 lasts much longer in the atmosphere. Therefore, the shorter the timeframe you choose to analyze, the worse methane emissions look relative to CO2. Goodland and Anhang suggest that instead of using the 100-year timeframe proposed by the FAO, we analyze emissions over 20 years. This triples how bad methane emissions look once they’re converted to CO2-equivalent units. Here, neither the FAO nor the authors is correct, and neither is incorrect. The choice of timeframe is subjective – if you’re interested in short-term effects of emissions, you’ll choose a shorter timeframe, and if you’re interested in impact over several generations, you’ll choose a longer timeframe. Certainly it’s disingenuous to suggest, as the authors do, that the FAO understates emissions. The FAO is just studying a longer timeframe.
Then the authors have the nerve to avoid recalibrating methane emissions from non-livestock sources as they did for livestock, saying it requires “further work.” So, just as they did with livestock breathing emissions, they inflate livestock methane emissions but conveniently neglect to inflate non-livestock methane emissions. Then of course the percent of emissions from livestock looks astronomical.
Finally, the authors have a catch-all “other” category for miscellaneous emissions they claim the FAO understates. The rationale for increasing the estimates of these “other” categories is often that the FAO is using old information – from the 1990s and early 2000s, mostly. But we know that livestock inventories have increased since then, so we know livestock emissions must have increased too, the authors argue. Yes. And, I would add, we also know that the Chinese are driving a hell of a lot more cars, so emissions from the automotive category should increase. And flying more, and consuming more imported designer clothes… Again, if you’re going to increase livestock emissions to more accurately capture what’s happening in the year 2009, you have to increase all these other categories of emissions as well. But Goodland and Anhang don’t, and that’s why they come up with the eyeball-popping and totally false conclusion that over 50% of current GHG emissions come from livestock.
In sum, we already knew that eating meat was a big driver of global warming. No need to bolster the case with inflated numbers and trumped-up analysis. But thanks, Goodland and Anhang, for making climate change research an easy target for all those naysayers out there.
Even happy cows poop October 16, 2009Posted by Angelique in Global warming.
Tags: animal ag, carbon footprint, climate change, cows, environment, Food ethics, Global warming, organic
Thousand Hills Cattle Company is huge on the Minneapolis organic/local/sustainable food scene. If you’ve been here and eaten any part of a cow at one of those restaurants whose menu lists where its food comes from, it was probably from Thousand Hills. The company distributes beef from Upper Midwest family farms which pasture their cattle for their entire lives, contrary to the conventional industrial practice of “finishing” them in confined feedlots. At a recent screening of the movie Fresh, the owner, Todd Churchill, gave a speech about why he’s such a proponent of keeping cows on pasture.
Todd extolled the many virtues of pastured beef for human health, animal welfare, and the environment. It’s hard to argue with his view that raising animals on pasture is better than keeping them in confinement, but one of his claims struck me as a bit disingenuous. “Who has heard,” he asked, “that you should be a vegetarian if you care about global warming?” Several people in the audience, including myself, raised their hands. “Well,” said Todd thoughtfully, “that’s true if you’re talking about industrial cattle production. But what’s the energy source for my farmers’ cattle?” An audience member dutifully raised his hand and called out: the sun. “Yes,” said Todd, “that’s right – we feed our cows on grass that uses the sun’s energy. We don’t fertilize and till grain. We use almost no tractors.“ So, the implication was, if you just stick to grass-fed beef you avoid all those nasty chemicals and pollutants that are cooking the earth. No need to give up those burgers.
Is it true that eating pastured beef is just as good, from a global warming perspective, as being a vegetarian? Well, if the aspects of beef production that cause global warming are the fertilizer and tractors that go into it, then eliminating them would make eating beef climate-friendly. If not, we have a problem.
Here’s the breakdown of the sources of livestock emissions from the UN Food and Agriculture Organization’s 2006 report Livestock’s Long Shadow.*
Houston, we have a problem. Turns out only about 4.5% of livestock greenhouse gas emissions come from fertilizers and on-farm fuel use (e.g., to run tractors). The biggest portion – over 35% – is due to deforestation and desertification, which happens when forest or other virgin land is cleared to provide space to graze animals. Now, to be fair to Todd, if the farmers he works with are using existing grassland rather than clear-cut forests to graze their cattle, they aren’t contributing to greenhouse gas emissions in that way. So add that to the savings from forgoing fertilizer and tractors and they are cutting emissions about 40% by raising cattle on grass.
But two other categories of emissions kind of smack you in the face when you look at that UN pie chart – the emissions from manure (pooping) and enteric fermentation (burping and farting). No, this isn’t the burping and farting that the guys on the tractors do while they’re bouncing along the prairie; this comes from the animals and as such is not eliminated in Todd’s world of happy cows on pasture. Again, I’ll give him the benefit of the doubt and shave 9% off because certain emissions happen when poop that’s been deposited on the ground gets leached or eroded away, and according to the UN that’s negligible for grassland. So Todd has saved 49% of emissions farming his way, which leaves 51% of livestock emissions still there, even in his relatively clean system. His cows may be happy, but they still poop. Score one point for the vegetarians.
*Pie chart is from UN FAO as quoted in McMichael, Powles, Butler, and Uauy, “Food, Livestock Production, Energy, Climate Change, and Health,” The Lancet 370 (October 6, 2007): 1258. Information is for all livestock, not just cattle, but cattle are worse than average emitters of greenhouse gases. Therefore using these numbers understates their emissions.
Munching your way to a hotter climate? October 8, 2009Posted by Angelique in Global warming.
Tags: agriculture, animal ag, carbon footprint, climate change, environment, Food ethics, Global warming
There’s never any good news about climate change. Not only is it always getting worse – happening faster than we’d thought, wreaking unimagined levels of havoc – but everything we do seems to contribute to it. Why bother changing your light bulbs when your daily commute could illuminate your whole neighborhood? And if you thought driving a car was bad – well, you could drive clear across the planet with the greenhouses gases your Thanksgiving flight home will release. And flying is nothing compared to the damage you’re doing every time you eat a burger!
Reasoning that everything can’t literally be worse than everything else, I did a little research and composed a ranking of our actions’ impact on greenhouse gas emissions, and where meat-eating falls on that list. This ranking is rife with assumptions, but see the chart below for my best shot at the average person’s annual CO2 emissions from various sources.
The greenhouse gas savings from replacing the average US diet with a vegan diet are pretty significant, but it’s even better to leave the Suburban in the garage.
NOTE: The emissions for flying have been corrected; in the initial version of this graph, they were listed as 1.7 tons. (11/24/09)
Diet and cars: Eshel and Martin, “Diet, Energy, and Global Warming,” Earth Interactions v.10 n.9 (2006)
Light bulbs: Fat Knowledge


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