Learn lessons as you go back to class at a summer farm school in New England. Then, accompany Jason Shoultz to unravel a mystery of meat, and join California nuns in the tasty tradition of making olive oil.
Summer Farm School
How about a country vacation without leaving the city? For some Massachusetts youngsters that’s the reality at Allandale Farm. Far from being just a summer camp experience, Allandale has been a working farm for more than two hundred years.
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Briggs Family Corn Harvest
Growing up on his Kansas family farm, it might be expected that Joss Briggs would easily step into a career in agriculture. But Joss decided to try his hand at broadcasting instead. However, after working in Dallas for a while, Joss and his family moved back to the land.
Nuns and Olive Oil
Some might say it was “divine intervention” that helped saved some California olive trees and the distinctive oil produced from an historic grove. The Dominican Sisters of Fremont, California harvested the olives for decades. As the convent changed, however, and the sisters grew older, it became impossible to continue.
Ask a Farmer: Just What is an Acre?
Ever wonder just how big an area they’re talking about when someone mentions an “acre”? Sheep rancher Dan Macon gives us a little insight on just how much land it takes to make up an acre. He also offers some thoughts on how much corn and alfalfa can be grown on that much land.
Off the Shelf: Cuts of Meat Ever wonder what a “rump roast” was? How about where that round steak comes from? Jason Shoultz heads for the supermarket to discover the details on very different cuts of meat, and what you should look for.