Digest – Features & Blogsnacks: Demand for school gardens, Barber on high-tech eco-farmers

Greening the curriculum: California is the first state to allocate $ 15 million to support gardens in the state’s 6,000 schools, and teachers and school officials are lining up to fin out how to get funding and start digging. (San Francisco Chronicle)

starMolecular agronomy?: Some sustainable farmers are turning to cutting-edge science to improve the flavor of crops, including sugar testers for carrots and ultrasound for grassfed steers, writes chef Dan Barber in a July article we missed. (Food & Wine)

Whoa!: Workers in niche agricultural occupations such as farrier and artificial inseminator are in high demand. Fun fact: experienced hoof trimmers working full time can make up to $100,000 a year. (The Boston Globe)

Athletes might want to bring own food: China has announced it will use all the technology at its disposal to insure a safe food supply for Olympic athletes. For example, food transportation vehicles will be tracked using GPS, and if you’re wondering how that helps, so are we. Also, a special line of Chinese pork is being raised without hormones just for the athletes (artificial hormones are not permitted in U.S. pork). (International Herald Tribune)

A vine how-do-they-do: The Napa and Sonoma microclimates produce world famous wines, but what happens if the climate changes? In this top-notch, high-def video segment, local scientists and wineries are beginning to look at how to prepare. (KQED Quest)

Shrinking menu in the Bay Area: San Francisco is one of the nation’s most progressive cities for sure, but restaurant owners are being asked to foot a lot of the bill to correct America’s misguided labor policies. Some are seriously questioning how much longer they can afford to cook here, and many observers are wondering if this could be the beginning of the end for one of the world’s great dining cities. (San Francisco Magazine)

A pie in the face: Johnny’s Pizza, a Brooklyn fixture for decades, is about to get a new neighbor next door — a Papa John’s. The neighborhood is mounting a resistance campaign. (New York Times)

Hey, pesto!: Marc tells how to keep cut basil fresh for weeks. (Mental Masala)

Life on a small North Carolina farm — "exhausting, exhilarating" (News-Record.com)

Ask Umbra tackles what’s up with salt, environmentally speaking (Grist)

One Responseto “Digest – Features & Blogsnacks: Demand for school gardens, Barber on high-tech eco-farmers”

  1. azurite says:

    Regarding farriers (aka blacksmiths)–they shoe horses as well as trimming their hooves (and those of donkeys). Some make their own shoes, some buy readymade. Farriers may make $100,000/year, but most of those I knew told me that they planned on finding something else to do (or retiring) by their late 40′s/early 50′s as their backs tend to go. Farriers spent alot of time bending over, and it’s not uncommon for a horse that gets upset to practically jump onto the farrier–which puts alot of pressure on the farrier’s arm/back, etc. Not to mention having horses kick, bite, etc. Not an easy job but it is a very important one. A good farrier can keep a horse pretty sound.