We are being told to eat local and seasonal food, either because other crops have been tranported over long distances, or because they are grown in energy-intensive greenhouses. But it wasn’t always like that. From the sixteenth to the twentieth century, urban farmers grew Mediterranean fruits and vegetables as far north as England and the Netherlands, using only renewable energy.
Cooking up Connections and Conversations with Stone Soup
September 18, 2022
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Top photo: Harvest Hastings board member, Jenny Cook of Knuckle Down Farm, along with Stone Soup coordinator Michele Vindum of Plainfield Heritage
