//Interesting article, Elan. The CSA in Orange County, NY featured in the article that provided winter storage veggies for its members sounds like it's heading in the right direction, closing the gap between seasonally available veggies and year-round food production. It's reassuring to see people moving in this direction.
Also good to see that a new book is due (but not until 2010) on building for home food processing and storage. Building kitchens that are designed for home food processing, pantries and root cellars into our concept of a sustainable home is just good sense. /"Professor Cromley has finished a book called "The Food Axis: Cooking, Eating, and the Architecture of American Houses," which is to be published by the University of Virginia <http://topics.nytimes.com/top/reference/timestopics/organizations/u/university_of_virginia/index.html?inline=nyt-org> Press in 2010. She said that understanding food preservation is not a frivolous pursuit. More than 400 books instructed 19th-century Americans on how to plan a functional house, with a practical larder, basement and outbuildings..." Source: NYT/ For a simple root cellar design, "root closet," see http://www.preparedtompkins.org. A friend of mine retrofitted one of these into her home on the North side, and although she doesn't have the time or garden space to grow her own, she is able to store fresh veggies throughout the winter. -- Katie Quinn-Jacobs Elan Shapiro wrote: > http://www.nytimes.com/2008/11/06/garden/06root.html?partner=rssnyt&emc=rss > -- _______________________________________________ For more information about sustainability in the Tompkins County area, please visit: http://www.sustainabletompkins.org/ RSS, archives, subscription & listserv information for: [email protected] http://lists.mutualaid.org/mailman/listinfo/sustainabletompkins free hosting by http://www.mutualaid.org
