Last Updated: Feb 25, 2015 01:54PM •
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Read some articles from back issues of the print edition and supplemental content.
The community-supported agriculture movement began in the United States in the 1980s, but CSAs are as old as the earth. Old as the earth, maybe, but still revolutionary because, like any revolution, CSAs bring us back to our roots.
May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life’s passing seasons
bring the best to you and yours.
- Irish blessing
Shelley DeJonge struggles to find an answer. “It’s a a good question,” she ponders, then goes silent. “But I don’t think there is one.” DeJonge can’t think of a favorite flower, but since she spends her days surrounded by them, it’s understood: she loves them all.
Ask Breanne Schaap, founder of Drop It Modern, and she’s quick to admit the business takes two. Her partner, Kelli Avila, keeps her grounded, says Schaap. “I’m a bit of a rebel, and she’s the sophisticated one.”
Sheridyn Blain has become a nut aficionado, through farming, exporting and selling them. She can probably also shell out every nut pun in the book.
“Go west, young man,” the old saying goes. And since the legendary days of covered wagons, the meaning remains essentially unchanged: go west for freedom, go west for adventure. Go west for oranges and wide beaches and tall trees and movie stars.
What is it that makes a great host? An intrinsic love of entertaining, of course. And some expertise with food and drinks is certainly essential, too. But perhaps the quality that separates a good host from a truly great one is the way that a great host always seems to have something special up his or her sleeve.
This February 19, celebrators of the Chinese New Year will bid goodbye to the Year of the Horse, and ring in the Year of the Sheep.
When Max Lupercio was 13 years old, he made his first cookie using the ingredients he had on hand: sugar, water and Crisco. It was the beginning of a delicious hobby, one that would lead him to where he is today: the owner of Max’s Cookie Company, Inc. at Bothof’s Bakery in downtown Visalia.
Bob McKellar is not a man of many words, but when he does speak, he’s direct, to the point. Perhaps age brought with it wisdom, an ability to listen sooner than speak. Or perhaps McKellar, like other farmers, is a man of the soil made taciturn and stoic by nature’s apparent ambivalence.