FWJ Fall/Winter 2019: What Will We Eat?
This issue of Four Winds Journal will focus on sustainable food production, distribution, and preparation. The pressures of climate change, economic scarcity, and political chaos urge us to address the question: How will we feed our families and communities if what we’re used to becomes unavailable?
We’ll explore both new and old methods of growing, preserving, and preparing healthy and delicious foods without further damaging our Mother Earth. We’ll discover a great deal that we may not know, such as ancient and modern indigenous food production methods, the many new gardening and food preparation practices that have emerged over the past 20 or 30 years, and even how to outsmart Monsanto by saving heirloom seeds. Some will learn (and some will relearn) invaluable skills our grandmothers tried to teach us: composting, companion planting, preserving fruits and vegetables, creating our own herbal medicines, etc.
Food is meant to be shared, so in addition to enjoying nutritious meals with friends and neighbors, we’ll reach out to learn from similar projects in more distant communities. As we “think globally and eat locally,” we’ll create a strong, interconnected web of like-minded food stewards.
FWJ Fall/Winter 2019 will be published online around the end of October. The printed version will be available in early November. Take advantage of our Early Bird Sale and pre-order your Journal in print today!
FWJ’s Fall/Winter 2019 Early Bird Sale
October 1- November 30.
Click here to purchase your copy, on sale now at a 15% discount!