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Design on the Edge
Story
old but still contributing to local food
By Carol Grosser
I was born on a second generation "organic" farm. We didn't know it was organic, but father raised oats for the cattle and we raised cattle. The only time he used herbicide was at the advice of the US government agency. He never used fertilization. He maintained the health of his fields by every 2 years planting peas and plowing it under and allowing the cattle to graze after harvest. My father overgrazed a pasture and got broom weed. Consulting one of the governmental agencies, he was told the suggested herbicide was safe. It was what was later known as agent orange. When I received my portion of the land, I was clueless about peaks, but wanted to improve my health and I began to raise goats. When I became aware of peak everything, I began to concentrate on living lighter and even this past year made more progress. Now I am using all my water twice, i.e., bathing once a week and using that water with manually flushing the toilet. I now raise most of my own food and live mostly in one room, heating and cooling only that room. I raise goats and grass-fed beef. My land only supports cattle or goats with light gardening because of the low rainfall amounts. I have solar power to pump ground water and just finished the installation of a rain harvesting system off the house and the barn. My health gets better every second I am off the industrial food. Oh, my father died of prostate cancer and I do truly hate non-natural farming/ranching.
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