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Just outside the hum and buzz of San Francisco, there's a hum and buzz of a different sort.
It's the sound of thousands of acres of almond crops being pollinated by bees—bees in such demand
that they must be trucked in from as far as Texas. Almond grower Dave Phippen explains why.
keeping this winged labor force happy and healthy is a vital but tricky business. This After Dark event presented a collection of objects, organizations, and activities use various alternative energy sources, and also looked at sustainably raised food. Sonoma Valley farmer Bob Cannard doesn't fight nature: he collaborates with it. The result is bountiful fields of healthy, beautiful plants, some of which end up in the kitchen at Alice Waters' Chez Panisse restaurant in Berkeley, California. Here Bob speaks eloquently about appreciating and respecting nature. As he says, "it's simple...it's all right there before you." Bob Cannard, a Sonoma Valley farmer explains how compost is generated, both by nature and by human gardeners. Cannard creates a special compost 'tea' to use on his bountiful crops