#115 Living Homegrown Fresh - Raising Food & Livestock in Urban Backyards
Los Angeles, CA
In today's world, we can eat out‐of‐season fruit and vegetables on any given day of the year. But there is a price to be paid for such luxuries. On average, the food we eat today travels 1500 miles from farm to fork, having a negative impact on the environment. But many home gardeners are changing that. On this episode, we visit one city dweller who grows her own produce, raises her own chickens and cans and preserves the harvest. We explore "Urban Homesteading" and discover how to "keep it close to home" with our purchases and pursuits, so we can achieve a more organic and fresh lifestyle without adversely impacting the environment. After raiding the chicken coop, Chef Nathan uses fresh eggs to create a savory Parmesan cheese souffl'e.