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Nov./Dec. 2012 Urban Farm Table of Contents

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Features

Fine-Tuning Fermentation
Follow these 10 tips to create a fermentation-friendly process for your produce.
by Elizabeth Millard

It's Alive! It's Alive!
Kombucha is all the rage in health-food stores and products, and it's easy to brew up your own tea right at home.
by Lisa Kivirist

Sprout It Out Loud
Homegrown, organic sprouts are low cost, easy to grow and high in nutrition.
by Lindsay Evans

Sustainability and the City
The Stone Barns Center for Food and Agriculture just outside of New York City is a year-round working farm and a hub for agricultural research and education.
by Adrianne L. Shtop

Urban Goats!
You don't need a full-fledged farm to keep a goat or two, if you pick the right-size breed.
by Audrey Pavia

Practical Backyard Design
Begin in your push to sustainability with the urban permaculture way.
by Rachel Kaplan with K. Ruby Blume

Start Your Wining
Urban wineries offer all the fun of wine-making and tastings without traveling to the countryside.
by Kristine Hansen

Urban Farm Road Trip: Portland, Oregon
The Rose City of the Pacific Northwest is hip, green and sustainable.
by Jon Bell

 

Columns

Green Thumb
Five Mulch Metaphors, Christmas Shopping List, Persimmons: Divine Fruit
by Frank Hyman

City Buzz
Winterizing Your Hive
by Kristina Mercedes Urquhart

Urban Feast
Heritage Turkey, Turkey and Gravy Recipe, Making Stock
by Amy Cotler

Backyard Coop
Egg-laying in Winter
by Kelly Wood

 

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