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      <blip:puredescription>For sustainable food activist Temra Costa, women rarely get their proper due in agriculture. As Costa notes in the introduction in her book, Farmer Jane: Woman Changing the Way We Eat: &amp;quot;They are our heroes of today through their everyday acts of living, by becoming the fastest growing number of diversified farmers in the country, controlling the majority of household spending, dominating nonprofits dedicated to shifting the balance from conventional to sustainable foods, and through the creation of menus and businesses that reflect their socio-environmental values&amp;quot;.</blip:puredescription>
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      <blip:puredescription>Visit cookingupastory.com for more stories. He?s a BBQ spokesmen, a parking lot chef, and a cookbook author who has quite a story to tell.</blip:puredescription>
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      <blip:puredescription>Visit cookingupastory.com for more videos and stories. Frikeh (also spelled Freekeh, and Fereek), pronounced &amp;quot;free-ka&amp;quot;, is a middle-eastern dish made from immature (green) wheat whose natural development is permanently arrested by a roasting process in the field.</blip:puredescription>
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      <blip:puredescription>Our public assistance programs are a patchwork quilt of government agencies, private charities, and public assistance programs valiantly trying to stem the tide of food insecurity and hunger against an onslaught of wrenching societal disfunction. In Oregon alone, 20 regional food banks, and 950 local agencies are involved in distributing food to those in need. And, it&amp;apos;s not nearly enough. As Rachel Bristol, CEO of Oregon Food Bank informs us, 25% of the state&amp;apos;s populace are receiving food stamps, and many of those are children.</blip:puredescription>
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      <blip:puredescription>On my way to South Carolina last year, someone suggested I check out the small historical town of Pendleton, if I had time, for it wasn&amp;apos;t too far from where I was staying. On a Thursday afternoon I found myself on Route 88, which took me right to the center of this small town. It was nearing 4:00pm as I rounded a bend that led to the Village Green. There in front of me was a big banner reminding folks about the Pendleton Farmers Market, Thursdays at 4p - 6p, on the Village Green. Lynn and I looked at each other - let&amp;apos;s go! At the market I discovered a wonderful new product I had never heard of before: goat milk fudge. It had won several top awards, as had the goat cheese that was also displayed on the table. I learned the farm was just a few miles away and the woman who offered samples suggested I go visit?which I&amp;apos;m glad I did, for I met goat farmer Evin J. Evans, of Split Creek Farm . When she was a teenager she had her first encounter with a goat, and as she tells people who ask &amp;apos;How come you got into goats?&amp;apos; she answers, &amp;quot;I didn&amp;apos;t get into goats, they got into me.&amp;quot; She now has 350 goats of varying ages and she knows them all by name (none are ear-tagged by a number) on her small dairy farm.</blip:puredescription>
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