The process of collecting and boiling sap has hardly changed since Native Americans began harvesting hundreds of years ago; innovations have mainly come in how sap is moved from tree to fire and how quickly the boil is conducted. But the main process is both simple and timeless.
This upcoming book presents the agroforestry practice of forest farming. Ken Mudge and Steve Gabriel capture the basic patterns and practices of this uncommon form of agriculture capturing the imagination of small farmers, permaculture designers, and small woodlot owners.
The book presents an emerging dimension of farming and gardening called forest farming. With its potential for supplemental income generation guided by the processes and relationships found in natural forest ecosystems it has become a popular with permaculture practitioners, woodlot owners and small farmers.
Chapter 4 At the Cornell campus in Ithaca, NY, there is a woodlot called the MacDaniels Nut Grove where students and the public come to learn about forest farming. In the fall of 2006, a memorable culinary occasion was held there called the forest feast in conjunction with a course called Practicum in Forest Farming. […]
Chapter 2 Alongside the rapid and expansive growth of industrial agriculture were a small group of academics and agronomists who proposed strong arguments for the role tree crops could play in a more sustainable food system. Unfortunately, attention was really only paid to high-value commodity tropical crops such as coffee and cocoa, and little paid […]