Laserfiche WebLink
<br />j...~t. >'<. 1.. '~. <br /> <br />OOO~-71 <br /> <br /> <br />Doug Romig listens intently as Tracy Noel rrw.kes a point. <br /> <br />ing the theme of art and the environment with the <br />interns, wondering what the place of art and artists <br />in a sustainable society might be. <br />To introduce the November 17 Kansas Sustain- <br /> <br />Interns took a day off from <br />classes to Join a tour of the <br />Vogelsberg farm near Home <br />City, Kansas, Ed Resznicek <br />(left) and Joe Vogelsberg <br />(2nd (rom left) explain <br />legume rotations on <br />the V ogelsberg farm. <br /> <br /> <br />able Agriculture Conference and follow-up warm-up <br />discussions on the 1990 farm bill, Dana led classes <br />covering the 1980 U.S, Department of Agriculture <br />study on organic agriculture chaired by Garth <br />Youngberg. She related it to the 1980 study compar- <br />ing organic and conventional farming done by the <br />Council on Agriculture, Science and Technology <br />(CAST), and a 1988 CAST study on the long-term <br />viability of U.S. agriculture. Interns spent another <br />day discussing the landmark report, Alternative <br />Agriculture, published last year by the National <br />Research Council of the National Academy of Science. <br />After reading the study of Dick and Sharon Th- <br />ompson's farm in Boone, Iowa, interns then had the <br />opportunity to hear the Thompsons at the Kansas <br />Sustainable Agriculture conference. <br />Classes ceased two weeks around Thanksgiv- <br />ing as interns concentrated on summarizing the <br />results oftheir experiments and preparing oral <br />presentations to be given at Kansas State University <br />on December 6th and written papers to be published <br />in The Land Institute Research Report. <br />Food was the topic for two of the last warm-ups <br />of the term. 1989 intern Ray Epp visited on Decem- <br />ber 7 and told about the new bakery he helped open <br />in Winipeg, Manitoba, that buys organically-grown <br />wheat directly from farmers at higher-than-market <br />prices and mills flour right in the bakery, On <br />December 11, the day after the board meeting, Alice <br />Waters, proprietress of the Chez Panisse Restaurant <br />in Berkeley, California, discussed her philosophy of <br />cooking and emphasized the importance of using <br />fresh, locally grown produce as much as possible. <br /> <br />, <br />, <br />, <br />~ <br /> <br />, <br />, <br />> <br />, <br />, <br />i <br /> <br />{ <br />, <br />" <br />~ <br />; <br />~ <br /> <br />~; <br /> <br />~ <br />,0 <br />" <br />- <br />i; <br />" <br />~~. <br /> <br />,. <br /> <br />, <br />" <br /> <br />:.:. <br />~: <br />~~ <br /> <br />e, <br />"" <br />~~ <br /> <br />" <br />c:.. <br /> <br />;;."; <br />.-. <br /> <br />;~: <br /> <br />:;. <br /> <br />.., <br /> <br />>.. <br /> <br />~{ <br /> <br />r:;~ <br />:;; <br /> <br />;1:; <br />i}'; <br /> <br />, <br />;;0 <br /> <br />~. <br />;; <br /> <br />6 <br /> <br />~ <br />.' <br /> <br />~: <br />