Paula McGarvey

A Matter of Preservation: Getting the Most Out of Your Pulses

Historically, humans learned that “grab and go” didn’t suffice for long haul nutrition and found functional and innovative ways to make their food last longer. There is evidence that drying foods was used to preserve food as early as 12,000 BC. As time progressed, the ability to cultivate plants and domesticate animals helped increase availability of foods and led to even more creative ways to preserve it.

Looking to the Past to Improve Farming’s Future

It’s been said that wisdom comes with age and that history repeats itself. According to these...

Dietary Guidelines Recommend Eating More Pulses

For nearly as long as humans have been consuming food, there have been some sort of dietary...

Lentils: Ancient agricultural crop is still on the menu

If you find something that works you should stick with it. Though most people aren’t aware of...

Farmers in Montana Have Been Dealt a New Hand – Wheat Alternatives Expand the Field

Wheat isn’t the only crop taking root in Montana’s Golden Triangle.

Glyphosate Findings Make Organic Practices a Safer Bet

Since glyphosate was introduced in 1974, it has become the most widely used herbicide worldwide....