Proposed budget promotes stewardship

The president’s proposed 2011 federal budget for the Forest Service places greater emphasis on restoration and stewardship of public forests, according to the Rural Voices for Conservation Coalition (RVCC).

That could be good news for rural residents connected with local forestry-related enterprises, according to RVCC, which participates in the National Rural Assembly.

The president’s proposed budget includes $5.4 billion for the Forest Service in fiscal year 2011, an increase of $23 million.

The budget plan calls for creating an “Integrated Resource Restoration Line Item,” which would provide nearly $694 million for forest restoration, watershed improvement, and the creation of green jobs built on the sustainable use of forest products.

The RVCC budget analysis includes information on the Forest Service, Rural Development, and Natural Resource Conservation Service agencies within the Department of Agriculture as well as Department of Interior agencies such as the Bureau of Land Management and Fish and Wildlife.

For more information, see the report (PDF) or visit the RVCC website, which includes links to relevant federal websites. 

Rural Food Traditions: Sourdough

Welcome to Rural Food Traditions, a podcast series of Rural Remix. We’re starting where many meals across diverse food traditions begin: with bread. Food is a uniter; and across culinary traditions, bread is a common thread. On this episode, host Teresa Collins talks with Eliza Blue about sourdough bread.

Read More »

Rural Journalism Collective: Election Reporting

Join the Rural Journalism Collective for a conversation on how journalists can tell more accurate stories about rural voters with panelists Dee Davis; president of the Center for Rural Strategies, Pauly Denetclaw, political correspondent for ICT; and Cathy Darling Allen, registrar of voters and Shasta County clerk in rural California.

Read More »

Rural Food Traditions: Fry Bread

Welcome to Rural Food Traditions, a podcast series of Rural Remix. We’re starting where many meals across diverse food traditions begin: with bread. Food is a uniter; and across culinary traditions, bread is a common thread. On this episode, host Teresa Collins talks with chef Nico Albert Williams about fry bread. They discuss the bread’s Native American roots, controversial history, and Nico’s personal relationship to the language of food.

Read More »

Drawing Resilience: Lissette Garay

Lissette Garay is a Michelin-trained Chef specializing in traditional Mexican cooking techniques. She and her wife Cassandra Garay own La Cocina, a restaurant in Port Townsend, Wa. Lissette has been working with the Organic Seed Alliance to create a type of masa corn for tortillas that will grow in the short daylight season of the Pacific Northwest. After years of research, the Garay’s and their staff are finally planting their first crop. Their dream is to make corn tortillas for their community with the smallest possible footprint, while creating jobs for local farmers and cooks.

Read More »