By Frank Giustra
Food has never been the main attraction—or even a side attraction—of my trekking adventures. Instead, it has primarily been an inconvenient necessity, largely consisting of rice, beans and other forms of sustenance. Without fresh vegetables, herbs and garlic, it all starts to taste the same after a day or two.
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By Brian Barth
Old Man Winter limits most of us from gardening year-round. Growing vegetables indoors is impractical without an expensive greenhouse—except for herbs, which grow big enough for a satisfying harvest with minimal space or attention. Pick up a selection in fall before nurseries clear out their stock for winter. And follow these tips to make sure they thrive.
By Deonna Anderson
During World War I, Americans were encouraged to do their part in the war effort by planting, fertilizing, harvesting and storing their own fruits and vegetables. The food would go to allies in Europe, where there was a food crisis. These so-called "victory gardens" declined when WWI ended but resurged during World War II. By 1944, nearly 20 million victory gardens produced about 8 million tons of food.