I did this ride two years ago, and it was great. Highly recommended for anyone who likes food and is up for a bike ride. Bike rentals are available if you don't have a suitable bike.
Choose the 15-mile loop or the 40-mile loop.
Either way, you'll be pleasantly surprised at the urban and suburban farms in your back yard.
The 15-mile loop visits The Food Project, City Natives, ReVision Urban Farm, and the Minton Stables Community Garden.
The 40-mile loop visits Allandale Farm, Waltham Fields Community Farm, Newton Community Farm, and Brookwood Community Farm.
Sponsors include Farm Aid, MassBike, Urban AdvenTours, Boston Natural Areas Network, Bikes Not Bombs, Dot Bikes, and Rozzie Bikes.
They're looking for ride marshals, too: contact jen(at)farmaid.org or 617-354-2922.
Click here for further details and to register.
100% grass-fed organic raw milk in glass bottles ($4.50 per half-gallon, no mention of deposit), grass-fed yogurt, and free-range organic duck eggs, delivered to your door. No membership fee, $2.50 delivery charge per order. If you are consuming small-to-moderate quantities of raw milk, this is significantly more affordable than existing raw milk clubs.
Here's the catch: At the moment they plan to deliver within a 15-minute radius of Waltham, MA. Unfortunately, my neighborhood of Cambridge/Somerville falls just outside that radius.
I've communicated with Mr. Tarzan himself (Mel Oktay) and told him that I thought I could drum up sufficient demand in Cambridge and Somerville.
If you live in Cambridge or Somerville and you would use such a service, please LEAVE A COMMENT BELOW indicating how much milk you might order per week, and approximately where you live (neighborhood or major intersection is fine if you don't want to leave your home address). Leave contact info, if you like; or when you leave your comment, set it so that you will receive email notification of follow-up comments.
If enough folks leave comments, then it will be worth Mel's while to deliver to us!
Nutrition and Physical Degeneration, by Weston A. Price: Rather that theorizing abstractly about human nutrition, the author sought out isolated groups of healthy people around the world (this was in the 1930s, when there were still isolated groups of people), and documented their foodways. Price's book is jaw-dropping (literally). He describes group after group of people who are healthy in isolation, and become sick, miserable, and toothless when they adopt a "modern" diet. Aren't you curious what they were eating when they were healthy? Full write-up coming soon.
Japanese Cooking: A Simple Art, by Shizuo Tsuji and Yoshiki Tsuji: A masterwork on the subject of Japanese cuisine, and by extension, Japanese culture.
Winning Bicycle Racing, by Jack Simes: A short, fascinating book on the subject of bicycling, published in 1976, when the majority of men still wore moustaches. And as with any bicycling publication, there are some great facial expressions.
The Secret History of the World: As Laid Down by the Secret Societies, by Mark Booth: A truly fascinating, meticulously documented look at the evolution of human consciousness and religion. What are some of the connections among different religions' creation myths and pantheons? Why are there astrological and other "pagan" symbols in Christian rites? Did you know that "elohim", the Hebrew word in Genesis typically translated as "God", is actually a plural noun? And so on. N.B.: the book describes an almost exclusively male experience. I think Booth could have done more in the front material to explain this, or at least to notify the reader of the orientation.
The Sushi Economy: Globalization and the Making of a Modern Delicacy, by Sasha Issenberg: The history of sushi and the sushi supply chain, detailing the journey that your fish takes from the cold ocean to your neighborhood sushi bar, often by way of Tokyo. Sasha Issenberg focuses on the lives of the people involved in the sushi trade. Fascinating and well-written.
The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, by Trevor Corson: The story of some students at a sushi academy—and more generally, the story of sushi itself. A wonderful book, entertaining, thorougly and carefully researched, and instructive. It makes me want to eat sushi. Or write about it. Similar, but only a bit, to The Making of a Chef, by Michael Ruhlman.
Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.
I am not a doctor, nor do I play one on TV.
I have marketing connections to some of the brands, topics or products herein. Through the use of affiliate links contained herein, I may collect fees from purchases made.