‘We are now several generations removed from commonly knowing how to gut a chicken, tap a maple tree, and plant tomatoes,’ regenerative farmer Joel Salatin said
Decades ago, many Americans lived on farms and in small towns, and they grew and raised the food that they consumed. After an age of reliance on store-bought items, many Americans are returning to those roots.
Two gatherings in Ohio this month—the Heritage Skills USA Homesteading Summit and the Food Independence Summit—represent an emerging trend of events focused on teaching a more self-sufficient lifestyle.
Joel Salatin, owner of Polyface Farm in Virginia’s Shenandoah Valley, is regarded by many as one of the nation’s foremost experts on regenerative farming. Salatin has authored more than a dozen books on the topic and travels the world speaking at conferences and serving as a paid consultant.
Polyface Farm provides beef, pork, poultry, turkey, and eggs for more than 5,000 families, 50 restaurants, 10 retail outlets, and a farmer’s market.
Salatin will speak and conduct classes at the Food Independence Summit in Walnut Creek on June 18 and June 19.
“There is a homesteading tsunami because there is a deep intuitive understanding that society is heading in a way where it is better to be in the country than in the city,” Salatin told The Epoch Times.
“The problem is we are now several generations removed from commonly knowing how to gut a chicken, tap a maple tree, and plant tomatoes,” Salatin added. “When you make a change from your routine in life, you need support, and that is why events like these summits are important.”
Re-learning Lost Skills
Bob and Tara Dodrill are the founders of the Heritage Skills USA Homesteading Summit.
The Dodrills live on a 60-acre homestead in Vinton County, five miles from the fairgrounds where the summit is held. The closest community is McArthur, a one-stoplight village a few miles away.
This year’s event will attract people from all walks of life, across 25 states and Canada.
Heritage Skills USA features more than 140 classes taught by instructors from around the country. Topics include butchering, canning, foraging, herbalism, emergency medicine techniques, food preservation, blacksmithing, beekeeping, and gardening.
