One of our most popular guests, Greg Peterson is back for the third time. He’s been inspiring others and practicing urban farming on his 1/3 acre city lot for 25 years. His home is appropriately named The Urban Farm, and it’s a showcase of beautiful and productive permaculture — a chicken run, gardens, 85 fruit trees including apple and citrus hedges, and much more!
Greg is an active educator, hosting urban farming, permaculture, and urban chicken keeping workshops. The Urban Farm has helped to plant an outstanding 10,000 fruit trees throughout Phoenix.
Greg was my guest back on episode #67, and we talked about his urban farm and his educational work in Phoenix. He was also a guest on episode #79 and we discussed greywater and rainwater harvesting. So be sure to go back and listen to those, if you haven’t already!

I asked him back today to talk about the concepts of “food miles” (how far away does your food travel?) and eating seasonally, plus because he’s got something really cool for you. It’s a free webinar on urban farming.
At the free webinar, you’ll discover:

The 6 essential ingredients to growing food successfully, even with limited time and space
Top 4 myths about growing your own food
How you can save at least $450 a year with just 30 minutes a day
The simplest thing to grow that will save you the most money in the grocery store

Click here to sign up. (And if you can’t make it live, sign up anyway so you can watch the replay.)
Even if you’re coming to this podcast weeks down the road, go here anyway because Greg has promised to offer this webinar again and this page will show current availability.
I already signed up and I’m looking forward to it!
In this podcast, Greg shares more about The Urban Farm and his upcoming webinar, plus the concept of food miles and eating seasonally.
Get to know Greg and The Urban Farm through the links and information below, and of course through this podcast. Plus… the tip of the week!

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Tip of the Week: Crispy Salad To-Go In a Mason Jar

Want to pack a salad to-go that actually stays crisp? Here’s how:
“Put the dressing (olive oil, vinegar, and spices) in the bottom and then layer the hard veggies, then chicken, and lettuce at the top so the salad won’t get soggy. Shake it up before opening. ” –shared by Tara Kelly
My friend Tara shared this on Facebook and I recognized its brilliance right away. I asked her if I could share, and she said yes. Give it a try!
Want to submit a Tip of the Week? I might share it on the air! Use the contact form or send an email to contact at knowyourfoodpodcast dot com with the subject line “Tip of the Week”.
Listener Question
Carol asks:
“I made your deodorant with extra virgin coconut oil and beeswax beads but still have need of making it to be more antiperspirant. Any suggestions of what to alter?”
Listen to this episode for my answer.
About Greg Peterson and The Urban Farm
“Greg Peterson is a green living and sustainability innovator sharing his passion about how to grow food in our cities. He created The Urban Farm, an environmental showcase home in the heart of Phoenix, which he opens periodically for tours and classes. Having grown food in Phoenix for over four decades, Greg is well-versed in urban sustainability and food production. The Urban Farm (urbanfarm.org) features an entirely edible landscape, including over 85 fruit trees, rainwater and greywater harvesting, three solar applications, and extensive use of reclaimed and recycled building materials. Greg has a master’s degree in Urban and Environmental Planning (MUEP) in December 2006 from Arizona State University where he now teaches the class called Sustainable Food and Farms, is on the board of directors for Native Seed/SEARCH, has worked as a teacher of their Seed School an