ANIMALS NOT ADOPTED AS OF
TODAY WERE MOVED TO THE ANIMAL
HUMANS SOCIETY SHELTER IN GOLDEN
VALLEY.
BRUCE BACON SUPPLIED MORE
THAN A DOZEN TWIN CITIES
RESTAURANTS AND CO-OPS WITH
EXCEPTIONAL FRESH PRODUCE.
EVERY TIME I SAW HIM HE'D
HAND ME A JAR OF HONEY OR GARLIC
HIS STUFF WAS SO GOOD.
A PLACE WHERE HE STARTED
REBUILDING THE SOIL BACK IN THE
1970s WITHOUT USING CHEMICALS.
IN THIS WEEK'S LIFE STORY ANGELA
DAVIS EXPLAINS THE IMPACT BRUCE
HAD ON THE RESTAURANT INDUSTRY
IN MINNESOTA.
A PIONEER IN THE FIELD OF
ORGANIC FARMING THAT'S HOW MANY
PEOPLE DESCRIBE BRUCE BACON.
SO HE USED A LOT OF
SUSTAINABLE PRACTICE THE BEFORE
ORGANIC BECAME A TERM BUT HE DID
THAT BECAUSE HE KNEW THAT
CREATED REALLY NUTRITIOUS
BEAUTIFUL FOOD.
BETH DULY IS A FOOD WRITER
FOR NEWSPAPERS AND MAGAZINES AND
A COOK BOOK AUTHOR.
HE WAS DOING A LOT OF
COMPOSTING, TURNING THE SOIL
OVER.
WHAT BRUCE GREW ON HIS FAMILY
FARM SOON BECAME IN HIGH DEMAND
FROM GARLIC AND GREENS TO BEETS
AND BASIL.
ONE PERSON WOULD TASTE THAT
BASIL.
HE'D SAY WELL IT'S FROM BRUCE
BACON.
SO HE ENDED UP SELLING HIS
PRODUCE TO PLACES LIKE THE
WONDERFUL CAFE TO CLANCY'S MEATS
AND A NUMBER OF THE CO-OPS.
IN 2015 BRUCE SHARED WHY HE
BECAME INTERESTED IN GARDENING
IN A DOCUMENTARY ABOUT
SUSTAINABLE.
WE WANTED OUR BOYS TO HAVE
HEALTHY FOOD SO THAT'S ONE
REASON WE MOVED OUT HERE TO HAVE
A GARDEN.
HE WAS PROUD OF THE PRAISE HE
GOT FROM RESTAURANTS.
THE CHEFS TOLD ME THAT MY
PRODUCT HAD THE LONGEST SHELF
LIFE OF MOST OF THE OTHER
GROWERS THAT THEY WERE BUYING
FROM.
FOR THEM IT WAS GOOD BECAUSE
THEY GET TO USE IT FOR SEVERAL
DAYS LONGER.
YOU KNOW, HE WAS SO COMMITTED
TO DOING THIS.
HE WAS DOING THIS BECAUSE HE
REALLY BELIEVED IN WHAT HE'S
DOING AND I FIND THAT INCREDIBLY
INSPIRING.
ANGELA DAVIS WCCO 4 NEWS.
BRUCE BACON WAS 76 YEARS OLD
WHEN HE DIED LAST MONTH.
HIS FAMILY AND THE STAFF PLAN TO
KEEP RUNNING HIS BUSINESS AND
HOLDING EDUCATIONAL
DEMONSTRATIONS.
TWO EVENTS TO HONOR BACON WILL
