It's very exciting when they run out of chairs at your first public event following book release. Friends, family and strangers -- lots and lots of strangers! -- packed Powell's last night and listened intently as I talked (longer than I'd planned) about the amazing life beneath our feet and the opportunity for healing landscapes by respecting and working with that life.

I was happy to see Adam Chambers in the front row, although I may have embarrassed him by pointing him out to the crowd too often. Adam is a scientist with the USDA's National Resources Conservation Service here in Portland, and his work helping farmers in the Palouse transition from tilling to no-till is featured in the book. I pointed out how his work trickles down and benefits us eaters and drinkers here in Portland: the Palouse farmers sell to Shepherd's Grain which sells to Ken's Artisan Pizza, Grand Central Bakery, Hopworks Urban Brewery, and others here in Portland. It's such a hopeful story-- the farmers are reversing damage to the land and are on the road to healing it; they will prosper by harvesting a crop as well as carbon credits after this transition; and the grain they produce is healthier for consumers.

Good, good stuff!