In a stubbly field on a sunny morning, Erin Axelrod filled a feed pan with orange peels from her kitchen and spent grain from a nearby brewery. Milking the goats housed at Wild& Radish eco-village in El Sobrante, five minutes from her home, is a weekly ritual for Axelrod, who uses the milk to make yogurt and cheese for herself. She invested in Wild& Radish through her 401,…
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