• Hydroponics, Aquaponics and the World of Venture Capital

    Agriculture and venture capital have joined forces to take the centuries-old concepts of hydroponics and aquaponics to new heights, turning them into what some are calling the future of urban agriculture.

  • Talking with the Director of the Only CSA Farm in the New York State Parks System

    Jen Campbell serves as Farm Director for the Bayard Cutting Arboretum CSA in Great River, New York, and 2017 marks her fourth year in this role. Read on to learn what inspires Jen, what is the one thing she wishes more people knew about sustainable agriculture and how the Bayard Cutting Arboretum CSA got its start.

  • Despite Drought Relief, California's Water Footprint Remains High

    Californians are relieved to have gotten more rain and snow than they've had in their past five years of extreme drought. But it's no time for the state with a big water footprint to rest easy - because water now might not be there later.

  • Taste It, Don't Waste It: Bananas

    Americans eat more bananas than any other fruit. Here are a bunch of ways you can use up every last banana you buy - from banana ice pops, to grilled bananas, to banana jam (plus a recipe!). We even give you some tips on what to do with all of those banana peels! (Hint: don't smoke them.)

  • The Story of a Farmer Turned Foodie: Andrea Bemis

    A farmer turned foodie, Andrea Bemis lives each day farm-to-table. Andrea runs a successful six acre organic farm alongside her husband, Taylor, in Parkdale, Oregon. She's able to share the fruits (or vegetables!) of her labor with people across the country, thanks to the success of her blog and upcoming cookbook, Dishing up the Dirt. Here's her story:

Taste It, Don't Waste It: Bananas

Americans eat more bananas than any other fruit. Here are a bunch of ways you can use up every last banana you buy - from banana ice pops, to grilled bananas, to banana jam (plus a recipe!). We even give you some tips on what to do with all of those banana peels! (Hint: don't smoke them.)

The Story of a Farmer Turned Foodie: Andrea Bemis

A farmer turned foodie, Andrea Bemis lives each day farm-to-table. Andrea runs a successful six acre organic farm alongside her husband, Taylor, in Parkdale, Oregon. She's able to share the fruits (or vegetables!) of her labor with people across the country, thanks to the success of her blog and upcoming cookbook, Dishing up the Dirt. Here's her story:

Real Food Right Now and How to Cook It: Cherimoya

If you have never had a cherimoya, it is hard to describe the spell this seductive fruit can cast over you. The fruit looks like some sort of reptilian egg, but the pulp of the cherimoya is creamy and custardy, with the flavor of bananas, pineapples, strawberries and kiwi. A true treasure of the farmers' market - for those of you lucky to live where it grows.

National Family Farm Coalition's Thirty Years of Fighting for Farmers

The National Family Farm Coalition (NFFC) has spent thirty years advocating for "fair prices, local jobs and fresh foods" for farmers across the country. With the passing of Kathy Ozer, NFFC's longtime and dedicated Executive Director, the Coalition is facing a transitional moment.

Talking Climate Change and Food with Former EPA Administrator Judith Enck

After serving seven years as Regional Administrator for Region 2 of the US Environmental Protection Agency, Judith Enck has begun the next chapter in her career. Ms. Enck recently became the inaugural Visiting Scholar at the Elisabeth Haub School of Law at Pace University. Read on to hear more about her thoughts on climate change and the food system - and her advice for students.

What I Learned in Cider Making School

After trying a bunch of hard ciders and learning what they're all about, one of us decided to make her own, because making hard cider is easy, right? Maybe.

How Prescribing Local, Sustainable Produce Can Tackle Food Insecurity

Dr. Brian Frank practices family medicine Portland, Oregon and is part of a growing movement in health care that helps food insecure patients access healthy, locally-grown produce through community supported agriculture, vouchers for farmers' markets and "food pharmacies" at hospitals. Such forward-thinking strategies are a win-win for both patients and local economies.

1 2 3 4 5 6 7 8 9 10 next > 93 1475 results