This Week in Eco News - July 22, 2016

This week's Eco News features stories about table to farm (yep, you read that right!) endeavors; how to give food policy a place at the table; farmers' costly shifts to organic - and much more!

Talking About Cultivating a Healthy Food System with CUESA's Marcy Coburn

We recently spoke with Marcy Coburn - the passionate Executive Director of the Center for Urban Education about Sustainable Agriculture (CUESA), based in San Francisco. Marcy has played a pivotal role in bringing sustainable agriculture and food issues into the mainstream, both nationally and statewide.

Taste It, Don't Waste It: Wine

Wine is a terrible thing to waste. Wine, like food, takes significant natural resources to produce - and we definitely don't want to waste those! And a lot of hard work goes into make good wine - don't want to fritter that away either. Plus, wine is delicious - and good taste should never be squandered. Here's how to savor every last sip.

What Debt in Chicken Farming Says About American Agriculture

History has proven many times that carrying large amounts of debt in a fluctuating market creates a dangerous situation. But the production contract model used that is spreading globally in chicken and livestock farming is a sign that agriculture itself is changing, shifting farmers into an increasingly debt-dependent scenario.

This Week in Eco News - July 15, 2016

This week's Eco News features stories about the showdown between the dairy industry and plant-based almond milk; how the edible-insect market is blooming; a very savvy animal welfare lobbyist - and much more!

The James Beard Foundation's Kris Moon on JBF's Impact Programs and the Good Food Movement

We recently spoke with Kris Moon, Vice President at the James Beard Foundation (JBF), an organization whose mission is to "celebrate, nurture and honor America's diverse culinary heritage through programs that educate and inspire." Kris tells us more about the JBF's newly-launched Impact Programs, the Foundation's role in the good food movement and what inspires him in this work.

Real Food Right Now and How to Cook it: Bitter Melon

Bitter melon is...well...bitter. Its taste takes some getting used to, but combined with other strong flavors, like Indian spices and chiles, or fatty meats, like pork, its bitterness becomes a delicious asset. Plus, its purported health benefits many! Read on to learn all about this bitter fruit.

This Week in Eco News - July 8, 2016

This week's Eco News features stories about seafood labor worker justice; how the orange sweet potato won researchers the World Food Prize; if Walmart's new food labeling approach is a win for food waste - and much more!

Real Food Right Now and How to Cook It: Cherries

What is it about the cherry that urges us not to take the business of life so seriously? Even in the kitchen, the cherry keeps the fun and games going, an affable companion to both savory and sweet ingredients. Read on for all you ever wanted to know about delicious (and beautiful) cherries!

This Week in Eco News - July 1, 2016

This week's Eco News features stories in defense of Meatless Monday; how Mr. Potato head is fighting food waste; if the new USDA organic standards are a win for animal welfare - and much more!

Real Food Right Now and How to Cook It: Edible Flowers

You know pansies, roses, hibiscus... but do you know nasturtium, chervil, day lilies, crocuses, lilacs, geraniums? All of these flowers are beautiful, of course, but they also taste great! In this week's installation of Real Food Right Now, what to look for, what to look out for - and, as always, recipes.

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