Growing Community: CUESA 2016-2017 Impact Report
By CUESA Staff, Center for Urban Education on Sustainable Agriculture
With support from visionaries like you, CUESA is cultivating a sustainable food system that strengthens local farms and builds healthy communities. Join us in looking back on our exciting year, spring 2016-spring 2017. Together, we expanded our farmers markets and educational programs, and widened our community.
Swanton Berry Farm: Bringing Justice to the Table
By CUESA Staff, Center for Urban Education about Sustainable Agriculture
Swanton Berry Farm has been a leader in the sustainable food movement for more than 30 years, pushing boundaries for environmental stewardship as well as social justice.
Drought forces tough decisions
By CUESA Staff, Center for Urban Education about Sustainable Agriculture
Ranchers, who require green pasture to feed their livestock, have been among the hardest hit by the lack of rain this winter.
What Does “Artisanal” Mean, Anyway?
By CUESA Staff, Center for Urban Education about Sustainable Agriculture
Regardless of mainstream attempts to co-opt the label, a truly artisanal food movement—based in craft, community, tradition, and innovation—is alive and kicking. For these businesses, growth is not something to take lightly; it’s a delicate dance between staying true to one’s values while adapting to new economies of scale.
Big Chill for Citrus Growers
By CUESA Staff, Center for Urban Education about Sustainable Agriculture
Though seemingly mild compared to the sub-zero temperatures experienced in other parts of the country, a recent hard freeze has taken its toll on the California citrus industry, which supplies 85% of the country’s fresh citrus.
New Law Breaks Ground for Urban Ag
By CUESA Staff, CUESA
A new California law just signed by Governor Jerry Brown might take some of the risk out of the equation for urban farmers by making longer-term leases an appealing proposition for landowners.
Inside the California Food Revolution
By CUESA Staff, Center for Urban Education about Sustainable Agriculture
Daily menus, open kitchens, and women chefs may seem commonplace in today’s restaurants, but 40 years ago they were downright radical.
Farming on the suburban edge
By CUESA Staff, Center for Urban Education about Sustainable Agriculture
When most of us think of a typical farm, we probably imagine sprawling fields in an idyllic countryside, but many farmers have made a go of it in unexpected, underutilized, and challenging locations, sometimes within or on just outside of urban centers.