Insight and inspiration in turbulent times.
So. Do you want to live in a world in which artificial food is produced by intelligent robots and corporations that put profits before people? Or one where agroecological innovations ensure we can nourish ourselves and our communities in a fair, ecologically regenerative, and culturally rich way?
To live in harmony with nature, we too must become stewards of natural capital, acknowledging and nurturing vitally important species like bees, the original stewards of the land.
Kurt’s farm is one of three demonstration projects in the Blanchard River watershed that spills into Lake Erie. Its aim is to gather field data and help educate farmers, policymakers and citizen groups about effective conservation practices.
Biotime, or biological time, runs at a very different pace and rhythm to human time. It can be observed by recording events in the natural world. These can be as varied as the day the first spring bulb opens, the last frost before summer, or the first sighting of a species of bird or insect in a new habitat.
Food Tank is highlighting 10 chefs who are drawing from these traditional grains to inspire culinary innovations, transforming “old-fashioned” millets into foods for the future.
We should focus our interest into the transition to a sustainable and regenerative food and agriculture system. Such a system would exclude or substantially reduce those foods which are wasteful regardless if those are eggs from caged hens or asparagus flown from one side of the globe to the other.
Over the next two years, Green America plans to educate people on the benefits of regenerative agriculture through its Climate Victory Gardens campaign. It is producing videos that will explain regenerative practices, and staff members will attend conferences to encourage gardeners and farmers to join the movement.
With only a few months remaining before our scheduled departure from the European Union, Brexit is looming large on the horizon. As talk of transition, hard borders and ‘no-deal’ spreads, we wanted to find out how farmers and food businesses across the country were feeling about the future of UK agriculture.
The path to meaning – and real sustainability – is the opposite; it is through recoupling with nature. Instead of denying that we are an integral part of nature in which we swim, live, mate, laugh, cry and die, we need to embrace that fact.
My feeling on the contrary is that only by properly inhabiting that romance and re-enchanting the relationship between people and land as a precious food-giving resource will the problems George identifies be solvable.
The picture often painted for us is that we need corporate seeds to feed the world: they are alleged to be more efficient, productive and predictable. Locally developed farmer varieties are painted as backwards, less-productive and disease-ridden. But those of us with our feet on the ground know that this is not the reality in Africa.
Permaculture is much more. It is a regenerative design science. It teaches you to think ecosystemically: no waste; cyclical; nourishing body and soul; steady state.
