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Insight and inspiration in turbulent times.
Any farm project considering the integration of industrial hemp as a market crop should be prepared for a 5-10 year incubation period in determination of crop yield and profitability. On the fiber side, a few acres of the crop will be processed into hurd-free, long staple fiber following best practices learned and iterated over the previous four years.
Rediscoveries of forgotten or discarded ideas about plant growth—such as that truly healthy plants can thwart soilborne and airborne pathogens, as well as insect pests, and provide significantly higher levels of nutritional value—are the inspiration for a new model for tending gardens and farm fields.
The use of cover crops allows farmers to protect their soil before and after they harvest annual crops so that the ground is always covered. Cover crops are a sustainable technique, as they build healthy soil and conserve water, but could they help fight food insecurity?
In the UK, farming is the least diverse profession, with 98.6% of farm managers and holders being white British. The events of the last few months have brought these conversations to the forefront and we have realised we need to act now if this is going to change.
A cohort of actors including philanthrocapitalists, aid agencies, governments, academic institutions, and embassies are all working to make this narrative a reality. They talk about transforming African agriculture but what they are doing is creating a market for themselves cleverly couched in a nice sounding language.
Who produces our food and what they are paid should be much higher on the agenda of discussions about resilience in food systems, for the sake of society and the environment.
My book A Small Farm Future: Making the Case for a Society Built Around Local Economies, Self-Provisioning, Agricultural Diversity, and a Shared Earth is now hurtling on its final trajectory to land on Planet Earth mid-October.
The Nature of Fashion’s bold and necessary lens for holistic material analysis is not fully applied to the proposed vision for increasing fiber production through the expansion of “biosynthetics” via fermentation of microorganisms, including genetically engineered microorganisms.
Shetland is a remote, beautiful and windswept place with a strong community spirit. However, despite its thriving local food scene, it is still inextricably tied up in the same fragile economic system, with similar challenges to the rest of the world.
Richenda Wilson of the East London community-led food enterprise Growing Communities (GC) describes how dealing with the rollercoaster of COVID-19 – aside from being ridiculously hard work – has inspired thoughts about the future of UK food and farming, about change, closeness and resilience.
There are passionate and engaged people across America who are desperately working to keep us within the two-degree Celsius limit. In light of that division, we wanted to talk to farmers across the US to understand how they view climate change and what steps (if any) they were taking to address it.
Like fresh air and clean water, nourishing bread is a basic right. Central to this is understanding is the impact that sourdough can have on our planet, health, and communities. This starts with the soil the grain is grown in and extends right through to the baking and sharing of our bread.
