Insight and inspiration in turbulent times.
I don’t think I would have been as passionate about organic farming and ethical supply chains if I had grown up in Bombay or Delhi, somewhere far away. It’s because I saw all the damage happening first-hand that I’ve been so keen to bring about solutions and change.
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.
For more than 150 years, from the rural South to northern cities, Black people have used farming to build self-determined communities and resist oppressive structures that tear them down.
With all these different uses, my sun oven is full all day, nearly every sunny day. It’s a big part of how we reduced our electricity use by 85%.
It’s been said that “with great power comes great responsibility”. It’s now time for the food sector to demonstrate how the new normal is going to go beyond statements of solidarity.
Many businesses and industries have been hard hit by the COVID-19 pandemic. Wool is no exception.
I first started eating seasonally so I could save money by growing my own food, support my local economy and have the freshest and most flavorful stuff. But that’s not why I keep doing it. The truth is I just personally find it more interesting than eating off the shelf.
Is no-till growing as great as it’s made out to be? Should it be adopted by all to help the Earth? The answer is yes and no.
The fertility of the soil is one of the most vital, if not the most important factor in farming. The soil is the very basis of agriculture!
