A Small Farm Future
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.
Food & Water
Questioning the Role of Biosynthetics in Regenerative Fashion
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.
Cotton in Community: Reconnecting to Traditional Indian Farming Practices in the Prakriti Fibershed
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.
Chain Reaction
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.
Local Food Business: Has Covid Changed Everything or Nothing at All?
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.
Farming as the Climate Changes: Soul Fire Farm, Petersburg, New York
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.
Change the World… Bake Sourdough
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.
We Don’t Farm Because it’s Trendy: Farming is not New to Black People
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.
Ten Ways I Use My Solar Oven
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%.
Asher Craig: What Does a Diverse Food System Look Like for Bristol
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.
The Worth of Wool
Many businesses and industries have been hard hit by the COVID-19 pandemic. Wool is no exception.
Eating Seasonally in Early Summer
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.
