Insight and inspiration in turbulent times.
Global trade has brought about unparalleled specialization. As a result many countries and jurisdictions are currently unable to grow the food they need to feed their populations. While some like Hawaii still prosper, others face growing food insecurity. By gradually abandoning agriculture, have Hawaiians entered into a Faustian bargain that they will come to regret?
The Minimalist Gardener brings together a series of 17 articles written by renowned grower, permaculturist and teacher, the late Patrick Whitefield and originally published in Permaculture Magazine over a period of more than twenty years. Big thanks are due to Permanent Publications for bringing these articles together into this very accessible and easy reading new reference book.
Multi-species swards (also referred to as species-rich or diverse grasslands) are grassland communities comprising grass, legume and herb species. This increased diversity means a wide variety of plant forms are represented, which can increase biomass production and produce a forage material comprised of a variety of components, including some with medicinal qualities.
Located in the South on Main (SoMa) district of Arkansas’ capital city, The Root Café has served locally sourced breakfast, lunch, and dinner to an often-packed house since 2011. Whenever possible, the restaurant maximizes their cabinet contents by incorporating food scraps, and what would otherwise be considered food waste, into their dishes. Much of the rest goes to a local farmer who uses the scraps to feed the farm’s pigs.
Honeybees have seen a dramatic rise in public awareness and beekeeping has exponentially increased in popularity, however the mindset of industrial farming is still alarmingly prevalent in beekeeping practice, and how it is discussed and taught to the next generation of beekeepers.
Though the problem of homelessness, addiction and destitution is acute and particularly confronting on the Strand, the atmosphere at the SWAT van is one of hope. I’m welcomed warmly and hospitably offered huge portions of food while the team chat with the people they come to serve.
For the past four years, I have led an international research team that has made it possible to grow durum wheat in conditions of extreme heat along the Senegal River basin, a region highly affected by poverty. Our scientific breakthrough, essential in the fight against hunger in the region, has won the 2017 Olam Prize for Innovation in Food Security.
Between pesticides, chemical dyes, and plastic, producing a typical sweater eats an enormous amount of natural and industrial resources. Apparel is one of the world’s most polluting industries, and the U.S. sends up to 75 percent of its cotton abroad—only to ship it back as cheap T-shirts. The Northern California Fibershed was designed to circumvent all that.
Sustainable and long-term change includes ongoing education. It also requires a strong mindset, one that not only asks and answers important questions, such as, “How did we get here?” and “Where are we going?” but also envisions a new path and future of what is possible. What would it mean if nearly 100% of your home waste was turned into soil that grew most of your food? And what if this became true for you and for more than half your neighbors? I am humbly optimistic that this is what is next for urban farming.
I had high expectations on the report Grazed and confused, developed under the lead of Tara Garnett from the Food Climate Research Network. I have been impressed by her previous research on many aspects of the food system and her capacity to go further than using lifecycle analyses to provide the Truth. Unfortunately this report doesn’t live up to my expectations. At all.
The exploding craft beer movement is taking on the challenges of a water-constrained world and improving conservation and efficiency in production. Some are even experimenting with using recycled water in their brews.
If we want to eat a sustainable healthy diet, then locally grown, chemical-free vegetables are an essential component. But who is going to grow that healthy, tasty veg? There is a worrying dearth of training opportunities in the UK for people interested in becoming ‘growers’ – and it leaves the reality of sustainable food production with a doubtful future.
