Passion for the Great Lakes Runs Deep
Learning about the commons…provided an approach for helping social change organizers…take a leap forward in …thinking about how to create a vibrant, life-giving community.
Food & Water
What You Need To Know Before This Week’s House Vote On Food Stamps
Here’s what you need to know about how this week’s action in the House will affect hunger and poverty in America.
Seeing Food as a Commons Opens Up Creative New Possibilities
What would the world look like if we began to re-conceptualize food as a commons?
Small Scale Aquaponics – From Fish Poop to Seafood Dinner
Tour a closed-loop water system where one critter’s wastes become another’s food.
Harnessing the Future
Gina Wertz is a horse and ox teamster. Her animal-powered market vegetables and herbs are grown at Under the Stone Garden on the grounds of Tillers International, a Kalamazoo County working farm and learning center…
Fun with Rain Collection
Do you want to collect and use some of the rain that falls on your roof? Here’s how we do it.
New Water Plan Could Turn New Orleans Into The Next Amsterdam
Last week, Greater New Orleans Inc. — a regional economic development organization — unveiled its Urban Water Plan for Orleans, Jefferson and St. Bernard parishes.
A Dam, Dying Fish, and a Montana Farmer’s Lifelong Quest to Right a Wrong
In the pantheon of river conservationists, few may leave a legacy larger than that of Roger Muggli, a third-generation farmer in eastern Montana.
The Real Dirt: Regenerating Soil Quality To Sustain Life
The current buzzword in production agriculture today is "sustainability." But what does that really mean?
Wild Food: Part 2
Many of the most famous wild foods have domestic equivalents, or have been widely cultivated for use.
The Energy Return on Energy Invested of US Food Production
In this article I apply the idea of energy return on energy invested to food production in the United States, and discuss the relevance of energy efficiency to the local food movement.
Inside the California Food Revolution
Daily menus, open kitchens, and women chefs may seem commonplace in today’s restaurants, but 40 years ago they were downright radical.
