Insight and inspiration in turbulent times.
Most of the city’s community gardens have waiting lists of two years or more, according to Public Harvest, a new report by San Francisco Urban Planning + Urban Research Association (SPUR). The most comprehensive report of its kind in recent years, it paints a sweeping portrait of the current urban agriculture landscape and presents a bold agenda to help San Francisco meet the demands of a burgeoning movement.
It isn’t always easy finding fresh, high-quality food in this country. Supermarkets with their long, complex supply chains usually offer unripe or subpar produce that leaves a lot to be desired. But the usual alternative methods of provision have distinct limitations. Luckily, technology provides one great answer to this dilemma, opening up an important new avenue for small-scale producers to connect to customers.
In the first part of “A Sanctuary of Trees,” I conjoined silviculture with my early years in a Catholic seminary studying for the priesthood. What I learned from the forests surrounding the several seminary locations I attended influenced me more than what I was hearing in the classroom. What I learned in both places led me eventually to choose the forest and leave the seminary… In our present traditional society, becoming a priest is a “call from God.” Becoming a forest-loving farmer instead should be a “call from God” too, and that is what I hope traditional religion will in the future readily recognize.
Lawns are such a staple of the American landscape today that it may come as a surprise that such devotion to a mere patch of manicured grass isn’t something with deep historical roots.
Food is a source of joy and comfort but how we produce it is crucial to our collective survival. Lolo Houbein is a South Australian food security advocate and writer.
PCI Local Economies Fellow Michael Shuman joins Slow Money Founder and Chairman Woody Tasch to discuss the wide-ranging benefits of investing in local food systems.
It appears as if organizers have gathered enough signatures to put an initiative on the November ballot in California which would require the labeling of genetically engineered foods. Of all the efforts to date to mandate such labeling, this initiative seems most likely to succeed in a state known for its health consciousness and its widespread organic agriculture (which doesn’t permit genetically engineered crops). But passage of the California initiative would almost certainly lead to a court battle as major producers of genetically engineered seeds seek to have the new law invalidated.
To mark the release of In Transition 2.0 — an inspirational film about communities printing their own money, growing food, localising their economies and setting up community power stations — I spoke to Rob Hopkins, co-founder of the Transition Network and Transition Totnes, about energy ownership, cooperative finance strategies, and how storytelling can change our expectations of ourselves and our communities.
Just about every sustainability magazine on the planet, much less the food ones seems obsessed with no-knead breads. No-knead is trumpeted by everyone on the planet as the easy, awesome way to make bread, the thing that will convert non-bread makers into converts. Now don’t get me wrong – I don’t really have a dog in this hunt – I’m certainly not opposed to no-knead, but I don’t see it as the miracle that some do.
Our generation is coming of age with the starkest income disparity since the 1920’s, with climate change already making major impacts on our environment, with student debt creeping towards $1 trillion, with progress on race and gender issues stagnating. We did not create this mess. We are pissed, so we are connecting the dots and we are skilling-up.
If you’re one of those humans who actually eats food, like I am, then a non-negligible part of your energy allocation goes into food production. As an approximate rule-of-thumb, each kilocalorie ingested by Americans consumes 10 kilocalories of fossil fuel energy to plant, fertilize, harvest, transport, and prepare….But much like household energy, we control what we stick in our mouths, and can make energy-conscious choices that result in substantial reductions of energy consumption. I now call myself a flexitarian, a term acknowledging that my body is a flex-fuel vehicle, but also that I need not be rigid about my food choices in order to still make a substantial impact on the energy front.
If we don’t watch ourselves, we’ll fail to pause and experience one of the most beautiful and fulfilling times in this annual cycle of seasons we call a year: spring’s boom of wild edibles.
