Reflecting on Today’s Market Trends: A Report from Barcelona
Is today’s public market a place to buy food, to sit and eat a meal, or to have a unique educational or culinary experience? Can it be all of these things?
building resilient food systems
Agriculture Beyond Water
Drought is becoming more prevalent and causing havoc for food producers around the globe.
Farming Starts in Cities
Farm commentators are remarking somewhat in surprise that the new move towards local food production and backyard farming are much more in evidence in and around cities than out where the big tractors lumber over the landscape.
Hudson Valley Harvest: Transparency is Key to Scaling Local Food
When asked what a good food system looks like, Alward says, “I think it’s one filled with information. The most effective tool is information. Let the consumers decide.” To this end, the company emphasizes transparent labeling that not only identifies both product and producer, but also includes information on proximity and processing.
Meet the Scientist Breeding More Resilient Bees (And 4 Other People Working to Save the Pollinators)
With honeybee populations on the decline, scientists, lawyers, and even artists have set out to save humanity’s most important pollinators.
Agroecology Can Help Fix Our Broken Food System. Here’s How.
“Agroecology applies the principles of ecology to the design and management of sustainable food systems.”
Terra Cognita
Here’s an idea: employ a farming or ranching practice that is known scientifically to increase levels of glomalin and get compensated financially!
Rethinking Food – Out of Our Own Backyards!
Buying local these days can be difficult, as most of the food in supermarkets travels thousands of miles.
First Strawberries
No sight is more glorious to me than the first strawberries of the year.
Baltimore Combats Food Deserts with Urban Farming Tax Break
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Supermarkets: Is it the End of Empire?
News that the ‘Big Four’ major British supermarkets are experiencing massive losses has become so ubiquitous in recent months it hardly seems newsworthy anymore.
The Edible Calendar
If summer and autumn supply most of the garden’s bounty, though, spring offers the best foraging, when The Girl and I rummage through the bog-country and return with bushels of foodstuffs, ready to be dried, pickled, frozen and made into wine for the coming year.
