Food

Profiles in urban homesteading

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In early February, 2011, Jules Dervaes of the Dervaes Institute, released letters saying that he had secured trademarks for the terms urban homestead and urban homesteading, roiling the larger community or urban homesteaders, from actual businesses and organizations to folks who do it just for fun. Fighting what they consider an injustice, the group set up petitions and a day of action to fight back. We covered the fracas last week, and now follow up with news on the origins of urban homesteading and profiles of two prominent city dwelling farmers.

Bee fodder

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We live by the grace of invertebrates. They work around the clock, collect and dispose of our waste, replenish the soil, feed animals above them on the food chain and allow plants to return each spring. This time of year, as those of us in the northern hemisphere plan our gardens and sow our first seeds, we must remember to devote part of our garden to reimbursing the armies that work for us.

This is my farm: From the city to the country and back again

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We may not be able to reverse the tide of urbanization, in the nearer term. We simply don’t have enough land to allow every single person on earth an agrarian life on many acres. But how do we keep the link between city and country? It is a link that is important to both parties – the exploitation of farmers who are underpaid and disregarded is only possible when you don’t know any farmers, when you don’t care what they have to do to make your dinner. And urbanites who have lost touch with natural rhythyms need to get in touch with them, to have access to the best food on a reasonable budget, to have the knowledge to meet their own needs.

Lentils and justice for all

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Food justice is about ensuring access to healthy, quality food for all people, no matter their economic position. Ahmadi and Reverend Jeffrey sat down with YES! to explain how a total reorientation of the food system can support community health and wealth—planting local businesses, creating jobs, and growing a public understanding about why our current paradigm fails us all, especially those in the most need.

Peak Moment 189: Menu for the future: bringing famers to the table

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What happens if you create 25 small groups to discuss food values and issues, and include a local farmer or food producer in each one? Innovative organizers Judy Alexander, Dick Bergeron and Peter Bates facilitated the “Menu for the Future” groups to support local farmers and educate eaters. Results? Eaters changed their food choices, and the market for local food products expanded. Winners all around!