Farming While Black: African Diasporic Wisdom for Farming and Food Justice, Leah Penniman

By Leah Penniman, Oxford Real Farming Conference

Some of our most cherished sustainable farming practices - from organic agriculture to the farm cooperative - have roots in African wisdom. Yet, Black farmers experience discrimination and marginalisation worldwide. Author, activist, farmer and founder of Soul Fire Farm in New York, Leah Penniman is committed to ending racism and injustice in our food system.

You Belong to the Land: A Conversation with Karen Washington and Leah Penniman

By Karen Washington, Leah Penniman, Center for Humans and Nature

When the Center for Humans and Nature set out to shape a question on farming, we asked Karen Washington and Leah Penniman if they would be willing to have a conversation about their work.

Eat this Word: Mixing Faith and Food Justice

By Eduardo Sasso, Resilience.org

As farmer and Christian writer Wendell Berry made it clear in ‘The Pleasures of Eating’, most of us eat in great ignorance today. Faith and food have become, literally, like water and oil.

Unique Learning Laboratory is Giving City Kids the Opportunity to Explore Sustainable Agriculture

By Caroline Fox, Food Tank

In the past eight years, City Growers has expanded their opportunities and reach, offering Summer Camp, professional development, and free workshops. However, it is the child’s newfound understanding and curiosity that truly helps measure progress.

Four Food Advocates are Speaking Up Against an Unfair System that is Causing Hunger to Persist

By Teresa O'Connor, Food Tank

Four food advocates from across the United States may challenge your preconceptions of today’s farmers. They shared their views recently on the challenges of providing healthy, sustainable food and ending hunger.

Five Dollars a Day is Not Enough for Five a Day

By Gunnar Rundgren, Garden Earth

Very few traditional farming systems have had a high share of fruits and vegetables unless you include starchy crops like plantains, potatoes, cassava or yams in your definition.

Maxfield Kaniger’s Kanbe’s Markets: A Piece for the Food Insecurity Puzzle

By Katherine Walla, Food Tank

On “Food Talk with Dani Nierenberg,” Executive Director of Kanbe’s Markets Maxfield Kaniger talks about the market’s model to reduce food waste and food insecurity.

A Taste of Palestine: Cultivating Resistance

By Megan Perry, Sustainable Food Trust

On this culinary tour with a twist, we travelled the West Bank meeting farmers and food producers, eating in local restaurants and with families in refugee camps and Bedouin villages. Heartening and heart-wrenching in equal measure, the ten days spent exploring Palestinian food culture showed a people with a deep love for the land and the food traditions that come with it.

Magic in a Movement: The Fight for a Just Food System in the USA

By Colin Anderson, Agroecology Now!

What was amazing to see in the US context is the critical attention to these contradictions, a recognition of the politics of difference, a cutting analysis put forward by activists that call these systems of oppression out and a move to work from the margins through processes of mutual empowerment for social justice and a better world.

Guatemalan Farmers Occupy Plantation Formerly Owned by Drug Traffickers

By Jeff Abbott, Waging Nonviolence

Since September 2016, 135 families associated with the Committee for Campesino Unity, also known by its Spanish acronym CUC, have maintained an occupation of a finca, or a large plantation, named Las Palmeras near the municipality of Cuyotenango.

The Biggest Thing We Forget When Talking About Food Justice

By Monica White, Savi Horne, YES! magazine

The food justice movement is one of the most promising political developments of the last generation. It has broadened and deepened environmentalism by knitting together concerns about economic inequality, labor rights, environmental health, and sustainable agriculture.

Why Food Waste Is Not a Solution to Hunger

By Andy Fisher, YES! magazine

Thus, the low cost of ingredients and labor enable food waste. And if the food industry is addicted to overproduction, then the emergency food system is its enabler.