Cotton in Community: Field to Fashion with Acadian Brown Cotton

This rich intertwined story of an heirloom seed, an age-old tradition, and a bright future all began when Sharon Gordon Donnan, an experienced filmmaker and textile conservator, spotted an old blanket while browsing at an antique sale in Washington, Louisiana.

Resilience in Plant Breeding

We need to de-prioritize yield within plant breeding. It has become an obsession and does little to help prepare our farmers for the future. As global temperatures continue to climb and the frequency of extreme weather events increases, our crops need to be bred for resilience so that they can adapt to the changing environment.

Protecting our Guardians in Oaxaca

This specific Calenda was dedicated to the protection of the guardians of native corn, to defenders of ecological diversity, and to those protecting indigenous lands. The Calenda, a Native Corn Colloquium, and an indigenous corn performance by the All Species Project and the Mermejita Circus of Mazunte, Oaxaca, was a collaborative effort of seed and climate activists in February of 2020.

The Staple Food Revolution: Bringing Beans and Grains to Local Markets

After a couple of years as growers, Jaeger and Ajamian realized that they couldn’t build a local food system without a local processing facility, and they opened Shagbark in a former carpet warehouse in 2010. Now, they say that with each passing year at Shagbark, they find more and more reasons why local and regional processing facilities for staple foods are important.

The Palestine Heirloom Seed Library and El Beir, Arts and Seeds.

In 2014, I founded the Palestine Heirloom Seed Library. The Library and associated El Beir Arts and Seeds symbolize this core belief: that agriculture is truly comprised of both “agri” (traditional farming practices) + “culture” (the associated lifestyle/livelihood traditions essential to a community’s identity).

Tales of Agri-Resistance

There is nothing quite like the smell of the brewing of Arabic coffee prepared on burning olive branches, just pruned during the olive harvest. The smell of heil (cardamom) cooked in coffee, and the aroma of the burning wood, are almost as delicious as the day’s first cup sipped atop the dry limestone walls that separate the terraces of the wadi (valley).