By Paul Mobbs, Free Range Activisim Website
Preserving food is not just 'cooking'; preserving food requires that you think about the future. Hence why growing and preserving food can be a window into planning a new future.
By ‘Cúagilákv (Jess Housty), Hakai Magazine
The salmonberry plant has nourished and healed Indigenous communities of the Pacific Northwest coast for countless generations, but its significance goes far beyond its value as food.
By Lornet Turnbull, YES! magazine
Over the past year, more than 20 food supply organizations have contributed in one form or another to providing hot meals to residents through the community center.
By Stone Age Herbalist, Resilience.org
I want my grandchildren to visit other places and countries and see different, unknown foods. I want them to feel like the world isn't one giant airport lounge with sourdough and avocado toast on every menu.
By Eliza Daley, By my solitary hearth
We need to adapt ourselves to living within these ecosystems again. And to do that in New England, we need to eat the damn deer.
By Brian Miller, Winged Elm Farm blog
That we have begun to confuse understanding with outsourced expertise is not a surprise. The apps are merely the latest indicator of our disconnect from the natural world.
By Negat Hussein, Going for Gold
Refugee Women of Bristol (RWoB) is a charity organisation that’s run by refugees, for refugees. The charity has been up and running since 2003 and I’ve been involved for more than 10 years. Connecting through food has always been at the heart of our work.
By Danielle Nierenberg, Food Tank
This International Day of the World’s Indigenous Peoples, August 9, is an opportunity to celebrate the ecological and cultural value of indigenous foodways.
By Woody Tasch, Slow Money
In times of war, we’ve always had conscientious objectors. In times of economic and political befuddlement, can we encourage a corps of conscientious investors?
By Kevon Paynter, YES! magazine
“Black people need to return to being growers, builders, and producers, so when we’re consuming, we’re also feeding one another, and we’re feeding our liberation,”
By Sean Keller, Local Futures
In Rojava, a region in Syria also known as North Kurdistan, a groundbreaking experiment in communal living, social justice, and ecological vitality is taking place.
By Mark Watson, Dark Mountain Project
For thousands of years the arts of fermentation have transformed and preserved raw food in cultures across the world. Yet even though some of our strongest and most loved flavours – coffee, chocolate, cheese, salami, olives, as well as soy, miso and tempeh, wine and beer – are still alchemised via the life-death-life process of bacteria and yeasts, live, fizzing vegetables can be a challenge.