Every day, all the members of the intentional community at the Occidental Arts & Ecology Center (OAEC), gather in one place to eat together.
Located in West Sonoma County, California, OAEC has long been at the forefront of ecological agriculture. One of California’s first certified organic farms, it has existed as a renowned demonstration farm, nonprofit educational retreat center, intentional community, and eco-think tank since the 1970’s. And the group has been eating, and growing food in their “Mother Garden” together for so long, that OAEC has also been pioneering its own cuisine over the years. The meals follow a template that speaks to their seasonal, plant-based approach to eating: one or two garden vegetable dishes, one protein dish, one carbohydrate, a side of pesto, spread or sauce, and a huge salad. Read more
SoFresh Farms, in Canby, Oregon, is not what I expect. When I finally find it, on an out-of-the-way gravel road, I’m struck by how ordinary this rural neighborhood is. There’s a produce farm on one side; a man raising Longhorn cattle on the other. Magnificent Mount Hood dominates the skyline. Other than the 8-foot-high wooden fence surrounding the property, there’s nothing to tip me off that this is a cannabis farm. Read more
This summer, St. Luke’s Hospital started sending all new moms home from the hospital with a basket of fresh produce, recipes, and literature about the importance of a healthy diet.
All of the produce in the basket was grown on an organic farm on the hospital’s Anderson campus in Bethlehem, Pennsylvania. The hospital—part of a six-campus network—has been running a farm on the 500-acre grounds since 2014. Read more
A patchwork of bamboo and paper tubes, with diameters no bigger than a nickel, are stacked artfully inside a 4-by-4 wooden frame near the edge of a public hiking trail in Lawrence, Kansas.
Organized by size, each hollow tube is about 8 inches long, designed as nests for Kansas’ wild bees. This structure is called a bee hotel. Read more
It’s high summer and we’re lucky to be reaping the bounty of the hard work that farmers did earlier this year. Having worked on several farms across the U.S., I know that this is serious crunch time. Farmers are not only harvesting the fruits of their labors, but they’re also planting fall crops.
Kernza’s arrival has been a long time coming. The new grain variety from the Land Institute is derived from an ancient form of intermediate wheatgrass, a perennial that is actually a distant relative of wheat. And there’s a widespread team of researchers hoping their work will pave the way for an entirely new form of food. Read more
Ric Brewer got his first taste of snails by gate-crashing a high-school French club field trip to a French restaurant in Seattle. He ate the escargots on a dare but loved them — so much so that somehow, decades later, he found himself quitting his job, moving out to the Olympic Peninsula in coastal Washington, and investing everything he had to launch one of America’s only snail ranches. Read more
Most people buy organic to avoid pesticides, antibiotics, and GMOs, and to support environmentally friendly growing practices. Now you can add helping farmers make a living to the list.
According to a study published this week in Proceedings of the National Academy of Sciences (PNAS), organic agriculture earns farmers more–often significantly more–than conventional farming. Read more
Chipotle Mexican Grill made news recently when the “fast casual” restaurant chain announced that it was serving only foods made with non-GMO ingredients.
A farmer in Missouri is helping Chipotle take its “food with integrity” commitment one step further—to organic. Steve McKaskle, owner of McKaskle Family Farm, the only organic rice farm in Missouri, supplies a growing number of Chipotle restaurants in his region with organic long grain white and brown rice. Read more
According to Jean-Martin Fortier, it isn’t a farmer’s job to feed the world. And he finds it absurd that many U.S.-based food and agriculture companies tell farmers they should do so. “Feeding the world? People in Africa don’t need the U.S. to feed them.” What we need, the Canadian farmer argues, is small farms feeding their communities, and that task is difficult enough. Read more