Chellie Pingree is not your average member of Congress. Before joining the U.S. House of Representatives in 2009, she had a long career as a state lawmaker in Maine. But before that, she spent more than a decade managing a yarn business using wool spun from sheep she had raised herself. The business boomed, and soon yarn stores and catalogs across the country were carrying Pingree’s products. And she did all of that after starting an organic farm on North Haven, a tiny island off the coast of Maine, when she was barely out of her teens. Read more
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“I had no idea how lucky I was to grow up poor in the middle of nowhere,” says Brock. “I wanted to do all the stuff I saw on TV and didn’t want to work in the Goddamn garden. Then it was all I wanted to do, all I gave a shit about.” Read more
Many beer aficionados are familiar with the rare breweries run by Trappist monks. The beer is highly sought after, but it’s not the only food or drink made by a religious order. Many abbeys and convents have deep roots in agriculture, combining farm work with prayer.
Just five miles south of the Colorado-Wyoming border you’ll find one of these places. Idyllic red farm buildings sit in the shadow of the main abbey, all tucked in a stony valley. At the Abbey of St. Walburga, cattle, water buffalo and llamas graze on grass under the watchful eye of Benedictine nuns. Read more
While Louisville has emerged as a new foodie destination in the past few years, this project is aimed more at supporting small farmers—and building a local food economy—than serving artisan sandwiches. But there will likely be plenty of those too. Read more
Native American tribes have long shaped the food landscape in this country and many continue to be some of the most vocal advocates for sustainable food production and policies to promote better health for future generations. Below are three tribal nations working to preserve the land while building strong food businesses. Read more
On a recent Friday outside San Diego, California, 26 farmers and eight food distributors set up tables at a local ranch. Representatives from dozens of area school districts (plus a few folks from universities, hospitals, restaurants, grocers, senior centers, and preschools) shuffled from booth to booth, tasting growers’ products, shaking hands, and hashing out potential business deals. When asked how he’d done at the end of the day, Colin Bruce, salesman for the award-winning hydroponic farm Go Green Agriculture, pulled a wallet-sized stack of business cards from his pocket and fanned them out. “This is a unique event,” he said. Read more
Oakland, California is a city in flux. The rental market in San Francisco has finally gone “totally bonkers,” and this once-working-class city across the bay is filling up with young families, artists, tech refugees, and just about everyone else who wants to stay in an urban area, but can no longer afford the city across the bay. And while some praise Oakland’s diversity and “livability,” many are concerned by signs of spill-over gentrification. Read more
Most people take it for granted that all the fruits and vegetables at the farmers’ market are grown by the farmers selling them–and with good reason: Farmers markets foster direct relationships between producers and consumers.
But recent reports of fraud threaten to undermine that foundation of trust. In 2010, an undercover investigation revealed farmers buying wholesale produce from Mexico to sell at Los Angeles farmers’ markets. Last year, LA County boosted enforcement at markets and rooted out 19 vendors selling produce they didn’t grow. Read more
Turning to drink is almost never the answer to one’s problems unless one happens to run a struggling apple orchard, in which case, bottoms up! The drink in question is hard cider—a forgotten American favorite that’s enjoying newfound popularity and helping to revive orchards throughout the country. Read more
At Nopalito, if the local corn runs out, you might as well shut the doors. It’s typical for the restaurant’s two San Francisco locations to go through 200 pounds of California-grown organic masa in a single day. The grain is at the menu’s core, used in everything from tamales, to tortillas, to house-made chips. Read more