Can Local Honey Bee Resolutions Help Bring Pollinators Back?

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As pollination season in California’s orchards draws to a close, and thousands of beehives are being trucked back to the Midwest, honeybee health is at the forefront of many people’s minds. This spring, 1.6 million honeybees have been medicated, fed syrups, and put to work in the orchards across the state’s Central Valley (including 760,000 acres of almonds), a lucrative business for farmers and hedge funds alike. Read More

Are CSA Subscriptions Earning Farmers a Living Wage?

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Can a Community-Supported Agriculture (CSA) subscription service help more small farms survive in today’s consolidated food landscape? In 2014, economic researcher Mark Paul conducted in-person interviews with 16 Massachusetts farmers for Ecotrust and E3 Network’s Future Economy Initiative. The area where Paul did the research, called the Pioneer Valley, was home to one of the first two CSA businesses in the United States, founded in 1986. Now, it’s the epicenter for a new wave of CSA activity and can shed valuable light on the industry as a whole. Read More

Did Dan Barber’s Food Waste Pop-Up Make a Difference?

"Wasted" at Blue Hill with April Bloomfield and Dan Barber - New York, NY

For a few weeks this March, New Yorkers lined up outside a trendy Greenwich Village restaurant for a chance to pay $15 a plate for food that most would consider garbage. The event in question was wastED, the innovative and ambitious dining project from chef and author Dan Barber, who transformed his restaurant, Blue Hill, into a pop-up aimed at showing the dining world how much could be done with scraps, leftovers, and industrial byproducts.

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How a Family Farm Opened a Restaurant and Created its Own Supply Chain

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When you order a burger in a restaurant, chances are it’s comprised of several grades of ground beef that come from more than one animal raised in completely different locations.

And while more businesses are building brands around the fact that they serve local, pasture-raised, and grassfed burgers, it’s much less common to eat in a restaurant run by a family that raises its own cows. Read More

Stephen Satterfield: Bridging the Food Movement and the Culinary World

Dijon Bowden.

When Stephen Satterfield moved to San Francisco in the summer of 2010, the restaurant industry veteran had the good fortune of landing a gig managing Nopa, one of the area’s hottest farm-to-table restaurant named for the recently rebranded, fast gentrifying neighborhood where it is located. At the time, the Georgia native had no idea that he’d play a role in connecting the restaurant to its surrounding community.

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Gastropod: The Secret History of Cheese

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This is the story you’ll often hear about how humans discovered cheese: one hot day nine thousand years ago, a nomad was on his travels, and brought along some milk in an animal stomach—a sort of proto-thermos—to have something to drink at the end of the day. But when he arrived, he discovered that the rennet in the stomach lining had curdled the milk, creating the first cheese. Read More