All the News That’s Fit to Eat: Demonizing Almonds, a Hummus Recall, and a Sardine Collapse

almond trees

Busy week? Same here. Get caught up on some of the top food news you might have missed:

Seriously, Stop Demonizing Almonds (Gizmodo)

The California drought continued to dominate the agriculture news this week, especially after the Los Angeles Times published a interactive infographic that asked: How much water was used to produce your food? Almonds use more water than many other crops, but as Alissa Walker points out, put in context, almonds are a much smarter use for water than, say, alfalfa for beef production or shipping it overseas to China. Bottom line: Do some more research before you stop buying nuts.

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Can Local Honey Bee Resolutions Help Bring Pollinators Back?


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?


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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