We highlight the connections among food, water and energy, promoting a sustainable future through our projects including:
Americans eat more bananas than any other fruit. Here are a bunch of ways you can use up every last banana you buy - from banana ice pops, to grilled bananas, to banana jam (plus a recipe!). We even give you some tips on what to do with all of those banana peels! (Hint: don’t smoke them.)
Californians are relieved to have gotten more rain and snow than they’ve had in their past five years of extreme drought. But it’s no time for the state with a big water footprint to rest easy - because water now might not be there later.
Farmers are finding ways to enhance the environment while producing profitable agricultural products. Some wine and chocolate producers are using regenerative agricultural practices to become more sustainable.
A farmer turned foodie, Andrea Bemis lives each day farm-to-table. Andrea runs a successful six acre organic farm alongside her husband, Taylor, in Parkdale, Oregon. She’s able to share the fruits (or vegetables!) of her labor with people across the country, thanks to the success of her blog and upcoming cookbook, Dishing up the Dirt. Here’s her story: