Audrey Jenkins worked for GRACE's food team and blogged at Ecocentric until she left the foundation.
Come with us on the (virtual) Road to Farm Aid as we celebrate Farm Aid's 30th anniversary concert in Chicago by profiling the amazing musicians involved! This week we learn more about singer-songwriter Dave Matthews, a Farm Aid board member and Virginia-based sustainable farmer.
Nine out of ten Americans support farm-to-school programs, but these important opportunities for our children are far from commonplace. If we want to reap the rewards of farm-to-school, we need to step up and help local schools bring freshly farmed food to kids. Here are some ways to make that happen!
Dominic Palumbo has turned Moon In The Pond Farm into fertile ground for educating and inspiring new farmers. He understands that hands-on farming experience is essential for a sustainable future. Dominic's work and philosophy on farming, educating and changing our food system from the ground up are precisely what we need to sustain future generations of local food leaders and farmers.
Randy Talley, the co-owner and president of Green Sage Cafe, knows that restaurants need more than good food to serve a great meal - their energy use can be very high, inefficient and environmentally draining. That's why Green Sage Cafe sources local energy along with local, seasonal ingredients to reduce their impact and strive for a more sustainable system.
You've probably heard the statistic that nearly 15 percent of households experience food insecurity in the US - a percentage that may make you wonder what you can do to help. Read on for our top picks on how you (and our government, too!) can make a difference.
Millions of Americans struggle to access healthful foods on a daily basis. In our last post on the topic, we discussed the reasons so many people experience food insecurity and how lack of access to good food impacts everyone in the United States - making it impossible for us to achieve true sustainability. The good news is that many organizations and programs are working to help solve this problem. Read on to learn more.
Under a tent at Chicago's Green City Market, Chef Sandra Holl began selling delicious pastries with a local, sustainable touch. Four years later, she and her husband Mathieu established a brick-and-mortar location and have been dedicated to local farmers ever since. Read on to find out how Sandra keeps everything from her ingredients to food waste local and sustainable.
Meet our latest Eat Well Hero, Michigan Chef Matthew Pietsch of Salt of the Earth, a rustic American restaurant focused on seasonality and sustainability. Chef Pietsch's dedication to sustainability and local cuisine includes planting and managing a huge garden (fed by compost from scraps from the restaurant) and regular trips to his local farmers' markets.
We've all heard it many times from our mothers, doctors and even Michelle Obama: eat more fruits and vegetables. But for millions of Americans, finding fresh food can be difficult. Local and organic food has become popular in mainstream culture, but a truly sustainable food system is impossible unless everyone can afford, and has access to, fresh, healthful food.
People dedicated to sourcing, preparing and serving local, sustainable food are vital to the sustainable food movement. Chef Joel Miller at Ravine in Mississippi doesn't just source sustainable food - he regularly visits the farms that supply his kitchen, shops at farmers' markets multiple times per week and even raises some of Ravine's ingredients on-site. Read on for an interview with our latest Eat Well Hero!
Nora Pouillon is an advocate and leader of the local, sustainable food movement in the Washington, DC area. From her cooking to her work to bolster chef-farm relationships in the region through the establishment of farmers' markets, farm tours and more, she exemplifies the level of commitment our heroes exhibit every day. Read on to find out what drives Nora's dedication to sustainable food.
For NFL player Will Witherspoon, football and farming are labors of love. The founder of Shire Gate Farm in Owensville, MO, Will has a passion for raising beef responsibly and advocating for better food in the sports world and beyond. Read on to find out how Will became interested in farming and where he plans to go next.
We're facing a major decline of hard-working pollinators, but it's not a losing battle. Efforts to save our bees and other pollinators are on the rise. With bee highways under construction, pesticide-free zones under consideration and everyone joining in to garden for bees, we're almost on track to healing our bees, our environment and our food system. Here's where we're at today.
There's a frozen seed bank in Norway filled with thousands of crop seeds from around the world. How did they get there, and why? Seeds of Time is a new documentary that shows us just how important crop diversity, and the work we do to preserve it, is to the future of human civilization. Here's why it's worth a watch.
The days of notoriously "bleh" hospital food could be at an end. Thanks to these nifty tricks that hospitals are using to go local and sustainable, these centers for healthcare are starting to walk the talk by sourcing - and growing - fresh ingredients for their patients, staff and surrounding communities. It's good for everybody.