This winter, Ecocentric is interviewing farmers across the country from our Eat Well Guide in an effort to highlight both the challenges and triumphs of sustainable farmers across the country. Join us as we delve in to discover what it means to be a farmer in the 21st century.
The scandal has led to a discussion about flaws in the European meat industry, which is largely self-regulated. While the horse meat didn't reach our shores, there are similar battles raging on US soil over labeling and inspection regulations - and when it comes to our food, we have to stand up for our right to know what we're consuming.
We're experiencing the food, water and energy nexus first-hand. The worst drought since 1956 will likely produce significant impacts on food and fuel prices and could cause urban water supplies in some regions of the country to dry up.
Learn how Cindy and Mike Ridenour, along with their daughter, Mary, have successfully operated Meadow Maid Foods - a sustainable producer and purveyor of grassfed beef and numerous vegetables - by integrating water and energy inputs to make their ranch nearly self-sufficient.
Ecocentric's Kyle Rabin is moderating a panel at the Brooklyn Food Conference today on the interrelated nature of food, water and energy systems, so we thought we'd share some facts with our readers who aren't able to attend.
James Whitlow Delano leads one of those lives you read about in NatGeo, spending his days traveling to exotic places, getting lost in the jungle with only his camera for company. Thankfully, he finds his way out and shares his photos with the world.
Smart restaurant owners see that consumers are making smarter choices when it comes to personal health as well as the environment and as a result, they are offering more local, seasonal produce, vegetarian options as well as grass-fed beef, pastured pork and free range organic chicken.
Are new developments in the decades-long cold war over the average water footprint of beef worth revisiting or does the grudge match remain?
You might be surprised by how much meat and dairy you eat. The water footprint of meat and dairy production can be larger than a person's direct water use.
Since regulatory agencies are often unable and/or unwilling to provide this information, Food & Water Watch used the USDA's Census of Agriculture to calculate the number of mega-livestock facilities in each county, providing an outstanding visual representation of national and state distribution trends.
"Do you have a Mister Sausage in your life?" O'Donnel asks in her promotional video for TMLMC. And surely, you do. You'll know Mister Sausage as "that person who cannot imagine not eating some kind of meat every single day." These Mister (and Misses) Sausages of the world will find their imaginations -- and their culinary horizons -- expanding because TMLMC has 52 menus, organized seasonally. There is also a section titled "Kitchen Tricks for Your Sleeve" that will serve any cook well.
I have a pretty good arrangement with my roommate: he likes to cook and I like to eat what he cooks. So how come every time I eat his food I cringe?