This Week in Eco News - December 9, 2016

This week's Eco News features stories about Detroit's new 'agrihood'; America's trust towards scientists on food issues; antibiotic resistant bacteria on a hog farm - and much more!

Talking Rural Farms and Art with Iowa's Poet Laureate, Mary Swander

Mary Swander, Poet Laureate of Iowa, is the author of numerous books, poetry and plays. The plays, based on hours of conversations with Iowans, draw on an oral history tradition, presenting rural stories in people's own words. With rural issues in the spotlight following the election, we spoke with Mary about her work, the rural-urban divide and the role art plays in challenging times.

Real Food Right Now and How to Cook It: Pistachios

Did you know that pistachios have been eaten for over 7,000 years? With deep roots in the culinary history of many Middle Eastern and other cultures, and newer importance in US agriculture, pistachios are a seriously fascinating drupe (that's right - they're not even really a nut). From special occasion desserts to pistachio pesto (recipe included!), pistachios bring a lot to the table.

Our Food Choices Matter Now More Than Ever

Now more than ever, it is critical that we continue the fight to cultivate a more sustainable and just food system. Simply put, food is at the juncture of some of the most important issues facing our society (and world!): conservation, climate change, animal welfare, corporate control and consolidation, public health, fair labor and immigration, to name a few.

10 Instagrammers We Love (and You Should Too!)

Though you might think Instagram is simply about pretty pictures, the social media platform is very dynamic and is used in a variety of different ways. We took some time to compile a list of 10 food-centric Instagrammers that we think make a positive impact in the food system through their work.

This Week in Eco News - December 2, 2016

This week's Eco News features stories about factory farm air emissions; factory farms and antibiotic resistant bacteria; agriculture and climate; the future of food - and much more!

Real Food Right Now and How to Cook It: Acorns

We'd wager that at some point in your life, probably when you were a little kid, you stood under an oak tree holding an acorn and looked up thinking, "that big tree came from this little thing?" You may be surprised to learn that for many cultures' ancestors, the acorn was more than just a symbol of the wonders of life - it was a major food staple.

Are Wild Game Farms Sustainable?

Is it possible to raise wild animals like deer, bison, ostrich and alligator on farms in large numbers in a way that is humane and allows the animals to have limited impact on the surrounding environment? We look into wild game farms and their sustainability.

A Thanksgiving Dinner Timeline: Thanksgiving Through the Years

From swan (yes, that's right - we said swan) to Jell-O salad to goat cheese mashed potatoes, our Thanksgiving menus have evolved through American history. Here are a few years from the American history book to take a look at how our Thanksgiving food has changed.

This Week in Eco News - November 18, 2016

This week's Eco News features stories about the relationship between deforestation and Big Food; big wins for soda taxes; a ban on the extreme confinement of farm animals in Massachusetts - and much more!

Growing Food and Climate Resilience on Our Farms

Climate change is here, and with more erratic weather, temperatures and precipitation, the threats are real. Don't fret, though: there's a framework for a more resilient agriculture system that puts adaptive management into farming and the food system, which can help everything thrive - even as problems in the system heat up.

How to Lay Waste to Thanksgiving Leftovers

Americans waste a lot of food - every year, we throw away roughly 40 percent of our food supply! Here we give you some tips and recipes on how you can be part of the solution by making the most of your Thanksgiving bounty - both before and after the meal!

Real Food Right Now and How to Cook It: Cranberries

What food heralds the holidays more than the cranberry, in all its rubine glory? But you should eat this all-American Thanksgiving-y treat year round! Cranberries are exceptionally nutritious, and you can whip up a sauce in about as much time as it takes to open a can.

Taste It, Don't Waste It: Giblets

That bag in the bird. For many home cooks, it is the scariest, most intimidating part of roasting poultry. But that little hidden gift can take your menu to the next level. Here, we answer all of your burning questions about giblets (including what, exactly, they are) and give you some pointers on how to use 'em all up! Giblet gravy, anyone?

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