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How to Shop Sustainably This Holiday Season
The gift-giving tradition is meant to help show our appreciation and care for our loved ones, but it often comes at a cost to the environment.
This Local Solar-Popped Popcorn Was a Decade in the Making
By Alexandra Zissu When Bjorn Quenemoen was a student at Bard College, he would host monthly popcorn parties. He would put up posters around campus, inviting everyone to his parties. At 10 p.m., on the appointed date, he would turn the lights down and put on some music. Quenemoen would sell a handful of items, […]
Hong Kong Imports Over 90 Percent of Its Food, But That’s About to Change
By Sarah Treleaven Farmers are starting to re-emerge, supported by a restaurant scene that is wise to the benefits of a fresh local food system and a network of farmers’ markets. In many ways, the scene at Hong Kong’s Tong Chong Street Market on Sunday mornings is almost identical to the brazenly bourgeois gourmet food […]
Farm-to-Table Spirits Are Blossoming in Southern Australia
By Sarah Treleaven On an expansive property on the gloriously wild Kangaroo Island, near the western shore of the island’s Eastern Cove, I stood in the middle of a large garden and practically inhaled a clipping of olearia (also known as wild rosemary). The scent was unmistakable: freshly split, perfectly ripe passion fruit. The garden […]
Unlike a Globalized Food System, Local Food Won’t Destroy the Environment
By Helena Norberg-Hodge If you’re seeking some good news during these troubled times, look at the ecologically sound ways of producing food that have percolated up from the grassroots in recent years. Small farmers, environmentalists, academic researchers and food and farming activists have given us agroecology, holistic resource management, permaculture, regenerative agriculture and other methods […]
Eating Locally and in Season: Is It Really Better for the Environment?
By Reynard Loki Humans have been moving food around the world for thousands of years. Toward the end of the second century BC, merchants traveled along the Silk Road, transporting noodles from Xi’an, grapes from Dayuan and nutmeg from the Moluccas Islands to eager buyers along its 4,000-mile network. While it’s possible to trace the […]
This Bakery Is Transforming the Way We Eat Bread
By Sammy Blair SEYLOU is a bakery and mill in Washington DC built around the art of whole grain baking. SEYLOU works with local farmers to source organic seeds to bake into 100 percent whole grain breads, and creates nutritious pastries and baked goods to reinstate bread as a part of a healthy diet. Jonathan […]
A Radical Vision for Food: Everyone Growing It for One Another
By Peter Kalmus I grow a half-dozen fruit trees along my 40-foot stretch of sidewalk. The generous fig tree just finished, two young apple trees and a pomegranate are full of bounty, and the kumquat and persimmon are ripening. As much as I love the simple act of orcharding, I’m also sharing a radical vision […]