Good Food is Everybody's Business
We’ve got young people who want to farm, but they can’t. When the New York Times recognizes that an industry is in trouble, it is time to correct the problem – fast! We’ve got a cadre of tough, energetic, smart and dedicated young people who want to farm. They’re ready! All we need to do now is give them the financial support they need to do the job.
Those are not your grandfather’s potato chips. As debate rages over the costs and benefits of genetically engineered crops, noted agroecologist Miguel Altierilucidly examines some of the issue’s most basic and pressing questions.
Watch this video to find out who will be the biggest Farm Bill loser!
The Cornucopia Institute, one of the nation’s leading organic industry watchdogs, is urging members of the USDA’s National Organic Standards Board (NOSB), in formal testimony, to vote to preserve the integrity of organic food and farming at its upcoming meeting in Savannah, Georgia.
Mark Musick talks about the 2011 Tilth Producers of Washington Conference. More than 500 people registered to attend 4 pre-conference symposia and the conference itself.
David Wood spent over twenty years working in agriculture and living in developing countries of Latin America/Caribbean, Africa and Tropical Asia). He was a Lecturer in the Faculty of Agriculture, University of the West Indies, Director of Aldabra Atoll Research Station (now part of a World Heritage Site nature reserve), and a specialist in economic botany, crop genetic resources, and biodiversity conservation. Here is his review of Fighting for the Future of Food: Activists versus Agribusiness in the Struggle over Biotechnology.
On our way to the Washington Tilth Producers Conference in Yakima, a sign on the freeway beckoned us to explore. Just minutes away, we were in standing in the middle of history. There are a few remaining historic mills in the state. You’ll find the Thorp Grist Mill, just off Interstate 90; about 10 miles northeast of Ellensburg.
Jack Jenkins, owner and founder of Country Living Grain Mills, makes whole grain sour dough pitas for lunch. The wood-fired brick oven gets up to 750 degrees and these little bread pockets puff up in no time!
