Good Food is Everybody's Business
I recently avoided disaster, thank goodness! It was Saturday – and we have homemade pizza every Saturday or every other Saturday. So I stirred yeast into some water, let it sit; next added flour and salt. After kneading for a bit, I covered the bowl to let it rise.
Then… Life got in the way. It was not to be Pizza Night!
While traditionally range riders – “cowboys” of old – were men, many of the range riders in the Tom Miner Basin today are women. Audio …
Darrell Vannoy, PCC’s new VP of Merchandising and Procurement, discusses the changes and evolution of PCC Natural Markets and where the company – and food retailing – may be in 30 years.
Listen to author Liz Carlisle talk about her new book “Lentil Underground: Renegade Farmers and the Future of Food in America” in which Montana farmers took matters into their own hands, avoided monocrops, replenished their soil, conserved water, refused chemicals, and made it work.
As they say (more or less): “inquiring consumers want to know…” GoodFood World recently received a comment from a reader that made it clear consumers are concerned – and confused – about genetically engineered foods being developed and brought to market.
Diana Chapman, Director of Sustainability, PCC Natural Markets, discusses the ways that PCC is working to manage waste in house and in the community.
Scientist, author, and activist, Vandana Shiva presented the University of Victoria’s President’s Distinguished Lecture and Special Convocation address marking the school’s 50th anniversary.
Atina Diffley, author of Turn Here Sweet Corn, discusses the criteria we need to consider when we design food and farming systems. Let’s make sure we’re asking the right questions! Listen to the Minnesota Public Radio interview with Atina here.
