Good Food is Everybody's Business
CDs, DVDs, and videos to challenge, interest, or excite you.
John Navazio, Senior Scientist for Organic Seed Alliance and a Plant Breeding and Seed Specialist for Washington State University Extension, talks about breeding healthy and robust organic spinach varieties at Nash’s Organic Farm, Sequim WA. In this video, John explains why organic seed is important and why you can’t just sow any seed for a healthy crop!
Foodopoly is a text book for anyone who wants to take a crash course in today’s food system: how we got where we are, who are the biggest players, and how today’s food system is jeopardizing the health of consumers – from junk food to poor food safety – and the health of food workers.
The story of an environmental activist (Dr. Vandana Shiva) and a farmer (Bija Devi) and their fight to preserve heirloom seeds in India amidst great opposition.
Written by well-known plant breeder and organic seed expert John Navazio, The Organic Seed Grower is the most up-to-date and useful guide to best practices in this exciting and important field. (Ed. Note: And – best of all – John is an all ’round really nice guy!)
Without organic seed, we won’t have organic vegetables; it’s as simple as that. And because the “Big Seed” companies like Monsanto and Syngenta are buying up seed producers – AND organic seed producers – we will see fewer and fewer heirloom, locally developed, and “open pollinated” organic seeds for growers and gardeners.
Bringing together research from a range of fields including anthropology, archaeology, ecology, economics, entomology, ethnobiology, genetics and geography, Biodiversity in Agriculture addresses key questions relating to agriculture.
Today, a billion people live in hunger. Peak oil and environmental degradation threaten the food security of billions more; particularly with half the world’s population living in urban environments where they are dependent on industrially produced and imported food. A transition is urgently needed, but how?
Let’s be honest. No one has ever called Montana a gourmet food destination. It’s far from the trendy world of haute cuisine, black-tie affairs, and fancy culinary techniques. Part of that is because Montana is not easy to get to: it’s far north – up near Canada. And there aren’t a lot of people here – less than a million. And this is a very big state for so few people – which makes it hard to keep a restaurant open.
