Owl’s Nest farmer and D.C. Food Summit speaker Liz Whitehurst shares her advice on ways that we can all become more connected to our local food systems and each other through community supported agriculture and cooking.
Highlighting personal experience, Lowery encourages an intersectional approach to food policy and understanding of current food issues in the D.C. area.
M.J. Altman, Editorial Director at World Food Program USA, talks about her background, her work, and her vision for reducing hunger and food waste around the globe.
Scott Sibbel, a Niman Ranch farmer, tells how sustainable, traditional, and humane farming techniques are transforming the U.S. food system.
Mara Fleishman, CEO of the Chef Ann Foundation, tells Food Tank about her inspiration, her work helping schools adopt cook-from-scratch programming, and her vision for the future of school food in America.
SRI can reduce water requirements, increase land productivity, and buffer against the impacts of climate change while reducing reliance on artificial inputs, like pesticides and artificial fertilizer.
Clif Bar & Company and the King Arthur Flour Company just announced a US$1.5 million endowment to sustain organic grains research at Washington State University’s Bread Lab.
Bennett Haynes, Chief of Produce of Beefsteak, tells Food Tank about his work, his inspiration, and opportunities he sees for farmers in development, marketing, and making connections with others in the food system.