“Cooking is an act of showing up in the world, of caring for ourselves and for others,” writes Beth Dooley in The Perennial Kitchen, her new cookbook showcasing local, seasonal, sustainable recipes like this oat and squash risotto.
Award-winning author and historian Toni Tipton-Martin traces Black cooking through centuries of history while celebrating the contributions cooks have made to global foodways.
These organizations are working to protect the world’s forests and celebrate the essential role they play in the food system.
The standards, which require more sustainable and equitable practices than many existing certifications, are based around three pillars: soil health and land management, animal welfare, and farmer and worker fairness.
Out of more than 1,300 proposals submitted, 10 finalists have been announced for the Food System Vision Prize, a challenge that highlights actionable solutions for a more sustainable food system.
All the conversations are available to stream online. Presenters included Queen Quet of the Gullah/Geechee Nation, farmers Leah Penniman and Karen Washington, and more.
Upcycled foods “use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment,” according to the new definition.