Steve Edgerton
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Steve is a former Research and Writing Intern with Food Tank. Steve graduated from the University of Calgary with a BA in Geography, where he first developed a passion for sustainable food, and devoted his research to investigating the social and environmental implications of the industrial food system. Upon graduating, Steve went on to work for a local Community Supported Agriculture (CSA) farm, before joining a startup focusing on eliminating food waste in the restaurant industry and producing a locally made organic compost for urban farms and gardeners.

10 Chefs Bringing Forgotten Grains Back to Life

Once associated as a food for the rural poor, these innovative chefs are embracing millets for their flavor, nutrition, and environmental benefits

10 Craft Breweries Using Millets and Sorghum

Food Tank is highlighting 10 breweries around the world switching out barley and wheat for traditional grains that support celiacs and small farmers.