Crops and Commodities

Opinion | Indigenous Foodways

It is time for all of us to find ways to raise indigenous voices and confront issues of food sovereignty, says Kathleen Merrigan, ASU Swette Center for Sustainable Food Systems

Preserving Appalachian Biodiversity with Cider Apples

A good cider doesn’t use just one apple variety. “Of course, you need one for the sugar to get alcohol fermentation going, but then you need some acidity, tartness, aroma—it’s like a recipe, and each cider apple gives a little something to the final product.”

120 Organizations Creating a New Decade for Food

To leap forward into 2020, we’re highlighting 120 organizations with plans for a more sustainable food system in the next year.

Every Seed Has a Story

Women are playing a huge role in saving seeds around the world: and in turn, the seeds are playing critical roles in their health, culture, and resilience.

The Staple Food Revolution: Bringing Beans and Grains to Local Markets

“Mills for feed and food used to be ubiquitous, that’s how we fed ourselves.” Now, “a lot of the poverty you see can be attributed to the extraction of that economic activity, especially in rural communities,” according to Jaeger.

Opinion | How An Innovative Grain CSA Encourages Sustainable Food Systems

An innovative model of Community Supported Agriculture tackles the challenges of small-scale organic farming and food loss in Manitoba, Canada.

No-Deal Brexit May Hurt Scotland’s Agriculture Sector

Scotland could face serious problems under a no-deal Brexit—including severe damages to its import and export markets, customs delays and a weakening British Pound.

15 Organizations Creating Healthier Soil to Save the Planet

This World Soil Day, Food Tank is recognizing that healthy soil is important for more than just crops — soil can also trap carbon and combat climate change.

Hemp Crop Insurance Becomes Available in U.S.

Hemp crop insurance is available to farmers in the United States for the first time, but many farmers will not be taking advantage of it.

Meet the Chef Serving Up Pork Schmaltz in Appalachia

“They talk about New York as a melting pot, but it’s really here, in the mountains,” Virginian Chef Ian Boden says.