Breweries, distilleries, and wineries are using both traditional and technological methods to produce their unique beverages—and protect the planet.
Farmers
Miyoko’s Kitchen: Compassionate Business Model
While Miyoko’s revolution has long-term goals for the planet, she implements her values on a daily basis at each stage of production.
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
Wild Crops Boost Food Security in the Sahel
Wild perennial crops, or wild plants that grow all year round, are very resilient to drought in Niger’s Zinder region. Rewild Earth has leveraged that resilience to improve food security for people that otherwise don’t have many food options.
The Dairy Revolution: Vegan CEO Working to Help Dairy Farmers
“We can revolutionize by helping farmers transform their dairies into new enterprises and then we’re helping ourselves and we’re helping them. We’re helping the world.”
Native Voices Convene for Food Tank Summit on Indigenous Foods
Food Tank and Arizona State University’s (ASU) “The Wisdom of Indigenous Foodways” Summit on January 22, 2020, is convening native voices and food system leaders to help bring Indigenous knowledge to the forefront of conversations on food system transformation.
Philabundance’s Abundantly Good Cheese Benefiting Dairy Farmers, Hungry Families
While Pennsylvania dairy farmers struggle with surplus milk and Philadelphia area families struggle with hunger, Philabundance is taking the lead to address both issues
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.
Supporting the Next Generation of Farmers: Crile Farms and Niman Ranch
In this month’s Farmer Friday Feature with Niman Ranch, Raeanna Crile, a young Iowan farmer, talks family farming and her experience raising hogs at Crile Farms.
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.
Study Finds Dramatic Increase in Antibiotic Resistance in Livestock
Facing huge risks for animal and human health, rates of antibiotic resistance have soared in low-and middle-income nations.
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.
22 People and Organizations Working to Preserve Appalachia’s Biodiversity
These 22 farmers, seed savers, activists, and chefs are preserving heirloom and heritage crops in one of the most biodiverse regions in the nation.
Numi Organic Teas Working to Put People and the Environment First
For Ahmed Rahim, co-founder of Numi Organic Teas, nothing is more important than the people and environment behind his products.
19 Organizations Honoring Veterans
Food Tank is highlighting 19 organizations helping veterans transition into food entrepreneurship and farming.
The Chef Keeping Appalachian Food for Appalachians
Chef Marion Ohlinger works with local farmers to incorporate native Appalachian crops into his dishes while paying homage to other cuisines.
