“The approved over-the-top use of dicamba and resulting dicamba drift has damaged millions of acres of soybean fields and countless acres of damage to other crops.”
Plants
Nigerian Chefs Work to Revive Indigenous Seasonings
Nigerian chefs Tunde Wey and Ozoz Sokoh are working to revive iru, an indigenous West African fermented seasoning.
A South Indian Researcher is on a Quest to Find Forgotten Foods
A local South Indian researcher is highlighting forgotten foods of the region’s past and reintroducing them to the world.
27 Organizations Working to Conserve Seed Biodiversity
Food Tank is highlighting 27 seed saving organizations around the world that are working to preserve genetic diversity and protect food security.
New on the Podcast: Sara Roversi Talks Future Food Institute and Food Technology
Founder of Future Food Institute, Sara Roversi discusses the institute’s motives to help create a sustainable agri-food system.
New on the Podcast: Rose Hayden-Smith on the Recent Rise in Home Gardening
Emeritus Advisor Rose Hayden-Smith on crisis gardening in the U.S.
Opinion | Ditch the Lawn, Save the Wild Bees
The Save the Bees movement should really be “Save the Flowers.” There are many more wild bee species than most people realize, says Deborah Hill.
Opinion | The Last Crop Before the Desert
Breeders from ICARDA are using a crop’s wild cousins to develop barley varieties that can survive on the fringes of the desert.
Supporting Organic Farms at the Market and the Bank
Raya Carr, Events Coordinator and Shepherdess at Mint Creek Farms, shares new ways that we as consumers and investors can support local organic farmers, and those who want to start their own farms.
Supporting the Cerrado with Baru Nuts
Regenature, a Brazillian health foods importer and exporter, wants to regenerate the Cerrado by popularizing native baru nuts.
