The Maryland Department of Agriculture’s new bill for water and power infrastructure upgrades will distribute up to US$500,000 per year to nonprofits and urban farmers.
Chefs David and Tonya Thomas are honoring the roots of Black food culture through sustainability and education.
Chefs Tonya and David Thomas speak about their business H3irloom Food Group, uplifting the Black food narrative, and food education.
Encouraged by demand from their local community this Baltimore business wants to help consumers transition to a healthy, plant-forward diet.
On Food Talk Live: Dani speaks with Gwen Kokes, the food and farm manager at Civic Works. In Baltimore, Kokes works to promote food access and educate about agriculture. Then, Lori Cochran-Dougall, the executive director of the Westport Farmers Market, shares how she’s expanding the role of the farmers market in her community.
A new study by researchers at the Johns Hopkins Center for a Livable Future details an active urban foraging community in Baltimore that collect more than 140 different kinds of fruits, nuts, leafy greens, and fungi.