The new cookbook from Desert Harvesters in Tucson, Eat Mesquite and More: A Cookbook for Sonoran Desert Foods and Living, is not only about how to make food from local ingredients, but also how communities and deeper understanding of local ecosystems arise from local eating and cooking.
Gabe Brown and his family endured hail, drought, and near ruin before they changed their way of farming and ranching. Theirs is a story of creative response to adversity that led to a healthier and more successful landscape and business.
Wes Jackson, founder of The Land Institute, talks about solving not only problems within agriculture, but the problem of agriculture itself. What does that mean? Find out here!
Sandra Postel is an expert on water, and on balancing the needs of water users in creative ways, so that both wildlife and food can flourish. Yes, it can be done. And needs to be done a whole lot more.
Mike Callicrate left industrial feedlot agriculture to raise meat animals in a way that is healthier for everyone, including the animals and the people who eat them.
Adam Danforth is part of a new breed of artisanal butchers who are concerned with quality of meat, quality of the animal’s life and death, and how to shift the way meat is produced and experienced.
Climate change policy expert Calla Rose Ostrander explains how agriculture can play a huge, yes huge, role in pulling carbon out of the air and into the soil. It all has to do with really basic, earthy things, like compost and manure. Sounds stinky, but it’s working.
Allen Williams recounts his travels across multiple continents practicing and teaching ecosystem-based ranching, and shares his vision of a world with healthy food, wildlife, and rural communities.
Yes. Paul and Elizabeth Kaiser are doing something that seems like it’s too good to be true… they’re making extraordinary amounts of money selling vegetables on a tiny farm…and they’re mitigating climate change and having a wonderful time.