The hemp plant is amazingly versatile and resilient, and it can be used to produce innumerable healthy products and services. So why was it made illegal, and what does the future hold? We talk to hemp farmers Ed Berg and Scott Perez.
What does it take to be an apprentice on a farm or ranch? What does it take to mentor the apprentices? Paul Neubauer knows both sides, and talks about learning–and teaching–both practical and personal skills on the land.
A chat with mixologist and culinary maven Natalie Bovis about Thanksgiving dinner. We talk about food choices, recipes, cocktails, and how to enjoy the day even if you’re doing all the cooking!
Nutritionist, author, and Sustainable Dish podcast host Diana Rodgers talks about the myths and science behind current dietary recommendations — and how to make more informed choices about eating for our own health and a healthy planet.
A sustainable brewpub in Bethlehem, Pennsylvania…a farm-to-table restaurant in Sitka, Alaska…these are just two of the places author Mark Winne takes us to in his new book, Food Town, USA: Seven Unlikely Cities That are Changing the Way We Eat.
Dr. Robert Fetsch has for decades been helping farmers and ranchers deal with disabilities — from injuries brought on by hard work, to mental health problems like anxiety, depression, and anger.
A conversation with agro-ecologist, educator, and author Nicole Masters, on how to apply regenerative agriculture practices for health and profit–and how these can have a transformative effect on both our well being as growers, eaters, and members of the planetary ecosystem.
The food business is beginning to realize that they’re unsustainable — but don’t really know how to transition. Bio-Logical Capital provides demonstrations and research that point to possible paths forward.
While cows can be destructive, they can also be effective management tools for improving land health. We talk to Rodrigo Sierra Corona about his work to improve grasslands and preserve species at the Santa Lucia Conservancy.
Did you ever a piece of fruit that was so delicious that you went into an altered state? If so, it was probably local fruit from your farmers market. We talk to a farmer and a local food advocate about the many benefits of eating local food–and the rewards and challenges of producing it.