Joe and Jenn Wheeling talk about how to avoid the pitfalls of a family ranch business––ego, speechifying, wasted time––and arrive at consensus decisions with the full support of each family member.
When wool processing suddenly moved overseas, Jeanne Carver and her family were left without a market for their products. Through determination and creativity, she turned a setback into a regenerative success story.
How do you restore an entire forest, or mountain, or watershed? Landscape planner Jan-Willem Jansens has been doing it for decades, and the key is…collaboration.
Roxanne Swentzell turned a small piece of bare, dry earth into a garden/forest that produced enough food and wood to maintain a family of four. She founded the Flowering Tree Permaculture Institute, which teaches how to understand and live on the land and allow it to flourish.
Lorenzo Dominguez and his family left the lucrative but stressful world of New York business in order to get more connected to land, people, and food. Two years in, their New Mexico farm is already a center for production and learning.
After the Civil War hundreds of thousands of Black farmers acquired farm land, but through violence, threats, racist policies, and outright theft, millions of acres have been lost. Konda Mason is working to empower black farmers to thrive and to heal historical wounds.
Shellfish biologist Rick Karney and oyster farmer Alex Friedman talk about the realities of oyster farming and habitat restoration on the East coast.
Beth Hoffman was a college professor and agriculture journalist for years before she and her husband moved his family’s farm in Iowa. Her new book, Bet the Farm, is all about the joys, challenges, and economic realities of farming in the US today.
Corporate meat producers tout their “efficiency” but actually wreak havoc on the environment, local communities, and the animals themselves. Cole Mannix is all about building resilient ecological and economic systems with the goal of long-term stability and prosperity.
Tina Garcia-Shams is teaching every aspect of food truck entrepreneurship at the Street Food Institute, and their graduates are thriving––and serving healthy, local fare.