Author Bill deBuys reflects on what people are doing to land, water, and climate from high in the Himalayas, in his new book, The Trail to Kanjiroba, and how we can begin letting go of despair and do our part for the earth’s restoration.
Farmer James Rebanks tells the story of a thousand-year old farming tradition—which was almost destroyed by “improvement”—and how he’s rebuilding long-term sustainability.
With the best of intentions and technological innovation, we have broken the world’s water cycle. Now, says water expert Sandra Postel, we need to work with nature in order to restore it—if we want to survive, thrive, and, well, eat.
Dr. Emeran Mayer connects the human and soil microbiomes—both stretched to their limits and beyond by today’s diet, lifestyle, and industrial practices. And he tells us how we can eat and grow food in a way that heals the body, the economy, and the planet.
Reese Baker has a vision for greening urban landscapes—and he wants to make Santa Fe an example of how to do it, by catching rainwater from roofs, streets, and parking lots, and channeling it into gardens, trees, and soil.
Orchardist Gordon Tooley knows apple trees–and has been cultivating rare and heirloom varieties for three decades. But for him it’s as much about the landscape and lifestyle as about the product. We talk about living slowly, observing closely, and promoting healthy land, water, wildlife, and human communities.
New England is lush and green—and all kinds of creatures want to eat a farmer’s crops. Apple grower and cider maker Steve Wood talks about Integrated Pest Management and its challenges.
Seaweed has always been used for food, fertilizer, and medicine. But now, off the coast of Maine, over-harvesting threatens rockweed and the many species that depend on it.
Jesse Smith‘s work aims for the opposite of planned obsolescence—the goals at Jalama Canyon Ranch are resilience and perennial productivity, through restoration of ecosystems and a truly regenerative vision of agriculture.
Getting certified for grassfed meat can be challenging–but the American Grassfed Association supports producers in regenerative practices that are good for the earth, the farmer, and the eater.