Adam Mason of the ASPCA makes the argument that healthy farm animals actually help farmers to thrive—and benefit land, air, and water. He talks about how farmers are making the transition away from industrial/conventional.
Scientist and farmer Jonathan Lundgren is helping to change the paradigm of agricultural science to one that expands the measures success to include the regeneration of land and health of people.
The Nature Conservancy partners with ranchers on virtual fencing, a new technology that keeps animals in delimited areas through GPS collars—resulting in labor saving, wildlife conservation, and land health.
Artist and science educator Robert Dash creates art from micro- and macroscopic photographs of food crops. His new book explores both the science of our food system and the role of art in finding a more healthy and loving way forward.
Hayley and Stephanie Painter saved their farm by creating a national yogurt brand—and they’re committed to fostering not only nutrient dense, regenerative food, but also health at every level of the supply chain.
André Leu knows what it takes to pull massive amounts of carbon out of the atmosphere and put it into the soil–permanently. We talk about his new book, The Regenerative Agriculture Solution.
Environmental historian Sara Dant’s book Losing Eden looks at the American West from the time of wooly mammoths to the near destruction of entire ecosystems—and the movement to bring nature and industry into balance.
Gwen Cameron took over her father’s peach farm, and has been balancing regenerative methods, fair work practices, and diversification of markets to run a successful business.
P. Wade Ross‘s great grandfather was a runaway slave who bought land in Texas. On this land his descendants founded a non-profit that helps Black farmers and ranchers to succeed in regenerative agriculture.
Women farmers and ranchers have historically been at a disadvantage in many ways––equipment designed for male bodies, lack of access to credit and capital, and just not being taken seriously. We talk to Jules Salinas of Women, Food & Agriculture Network