Elizabeth Hoover traveled all over the country talking to indigenous communities about their food traditions, local gardening and agriculture initiatives, and what it could mean to have food self-sufficiency.
Glenn Elzinga is a forester turned rancher in Idaho, and he has developed a system called “inherding” — which means basically living with cattle on the range, training them to eat a varied and healthy diet, and managing them so that land, water, and wildlife are restored.
If we were left to our own devices with a large selection of healthy food choices, how would we choose? Would we make healthy choices? What about livestock, and wildlife? Scientists and author Fred Provenza has studied this question for many decades, and shares his insights in his new book, Nourishment.
The science of farm and rangeland is often incomprehensible to the people on the land. We talk to On Pasture magazine founder Kathy Voth, whose mission is to make science accessible to people who need it–and to help keep them from being bamboozled by the latest agriculture fads.
Bernardo Ruiz’s new film, Harvest Season, shows us a year in the Napa Valley with multi-generational Latino vineyard workers and business people–and it’s a celebration of all the people who work behind the scenes to make each bottle of California wine.
Gavin Van Horn‘s new book, The Way of Coyote: Shared Journeys of the Urban Wild, reflects on the relationship between the city and the land surrounding it.
Reginaldo Haslett Marroquín‘s team observed chickens for a year before engineering a prototype for an efficient and humane poultry farm. Equal parts indigenous wisdom and industrial design, they’ve created a scalable model that can be adapted to virtually any place on earth.
Jonathan and Kaylyn Cobb found a healthier way of farming when they rejected industrial methods and embraced regenerative practices. They tell the story of restoring degraded land through trial and error–and a big paradigm shift.
Talking turkey with Chef Johnny Vee — how to make a great Thanksgiving dinner that will please both traditionalists and adventurers.
How do food companies make products that use regeneratively-produced animals? How do they work with ranchers, and how do they tell their story to customers? We talk to Gina Asoudegan of Applegate Natural and Organic Meats and Katie Forrest of Epic Provisions.