That’s the name of Leah Penniman‘s new book, and it’s a profound and wide-ranging exploration of everything from the practical details of how to start a farm, to the rich history of African-heritage farming.
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.
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.
We hear daily that our nation is “polarized.” But there are important areas of collaboration and common ground that are happening under the radar. MacArthur genius Gary Paul Nabhan‘s work brings together environmentalists and food producers — with exciting results.
What is a food bank, and how does it distribute food in New Mexico? Jill Dixon talks about the reasons for hunger in our communities and both hunger relief and the movements toward systemic change.
The new cookbook from Desert Harvesters in Tucson, Eat Mesquite and More: A Cookbook for Sonoran Desert Foods and Living, is not only about how to make food from local ingredients, but also how communities and deeper understanding of local ecosystems arise from local eating and cooking.