Renard Turner and his wife are agrarian entrepreneurs who produce local, sustainable, regenerative food at their Virginia goat farm–and they provide a model for future farmers and homesteaders.
Latashia Redhouse helps Native American food producers get their products out into the world—and supports their traditional and regenerative agriculture practices.
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.
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.
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.
Nicolette Hahn Niman was an environmental lawyer and vegetarian when she married a rancher—so she has a unique and broad-based perspective on agriculture. We discuss the new edition of her book, Defending Beef: The Ecological and Nutritional Case for Meat.
Native Americans used fire and other methods to cultivate food on the prairie. In the 20th century it was plowed under for endless rows of monocrops. Omar de Kok-Mercado is part of a team that is working to make prairie land ecologically–and economically–sustainable.