In Sicily, traditional food preservation practices centered on dry-farmed tomatoes once helped people survive the winter. In the face of climate change today, the island’s farmers must adapt to ensure their plants survive the summer.
Through his highly seasonal approach to cooking and the launch of his new business venture, chef and forager Karl Holl shares the experience of foraging the forests of the Pacific Northwest.
Through grazing-based viticulture, Antiquum Farm demonstrates that guiding farm animals to graze within vineyards lends a truer sense of terroir to wine, while also pushing the conversation about regenerative agriculture forward not only for grape growers, but for all farmers.
Rancho Gordo establishes stable relationships with heirloom bean farmers and eaters, demonstrating a holistic approach to sustainability that preserves the diversity of the beans and the cultural traditions of the people who grow them.
The restoration of Acoma blue corn to its community of origin represents a hopeful example of how seed rematriation can improve Indigenous foodways.
Through the process of seed rematriation, Indigenous communities restore relationships with their ancestral seeds.
Through its commitment to biodiverse farming practices and consumer education, Girl & Dug Farm offers a hopeful example for a healthy, flavorful and culturally diverse food system.
Diaspora Co. prioritizes transparency, equity and sustainability while providing fresh, high-quality spices.
Unique community-supported agriculture programs provide critical revenue for small farmers in the midst of the pandemic and climate-related crises, while also giving consumers the opportunity to actively engage with their local food system.
In Beijing, a diverse business model and support from the biking community have bolstered Yuan Luo’s RE in reopening.
During Covid-19, hospitality and healthcare industries are bolstered by new organizations including Frontline Foods and Delivering with Dignity.
Professional miller Jill Brockman-Cummings of Janie’s Mill in Illinois provides a practical flour education for the home baker.
