Greening the Green

The complexities of “organic” cannabis

Written by: Taylor Haynes

The cannabis industry is getting greener in more than just one way. As demand has increased among consumers for more transparent business practices and growing techniques, so has the desire for all-natural or organic cannabis. Alongside wine aficionados or Whole Foods shoppers, cannabis connoisseurs are seeking out higher quality products — flower that is better, healthier […]


Seeds of Hope

The uncertain future of Michelle Obama's White House Kitchen Garden

Written by: Taylor Haynes

In 2009, First Lady Michelle Obama, aided by local school children, planted the first seeds of what would become an impressive garden on the grounds of the White House, overflowing with vegetables, fruit and herbs. Nearby, the White House beehives keep busy pollinating the garden and making honey, which is often used as a gift […]


#THCThursdays: PremaFlora for Plant, People and Planet

Written by: Taylor Haynes

Imagine a farmers’ market. The air is filled with jubilant chatter and the booths are exploding with fresh produce — bushels of kale, ripe squash and bright red apples beckon. Now imagine there is also a booth displaying mason jars filled with buds of deep green cannabis. There might be an earthy scent drawing passer-bys closer, […]


#Ugly Fruits and Vegetables

The Solution to Ending Food Waste

Written by: Madelyn Gagnon

Fruit and vegetable retailers have long held their products  to a superficial standard and while it has added attractiveness to grocery store aisles, it creates an ugly truth about the produce wasted in the process. A majority of crops harvested are discarded based on their minor imperfections. Approximately 40% of fruits and vegetables grown don’t […]


Jennifer Lynn Bice

Founder of Redwood Hill Farm & Creamery

Written by: Jesse Hom-Dawson

Jennifer Lynn Bice’s love of goats started young, when her and her nine siblings joined 4-H in the small town of Sebastopol, CA and began raising goats. With five or six goats to a child, they soon became beloved pets, with individual names and tricks taught by the family. With 50 or 60 goats on […]


Planet Terroir

The wine-born concept of terroir and the protection of small-scale farming create a new paradigm for agriculture

Written by: Frenchy Cannoli

  Terroir: The combination of factors including soil, climate, and sunlight that gives wine grapes their distinctive character. —Merriam-Webster’s Dictionary The word “terroir” is so French that it cannot be perfectly translated; it represents respect and love for the land and its diversity, which is exemplified in the culture of food and wine. The word […]


Truly Living Well

Combating horticultural illiteracy through a network of urban farms in Atlanta, GA

Written by: Amanda Kay Mannshahia

If food is our most sacred offering to our bodies, how have we become so disconnected from our most familiar source of life-giving energy? At the Truly Living Well Center for Natural Urban Agriculture in Atlanta, Georgia, Rashid Nuri and his team are trying to rectify this crisis by spreading the sermon of horticultural literacy. […]


Anatomy of a Parsnip

Written by: Jeff Cox

Of all the root vegetables, parsnips have the most distinctive flavor and aroma. It mixes the essences of parsley and carrot, but with a sweet note and something musky that’s all its own. Some people are put off by this quality, but it can add something unique to many dishes. The source of this inimitable […]


Alaska Crab Beignets

Alaska’s Wild Harvest

At Tutka Bay Lodge, Foraging is as natural as Alaska Seafood

Written by: Roger Morris

We are at Tutka Bay Lodge, which overlooks an inlet of Kachemak Bay—a 40-minute floatplane flight south of Anchorage—learning more about Alaska seafood and how to prepare it. But almost as important as the seafood itself, at Tutka Bay, the Dixons and their guides wouldn’t think about meal planning without first foraging in the dense woods and along the rocky seashore for ingredients to accompany the bounty from the nearby oceans and rivers.