#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.


David Law of Gourmet Mushroom

Gourmet Mushrooms

Sonoma County, CA

Written by: Jesse Hom-Dawson

The journey from working in real estate to running a mushroom farm may not seem like a usual career path, but David Law, President and CEO of Gourmet Mushrooms, has successfully made the unlikely transition.


Fresh greens at one of the South Bronx Farmers Market vendors

Reclaiming the Big Apple: The Urbanization of Fresh Food Access in NYC

The South Bronx Farmer’s Market (SBFM): A Market for the People by the People

Written by: Amanda Kay Mannshahia

Recently there has been a push by activists to address issues of fresh food access and community education. Nestled on the south side of 138th street, between Willis and Alexander Avenues, the South Bronx Farmers Market, SBFM, is the perfect example of this growing trend.


Nextdoororganics Cargo Bike

The City-Goers CSA

How Nextdoorganics is Translating High Impact Politics into Culinary Creativity

Written by: Amanda Kay Mannshahia

Based out of their Bed-Stuy hub, Nextdoorganics is the brainchild of founders Josh Cook and Chris Schumaker. Both possessing histories in farming, the duo first began by utilizing an open acre of land on Schumaker’s parents’ tree farm to work a small-scale agriculture project.