For better and for worse, the popular understanding of organic agriculture in America is inseparable from the environmental and human health risks associated with pesticides.
Veteran cookbook author Diane Morgan demonstrates how to make two rutabaga-centric dishes. Who’s growing produce locally in the winter, we visit one farmer who does. In the winter, many vegetables taste sweeter, find out which ones, and why.
Part 10: Beyond the intricacies of the production standards themselves, the story of organic poultry certification also includes one of the more fascinating sagas in the relationship between the organic community, the agribusiness establishment and the federal government.
What does clean food mean to you?
Laura Masterson describes her sustainable farm that is supported by Community Supported Agriculture memberships.
Carlo Petrini, in this final installment, argues for economic respect, and fairness to the small farmers of the world. Economy and ecology, he reminds us, share the same roots.
Carlo Petrini, founder of Slow Food International shares his views about food, politics, and American culture on the road to becoming a sustainable food nation.
January 16, 2010 From growing fresh food to opening minds to new ways of thinking to starting conversations, First Lady Michelle Obama has cultivated something special from the White House Garden. A look back at some of the benefits. h/t @plantweb Go to Original Post…