Dr. Jill Clapperton, soil scientist, says that farmers need to focus on building diversity of organisms within soils. Poor soil biology produces poor crops in terms of both crop yields and nutrient content.
Read more: Dr. Jill Clapperton, Rhizoterra, on Soil Health
Africa produces 10 percent less food than it did in 1960. With the rise of monoculture farming and globalized food production, the landscape of the continent is shifting and threatening its ability to feed itself. In Mali, an American plan for a vast sugar cane operation on the banks of the Niger River threatens small-scale native rice farmers who have fed their communities for generations.
Read more: African Land Grabs: Land Rush, a Video
We want our kids to have good food. We expect kids to prefer good food if we get it into school cafeterias, however IF the school is surrounded by fast food joints and IF the good food culture is so remote, there is no connection. There needs to be a direct connection between the health of the community and the health of the school kids – the two go together. This video shows how it’s done.
Read more: Montana Beef Goes to School
Farmer and rancher Gabe Brown, a 2012 NRDC Growing Green Award winner, is the owner of Brown’s Ranch in Bismarck, North Dakota. For over 15 years, Gabe has merged back-to-basics agrarian practices with innovative science-based sustainable farming techniques on his 5,400 acre diversified family ranch.
Read more: The Real Dirt: Regenerating Soil Quality To Sustain Life
Daryl Lasilla, grain farmer, grows buckwheat, barley, spelt, and lentils in just outside of Great Falls, in north central Montana. Soft-spoken and dedicated to organic production, Daryl has befuddled his neighbors growing conventional grain; especially when his organic spelt tops 4 1/2 feet high!
Read more: Daryl Lasilla, Montana Grain Farmer
For more than 26 years the Whidbey Camano Land Trust has protected Whidbey and Camano Islands’ most important natural habitats, scenic vistas, and working farms and forests by the acquisition of land and conservation easements. The most recent project is the Three Sisters Family Farm.
Read more: Whidbey Camano Land Trust
The Washington State University, Pullman WA, has been teaching and practicing organic agriculture for more than 30 years. WSU-Pullman was one of the first universities to do research in organic and sustainable agriculture. More and more young people are interested in organic food production, and staff and students from WSU describe their “Big Ideas for Food” in this video.
Read more: Washington State University: Big Ideas for Food
Take a tour of New Forest Farm with Mark Shepard, and learn how we can have all of the benefits of natural, perennial ecosystems and create agricultural systems that imitate nature in form and function while still providing for our food, building, fuel, and many other needs.
Read more: Restoration Agriculture With Mark Shepard
Freshly ground whole grain flour is alive – and lively – according to Dr. Steven Jones, WSU Wheat Breeder and founder of The Bread Lab. Age, processing, and chemicals will “kill” your flour, and will give you flour that is “nothing of interest other than to carry other flavors.”
Read more: The Bread Lab: Why Your Flour Should Be Lively