Gail Nickel-Kailing, January 2nd, 2011 
We are just beginning to understand that we may soon reach the end of the line – pun intended – for some of our “keystone” fish species: salmon, sea bass, cod and tuna. Top chefs in the US and Europe are pushing for sustainable seafood; “sustainable sushi” bars are popping up in cities across the country; and food service giants are offering sustainable seafood. But how is a discerning consumer going to find good quality, sustainable fish to purchase for his or her own table?
Read more: A Tale of Two Fish – Which Would You Rather Eat?
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Book of the Month
Grain by Grain: Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food
By Bob Quinn and Liz Carlisle
Bob Quinn is a “local boy done good:” a serial entrepreneur, an organic farmer, and contributor to nutritional research studying the health benefits of ancient wheat compared to modern wheat.
Good food starts with consumers and producers who recognize that food “grown on the cheap” can ultimately contribute to health issues that are extremely expensive in the long run.
Read on...
A Video You Don't Want to Miss!
Clara Coleman, daughter of renowned farming pioneer Eliot Coleman, has a clear plan for a new collaborative farming model called the ARC Farming Project—Agrarian Resource Collaborative Farming.
It is in response to today's particular agricultural challenges and embraces farmer entrepreneurial diversification. Watch the video here.
LEARN MORE ABOUT HOW YOUR FOOD GETS TO YOUR PLATE
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