Urban Gardeners Defy the Desert in Northern Ethiopia

Water is scarce in Ethiopia’s northern region of Tigray. There is little difference between the dry and wet seasons, common in the tropics and the rest of Ethiopia. Usually by January, Tigray’s many villages dry up and become nests of desperation while families as well as the farmers depend on a series of small streams and wells.
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A New Frontier: Farmstead Sheep Milk Cheese

At Larkhaven Farmstead Cheeses, Clare Paris and her husband Sam Howell have been producing aged raw milk cheese for nearly 20 years and began marketing commercially about 5 years ago. Today, Clare and her husband Sam are members of a very exclusive club!
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Celebrate the Seasonal and Save Big

In the supermarket a variety of fruits and vegetables are available year-round, but this is more a reflection of our world economy than our ability to grow these foods locally. In Montana it’s the time for rhubarb, wild mushrooms, and salad greens, root vegetables, herbs, and a few tomatoes. Now is the best time to save by celebrating the seasonal.
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George's Sausage and Deli - A Bit of Poland in Seattle

When it comes to deli meats and sausage, there is no substitution. George’s Sausage and Deli has its own smoker in the back of the shop where pork sausage and pork shoulder are cured. About a dozen types of meats are smoked, cured or jellied in-house, including kielbasa, Canadian bacon, three kinds of ham, pork shoulder, and kabanosy.
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Harvest of Pride

Hispanics suffer more hunger than any other group in the US and on June 2, 2012, a group of over 100 gathered in Eugene, Oregon to celebrate services that have helped Hispanic families feed themselves. University of Oregon graduate student Chris Roddy and filmmaker, highlights three projects of Huerto de la Familia/The Family Garden: organic family gardens, the Small Farmers Project, and the Micro Enterprise Project.
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Recipe for America by Jill Richardson

A call to action for those who are concerned about what they eat and the health of the planet, Recipe for America shows how sustainable eating nourishes our bodies, our economy, and our environment, making it the best hope for the future of food in America.
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How Technology Will Decentralize the Global Food System

Peer-to-peer sharing, traceability and enterprise software are just a few of the ways technology is catalyzing a flexible, resilient and sustainable food system. With food tech as a catalyst, the possibility of an interconnected web of localized food systems within a bigger global food system seems possible. Speaking from the Summit, Jeremy Rifkin, President of the Foundation on Economic Trends discusses the shift from point source to distributed thinking and implications for our food systems.
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Atina Diffley Asks the Right Questions

Atina Diffley, author of Turn Here Sweet Corn, discusses the criteria we need to consider when we design food and farming systems. Let’s make sure we’re asking the right questions! Listen to the Minnesota Public Radio interview with Atina here.
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