The Follow-Up: The Cider Makers Preserving Varieties by Helping Others Grow Them | The Deep Dish by Civil Eats
A talk with cider makers and apple growers who are keeping forgotten varieties alive and promoting resilience in a changing environment—not only through the cider and other apple products they make but also by selling and sometimes giving away trees.
The Follow-Up: Even More Convention Centers Are Adding Farms to Their Roofs | The Deep Dish by Civil Eats
The bees have been busy foraging on urban flowers. Perched atop the highest rooftop at the Baltimore Convention Center, the two hives, home to 70,000 bees, have frames full of honey, which will eventually make its way into the drinks and dishes served at the convention center.
Cider Makers Are Betting on Foraged Apples for Climate Resilience | Civil Eats
For years, upstate New York’s small-scale cider makers have foraged wild apples. Now they see the benefits of incorporating wild varieties into their orchards.
The Women Trying to Save the Meat Industry | Heated by Medium and Mark Bittman
An educational working ranch shows an example of a system that’s better for employees, animals, and the earth.
The Rise of Local Flour | Foodprint
You’re a farmers’ market regular. You buy local produce, meat and fish, but what about flour? Whole grains and flour have long been in a hard to reach corner of the local food movement. In some cases, that’s because many local markets, even robust ones, don’t offer local grains. In others, it’s because customers don’t even know to look for local grains.
Public Libraries Are Making It Easy to Check Out Seeds—and Plant a Garden | Civil Eats
Across the country, libraries are giving away seeds to encourage neighbors to plant food, spend more time outside, and build a relationship with nature.
Farmers Embrace the Growing Domestic Spice Trade | Civil Eats
Most spices are imported and have long been overlooked in the local food movement. Now, some U.S. farmers are investing in turmeric, chili, saffron, and more.
Beyond Organic: Learn How Biodynamic and Regenerative Farming Are Changing Sustainable Food Production | Martha Stewart
Interest in biodynamic and regenerative foods continues to rise. Here, we explore what these terms really mean—and how they measure up to organic products.
New Farm-to-School Food Program Debuts in Maine Schools | Modern Farmer
Can the state serve as an example to other states looking to promote and provide more local food in schools?
Meet the Urban Farmer Determined to Teach Others About Edible Landscapes | Modern Farmer
Matthew Geldin wants to help you turn your lawn into a bountiful garden.
A Farm Grows Atop a Convention Center in NYC | Civil Eats
The Javits Center, home to the city’s largest rooftop green space, expanded in September to include a one-acre farm that will supply its kitchen with fresh food at almost zero food miles.
Going Organic | The Day Magazine
What you need to know about what organic means today, why it costs more and when to choose it.
Meet the Maine Teenager-Turned-Landscaper Thanks to Grazing Goats | Modern Farmer
A love of both animals and cheese inspired the Grazy Goat Girls.
Will the CSA Boom Survive Beyond the Pandemic? | Civil Eats
For farms with new or long-established community supported agriculture programs, demand remains strong—even as grocery shelves are restocked and restaurants re-open.
What Is An Agrihood | Martha Stewart Living
It’s time to get familiar with what just might become the type of neighborhood you dream of living in.
Farmers’ Markets Face Year Two of the Pandemic | Foodprint
Before the coronavirus pandemic, farmers’ markets were more than simply a place to pick up a pint of fresh strawberries or the makings for a week full of lunch salads. They were places to gather and converse — the very heart of a community.
Aliza Sokolow’s Food Photos Could Change The Way You Think About Farmers | Civil Eats
The L.A.-based photographer has trained her lens on the growers in your local farmers’ market, showcasing the art and beauty of their hard work.
How to Start a Community Fridge | Martha Stewart Living
They boomed during the pandemic, but even as the economy begins to rebound and vaccines roll out, there’s still a need for these mutual aid efforts.
With Wi-Fi And Grow Lights, A Mushroom Farm Grows In City Restaurants | Edible Brooklyn
Off a dead-end industrial street in Bushwick is the soon-to-be home of three 40-foot shipping containers that might just redefine farm-to-table dining.
Come spring the shipping containers will be the headquarters of Smallhold Labs, a distributed farming start-up founded by Andrew Carter and Adam DeMartino, that wants to make local food more affordable for restaurants and supermarkets.
What It’s Like Fishing For Lobster As A Woman | Martha Stewart Living
It’s 5 a.m. and Krista Tripp is loading her 36-foot boat, preparing to head out on the waters off of Spruce Head, Maine. She’ll spend roughly the next 12 hours on the boat, working either by herself or with a stern(wo)man to bait traps, measure lobsters, pull up buoys, hauling anywhere from 200 to 300 lobsters in the day, which she’ll sell at the local wharf.
Food Has Always Been Medicine For This SoHo Nonprofit | Edible Manhattan
Laying on a bed of seasonal vegetables is a beautiful piece of salmon topped with a perfectly evergreen shade of pesto. It’s the type of sauce that looks so good it’s hard to resist dipping a finger into it and taking a lick. It’s also just one of the ways the chefs at God’s Love We Deliver (GLWD) use herbs growing on a rooftop a few floors above the organization’s SoHo kitchen.
How These Farms Are Working To Fight Food Waste | Modern Farmer
Hint: They’re upcycling food scraps.
There’s A Venomous Fish We Should All Be Eating | Munchies
The next time you find yourself on a snorkeling expedition, watch your back. If you spot one of those beautiful lionfish (a.k.a. Pterois) and are quickly trying to adjust your underwater camera for a snap, don’t bother.
Why A Mom (and Entrepreneur) Has Her Own Line Of Extra-Virgin Olive Oil | Martha Stewart Living
Katina Mountanos wants you to think differently about this ubiquitous ingredient.
New York City Seeks To Create A ‘Craigslist For Food Pantries’ | Civil Eats
A proposed city-managed website would create a place for supermarkets and grocery stores to donate leftover food to nonprofits that feed the hungry.
A Student-Built Hydroponic Farm Grows Inside This Bronx High School | Edible Bronx
There’s lettuce growing inside one of the science classrooms on the DeWitt Clinton High School campus. Rows of it, along with Swiss chard, bok choy, tomatoes, cucumbers and herbs including basil, thyme, oregano and cilantro. Shelves of produce in various stages of growth fill two-thirds of Room 332, with a couple of communal tables and chairs tucked in the remaining space. The hydroponic farm is so much cooler than any science classroom of my high school days.
This Floating Food Forest Wants To Reshape New York City Parks | Edible Bronx
What if a trip to your favorite public park could double as a trip to the grocery store? If along with enjoying the open space, sunshine and fresh air you could pick apples, snip kale and harvest tomatoes?
On Some Long Island Farms, A Cautious Optimism For The Era Of President Trump | Edible Long Island
The election of reality TV host and businessman Donald J. Trump as the 45th president of the United States stunned both his supporters and opponents on Long Island, across the United States and even around the world. Early into the presidency it was obvious this would be an unprecedented era in the U.S. Yet on many Long Island farms, Trump’s presidency is being met with optimism—albeit with a side of caution.
Are You Locavore Enough To Take The 100-Mile Thanksgiving Challenge? | PBS NewsHour
Is it possible to have a Thanksgiving meal prepared with only ingredients from within 100-miles?
Top photograph: Julie Goldstone for Food Has Always Been Medicine for This SoHo Nonprofit
