Smart Chicken: Nebraska Poultry Farm Goes Beyond Organic

Smart Chicken: Nebraska Poultry Farm Goes Beyond Organic

A new take on “food miles” — killing chickens gently — thoughts about antibiotics and animal byproducts in feed — why air chilling matters. Many companies are born out of a desire to do things bigger, better and faster than any other before. However, for Tecumseh Farms, a Nebraska-based certified organic chicken producer, bigger and faster weren’t nearly […]

Slow Fast Food: Forager Project Cold Pressed Juice

Slow Fast Food: Forager Project Cold Pressed Juice

Juicing is a big business with dozens of companies vying for a corner of this booming market. Where most rely on heat treating produce and packing their juices with grams upon grams of sugar, Forager Project has taken a different route. With ingredients such as apples, cucumbers, kale and sweet potatoes—to more unusual additions like turmeric, balsamic vinegar, matcha […]

Interview With Mark Shepard of New Forest Farm

Interview With Mark Shepard of New Forest Farm

Working with and within nature using perennial food crops and restoration agriculture. Mark Shepard has created something of an environmental oasis at his Wisconsin homestead, New Forest Farm. Shepard, a farmer and author, is a longtime proponent of restoration agriculture, the practice of recreating healthy, naturally occurring, economically viable perennial farms. Packed with biodiversity, these […]

Meet Greg Nielsen Of Numi Tea

Meet Greg Nielsen Of Numi Tea

Greg talks about where Fair Trade ends and Fair Labor begins, the role of B corporations and the importance of choosing organic tea. Greg Nielsen is the Director of Marketing for Numi Tea—an organic tea company founded in Oakland, California by siblings Reem and Ahmed Rahim.  Numi Tea is a Fair Trade, Fair Labor B […]

Food Is Free Project

Food Is Free Project

Fresh, healthy, nourishing food is a human necessity. However, in modern society, food often comes with high out-of-pocket and environmental costs, is increasingly depleted of nutrients and is produced miles from where it is enjoyed, offering consumers little to no connection to the farmer or the growing process. These troubling aspects of modern food production […]

Chef Daniel Corey of Luce San Francisco

Chef Daniel Corey of Luce San Francisco

Chef Daniel Corey talks to us about seasonal menus, Luce’s green certification and the trend toward sustainability in the restaurant industry. Long before San Francisco-based restaurant Luce received its official Green Dining Certification from the Green Restaurant Association, the establishment had already committed to keeping things fresh, local, seasonal and sustainable. Today Luce is one […]

Native Foods Vegan Cafe

Native Foods Vegan Cafe

Vegan is going mainstream. It wasn’t long ago that eating vegan was a difficult thing to commit to, and eating out was nearly impossible.  The past few years have seen interest in plant based eating on the rise in the United States, and with it a flourishing of vegan cuisine.  Whether you’re baking up a […]

Annabelle Randles: What are the benefits of being flexitarian?

Annabelle Randles: What are the benefits of being flexitarian?

For some people, adopting a strict vegan or vegetarian diet — whether it’s for health, social, environmental or animal welfare-related reasons — can be a challenge. Embracing the flexitarian approach, however, offers meat lovers the perfect, self-determined degree of wiggle room. Flexitarianism simply advocates plant-based diets that include the occasional steak or pork chop, allowing adherents the flexibility […]

The Importance of Choosing Humanely Raised High Welfare Pork

The Importance of Choosing Humanely Raised High Welfare Pork

Although the United Kingdom has established some of the highest animal welfare standards in Europe, meat produced under far less humane conditions continues to flood the market. In response to this proliferation of low quality meat – and the subsequent social and environmental abuses required to produce it – filmmaker and activist Tracy Worcester founded […]

Claire Hope Cummings on Seeds, Synbio, GMO and the Future

Claire Hope Cummings on Seeds, Synbio, GMO and the Future

Claire Hope Cummings does not mince words when it comes to the state of global food production and sustainability. The award-winning author, journalist and environmental lawyer has been speaking out about the dangers of genetic modification for years, and has traveled the world documenting both the changing climate and the proliferation of genetically modified seeds. […]

Preserving a Legacy, Building a Sustainable Future

Preserving a Legacy, Building a Sustainable Future

Long Meadow Ranch restaurant, winery, olive grove and ranch in California’s Napa Valley Ted, Laddie and Chris Hall, owners of Napa Valley’s beautiful Long Meadow Ranch, live and work by four simple words: Excellence through responsible farming. This strict focus on stewardship, respect and balance has helped the Hall family develop quality wines, heritage olive […]

Local Seasonal and Grass-fed 50’s Diner Food at Grazin’

Local Seasonal and Grass-fed 50’s Diner Food at Grazin’

At Grazin’, a 1950s-style diner in Hudson, N.Y., owners Dan and Susan Gibson, together with their daughter and son-in-law, serve only the best. For them, that means delicious burgers, fries, shakes and sodas made from local, seasonal, organic and biodynamic ingredients. The restaurant uses only 100 percent grass-fed and finished black angus beef raised a […]

Your Chef and Climate Change: Tory Miller of Graze

Your Chef and Climate Change: Tory Miller of Graze

As Executive Chef for both Graze and L’Etoile in Madison, Wisconsin, Tory Miller chooses only the finest farm-fresh ingredients from his local producers.  At his restaurant, Chef Miller produces a grand selection of artisan cured meats, breads, butters, fruit preserves, pastas, pickled vegetables—all from scratch.   Why source sustainable food from local suppliers? The short […]

Family Cooking From Scratch

Family Cooking From Scratch

How to cook healthy, home made meals and snacks your kids will love. We all know by now that the best way to ensure healthy eating is to get in the kitchen and cook. Cooking your own food allows you to know and control what’s in it, and to source the best quality ingredients. But […]

Artisan Cheese Making: Cowgirl Creamery

Artisan Cheese Making: Cowgirl Creamery

Eden Canon interviews Sue Conley, co-founder of Cowgirl Creamery, to discuss the practice of artisan cheese making, the importance of sourcing locally, and the environmental impact of cheese production. When we pick up groceries at the store, we rarely consider each product’s environmental impact in light of its production chain—from farm, to processor, to distributor, […]

Carriage House Farm

Carriage House Farm

Meet farm manager Richard Stewart, garden manager Kate Cook, and native plant specialist Abby Artemisia of Carriage House Farm. In a recent interview with EthicalFoods.com, they discuss the reasoning behind switching from conventional farming to using no pesticides or chemical fertilizers, why they are not certified organic, and how large agricultural corporations try to gain advantages over small independent farms.

Starting A Free Communal Food Exchange In Your Neighborhood

Starting A Free Communal Food Exchange In Your Neighborhood

Owen Dell talks about his experience starting a free neighborhood food exchange and working toward food security through converting ornamental suburban landscaping to edible ones. Owen Dell is a sustainable landscape architect and advocate of edible landscaping in suburbia.  In my interview with Owen, he describes how a free food exchange that he and a […]

Three Sisters Permaculture Farm

Three Sisters Permaculture Farm

Darrell Frey talks about permaculture farming, the danger of GMOs and how to choose the best local, seasonal foods. Darrell Frey is the author of Bioshelter Market Garden and farmer/owner of Three Sisters Farm in Pennsylvania, which provides fresh, organic produce to the local foodshed, even in the cold winter months. Frey’s initial interest in […]