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 […]
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 […]
Quail eggs are a common street snack in Peru, and often used in Thailand and China. In the US, however, quail eggs are just hitting the food scene. You’ll find them served raw in sushi restaurants, atop a bed of tobiko and wrapped in nori; pickled and served as cocktail snacks; poached and served on […]
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 […]
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 […]
Using borrowed suburban backyards, this urban farm CSA is bringing dormant gardens back to life and fresh organic food to the city.
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 […]
Ending food waste, keeping perfectly good food out of landfills and feeding people who need a little help in your own community. It’s easier than you might think. Have you ever wondered where all the leftover food from places like your local supermarket or restaurants ends up? How about the gorgeous produce that remains after […]
Alex Liebman of Stone’s Throw Urban Farm talks about the precarious nature of farming on underulitized and vacant urban plots, earning a decent wage and what aspiring urban farmers should do to maximize their chances of success.
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 […]
JP and Michelle MacFadyen are dedicated to sustainable practices in their restaurant and to sharing the bounty of their bakery with others through local food donations to feed the hungry. By now we’re all familiar with the locavore ideal: buy food from local producers, family farms and businesses. In the pursuit of this ideal, sometimes […]
A wholesome diet of carefully sourced clean food is the foundation of good health. If you are struggling with IBS or intolerance to common foods such as dairy, soy or gluten, this is especially important. Charlotte shares her insights about discovering the diet that’s perfect for you, and how to eat well on a limited […]
With so many labels vying for your sustainable food dollar, it is becoming increasingly difficult to decide which is best. The labels should make it easier, but how many of us really know what the certified Organic or the various steps of the GAP animal welfare labels really entail? When it comes to pork, […]
Caroline Gray is a New Orleans native and local food activist who wholeheartedly believes that “a better world can be delicious.” In under 2 years, she has helped Good Eggs more than double its operations, connecting over 200 local food producers to communities through its online green market, or “foodhub”. We talk with her about […]
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 […]
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 […]
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 […]
Jodi Daley talks about what it takes to organize a farmers market from the ground up, and how the market she founded is helping improve the health and quality of life for community members across the economic spectrum.
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. […]
Can you imagine living on mostly fruit? As a kid, long distance runner and fruitarian advocate Michael Arnstein grew up on staples like peanut butter and jelly sandwiches and the occasional soda. Today, his kitchen is packed with high quality organic fruits and veggies like papayas, bananas, melons, tomatoes and little else. After experimenting […]
Following a stroll on a lovely, yet plastic-strewn, Balinese beach, Glenn Adams and daughter Gaia Shekhinah set out on a mission. The two formed The Last Straw, a campaign that encourages island businesses to end their use of plastic straws and embrace reusable alternatives. The two spoke enthusiastically about their efforts, and their next plan […]
Pasture raised beef. Heritage breed pork. Free range turkey.
These sound like menu items in an upscale restaurant, but they are what Fork in the Road is using to make the next generation of hot dogs, sausages and deli meats.
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 […]
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 […]
Meet Shanti Allen, Executive Chef and founder of Alchemy, Ubud’s first completely raw vegan restaurant. Shanti meets me for our interview in a sundress and sandals, her long blonde hair loosely braided to one side. I follow her through the kitchen, where a bank of food dehydrators are concentrating flavors, and creating the textures raw […]
As a cook, entrepreneur and food advocate, Rabins is something of a pioneer. In just six short years he has developed San Francisco’s first foraged food delivery service, started a highly popular roving underground supper club, and his formerly under-the-radar Batch Made Market events are now the talk of the town.
Free. Fresh. Local. What’s not to love about neighborhood food sharing? Seven years ago, a bounty of blackberries and a few generous neighbors inspired Gail Murphy to become one of the driving forces in Altadena’s local food renaissance.
Iowa photographer Marji Guyler-Alaniz has been getting lots of attention for FarmHer, her captivating photography series highlighting female farmers. We interviewed Marji about her project, her inspiration, and future plans.
CropMobster has saved tons of food from being wasted by connecting excess farm produce with people who want it. Sometimes food is free or reduced to half price.
Restaurants with their own farms gain a unique appreciation for what it takes to produce quality food. Using seasonal, organic ingredients—many of which come straight from Seidel’s own Fruition Farms—this talented chef is helping put Denver on the sustainable dining map.
Co-owner of Mouzon House, Dianne Pedinotti, talks with EthicalFoods.com about how her restaurant has been impacted by climate change and shares what it takes to source ingredients locally and sustainably.
Farmer and homesteader, Darren Bender-Beauregard shares his thoughts with EthicalFoods.com on climate change and how last year’s drought impacted his permaculture based Brambleberry Farm in Paoli, Indiana.
In an interview with EthicalFoods.com, Chef Dissen discusses his efforts to source and promote local, sustainably caught seafood.
A must-read interview with Dr William L. Preston about the effects of climate change on agriculture, and what you can do, what we all must do, to ensure we have safe and available food in the midst of extreme weather transition.
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 […]
Find out what food producers, distributors, farmers and restaurants are hoping 2013 will bring.
Are you debating whether local, responsibly produced food is worth the extra expense and effort? Here’s what farmers, producers and restauranteurs want you to know.
Farmers, restaurant owners and food producers reflect on 2012 and share the changes and challenges last year brought for sustainable food.
Whatever you may have thought about vegetarian holiday fare, today, top chefs are creating delicious, festive and satisfying vegetarian holiday menus that may leave you wondering if turkey has been long overrated.
On our tour of Bobby Foehr’s egg farm, he explains what it takes to start a small chicken farm, the difference between pasture raised and free range eggs and why he is not certified organic.
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 […]
Facts about cheese and cheese etiquette from Vivien Straus. On a tour of the Cowgirl Creamery’s Petaluma production facility, Vivien imparted some fun facts about the basics of cheese as well as proper cheese etiquette.
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, […]
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.
Owen Dell discusses creating resilience and food security in communities through intelligent and organized communal food exchange.
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 […]
UK homesteader Tim Payne explains that his reasons for embarking on homesteading extended beyond his family’s desire to become more independent from a food and resource distribution system which relies on a dwindling natural resource.
Some farmers who practice organic farming, and even those whose methods achieve a higher level of environmental and ethical cultivation, have decided against getting certified organic. Farmers share their thoughts about the pros and cons of certification.
David Evans talks about the global food market, tips on how to buy the best meat, the evolution of organic certification and why the cost of ethically raised meat is so expensive.
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 […]