Spotlight On a Network Aiming to Make Everyone a Food Changemaker
Our stories connect people to their food and highlight solutions that increase access to affordable, nutritious, and culturally significant foods.
Food
He Wanted to Start Up a Composting Operation. Outdated Zoning Laws Stood in the Way.
“I was in my parents’ basement for about six months, just shopping around municipalities.”
How Illinois Is Bringing Grocery Stores Back to Main Street
A team at Western Illinois University, bolstered by a first-of-its-kind initiative, is helping towns across the state democratize their food economy.
How Two Committed Conservationists Revitalized a River With Beer
Worried about low flow in Arizona’s Verde River, conservationists have found a solution in new crops and a new brew.
If Montreal Can Feed Itself Year-Round, More Cities Can
Montreal is the world capital of urban agriculture, proving that winter weather is no reason to stop eating locally.
Your Food is Less Nutritious Than It Used to Be
As our climate changes, our food is at risk of immediate dangers such as fires and floods. But there are long-term impacts that have already changed the makeup of the food you eat.
Climate Change Is Coming for Your Favorite Condiments
From mustard to ketchup, here's what to know about how a warming world will impact the availability of beloved pantry staples.
Opinion: To Find the Future of Food, We Need to Look to the Past
In his new book, The Lost Supper, author Taras Grescoe argues that we’ve become too far removed from farming and food production. The best hope for ensuring food security in the future lies in reacquainting ourselves with the lost and neglected agricultural practices from the past.
Meet the Farmer Who Pivoted in Her Fifties From a Law Firm to a Microgreens Farm
Tami Purdue waited until later in life to start her urban agriculture career. Now, she runs a thriving microgreens farm and community garden.
Why We Can’t Get Mexico’s Butter Avocados in the US
Trade restrictions between several Mexican states and the US mean many of the best ingredients don’t make their way across the border.