By Susan A. Schneider, Director of LL.M. Program in Agricultural & Food Law at Arkansas School of law and contributor to the Agricultural Law blog. On September 16, the Centers for Disease Control issued its report, Antibiotic Resistance Threats in … Continued
Apple recipes from our Agriculture Supported Communities program.
By Anna Lappé When Bozo the Clown went off air in 1963, no one would have guessed the small-town television character would soon become the most famous clown in the world. But McDonald’s turned Bozo into Ronald McDonald, and today … Continued
By Coach Mark Smallwood Originally appeared at www.mariasfarmcountrykitchen.com Apples. Apples are the single most pesticide-contaminated produce item available at the grocery store. If you had to choose just one item from your grocery list to buy organic, make it organic … Continued
They say variety is the spice of life and, boy, do we have variety here in the Rodale Institute organic orchards. Some of our apples you’ll recognize as widely-available and familiar favorites, but some you will only find here. As … Continued
Green tomato recipes from our Agriculture Supported Communities program.
Leek recipes from our Agriculture Supported Communities program.
Major issues associated with industrial food production led Dr. David Pimentel to research human population and to champion pesticide reduction and energy conservation. Pimentel is Professor Emeritus of Ecology and Evolutionary Biology at Cornell University and coauthored the 22-year review of the … Continued
Bob Quinn is a fourth-generation farmer and tireless scientist who popularized the ancient khorasan wheat with his company Kamut International. He was one of the first 100 percent certified organic farms in Montana and made the connection between healthy whole-grains and artisan bread … Continued
Alice Waters is considered the mother of the farm-to-table movement in the United States. She opened Chez Panisse in 1971 sourcing product from local farmers. More than forty years later Chez Panisse continues to create fresh, seasonal, local and wickedly … Continued