Our Work


The Sweet Side of Organic Farming

In appreciation of their support, we invite Rodale Institute Business Members to share an article about their work on our website. These articles often include insightful information based on their experience and line of work.  It provides a unique perspective of organic … Continued

Project Research Coordinator Needed

The Rodale Institute is searching for a Project Research Coordinator to join our team and participate in a dynamic research program with unlimited outreach potential. This opening is specifically linked to our long running, Farming Systems Trial or FST. This … Continued

Recipes: Carrots

Ginger Glazed Carrots From marthastewart.com ½ pound carrots, peeled but with 1-inch green top left on 1 tablespoon butter 1 tablespoon honey One 3-inch-by-1/2-inch-piece ginger, peeled and cut into 1/4-inch-thick matchsticks 1/2 teaspoon thinly sliced red chili pepper Bring a … Continued

Food as Medicine

A Partnership between Rodale Institute and St. Luke’s University Health Network In 431 B.C. Hippocrates said, “Let food be thy medicine and medicine be thy food” Over 2500 years later, we are inundated with advertisements boasting the latest, greatest cure-all … Continued

Radishes

Radish recipes from our Agriculture Supported Communities program. Braised Radish From Rachael Ray and the Food Network 2 bunches radishes, about 1 pound, trimmed of tops and roots 1 1/2 cups chicken stock 2 tablespoons butter, cut into bits 1 large shallot, thinly … Continued

‘Walk for an Organic Planet’ Schedule Announced

Rodale Institute Director Begins  160 Mile Walk from PA to Washington, D.C.  (Kutztown, PA  October 1, 2014) On October 1, 2014, Rodale Institute Executive Director, ‘Coach’ Mark Smallwood set out on a 160 mile walk from the Institute’s farm in … Continued

Recipes: Peppers

The Beekman 1802 Stuffed Peppers Adapted from The Beekman 1802 Vegetable Heirloom Cookbook 4 bell peppers 4 tablespoons olive oil 1 small red onion, finely chopped 2 garlic cloves, thinly sliced 3 ounces dried chorizo, quartered lengthwise and thinly sliced … Continued