Family, Community & Place

Slow Money’s Pivotal Role in the Next Stage of the Local Food Movement

The food relocalization movement is coming of age, for it was twenty-one years ago that visionary Robyn Van En began CSA North America, the first organization to promote community-supported agriculture across the continent.

From her own collaboration with Susan Witt and others in Great Barrington, Mass., while establishing CSA Gardens in 1990, the CSA movement has grown to at least 4,570 documented American farms offering food shares to local community members…

Heirloom Apples, Heritage Orchards & Cideries Bring Back Food Diversity and Jobs to Our Communities

While some media reports assume that efforts to protect biodiversity in our landscapes inevitably cost jobs in our communities, heritage orchards and cideries prove otherwise.

Since the economic downturn, study after study show that new food and beverage microenterprises have become one of the most effective means of jumpstarting local economies hurt since the 2009 downturn. They not only create jobs for local residents rather that outsourcing the work to distant places, but they purchase goods and materials from other local businesses and make alliances with independent-owned restaurants and lodges which feature their beverages.

The Art of Fermentation

Join the Wizard of fermentation, Sandor Ellix Katz, for a Hands-on workshop in Patagonia, Arizona. Learn the basics of food & beverage fermentation from best-selling author, Sandor Ellix Katz.

Learn how to make the delicious & nutritious fermented corn drink of the Tarahumara, tesquino; Learn how heritage crops from the Native Seeds/SEARCH Farm & the Nabhan Orchard can be fermented in your own kitchen.

World Food Day: A Franciscan Prayer Service on Behalf of Farmers, Farmworkers & Fishers in a Year of Drought & Immigration Debate

Let us remember the words of Saint James: “The cries of the harvesters have reached the ears of Our Creator, Our Lord of Hosts” (5:4).

During this season of harvest, in the year in North American history when 71 percent of our rural communities saw their crop seeds and livestock breeds damaged by drought, let us call all cultures, faiths and nations together to celebrate that which the earth did yield, and to ask for repentance for the elements of climate change, water scarcity and damage to the soil that our own actions as eaters and consumers have triggered.

Food Justice: An Interview With Gary Nabhan About Borderland Foods

One of the founders of the Center for Sustainable Environments at Northern Arizona University is out with a new study on borderland foods. Gary Nabhan – now with the Southwest Center at the University of Arizona – has just published a study about the geopolitical disparity along the U.S./Mexico border in terms of poverty and food supply. He told KNAU’s Gillian Ferris Kohl that more than a dozen researchers went into the field on both sides of the border to look at this schism.

Why Desert Foods are the Most Fragrant & Flavorful in the World

In your new book Desert Terroir , you make the claim that some of the foods from the Desert Southwest are among the most flavorful and fragrant in the world. Why is that?

Gary: Well, the very chemicals that we love to taste and smell in a well-prepared meal of herbs, vegetables, grass-fed beef and wine produced in our region are present because they play roles in the survival and adaptation of the plants and animals that evolved here.