Marine ecologist Nancy Rabalais has spent 30 years studying the Gulf of Mexico “dead zone” — a human-made disaster caused in large part by industrial agriculture. Here’s what she wants you to know.
As mountains of cheap, industrially grown carving pumpkins beckon, what is a conscious, holiday-loving girl to do?
As California enters the world of cap-and-trade, sustainable farms are in line to receive dollars that will come straight from oil and gas companies.
With her new book “Long Way on a Little,” the author of “Radical Homemakers” talks about how to use the bones, fat, and extra parts of grass-fed animals to make them last.
More and more of the meat you buy in the supermarket is produced in meat factories, a.k.a. CAFOs. Hold your nose and have a look, then think hard about that next hot dog.
A new book highlights the culture of “seed-savers” and reveals the crucial, often invisible role seeds play in keeping our food system stable and genetically diverse.
A new study found arsenic in 200 samples of both conventional and organic rice and rice products. The science also has big implications about our farming practices — and their chemical legacies.
In a recent New York Times diatribe, columnist Roger Cohen called organics an “elitist, pseudoscientific indulgence shot through with hype.” We beg to differ.
As lawmakers return from their August recess, and the current farm bill gets dangerously close to expiring, a whole host of sustainable food policies are at risk of disappearing.