Meet the African Farmer Growing Rice in New York’s Hudson Valley
Following the Jola traditions of Gambia, and made possible by the region’s warming climate, Nfamara Badjie is cultivating rice in an unusual setting—and harvesting to the rhythm of the African drum.
Farming Her Own Way
The generous space she gives to her heirloom tomatoes is a kind of insurance to offset the fact that she is philosophically opposed to greenhouse growing, which would extend the season and protect against weather calamities. “I want the roots of my tomatoes to reach deep down into the ground to get nutrients, and get water from the sky,” she says.
Steam Player
Most customers are happy to wait for Nobuyuki Toyoshima’s food because they love the 11-hour pork-chicken-and-bonito soup broth base that he makes, his go-it-alone ronin attitude, and because he’s trained them to be patient.
A Voyage Back in Wine
Juan Jesús Méndez Siverio’s “aha” moment came when he understood that the grapes he grew up stomping on to make the family’s wine were the last vestiges of the earliest domesticated grape vines. They were a genetic treasure trove with the potential to make great wines.
‘In the Struggle’ Chronicles the Roots of California’s Food Justice Movement
"The focal point of book is the struggle against the negative effects of concentrated wealth and power that just happen to play out in the Central Valley in land, water, and the food system. The same dynamic is happening all over the world.
Plenty of East Coast delights beckon travellers as Newfoundland welcomes tourists back to its shores
“We are on the first plane to pop the Atlantic bubble when it opens up to the nation on Canada Day.” Traveling to St. John’s and Fogo Island, on the far east coast of North America.
Why Ken Meter Is on a Mission to Build Community Food Webs
Industrial farming drained wealth from rural America. In his new book, Meter says community food systems can repair the damage.
From cheese distributor to chef, members of restaurant industry reveal what life is like one year into COVID-19 pandemic
A sampling of voices from across the restaurant supply chain reveals how the pandemic has altered lives, laying bare both the inequities and strengths of the Canadian restaurant ecosystem.