Don’t listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay.
For the first time in six years, many California farmers have been told they’ll get little or no federal irrigation water. And as farms run dry, workers are deciding to pack up and move away.
Learn about what makes food from different regions taste unique in this new video from filmmaker Douglas Gayeton of the Lexicon of Sustainability project. Judith Redmond of Full Belly Farm is featured in the video and shares her thoughts about “terroir.”
What does it mean to eat grass fed beef? What are the larger implications of producing and eating grass fed beef on animals, the environment and ourselves? In this new video, “Grass Fed” from the Lexicon of Sustainability project, filmmaker Douglas Gayeton explores grass farming, rotational grazing and other concepts with Virginia-based farmer Joel Salatin of Polyface Farm.
Climate change will likely hurt food production, raise food prices and increase hunger. But those calamities may not be inevitable, according to a group of international agriculture researchers.
Mark Pasternak and his wife, Myriam Kaplan-Pasternak, farm 115 acres in Nicasio, Novato, and Petaluma, raising pigs, sheep, and rabbits, as well as wine grapes and asparagus.
Spring is here, which means an explosion of all things green at the market. Although many greens can be found throughout the year, they are most abundant, lush, and tender in the spring, with over 40 types available, from spinach, arugula, and kale to nettles, cress, and pea shoots.
While agriculture companies control the patents and production of seeds used by farmers, backyard gardeners and local seed banks strive to preserve both the culture and biodiversity of seeds through their own methods. The latest video from The Lexicon of Sustainability’s Douglas Gayeton explores seed banks, seed exchanges and the work of environmental activist, author and physicist Dr. Vandana Shiva, who explains the “seed sovereignty” movement.
Local California asparagus farmers are concerned about competition from Mexican markets which can supply the vegetable year round and sell it at cheaper costs. Roscoe Zuckerman of Zuckerman Farms and Thaddeus Barsotti of Capay Organic discuss the situation.
Whole animal, or whole beast, butchery has become wildly popular in the last five years. But, that doesn’t mean it’s not without its challenges — still. Top local butchers talk about how the industry has changed and if this trend is here to stay.
Learning to garden and cook with cheap, healthy produce helped JuJu Harris survive while raising seven kids on public assistance. In a new cookbook, she shares her tips for other struggling moms.
Cheese-tastings and a look inside the Straus family dairy: Vivien Straus, of the Straus Family Creamery, will perform her one-woman autobiographical show in April. Expect cows, jokes, cheese and her playing 15 different characters.