As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
With farm land often more valuable as real estate than as agricultural grounds, many farmers look to sell off their lands. Bob Berner, retired Executive Director of the Marin Agricultural Land Trust tells us why land trusts can help bridge that profitability gap.
In the latest video from the Lexicon of Sustainability’s Douglas Gayeton, “Antibiotic-Free,” Bill and Nicolette Niman of BN Ranchshare their thoughts on the growing movement in the U.S. to remove sub-therapeutic antibiotics from American beef.
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.
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.
IBM’s Watson, known for crushing the human competition on Jeopardy!, is now a sous-chef. It’s spitting out novel ingredient combos for human chefs to cook, and hitting the road with sample dishes.
Undercover footage shows a hog farm feeding sows ground-up piglets who succumbed to a deadly virus. Veterinarians say it’s the only method they have to protect herds against a fast-spreading disease.
In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers never gets eaten. But cooperative associations of organic food producers like Marin Organic based in Point Reyes Station are striving to cut down on food waste. Learn more in this new video from “Lexicon of Sustainability” filmmaker Douglas Gayeton.
Tucked away in a small shopping complex on the outskirts of Redwood City, Freewheel Brewing Company serves up a local version of a English-style “real ale” made with traditional methods.
Douglas Gayeton’s “Lexicon of Sustainability” information artworks exhibit opens on Thursday, February 6 at the David Brower Center in Berkeley.