“I wake up early, I spend all day on the farm, working hard, managing the workers, planting, harvesting, selling, teaching—I do all of this out of love.”
Half of all cacao grown in Ecuador is ruined by a disease called frosty pod rot. But farmers, exporters, and chocolate-makers are finding sustainable ways to combat it.
A new report revealed surprising results when Oakland overhauled its lunch menu at 100-plus schools by serving less meat and more fruits and vegetables.
In an industry usually focused on medicine and procedures, a Philadelphia-area hospital decided what its patients needed was a farm and advice about food.
For the past year, the Food Literacy Project in Louisville, Kentucky, has sent its garden-on-wheels to local food deserts, connecting people to healthy eating and changing the lives of young people.
Emphasizing local food under a radical policy of “zero hunger,” Brazil’s school lunch initiative helps small farmers buy the land they’ve been farming for generations.
As an avid cook I wondered what orchestrating a sizable meal would be like in the two-burner kitchen of a 250-square-foot home. So I gave it a try with my favorite recipe.
These Black farmers don’t stop at healthy food. They’re healing trauma, instilling collective values, and changing the way their communities think about the land.