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The second issue of Locavore will be published soon
The theme is Soil, with an extended feature exploring soil health and regenerative agriculture.
Monica Griesbaum and her family grow organic tea and tisanes on Windy Hollow Farm in Perthshire, Scotland. They see their crop as a part of the local ecosystem, a system they encourage and nurture as they nurture themselves.
The Ethical Dairy has embarked on a series of visits and events to raise awareness of their Cow-with-Calf dairying model, starting with hosting an innovation visit of forty researchers and scientists last week.
The giant puffball is a true beauty. In the meadows and on the hillsides in high hazy summer, they pop up in ones, twos, threes, sometimes in vast numbers. Coming across a ring of these fantastical mushrooms in a field, or spotting them from afar on the other side of a valley, is exciting and a little otherworldly.
From the northern Himalayas to the sandy beaches in the south, 600 mln people face acute water shortage, with close to 200,000 dying each year from polluted water.
Congress is currently working on the 2018 farm bill, a massive piece of legislation enacted about every five years. One of its key elements is crop insurance, which helps protect farmer income in times of volatile production – for example, when crops are damaged by droughts or floods.
Fascinating video of Urban Shepherds moving 200 sheep, right through the center of the Dutch city Zaandam, to the site where they will be shorn.
Locavore spoke to Stuart Woodman about wild yeasts, the terroir of beer, and knowing when to intervene and when to let nature do her thing.
Drinking coffee makes many of us feel good, so it makes sense that we would want to feel good about how it is produced. When it comes to sustainable coffee, the most important choice is how the coffee has been cultivated, and its impact on the ecosystems where it is grown. But you may not realise that how you prepare your coffee at home can add 50% or more to its overall environmental footprint.
Peter and Henri Greig founded Pipers Farm as a reaction to the way in which industrialised farming was beginning to destroy local food systems. As farmers, they had become increasingly uncomfortable with how food was being produced.
After farming healthy pastures in New Zealand, and a high hill farm in Wensleydale where nature ruled, they returned to the small mixed farm in Kent where Peter had been brought up.
An early lesson I learned when I began foraging was this: there is a difference between “you can eat it” and “you should eat it”. Depending on your tolerance for bitterness, hairiness, or astringency, there are some wild foods that…
Lennox Hastie is fascinated by fire. He is the chef and owner of Firedoor in Sydney, Australia’s only fully wood-fuelled restaurant. Lennox spent his early career working at Michelin Star restaurants across the UK, France and Spain. Having grown captivated by…
Lufa Farms, or Les Fermes Lufa, build and run rooftop greenhouses in Canada. Here they grow food hydroponically in great quantities, using bespoke innovative technology. They aim to make cities self-sufficient in food, removing the need for much of the…
Dairy farming in the UK faces the same challenges as the rest of the food world. Growing pressures – economic, environmental, political – are pushing farmers to look for better ways to continue their businesses. Locavore spoke to David Finlay,…