In India, farmers are producing biogas from cow manure to provide clean energy at home, and then using the leftover slurry to improve the soil in their fields
CrowdFarming is a new direct and transparent food-supply chain, an agri-social revolution waged by young producers in the orange fields of Valencia.
Thankachan Polayalil has been a fisherman for 42 of his 65 years, long enough to remember when fish were visible from land, brimming just beyond the palm trees of the Malabar Coast. Now his boat is equipped with an echolocation machine, but fish still are hard to find – and the catch isn’t nearly as diverse. The anchovies are gone, and the mackerel now often swim in deeper water, making them harder to snare.
The first time Mukulo Orgo cut open a tomato, he expected a mango-like fruit. Did it come from a factory, he wondered?
“People said first you wash it, and you cut with a knife and you prepare it with onion and you cook it, using oil,” said the 40-year-old.
But the first time he butchered a cow, well, he knew perfectly well what to expect.
“Growing food has changed my life and my connection to place.” Locavore talk to Morgan Koegel, General Manager of 3000acres.
Locavore spoke to Jez Rose of Bees for Business about beehive adoption, the decline of pollinators, and the privilege of working with bees.
A traditional saffron cultivation system in Iran, an argan-based agro-pastoral system in Morocco, and an ancient olive trees system in Spain have been recognised by the Food & Agriculture Organization of the United Nations (FAO) as Globally Important Agricultural Heritage Systems (GIAHS).
All the sites feature unique ways to produce nutritious foods and/or spices using traditional knowledge and skills while improving local people’s livelihoods and preserving biodiversity.
Hidden away in the ancient Sherwood Forest on The Welbeck Estate, the ancestral seat of the Dukes of Portland, is the rather unique School of Artisan Food. The Estate has a fascinating history, but it is its reinvention through The Welbeck Project, of which the School is a part, which will see it prosper and thrive for future generations.
It was after nightfall when the folded sheet of paper was slipped under the door of the Mission to Seafarers building in South Africa’s Cape Town harbour.
“We are fishermen workers of the ship Fuh Sheng 11,” stated the letter written by the mostly Indonesian crew. “We have a problem in our ship.”
The letter helped to trigger an investigation which saw the Taiwanese trawler held in port in May. Over the following weeks, the crew showed photographs and video of squalid conditions on board – which they described as “hell”.
Locavore spoke to Kerry Bowness about her love of nature, harvesting sustainably, and the treasure hunt that is foraging.
In Louisiana, coastal cities have joined an oyster-shell recycling program aiming to help save the state’s shrinking shoreline
Decimated by civil war, South Sudan’s met office is barely running, with inadequate funding, outdated equipment and untrained staff, experts say
Like many young rural Ugandans, Christine Kyakunda needs more land. She and her husband farm 1.5 acres – some inherited, some bought, some borrowed from her widowed mother-in-law – but it is not enough to provide for her family.
The Apricot Centre CIC at Huxhams Cross Farm in Dartington, Devon has launched a centre, also called the Apricot Centre, to support the rural economy.
The new Centre offers seasonal fruit and vegetables, eggs, flour and wheat grain in addition to farm produce processing, vocational training in sustainable farming, as well as Child and Adolescent Mental Health Services (CAMHS) for children and young people.
Philip Stark was on a long run in the hills above Berkeley, California, when he started thinking differently about the wild green plants around him. “I knew some that were edible,” says Stark, a statistics professor at the University of California, Berkeley. With research interests in nutrition and health, he wanted to learn more about these edible plants and find out which ones could be foraged for food. “Once your brain starts to notice the environment that way — once plants are not just an undifferentiated sea of green — you see the plants everywhere.”