We’ve all felt it; the dog days are expanding their territory, lasting longer and showing their teeth more often.
According to NOAA, eight of the ten warmest years on record have occurred within the past decade. 2016 was the warmest year in the history of instrumental observation, and 2017 was the warmest year without an El Niño influence.
If the current greenhouse gas emissions rates persist, it will result in the continuation of the global temperature increase.
The Paris Climate Agreement’s goal of limiting warming to 1.5°C will require transformational challenges – especially in land use and farming. It is unattainable with our current practices,
On August 8th,the UN Climate released its special report on Climate Change and Land Use. It held dire warnings; unless we change the way we eat and farm, we are all in for a bit of trouble. Continue reading
I begin with a confession. This summer is the second time I have tended a garden since I was a child alongside my grandfather. For most of my adult life, I was too busy trading organic faire, building businesses—doing what I could to heal the planet through food and agriculture.
I am enjoying this garden with its prolific beans, squash, tomatoes and red Peruvian corn. It’s aswarm with bees, pollinators and insects who work to seed the bounty.
With all I’ve read about the mass extinction of insects, it makes me ponder. What would happen to my garden if they all disappeared? Continue reading
I was honored to again participate in this year’s Organic Produce Summit in Monterey. Even though I no longer engage directly in trading organic produce, something draws me to this event like no other. What’s in it for me then? Why must I go? Continue reading
The Artisans of the Reggio Emilia region have been making Parmigiano-Reggiano cheese for about nine centuries. The cheese we are about to witness is identical to the original wheel produced 900 years ago by the monks of Bibbiano. It has the same appearance, texture and extraordinary flavor it had then.
Unchanged like a living relic of Italian food heritage, we have come to discover. Of course, we come to eat. Continue reading
We arrive in Reggio Emilia, a small medieval village between Parma and Bologna; it is smack dab in the middle of Prosciutto Ham and Parmigiano-Reggiano cheese country.
We have come here to visit artisan Prosciutto and Parmigiano makers who use traditional methods specific to Reggio. We also come here to eat. Continue reading