Everyone should be mindful of the history of food. So many American foods stem from wild edible native American foods.
Fourth generation hog farmer Greg Gunthorp sold his first hog to a restaurant twenty years ago. Since then he has become a leader in sustainable, family-farming practices in a region that has become dominated by large-scale factory farms. Greg highlights the importance of small-scale farming and some of the advantages it still holds over big agra.
Recent discoveries from an Italian company focused on Presidia-centered tours.
Industrial agriculture that favors corporate interests comes at the expense of our rural communities. Austin Frerick describes the current situation in Iowa.
Food writer and Slow Food member Judy Buss discusses the importance of reducing meat consumption, and provides delicious meatless recipes!
Brian Kateman of the Reducetarian Foundation talks meat consumption and a new collection of essays.