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Is it best that our food is Local and Organic or Big and Conventional? Our view is “Both, and..” We don’t come to the table with a bias, except that good farming like good food comes in all shapes and sizes. Farm to Table Talk explores issues and the growing interest in the story of how and where the food on our tables is produced, processed and marketed. The host, Rodger Wasson is a food and agriculture veteran. Although he was the first of his family to leave the grain and livestock farm a ...
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The next generation of farmers of color are being inspired and empowered to grow high quality seasonal vegetables for local urban communities. It’s a mission of We Grow Farms and the Ujamaa Farmer Collective to grow food regeneratively, ensure secure land tenure and promote equitable access to resources for historically underserved farmers of color…
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Many segments of Agriculture are experiencing changes to increased focus on regenerative, sustainable, more earth friendly farming practices. Although farmers usually prioritize doing what is best for their soil, today’s changes are being hastened by major food companies such as Mars and WalMart requiring confirmation of the practices that their co…
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The peak of freshness is often best achieved by freezing. The advances in freezing technologies is allowing consumers to enjoy breeds, varieties, climate friendly production practices and geographical differences in food products both at their favorite store and direct to their door from farmers around the world. Ruben Cortez and Wesley O’Brien, co…
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Raising pigs for pork today is different than yesteryears. Pig farms are much larger and more specialized with “sow farms” artificially inseminating females, farrowing pigs and supplying ‘wean to finish’ pork producers with weaned 15 pound pigs to grow to market weights of about 280 pounds. On Cheryl Walsh’s family’s sow farm fresh boar semen is de…
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Yes a well raised vegetable can taste great, but it’s not ice cream. What if every time you dig into ice cream, you could be supporting the next movement of farming, positively changing our planet for a better future: removing harmful carbon from our air; creating water-retaining soil; building biodiverse and nutrient-rich topsoil. Alec Jaffe taugh…
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Keeping family farms viable will require higher technology and diversification that goes beyond past experience. Tomorrow’s farmers may need to learn robotics or global trend analysis and how to create non-traditional income streams, outside of agriculture. Dino Giacomazzi considers these options as he reflects on his experience that started on a C…
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If we can’t bring the city to the farm, bring the farm to the city. That’s what Organic farmers did during Climate Week. Right in Rockefeller Center a pop up farm was created complete with tractor, barn, cows (sort of) and real farmers, including Ohio dairy farmer Jordan Settlage. Since the US is losing 100,00 family farms each decade it’s time to …
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QR codes can add important farm and ranch stories to menus wherever increasingly curious customers are purchasing food. Coming out of the pandemic, consumers began seeing QR codes with menu selections that allowed them to order at the new outdoor sidewalk venues without handling traditional menus. Although restrictions have eased, QR codes have not…
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Nine per cent of all green house gas emissions in the US are from Agriculture and cattle are responsible for 2%. To identify the magnitude of the challenges, EPA does an annual inventory of the GHG contributions from each industry. In the effort to achieve carbon neutrality, Methane from cattle production has become a major target; however per capi…
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Getting to know a farmer is how caring consumers should start and if you’re a farmer “get known” by being available to answer questions that explain how and why you do what you do. For this mission Dana DiPrima founded For Farmers, a movement designed to recognize and support small farmers by sharing their stories, dispelling myths, and providing t…
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“We are the ones we have been waiting for” to improve the food system says Chef and farmer Mollie Englehart. Rather than wait for a government agency to fix what’s wrong, consumers make the vote that counts when they purchase food grown right from farms or restaurants they can trust. Raised on a small farm in New York state there was college, music…
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Oil is just one letter short of being a four letter word as processed foods in general are widely condemned. Yet there are good-for -you virgin oils such as walnut, olive, grapeseed, avocado, sesame and others that are not fully refined, stripped of nutritional benefits. Matthieu Kohlmeyer knows good oils start with good farming. He set out from Fr…
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The public is concerned about the accuracy of food marketing, particularly antibiotic usage in animal products according to research by Food Forward. Promoting the illusion of exceptional animal treatment and practices while masking industrial conditions under which animals are raised and slaughtered, is called humane washing. Andrew DeCoriolis, Ex…
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For local food, what if the Farmers Market could come to you? That's the idea that Rachelle Gould had when she started a multi farm CSA in Red Bluff CA with the concept of collaboration over competition. There was an immediate response from neighboring towns and counties to receive local produce and protein from area farms. The multi farm CSA model…
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Reducing methane reduces warming. Methane is nothing more than energy that instead of off-gasing in to the atmosphere can be captured to use for transportation and other benefits--converting a liability into a utility. Livestock, not only cattle, contribute to methane off-gasing now but less in the future when as a result terperatures will be go do…
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As radical weather continues, Earth friendly protein may increasingly be found on shopping lists and menu plans. If the taste and nutrition of bovine products without concerns over the potent Green House Gas methane is a priority, Ostrich will earn a try. Alexander McCoy discovered Ostrich when he was working in Africa and preparing for an iron man…
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A carbon neutral food system can become the shared goal of farmers, consumers, processors and retailers. Marcus Lovell Smith, the CEO of Neutral Foods believes we can drive more change with food than anywhere else and that decarbonizing food is essential to our future. Consumers are ready to improve their own personal carbon footprints and their fo…
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The true cost and true value of food should consider more than just price and yields. Saving our food systems from collapse will need smaller farms, regenerative practices, multiple species and strong enough markets says Matt Maier the chief farmer/owner of Thousand Hills Lifetime Grazed 100% Grassfed Beef. Nourishing soil, plants, cattle and peopl…
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If you want a small sustainable farm but don't have the land why not grow shrimp? Shrimp is a popular food but travels a long way to the table, changes hands frequently, is frozen and thawed repeatedly and likely has been raised in less than ideal circumstance. Steve Sutton had a vision of a better way as he learned shrimp farming in Asia before es…
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Over 60 years ago Rachel Carson warned of "Silent Spring (s)" to come from the harms of indiscriminate use of pesticides. Since then the threatening big picture has broadened to position the Earth in the current period of the Sixth Extinction. Extinctions are gradual but silence can be sudden as it seemed to honey bee veterinarian Elizabeth Hilborn…
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People dream of farming and then when that dream is realized, they dream of their own processing and distribution under their own brand. John & Sukey Jamison have lived that dream and are in transition to a new stage of their journey, without sheep in the meadow and without their own USDA inspected processing plant. Their Jamison Farm journey west …
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Modern times demand ancient grains for modern tastes, nutrition and climate change. Sorghum is an ancient grain that is hearty, resilient and drought tolerant, needing about one third the water of other grain crops. Nate Blum is the head of Sorghum United, a voluntary organization devoted to research and promotion of this under utilized crop. Sorgh…
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Regenerative small and mid-size livestock producers are beginning to see potential solutions to their marketing problems. Direct sales are happening on line, at Farmers Markets and to Restaurants but the links to larger institutions where there is need for grinding, braising and stew meats in large quantities is lacking. These are exactly the cuts …
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Siri Says that homesteading is a life style of self sufficiency. Siri has her opinion but others see much more. The motivation to pursue homesteading is often hatched by restless folks who are tired of being cooped up inside, staring at a computer screen when they want to get outside and grow something for their personal and family well-being. Ange…
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Human, plant and animal health is sustained by soil health’s capacity to form a bio-living ecosystem. The little ‘things' that make a huge difference in carbon sequestration, reduced nitrogen needs and even human health are trillions of microbes under our every step. With artificial intelligence and big data the day is arriving when the soil health…
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Smoke, fires and climate are a growing issue world wide, seriously impacting food systems and health spans. For our crops or for our health, there is more recognition that something must be done. One of the youngest County Supervisors in the US, Jaron Brandon sees this as an opportunity to step up, especially if it is not your normal routine. At a …
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The world demand for milk, meat and eggs is projected to increase by over 50% to sustain a global population of 9 billion, despite vocal critics calling for reductions. As in the past, new ideas and technologies will play a roll in achieving that progress. Caleb Wilkins, is the CEO and Co-founder of Regenerative Agriculture where new concepts such …
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Artificial Intelligence is the current buzz, but real breakthroughs will come when it meets up with Natural Intelligence (NI) as can be found in Maui where Eddy Garcia surfs and farms, off the grid. Eddy is the founder of Living Earth Systems going beyond organic to grow food that replenishes nutrients in the soil and heals the land. Self reliant s…
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Communities are discovering that they can make their part of the world work better for themselves and better for the planet. The Danone Institute of North America (DINA) is fostering that progress with grants for, community-based work that promotes sustainable food systems in local communities. Dr. Leslie Lytle, President of the Board and Adjunct P…
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Rural residents can have high rates of depression, substance abuse and completed suicide, and farmers face additional challenges to maintaining their mental health according to Farm Aid. Mental health professionals point to the nature of farming as one likely cause — it is a business largely influenced by factors that are beyond farmers’ control, i…
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Justice Neil Gorsuch in an explanation of the Supreme Court decision to affirm the California law banning the in-state sale of “certain pork products derived from breeding pigs confined in stalls so small they cannot lie down, stand up, or turn around” stated that “while the Constitution addresses many weighty issues, the type of pork chops Califor…
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If farmers can be good cooks, cooks can be good farmers. Culinary Farmer, Brett Ellis is living proof of that fact with a career that has had him in the kitchen and the farm from the French Laundry in California to Husky Meadows Farm in Connecticut. Husky Meadows Farm capitalizes on Brett's farm for the kitchen talents in Seed & Spoon, a weekend cu…
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Collaboration and communication are community building tools of Cooperative Extension where modern engagement goes way beyond kids, cows, sows and plows. Communities sense and seek a better future but struggle to succeed without collaboration that can tap in to new scientific and human resources. Extension is stepping up. Dr. Brent Hales, brings pr…
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From farms to citizens of the world, inflammation causes disease and makes health impossible. Part of the social milieu that is impacting the body also includes the soil and includes how we treat the Earth and how we treat ourselves in the way we work with the Earth. Global transformation will need recognition that farming is medicine for the healt…
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The generally acknowledged number one diet today is the Mediterranean Diet but it's not easy for most people to stay with it day in and day out. A supplemental solution is on hand when three of the healthiest core ingredients of a Mediterranean Diet: olives, grapes and tomatoes are extracted to create a Mediterranean Supplement. Dr. Clare Hasler-Le…
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Over 125 new farm 'spokes' are being established in New England around the Azuluna Farms hub. It's a model that could be replicated where new farmers are needed when current farmers are aging out and scale required today puts farming out of reach for most who would love to jump in. Ken Rapoport is co-founder and farmer at Azuluna Farms. He was a su…
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Nature can solve problems for people although people created most of nature's problems in the first place, beginning 10,000 years ago. Tim LaSalle of the Center for Regenerative Agriculture and Resilient Systems at Chico State is spearheading a project on implementing regenerative practices to improve soil and water utilization on farm land near th…
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Delicious food, locally sourced, is featured today in restaurants all over, from large cities to rural small towns, coast to coast and border to border. This is a welcome trend for farmers and consumers that should last. In Versailles Ohio, Silas Creative Kitchen Executive Chef Aaron Allen is part of this movement to farm-fueled restaurants. His 14…
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Even new local farmers eventually reach a stage that they can’t do it all themselves and need helpers. First they put crazy hours in working harder and harder, then after family or friends are maxed they turn to finding other workers. More farmers are having to look to foreign sources such as through the H2A program. Former President of the Missour…
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Food tells what makes us tick. From farm to table it is the deep and meaningful connector to everyone. Chef Stephanie White has come to that philosophy with a journey from a New England organic farm to professional kitchens in a variety of roles in different types of establishments, including small businesses, pop-ups, high-end catering, high-volum…
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Farming is just a dream for some and a dream come true for Farmer Lee Jones, a regenerative farmer who is leading the way regenerating the soil , promoting biodiversity, and creating a closed-loop system where waste is minimized and resources are conserved. The family-owned regenerative enterprise grows more than 600 varieties of the most flavorful…
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Food, farms and earth will be better if more people give a damn. Will Harris does. He has worked as a cowboy and a rancher for decades, but now calls himself a land steward and herdsman. At White Oak Pastures in SouthWest Georgia, over 150 employees work together to raise, process, and ship meat from 10 species of livestock to loyal customers. And …
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When you're not sure if you're where you should be and doing what you could be doing, maybe Peace Corps is for you. Since President Kennedy launched the Peace Corps in the 60's, thousands of volunteers have found a corner of the world where they could make a difference. Today there is a shortage of volunteers with agricultural interest and experien…
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Humans take turns as the temporary stewards of Earth but the G.O.A.T. (greatest of all time) earth helpers may just be the humble goat. With a passion for practical conservation, sustainable agriculture, and rural living, an idea was born with goats to grow beyond the hobby stage, to produce food profitably, while avoiding many of the pitfalls of c…
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Food will be just what the Doctor ordered. Prescriptions for medicine from a pharmacy is normal but prescriptions of food from markets, stores, farms or our own garden may become the new normal. Recognizing the role of good nutrition and even the therapeutic contribution of growing our own foods has led to Doctors and county level health centers fi…
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Building a bridge from where Agriculture is now to where the public and policy makers want it to go is advisable. Even for the best of reasons ranchers are not able to just flip a switch to new prevailing expectations without suffering from unintended and under considered consequences. States like California that are out front with new initiatives …
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If we reimagine how water flows across our landscape, we can help both fish and our farms. At Eco Farm in Pacific Grove, California that was the message to farmers from all over the world from a popular keynote presentation by Jacob Katz, the Lead Scientist with California Trout. Mas Masomoto, legendary Organic pioneer sets the stage for the stimul…
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It's Meeting Season for farmers and others in the food chain when they gather to agree to disagree and ultimately find middle ground (or high ground). What's decided when they put their heads together can impact public policy and public opinion. To cover this critical process Natalie Kovarik and Tara VanderDussen followed the American Farm Bureau t…
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Owning land isn't a prerequisite to loving land, regenerating land and producing healthy food. Andy Breiter does not own a single acre of land since beginning in 2020 but has grown a land base to approximately 400 acres across 7 non contiguous parcels. It has been done through building partnerships with private and public land owners. The focus of …
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Powerful movements are happening in our food system and Liz Carlisle, the author of Healing Grounds shares a glimpse of these movements at Eco Farm and on an earlier 2022 episode of Farm To Table. Liz is an Assistant Professor in the Environmental Studies Program at UC Santa Barbara, where she teaches courses on food and farming. Born and raised in…
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