Posts By Davina van Buren
Unless you’ve been living under a rock, you know that urban agriculture—the practice of cultivating and distributing food in population-dense areas—is all the rage.
As Americans learn more about our food system and how it affects our health and the environment, many city-dwellers are looking for alternatives to pesticide-laden fruit and vegetables, GMOs and CAFOs.
In response, many farmers have turned to cultivating in cities to meet the demand for locally grown crops. And ordinary citizens are taking it upon themselves to learn how to grow their own food.
If you’ve ever visited our nation’s capital, you know the metro area isn’t known for sprawling yards and large swaths of greenery. So when Mary Ackley set out to start a Washington, D.C.-based urban farm in late 2014, she had to get creative.
Growing up in Michigan, Ackley’s family instilled a strong love of the outdoors and stewardship of the environment through activities like hiking, fishing, cross-country skiing and camping. Between completing degrees in Civil & Environmental Engineering and Natural Resources Management, she volunteered for the Peace Corps in Fiji. Eventually she embarked on a career as a foreign service officer, where she helped start a small urban garden in Sri Lanka. Eager to learn more about sustainable farming methods, she then applied—and was rejected—for an internship at Joel Salatin’s famed Polyface farm in Virginia’s Shenandoah Valley.
Eager to learn more about sustainable farming methods, she then applied—and was rejected—for an internship at Joel Salatin’s famed Polyface farm in Virginia’s Shenandoah Valley.
Muskegon County, Michigan is one step closer to getting a food hub after completing a feasibility study conducted in partnership by Morse Marketing Connections and Cherry Capital Foods, an established food hub located in Traverse City.
In a study conducted in 2015 by County Health Rankings, Muskegon ranked 65 out of 82 for Health Behaviors, which includes factors such as adult obesity and food environment index (economic status and access to consistent sources of healthy food). That’s partly because Muskegon is a food desert.
Getting ready to put together those New Years’ resolutions? If eating more sustainably is among them, here’s a quick guide to get you started
1. Can, freeze and dehydrate all year.
Put up foods like berries and summery fruits and veggies throughout the year instead of buying them out of season. This way you can still cook with local foods even in the dead of winter. Save money by patronizing you-pick farms for berries and vegetables in the summer; apples, pears and pumpkins in the fall.
A group of Maine food producers, service workers and community members is out to change the local food system on an institutional scale.
The Maine Farm & Sea Cooperative is the first “farm and sea to institution” food service cooperative in the United States. Comprised of more than 100 owners, the group aims to transform the state’s institutional food service programs—like those in schools, universities and hospitals—by providing a higher percentage of local foods and employees to its partners.