How a buried stream became a well-formed sieve
How a buried stream became a well-formed sieve
René Redzepi, chef and co-owner of Noma, Denmark

Learning about issues such as sustainability and locavorism are things that you need to have as part of you as a chef, because it will make you cook more delicious food.

The question is wai
Dame Jane Goodall, primatologist, ethologist, anthropologist, and UN Messenger of Peace

The greatest danger to our future is apathy.

The Good Farmer: in defence of (non-industrial) dairying
The Good Farmer: in defence of (non-industrial) dairying
Shaun Hendy & Paul Callaghan, Get off the Grass

Let’s move beyond a primary-sector, commodity-based economy by experimenting with niche high-value opportunities to enhance our economic diversity.

A study of our organic pasture: grasses
A study of our organic pasture: grasses
Mark Smallwood, Executive Director Rodale Institute

There’s always the pushback from the conventional model – organic can’t feed the world. And after thirty-four years (not three, or four) thirty-four years later, our data shows* yields are the same. Conventional right next to organic. When the soil is healthy, we have shown that yields are improved in the organic trials when there’s issues of drought. Up to 31% higher yields. So, there’s the beauty of growing with life.

*Started in 1981, The Farming Systems Trial (FST)® at Rodale Institute is America’s longest running, side-by-side comparison of organic and chemical agriculture.
A study of our organic pasture: white and red clover
A study of our organic pasture: white and red clover
Professor Michael Pollan, author of Cooked

There are now millions of people who spend more time watching food being cooked on television than they spend actually cooking it themselves.

Rebuilding on the edge
Rebuilding on the edge