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
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.
Rebuilding on the edge
Rebuilding on the edge
Dr Jan Wright, Parliamentary Commissioner for the Environment

It might not be the whole solution, but a million hectares of trees would make a big difference – not to mention the added benefits for erosion and water quality.

Alex Atala: He who lives, shall see. Quem viver, verá
Chef Sean Brock, partner at Husk and McCrady’s

We’re letting all these things die which actually have flavor, character, and stories. I believe that when people stop growing food, they stop telling stories. Each seed has a story, the story of its origin – its agricultural history and its uses in the field – but also at the table – its flavor and the way it tastes differently than most things that are available today. Sometimes they tell the story of the family.

Cindy Gallop, founder of the IfWeRanTheWorld

We make money because we do good. We find a way to integrate social responsibility into how we do business on a day-to-day basis. Which, makes it a key driver of future growth and profitability.

A spring-fed wetland becomes a reality beneath the mountain
A spring-fed wetland becomes a reality beneath the mountain
Ben Shewry on family, foraging and a new take on an old idea
Ben Shewry on family, foraging and a new take on an old idea