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.

A study of our organic pasture: yarrow
A study of our organic pasture: yarrow
A study of our organic pasture: chicory
A study of our organic pasture: chicory
Shadows beneath the mountain: Jack and Ted in the 1920’s
A study of our organic pasture: lucerne
A study of our organic pasture: lucerne
A study of our organic pasture: plantain
A study of our organic pasture: plantain
Chef Alice Waters, owner of Chez Panisse

I feel that good food should be a right and not a privilege, and it needs to be without pesticides and herbicides. And everybody deserves this food. And that’s not elitist.

Shelby Dukes on observation, organics and the disappearing family farm
Shelby Dukes on observation, organics and the disappearing family farm
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.

Danijela Unkovich on dairy, chicken coops and keeping our kids in fine feather
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
Helen Clark, Administrator of the United Nations Development Programme

Any serious shift towards more sustainable societies has to include gender equality.