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Healthy for you, your community, and the planet.
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The Season of Our Discontent: Poverty and Hunger in America
by Mark Winneposted Nov 17, 2009 - Just before Thanksgiving, the USDA has released alarming new statistics about hunger in America. How can we bridge the divide between abundance and scarcity?
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Spoon Bread and Stuffed Eggs
posted Nov 11, 2009 - Two old-time recipes from The Food of a Younger Land by Mark Kurlansky.
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FRESH: A Documentary on Re-Inventing Our Food Systems
posted Nov 11, 2009 - Given the environmental and health consequences of industrial agriculture, what would it look like if we re-invented our food system? The 2009 film FRESH seeks out the farmers, thinkers and businesses people in America who are doing just that.
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Protecting Local Farms
by Lynn Byczynskiposted Sep 17, 2009 - Small-scale farmers fear that new regulations meant for industrial agriculture will burden them unfairly.
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Native Recipe for Health
by Gabriel Thompsonposted Sep 17, 2009 - The Tohono O’odham Nation tackles diabetes with a return to desert foods.
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Grounded Learning
by Ron Millerposted Sep 09, 2009 - Why educator Ron Miller is turning to soil, water, sunshine, and greens.
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Can a Farm State Feed Itself?
by Brooke Jarvisposted Sep 04, 2009 - Tired of depending on imports, Illinois looks to local food.
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Signs of Life :: Cities Eat Local
by Jessica Bellposted Aug 28, 2009 - Increasing numbers of U.S. cities are looking to lessen their climate impact by growing and eating local food.
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Update: Hudson River Serves Up Oysters Redux
posted Aug 14, 2009 - An update on oyster restoration efforts around NYC.
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Soil, Seeds, Salt: Education Brought Down to Earth
by Madhu Suri Prakashposted Aug 14, 2009 - For thousands of young people bored by the irrelevance of what they are learning and moved by the desire to eat food that heals rather than sickens, the message to become the change they wish to see in the world now has the awakening and compelling ring of truth and conviction.
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Oysters Return to the Hudson
posted Aug 14, 2009 - Find out how scientists in New York are working to replenish oyster populations in the waters around the city.
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Cultural Renewal to Improve Health
posted Aug 14, 2009 - The Tohono O'odham Nation turns to native recipes and local foods to tackle diabetes.
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YES! But How? :: The truth about beer
by Mary Richterposted Jul 07, 2009 - What really is in beer?
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YES! But How? :: How to afford organics
by Catherine Baileyposted Jul 07, 2009 - How to buy organic on a budget.
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Sustainable Table
posted Apr 10, 2009 - The multi-media resources from Sustainable Table are designed to awaken consumers to the problems with factory farming and to promote sustainable food as a desirable and more responsible alternative.
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The Omnivore's Next Dilemma
posted Mar 16, 2009 - Are humans just pawns in plants’ clever strategy to rule the Earth? At this 2007 TEDTalk in Monterey, California, author Michael Pollan asks us to see the world from plants' perspective.
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Connect and Engage :: Local Food
posted Mar 11, 2009 - Here’s an array of colorful, practical, and compelling materials that you can use not only in your classroom but also in your profession and everyday life.
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Invite the World for Dinner
by Jim Haynesposted Feb 17, 2009 - Every week for the past 30 years, Jim Haynes has hosted a Sunday dinner in his home in Paris. People, including total strangers, call or e-mail to book a spot. The first 50 or 60 people who call may come, and twice that many when the weather is nice and the crowd can overflow into the garden.
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Food for Everyone :: Resource Guide
by Anna Sternposted Feb 14, 2009 - People across the country and throughout the world are realizing that to confront the climate crisis and create secure and healthy communities, we’ll need vibrant regional food systems. Interested in growing a local food revolution in your kitchen or community? Here are some helpful resources that inspired YES! as we produced this issue.
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Food for Everyone :: Discussion Guide
posted Feb 14, 2009 - The Food for Everyone issue of YES! Magazine looks at the people who are working to restore flavor, nutrition, and joy to our food, and to make it available to everyone. Use this discussion guide to talk about the issues with your group.
