Scientists at the Royal Botanic Gardens in Kew, London, have learned that climate change endangers Ethiopia's coffee crops. Here's what they're doing to make sure the plants will survive.
Hungry for okra, collards, and trout? In Appalachia, you can now get all your soul food cravings from local farmers.
If Initiative 522 succeeds, it could push manufacturers nationwide to begin labeling foods that contain genetically modified organisms.
Ron Finley speaks to YES! about why “gardening is gangsta” and how he's getting city youth back in the dirt.
Maybe there’s something deeper to the stereotype of old-school farmers as plodding, slow-moving people.
Our Seattle Town Hall was a great success! We're grateful for everyone who attended. Here are some pictures from the event.
In “Paradise Lot,” two residents of an inner city write about how they transformed less than an acre of their blighted yard into a thriving food forest full of mushrooms, gooseberries, silkworms, and more.
This weekend, people in 250 cities on 6 continents will march against meddling in the global food supply by Monsanto—the company that brought us Agent Orange, Dioxin, PCBs, and the bovine growth hormone.
There’s nothing like talk of “government handouts” to get people upset. But when it comes to farm bill, the real culprits might not be who you think they are.
Video: Whatever service you might need, you’re likely to be able to get it at Onion River Time Bank, where you pay by doing what you love.
Space is expensive in Brooklyn, so Gotham Greens built their urban farm on a rooftop.
The Food Project, based in the Boston area, focuses on sustainable agriculture and youth leadership, and graciously shares many of its manuals, activities, and curricula for free.
The book Harvesting Justice isn’t just a look at the world’s most exciting food justice groups—it’s also a knockout organizing tool.
“The Seed Underground” is a love letter to the quiet revolutionaries who are saving our food heritage.
Review: More than half of the nation’s worst-paid jobs are related to food. Saru Jayaraman’s new book dives into the explosive movement for better rights for those who plant, process, and cook the food we eat.