SPONSORED LeTicia Marshall has always been drawn to the soil. As a child, she helped with chores on her grandparents’ farm in Kentucky, feeding the pigs, picking strawberries and sidestepping cow patties along the way. The deep connection she has to the land was seeded at an early age and has since germinated into something she…
edible stories
Women for the Land: A Program by American Farmland Trust Seeks to Help Women Agrarians Succeed
By Bren Smith
Eat Like A Fish
Sequoia Sake: Two-Generations of Women Ferment Innovation
Of the three female craft sake brewers in the U.S., two of them are the mother-daughter team at Sequoia Sake brewing the more than 2,000-year-old national drink of Japan in San Francisco with locally grown organic rice. This story and video are a co-production of Edible Communities and Civil Eats. Craft sake making—both in Japan…
Alaska Runs on Salmon
Wild salmon connects consumers to landscapes and small fishing families in Alaska When you see “wild salmon” on a menu or sign at your local fish counter, it usually means the fish were caught in Alaska. Only about a quarter of the salmon Americans eat is wild. Of that portion, at least 80 percent comes…
OLIVE OIL HEAVEN: A Guide to California’s New Harvest
During the fall and winter olive harvest season, fresh olive oils flow from the mills in brilliant, luxuriously green torrents. This is the time to celebrate the drought-tolerant olive tree in California and experience the extraordinary flavors of olio nuovo and new-harvest extra virgin olive oil when it is newly milled. After the harvest season…
Seed Saving: The Opportunities and Challenges
Saving seeds from our favorite crops and flowers for the next growing season might seem like a humble tradition, like something your grandparents had been doing for years, hoping you’d notice. But like many humble traditions, there is wisdom in seed saving, as it can provide insight into how we might combat our changing climate…