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  • Nelson finds a niche

    In small town Nelson County, several economic development initiatives are working to put the region on the map. By promoting cideries, business owners can source apples from local farmers. Breweries, festivals, and hiking have all enticed out of town visitors. The focus on growing the economy while still keeping dollars local has helped the region grow in a sustainable way.

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  • Paradise lost? What happened to Ireland's model eco-village

    Admittedly by no definition perfect, members of Ireland's model eco-village have learned many lessons since the community first came into existence and are vowing to use these lessons to improve. Over the last ten years, the Cloughjordan village has built 55 houses on the settlement as well as "a working farm, an array of well-tended polytunnels and a bakery" which offers those living there food year-round.

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  • The clock is ticking on dealing with western Kansas' drying Ogallala Aquifer

    Western Kansas' finite Ogallala aquifer is the bedrock of an agricultural region that accounts for 10 percent of Kansas' economy. But thanks to decades of over-drafting for irrigation, the aquifer is on track to run dry in the not-so-distant future. Now some are calling for regional conservation, and some smaller programs have shown promise; however, the challenges of scalability and political wrangling remain vast.

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  • The story of a recovery: how hurricane Maria boosted small farms

    When Hurricane Maria hit Puerto Rico, not only were the local communities devastated, but so were 80 percent of the country's crops. With the farmlands wiped cleaned, farmers seized the opportunity to start from scratch which not only resulted in increased crop production, but has helped create an economy less reliant on imports.

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  • Becoming a Farmer the Community Way

    Canada is quickly approaching a farming shortage, as elder farmers look to retire from the practice with no succession plan in place for future generations. Yarrow Ecovillage, a land-sharing project, may be the answer to the impending food-insecurity issue that will accompany this decline in farm production.

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  • Tomato Canning as Protest: How a Community Resisted Corporate Farming

    Production agriculture has put many small town, local farmers out of business, changing the landscape of the communities they've been pushed out of. One town in Missouri is fighting against this by joining together to preserve the importance of local control by nurturing a tradition of canning tomatoes.

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  • Farmers tap free-market ideas in bid to rescue aquifer

    In California's Ventura County, the Oxnard Plain aquifer is critically over-drafted. Farmers who rely on this water are working to implement a novel, market-based approach to decrease water use: a cap and trade. While the program has the support of many farmers and at least one environmental group, aspects of the mechanism still need ironing out.

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  • Win For Wetlands: Program Helps Farmers Conserve More Flood-Prone Land

    For landowners living in close to proximity to the Mississippi River, this means continuously facing the impacts of unexpected flooding. The Wetland Reserve Enhancement Program offers the farmers on these lands the opportunity to protect and restore the wetlands in order to reduce the side effects of living in flood territory.

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  • A new way to preserve West Virginia's beauty

    Family farms are facing challenges nationwide amidst a backdrop of land development. A community in West Virginia took a stand by piloting a new way or rural co-habitation in the form of a farm community protected via a farmland protection program that allows very limited development.

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  • A tiny tweak to sugar is about to make the world's sweets a lot healthier

    Sugar has proven to be a hard element to replace due to its inefficiency at being recognized by human's tastebuds. While substitutions have been attempted, most have failed to successfully replicate the desired taste. A father-son team in Israel, however, may have found the answer to creating healthier foods with less added sugars by changing the way the substance is delivered to tastebuds.

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