Local Subtropicals

January 12, 2011

Think of tropical fruit and chances are warm temperatures come to mind. So it can feel like lucky that — in California — fruit like mangos, guavas and cherimoyas are ripe in winter.

A New Frontier for Kosher Food

January 7, 2011

Magen Tzedek, a new certification, is getting involved in the manufacturing of kosher food to ensure religious standards are maintained alongside sustainable production.

A New Year, a New Certification for Blue Bottle Coffee

December 29, 2010

After years of roasting organic beans, this popular company has certified its roastery and taken the guessing game out of buying their coffee.

Crab Season: What You Need to Know

December 17, 2010

Fishing regulations maintain the sustainability of local Dungeness crab. But here’s the catch: no-limits crabbing shortens the season and increases commercial competition.

Sustainable Christmas Trees

November 26, 2010

Double K Christmas Tree Farm is more than a hobby for Bill and Nan Krelle. The farm is born out of a love for forestry, and the Krelles’ growing practices show it.

Waste Not, Want Not

November 19, 2010

An interview with author and food waste expert, Jonathan Bloom.

Food Access Focus: City Slicker Farms Gets a Permanent Home

November 19, 2010

Urban Farming in West Oakland gets a much needed boost. 

The Transparency Business

November 5, 2010

As the number of farmers markets goes up, market managers work to maintain
transparency despite flawed infrastructure.

A Local Loaf

October 22, 2010

Expert tips on the best local ingredients for baking artisan bread. Recipe included!

Fresh and Frozen

October 15, 2010

Fishing for sustainability? Alldrin and Sons catch, freeze and sell wild Alaska salmon.

Growing School Gardens

October 8, 2010

Arden Bucklin-Sporer and Rachel Pringle of the SF Green Schoolyard Alliance spell out their new how-to book on school gardening and the garden-based education movement.

Fresh Off the Presses: Two New Artisan Tortillas

September 24, 2010

Handmade tortillas aren’t just delcious, they’re also the kind of added-value product that help makes sustainable farming possible.