Photograph of the Tomato Girls Club in Jackson, Miss. in 1914

Like Tomatoes? Join the Club

Organizers of girls’ tomato clubs hoped that members would learn not only how to grow tomatoes, but how to build a better future for themselves.
The oriental fruit fly, Bactrocera dorsalis

The True Costs of Invasive Species

The time between species arrival and the onset of management is critical to determining the ultimate cost of an invasive species.
A rice farmer with a handcart in Pingtung County, Taiwan, circa 1965.

Reclaiming Rice in Taiwan

After World War 2, the US ramped up international food aid, both as a Cold War strategy and as a way to distribute surplus products.
Permaculture in Stockholm

Permaculture is Agriculture Reimagined

No permaculture site is the same, but all draw on a unifying set of principles to maintain biodiversity and create resilient systems now and in the future.
An image of lettuce from 1926

The Lettuce Workers Strike of 1930

Uniting for better wages and working conditions, a remarkably diverse coalition of laborers faced off against agribusiness.
Tepary Beans, Squash and Corn

Returning Corn, Beans, and Squash to Native American Farms

Returning the "three sisters" to Native American farms nourishes people, land, and cultures.
Grapes on a vine

The Great Grape Graft That Saved the Wine Industry

Grape varieties from North America seemed harmless to French winemakers. But destructive bugs were imported with the plants.
From a 1920s poster from the National Agricultural Library highlight the connection between good eating habits and overall health

The Surprising Backstory of Victory Gardens

In World War I, the Victory Garden movement encouraged people to grow their own food to conserve home-front supplies. But kids' gardens had planted the roots.
beef jerky in a pile on slate surface

Ch’arki: The First Jerky

Ch'arki is made in the high-altitude Andes by alternately drying the meat in the hot sun and freezing it during the cold nights.
"Denver Steak" courtesy Porter Road Meats

How to Carve Up a Cow, Sustainably

The industrial method of meat harvesting wastes a lot of food. Eco-conscious butchers are changing that.