This group of African farmers did an amazing thing: they helped adapt their farming operation to ensure it could survive a drier climate.

“In the steep fields of Ethiopia’s highlands, when rain falls on the parched, overworked land it runs downhill, carrying soil with it. Farmers commonly lose 130 tons of soil per hectare a year, comparable to the worst erosion documented on U.S. farms in recent history. Then, because the water has all rushed downhill, instead of seeping underground, wells go dry. Without water, crops wither, and that exposes bare soil to further erosion,” Grist reports.

Watch the video about how they did it below.

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Column As the farm-to-table movement grows, so does farmwashing. What can we do about it?

I have always been pulled to restaurants that promote a farm-to-table ethos. What’s better than making a connection between the food that you are eating and the people who produced it?

So when Vanity Fair recently ran an article titled “Is It Time to Table Farm-to-Table?” I immediately thought, “of course not!” But as I read the article, I realized that journalist Corby Kummer was talking about tabling farm-to-table not because of the concept behind it, but because of how it’s currently practiced. Kummer writes, “It feels particularly misleading when excessive earnestness is a cover for fatally unimaginative, formulaic food.”

Personally, I would rather take unimaginative food that is made from seasonal, local ingredients than a crazy meal made with ingredients sourced from all ends of the earth. However, if a chef can’t take those seasonal, local ingredients and do them justice, it’s disrespect for the producer that took time and energy into growing them in the first place. The ingredients deserve to be valued. But the point here is that the branding and marketing value of declaring a farm-to-table operation is more valuable than actually making good food. “It’s time, then, to retire ‘farm-to-table,'” writes Kummer. “The term has been drained of any real meaning it may have once had.”

He’s right. Farm-to-table has gone the way of other terms that have become so popular that the things they definitions seek to separate themselves from end up appropriating them. Like Domino’s and “artisan pizza.” Kummer gives a nod to “farmwashing” which nowadays can be found in a variety of supermarkets and fast food chains. Like greenwashing, farmwashing is companies focusing on a marketing message that implies that they are small scale, environmentally minded, and really care about the people who grew their food. You’ve seen the huge posters in the grocery aisle, the happy farmer with a big smile, holding a bundle of kale or whatever the trendy green du jour is. McDonald’s nailed this one with their “From Here” campaign. Because fast food is the new locavore frontier, right?

There’s one thing that we tend to overlook: farm-to-table isn’t a modern concept. It’s how we used to eat. As such, farm-to-table as a trend is a response to an over industrialized system that has made mass-produced food from far away the norm, and real food from close to home a luxury. Farm-to-table shouldn’t be a trend, it should just be how we live, in fact, it’s exactly what we used to do only a few generations ago.

We need farm-to-table, in the sense that we need more direct relationships between consumers, chefs and producers, ensuring that we put value on independent production and ensure that we support a sustainable food system. But what we don’t need is farm-t0-table in the trendy sense, as a concept that larger, industrial scale stores and restaurant chains can appropriate and make their own, entirely diluting the message in the process.

When you buy your vegetables from a farmer, or take part in a CSA, take that produce home and make a meal, you too are technically doing a farm-to-table meal. But you don’t need to call it that. It’s simply eating and preparing real food.

Some of the best “farm-to-table” restaurants that I have ever been to are the ones that haven’t flaunted it. They just sourced good ingredients and cooked it well, because that was the right thing to do. The same goes for eating at home. Real ingredients, real food. No processed microwavable dinners, no fast food. Because as many marketing dollars as the fast food chain puts into telling you that your French fry was made from a locally sourced potato, we do not need to be going in the direction of more French fries.

We need to be going in the direction of a more sustainable, and just food system. One that makes real food accessible to everyone, not just the 1 percent.

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The post Do We Need Farm-to-Table? Foodie Underground appeared first on EcoSalon.

A tiny house, a farm and the good life. But are you really willing to commit?

Back to the land. Off the grid. Minimalism. Tiny living. Intrigued by any of those words and phrases?

Of course you are. In our modern, fast-paced world of consumerism, we have come to crave respite from our everyday routines, and in the bright age of all-you-could-ever-want media, lifestyle magazines and blogs give it to us.

Who hasn’t flipped through an issue of a magazine on green living with tips on urban farming and thought to themselves, “I want to grow my own food”? Who hasn’t watched a short video about a tiny house and thought to themselves, “I want to live like that”? Who hasn’t read an article on consumerism and thought to themselves, “it’s really time that I minimized”?

We’ve all done it, and we’ll continue to do it. This type of media fuels our aspirations. We all want to be eat and live better, be healthier and wiser, choose a path of intention rather than mindless consumption, so we keep reading, clicking and watching, and for a few brief moments we feel better about ourselves. We feel powerful. We feel in control of our lives. Yes, I too can choose to get rid of most of my wardrobe and commit to only seven articles of clothing!

But the danger lies in the fact that consuming this kind of media is a noncommittal act; few of us take the inspiration and turn it into action.

We are living in a moment where we need change. Actually, we needed it a long time ago, which means that the change we face now is going to have to be radical. We are going to have to live with less. We are going to have to grow some of our own food. We are going to have to change our consumption patterns. Advocating for simplified lifestyles is therefore essential; a reminder that such living is in fact perfectly normal and achievable, not just a fringe activity for the leftist nut jobs.

But the execution is more about glitz and glam than it is reality. I was recently reading a New Yorker profile about the woman behind the magazine Modern Farmer. I  love Modern Farmer. As an urbanite with a ridiculous craving to jump ship and move back to the countryside, it speaks to me. Yes, I want to learn more about goats! But I’d like to think that I am self-aware enough to realize the privilege that I have to read a few articles while drinking my mug of single-origin French press while waiting for my organic chocolate kale cake to bake in the oven. I don’t have to go and put my hands into the dirt, I have a CSA farmer for that. Does this make me enlightened or just full blown bobo?

A farmer told the New Yorker reporter that Modern Farmer was less farm magazine and more of “a fashion magazine for farming.” In fact, Ann Marie Gardner, the founder and editor, herself has described the magazine as “the farming magazine for media professionals.”

Fashion magazines have clothes we’ll never buy, car magazines have cars we’ll never drive, and architecture magazines have homes we’ll never live in. They’re aspirational. But we continue to consume them like starving pigs at a trough.

It’s like when you walk into the cookbook section of a bookstore, all those books with the beautiful pictures of the healthiest food alive. I will eat better! I will make more food! I will learn how to bake bread! But then real life gets in the way, and despite the amount of cooking media – be it print or on television – the hard to swallow reality is that we’re eating worse than ever, and it’s going to take more than just a new cold pressed juice bar to change that.

At their core, aspirations are a good thing; they are what push us to take action. But in a world of easy-to-consume media, we never get to the action part. We click, we share and we move on. I liken it to a friend who once made a comment about people sharing inspirational quotes online. A quote is only inspirational if it actually inspires you to do something. Simply passing it along doesn’t count.

We want to minimize. We want to grow our own food. We want to choose a life of intention. But the risk is that this desire is only skin deep. These lifestyles aren’t glamorous. At times, they’re downright hard. Just ask a farmer. Or someone that actually sold all of their belongings to live out of their van.

Do we aspire to take action or does our action simply go as far as a collection of well shot cabin and tiny house porn on a Pinterest board? My idealistic self would like to believe it’s the former. Because ultimately, we have to believe in change in order to make change. Maybe one day we will in fact have gotten rid of all of the McMansions, and when that day comes, we can surely celebrate.

In the meantime, we have to acknowledge that we’re romanticizing lifestyles while doing nothing to make them a reality. We don’t need to put the blame on the media; we need to put the blame on ourselves. The over glorification is all our own doing.

Sustainability is dirty work; it isn’t just buying a pair of 100 percent hemp yoga pants and carrying around a reusable water bottle. Read a book called “Getting Green Done” if you don’t believe me. We have to take real action, and we should have taken it yesterday.

Let’s not just obsess over these lifestyles, let’s start living them. Not everyone needs to drop everything and become a farmer, but we would do ourselves and our communities a favor if we started acknowledging how essential farmers, and growing food, truly are to our livelihood. We could live without Madison Avenue; we couldn’t live without carrots. Let’s build tiny houses, but not as a second or third home, or as a guest house out the back; lets build them as our only homes. Let’s have a life of less fashion and more substance.

And let’s acknowledge the true impact of our everyday lifestyles – what we eat and what we buy – so that we can start making real change.

Every day we have the chance to do better. It’s time to make sure that we’re not just talking about it, but that we’re actually doing it.

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The post So You Want to Live in a Tiny House and Be a Farmer? Our Obsession with Lifestyles Most of Us Will Never Commit To appeared first on EcoSalon.

Maui’s first lavender farm, Ali’I Kula Lavender, is a sustainable work of art situated in the beautiful upcountry hills of the lush island.

Nestled into the hills of Kula in upcountry Maui sits Ali’i Kula Lavender Farm, an impeccable canvas and feast for the eyes which functions as an herb farm, vegetable and flower garden, and serene sanctuary. With views over the Maalea Bay, this is the perfect place to relax away from the posh imitations of Hawai’i found at most beachside resorts. As a purveyor of Sustainable Aloha, Ali’i Kula Lavender Farm is founded on love, friendship and responsibility, thus demonstrating the importance of our relationship with the land, our community and each other; and representing the legacy of one of Maui’s finest green thumbs.

Ali’i Chang established his Kula farm in 1999 after having owned a successful tropical flower farm on the rainier side of Maui. On his new land he first planted protea, or sugar bush, the South African flower that was known to thrive in the area, and soon began researching other plants that would thrive in the more arid, hilly landscapes. He was given a lavender plant by a friend in 2001, and thus discovered the perfect match for his Kula farm. As a drought resistant plant, lavender does not mind the average 25 inches of annual rainfall, and loves to bask in the full sun of the well-drained, south facing slopes of this Kula hillside.

This herb is in fact one of the most ideal plants for a sustainable and fairly low maintenance crop that provides an impressive yield. The plant needs very little watering, as it seeps in the moisture that often settles on the Kula hills in the late afternoon, and like most herbs, actually thrives in poorer soil. As a rather acidic plant, insects do not like to nibble on lavender, rendering sprays and fertilizers obsolete. As a native of Europe, lavender is also not subject to the gleaning eye of plant thieves, that were often after more colorful and exotic greenery. As the late Ali’i himself put it “I think the lavender chose me. Lavender won’t grow just anywhere. It happens that we’re right here under a lucky star.”

The nine varieties of this aromatic and therapeutic herb grown at the farm are turned into various delicious and healing products that are sold at the AKL’s gift shop, as well as online. These products are completely natural, using organic ingredients whenever possible. Some of their most rejuvenating and delectable products are listed below:

1. Organic Lavender Gardener’s Lotion

Soothing and enriching, this moisturizer acts as a natural insect repellant that quickly soothes dry skin and calms the nerves with subtle aromas of citronella and lavender. Non-greasy, and long lasting moisture make this a favorite among both men and women.

2. Lavender Lip Balm

This amazingly soothing balm heals cracked or dry lips, and also acts as a sunscreen. Leaving lips feeling soft and smooth, the two flavors, Lavender Lemonade and Lavender Honey, blend pure lavender, essential oils and avocado and coconut oils into for totally pampered lips.

3. Organic Lavender Honey Scrub

Treat yourself to a blissful exfoliation with AKL’s lavender honey scrub that heals and polishes your skin into a glowing, satiny smoothness. The natural, gentle and grease-free ingredients make this scrub ideal for the face and body.

4. Lavender Eye Mask

Having a hard time sleeping or getting to a place of deep relaxation? Use this lavender eye mask, comprising solely of lavender buds, to relieve eye muscle stress, headaches or head tension, or to experience a deep, restful sleep. The soothing and calming qualities of lavender will relax and calm your senses.

5. Lavender Herb Tea

Completely herbal, this caffeine-free tea is great for any season, as it tastes wonderful served hot or cold, especially with a wedge of lemon. Alongside its delicious flavor, this tea also aids blood circulation, digestion and encourages mental clarity and heightened memory.

6. Lavender Lilikoi Jelly

Lilikoi, the Hawai’ian passion fruit grown in upcountry Maui, blends perfectly with lavender in this tangy and versatile  spread. An exotic and unique topping for scones, bagels and breads, this jelly also lends itself well to marinades, grilling sauces and other savory dishes such as Avocados Stuffed with Shrimp.

Although lavender is the main crop at Ali’I Kula, it is certainly not the only plant gracing this carpet of botanical beauty. Ali’I took great pride on providing visitors with an ever-changing vista of wonders by planting flora that would thrive with the resources available in his hillsides and by including fascinating artifacts and collectibles from his travels amidst the landscape.

As a community and organization committed to Sustainable Aloha, Ali’i Kula Lavender Farm is committed to nurturing the well-being of the local community and all of its living creatures for generations to come. The farm provides educational stewardship through a scholarship program, and supports the local economy through agri-tourism that demonstrates a sustainable way of gardening and living. Upon visiting, the spirit of Aloha can be felt from the smiles upon faces and through the cared for, but not overly manicured, gorgeous and peaceful grounds. Respect for the earth and the environment is evident and Ali’I Kula Lavender Farm, a paradise that truly nurtures and protects the land and its people.

Images: AKL Maui, Leena Oijala

The post Sustainable Aloha at Maui’s Organic Lavender Farm appeared first on EcoSalon.

ColumnWhy we have to get past thinking about the Big O.

“I now feel completely vindicated for NOT buying organic foods.”

Well, great.

The internet was abuzz with the recent study published in the Annals of Internal Medicine that found little evidence that organic foods are more nutritious than conventional grown food, and I found myself getting severely agitated by comments like the above posted in social media circles. Granted, I spend a lot of time thinking about food, but simple statements like the aforementioned prove to me that we are entirely removed from the food process and what we are eating. We are oversimplifying a complex issue.

We love it when studies prove to us that our decisions are right. Want to justify a habit? You can probably find a study that does just that. Coffee is good for you, no bad for you, no good for you.

In an information based society, there is no surprise that we’re drawn in by headlines. But if we are going to base our eating values on a headline and the first paragraph of an article, we should question the importance we are putting on our well-being and that of the planet.

Here’s the issue with a meta-study: it only focuses on one element. When it comes to organic food, this specific study, as with many others, doesn’t paint a full picture.

“This study disputes how significant the differences in antioxidant and nutrient levels are between organic and conventional food. But that’s not central to the discussion of why organic is important, which has a lot more to do with how the soil is managed and the exposure to pesticides, not just in the eater’s diet but to the farmworker,” said author Michael Pollan in an interview with KQED.

We have to take a step back and take a look at the bigger picture. The study did find that conventional produce has a 30% higher chance of pesticide contamination compared to organic foods, and as the Guardian pointed out, “it should be noted that there are currently no long-term studies of the health outcomes for people consuming organic versus conventionally produced food.”

Beyond that, as Pollan emphasizes, there is an environmental cost to everything that we put in our bodies. Food cannot be reduced to single elements. It’s not just about antioxidants or carbohydrates or omega 3s. Food is a process, a compilation of nutrition, environment and experience.

“Organic” has certainly become a buzz word. Slap the big O on anything and you’re sure to attract a certain demographic. In a controversial op-ed, The New York Times writer Roger Cohen called the organic ideology “an elitist, pseudoscientific indulgence shot through with hype.”

He is partly right.

There is a challenge to feeding the planet, and it’s not going to be solved by $4 organic asparagus from Whole Foods; that’s about the same as the average amount as a food stamp recipient is allotted per day. However, if we are talking about building sustainable food systems that solve hunger, we have to think about the whole approach. And if we’re in the socio-economic group that has the money and time to think about what we’re eating, we have no excuse not to be doing so.

In the modern age, if you are able to comfortably put food on the table, it is inexcusable to not think about what you are eating. This issue isn’t about organic vs. conventional, it is about building a food system that is focused on good food. A food system that puts a value on local small-scale businesses and not just agribusiness. A food system that normalizes appreciating good food instead of making it pretentious.

“Is it organic?” is only one of many questions that we should all be asking when we’re standing with a grocery basket in our hands. “Where does it come from?” “What pesticides were used?” “How are the people that produce it treated?” “What synthetic chemicals are part of this meal?” The list goes on.

There is not one simple solution to eating better. If you think that filling your basket with foods just because they have a specific label on them means you’re doing the right thing, think again. Take a holistic approach – one that thinks about food in a new way. How it affects you. How it affects your community. How it affects the planet.

If we are going to move the food system forward, in a progressive and sustainable manner, we have to be asking the hard questions, and that takes more than just reading a headline.

Editor’s note: This is the latest installment of Anna Brones’s weekly column at EcoSalon, Foodie Underground, discovering what’s new and different in the underground food movement, from supper clubs to mini markets to the culinary avant garde.

The post Foodie Underground: Should We Care About Organic? appeared first on EcoSalon.

Because life is sexier with fresh, organic produce.

1. Mmm, these honey samples are so mouthwatering.
2. I forgot my reusable bag, can I borrow one of yours?
3. Have you ever frolicked in the fields of [name of your favorite farm]?
4. What do you do in your off season?
5. I’d love to do a vegetable wash for you.
6. Are you still looking for seasonal labor?
7. Can I offer you a slice of my pie?
8. Can I help you pitch your stand?
9. It sure is hot under this tent.
10. These plums are so soft.
11. What’s your favorite way to eat rhubarb? [Wait for answer] I’d love to make it for you.
12. So, how long have you been pickling these cucumbers?
13. This bushel is so dry, let’s change that.
14. I know you make artisan cheese, but what else can you do with your hands?
15. How long does it take for your bread to rise?
16. If you were a bouquet of fresh cut flowers, I would take you home.
17. Let’s get dirty.
18. Isn’t it tuber time?
19. These bags of organic spinach would make some great pillows don’t you think?
20. Want to show me how to make steamy greens?
21. It’s funny how slippery this jam is!
22. Want to melt my beeswax candles tonight?
23. I hear lavender makes underwear drawers smell nice, does it?
24. I’ve always wanted to be a farmer’s wife.
25. That hand spun sweater looks big enough for two to get cozy in.
26. These Heirloom tomatoes are so firm and juicy.
27. I like baby carrots because they totally fit in your mouth.
28. Want to come over later and help me shuck?
29. I hear spices like cayenne can act as an aphrodisiac? Do you know?
30. You sure have big baguettes!
31. These two quail eggs just fit in my hand perfectly.
32. Do you need helping seeding your flower garden for next season?
33. How early do you rise?
34. I like my men like my homemade bread, dense.
35. I see you’re pretty skilled at churning your butter.
36. This beer has a very sensual taste. What were you thinking of when you brewed it?
37. Can I be your next varietal?
38. You’re so cute I’d add you to my woven basket.
39. How do you like your organic, free range eggs?
40. Those Carhartt overalls would look even better on my floor.
41. Want to cross pollinate?
42. Your hands seem to be full. I have big panniers you can borrow to bike all that produce home.
43. Do you prefer organic or local? Because I’m both.
44. I’d love a taste of that [insert name of product] before I commit to buying.
45. What a huge eggplant.
46. Can I wear your plaid flannel when I make you breakfast tomorrow morning?
47. Are you as spicy as your artisan hot sauce?
48. What else can you pickle?
49. Oh, you’re out of eggs? That’s ok, you can have mine.
50. I’d like to see your full farmer’s tan.

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The post 50 Pick Up Lines for Farmers Market appeared first on EcoSalon.

Celebratory summer dinners that allows guests to learn where their food comes from. 

An organic dinner of farm raised ingredients. A table full of jovial guests and local wine. A summer night to appreciate good food and where it comes from. There’s a lot of talk about farm-to-table, and most of us living in high paced atmospheres have a tendency to romanticize pastoral images of happy cows and organic tomato plants. “If only I could be a farmer,” we think, forgetting the hardships that go into devoting a life to agricultural production. But part of having a better appreciation for what we eat, means having a better connection to where it comes from, and at the simplest level, that means eating there.

That’s the idea behind Plate & Pitchfork, an Oregon based business that helps people have a better of understanding of food and where it comes from, by serving it to them in the same place that it’s sourced. Hosting farm dinners, Plate & Pitchfork founder Erika Polmar puts consumers and purveyors together, in the ultimate farm-to-table experience.

As we met for coffee (locally roasted of course) it was clear that Polmar is passionate about what she does. She’s a believer in good food, and the multiple benefits that come from local food: social, environmental, health, economic, gastronomic. Not only does she organize these farm dinners, she also works with four local food-focused nonprofits in the Portland area to ensure that everyone has access to fresh ingredients and that they know where it’s coming from. Farmers Ending Hunger, Oregon Tilth’s Organic Education Center, Foodworks Farm, and the Sauvie Island Center all benefit from Plate & Pitchfork, allowing them to reinvest in the community.

With no formal training, her food background is merely personal. Once in product marketing and development for tech companies, a season of winery work during harvest eventually put her in a place where things made sense. She relates a story of standing in a field, hazelnut orchard and vines on the other, and thinking to herself “this feels good.”

She took that feeling and ran with it, putting the puzzle pieces together and eventually founding Plate & Pitchfork to celebrate the food grown in her Pacific Northwest backyard. Nowadays, she’s immersed in the world of food, coordinating with chefs, farmers and wine makers, an industry that according to Polmar is very welcoming. “Everyone is so open and collaborative, it didn’t matter that I didn’t know anything about food.”

Making the connection between what we eat and where are our food comes from seems like a simple task, but most of us have a severe disconnect to what we put in our bodies. Consider this: In 1930, 20 percent of Americans owed their livelihoods to farming, nowadays it’s closer to 2 percent. It’s no surprise that we’re disconnected. But why is getting the general public to focus on good food such a difficult thing?

“I think food has gotten a little too precious,” Polmar says, implying that often in the food world we have our expectations set too high and in turn push people away from the main task at hand: good, simple food for everyone. As she puts it, there’s kale and quinoa on one hand and a McDonald’s burger on the other but nothing in between. “There’s nothing bad about pulling beans out of the freezer,” says Polmar.

“Food has become such a topic of discussion, but none of us are that educated about it.” But it’s something we all deal with, and when it comes to the complicated world of politics, it plays a role as a common denominator; everyone has to eat.

Taking the idea of education, Polmar puts her guests not only at the hands of professionals, but also in a setting that is conducive to conversation. From farmers to chefs, they’re all there to engage guests in a meaningful way, which in turn sparks an educational component. “You meet all these people that are experts… instead of having the person next to you say ‘oh well I read about that in the New York Times.'”

There’s no one upping at Plate & Pitchfork, no ego, the thing that often gives the higher end food industry, and the locavore movement as a whole, a bad rap. “Everyone comes down a notch,” says Polmar, “there’s something about the community breaking bread together.”

Polmar has an all encompassing attitude, knowing fully well that multi course meals in an idyllic setting aren’t accessible to everyone. But that’s not necessarily her end goal. One of the main instigators behind launching Plate & Pitchfork was Polmar reading a statistic about how few high school students knew where their food came from.

“If we can get mom and dad to our dinners then we are creating the next generation of diners,” says Polmar. And if she can do that, then she’s being successful. “Paper profit doesn’t mean a damn thing to me,” says Polmar. A positive effect on her community however, is, and that’s what she hopes Plate & Pitchfork will continue to do.

Check out the Plate & Pitchfork schedule and sign up for your own farm dinner here. 

Images: Plate & Pitchfork

The post Plate & Pitchfork: Changing Perspectives on Food, One Farm Dinner at a Time appeared first on EcoSalon.

In celebration of the passing of the new Farm Bill.

Now that healthcare’s out of the way, Washington’s on to the next hot-button issue: farming. On Friday, Agriculture Secretary Tom Vilsack stressed the importance of passing the new five-year farm bill, which will support farmers and agricultural producers in America. Get up to speed on this important piece of legislation, as well as the state of farming and agriculture around the world, with this series of informative infographics.

The Hidden Costs of the Farm Bill: A breakdown of one of the year’s most controversial pieces of legislation, from TakePart.com.

The Global State of Agriculture: A big picture look at farming around the world, from the knowledgeable folks at USAID.

Factory Farm Map: A sobering interactive infographic that visualizes the effect of factory farms on communities, consumers, food safety, health, and animal welfare. [click for interaction]

Farmville vs. Real Farms: In case you were wondering, there is a difference.

Interesting Facts About Farm Water Conservation: An infographic on the inseparable relationship between water and agriculture.

The Female Face of Farming: While agriculture is usually seen as a masculine industry, it’s often women who bear the weight of the work. This interactive infographic shows more. [click for interaction]

How Big a Backyard Would You Need to Live Off the Land?: Urban gardeners, take note.

Agriculture in the Green Economy: In this interactive infographic and video series, Farming First explains how agriculture plays into the economy and the environment. [click for interaction]

Urban Agriculture in DC: Take a tip from residents of the nation’s capital and cultivate food in your own backyard (or rooftop).

Teach a (Wo)man to Farm: This interactive infographic from GOOD and One/Living Proof shows why investment in agriculture, particularly woman farmers, is a powerful tool for economic development. [click for interaction]

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Check out more infographics here.

Image: Kevin Dooley

The post 10 Infographics on Farming and Agriculture appeared first on EcoSalon.

A gourmet slow food paradise in the Smoky Mountains.

In the misty foothills of eastern Tennessee’s Smoky Mountains, Blackberry Farm is a delightful and unusual hotel offering a gastro-luxe farm-to-table experience, with southern hospitality.

This being Earth Month, we’ve been reflecting on various ways we’re bringing nature into our homes, for example with micro-sized sexy urban gardens. This rural hotel/farm is at the other end of that scale, a vast 4,200 acre estate with a range of animals including sheep, which produce milk (for cheese), wool and meat; pigs, for sausages and pork; and hens (free-range, naturally), for their eggs. The animals also regenerate the pasture, fertilize, control pests and consume waste products from the farm’s food production.

The gardeners produce heirloom varieties (organically developed over generations, un-genetically-modified) of fruit and vegetables, such as apples, beans and carrots, while wild mushrooms are foraged from the woodlands. They even have black truffles – perfect with fresh eggs for breakfast.

Foodies will truly find heaven, care of the artisans of the farmstead as well as the gardeners. The farm has its own bee-keeper, for instance, and cheese-maker, butcher, plus a preservationist who makes jams, pickles and preserves. There’s a cooking school with celebrity chef guests, as well as a packed program of other food and wine events.

Accommodation is either in a beautiful private house and cottages, or guestrooms in the guesthouse: all is comfortable and classic, with four-poster beds, low-key prints or chintz in muted tones. All rooms and houses have fireplaces, high-speed internet, and integrated surround-sound systems. As well as the outdoor pool, with mountain views, there’s the spa with a wet treatment room offering the latest technology, such as various high-pressure water therapies; yoga classes are also available. Croquet, wildflower hikes and horse-and-carriage rides are other low-impact activities designed to get you in tune with nature, without harming it.

Rates from $345 excluding tax (two night minimum).

Photos: Blackberry Farm

Places & Spaces is a travel guide that will inspire you to carve out a vacation on your calendar. All of the gorgeous locations and accommodations in our guide share our concern for the environment. From tent glamping to lavish built environments, fair warning, you’ll feel compelled to pack your suitcase.

The post Places & Spaces: Blackberry Farm, Tennessee appeared first on EcoSalon.

From farm, to table.

The farm-to-table movement has been around for ages, even before locavore was named Word of the Year. But in recent years, it’s gained serious momentum, especially in urban areas. Yuppies are going vegetarian and joining CSAs, and it seems like everywhere you look there’s a new artisanal cheese maker or organic pomegranate purveyor.

But it’s one thing to hear about where your food comes from. It’s a whole other to see where it comes from. These photos of farms, farming, gardens, and crops showcase the beauty of agriculture, both here in the United States and abroad. Eat them up.

(above) Sussex County, New Jersey, USA

British Columbia, Canada

Washington, USA

Vinschgau, Italy

Pennsylvania, USA

Bourrou, France

Villach, Austria

Ross County, Ohio, USA

Oostzaan, The Netherlands

Oakland, California, USA

France

Hungary

Hesse, Germany

Wuppertal, Germany

San Rafael, California, USA

Astoria, Oregon, USA

Fowler, Indiana, USA

Shizuoka, Japan

Caledon, Ontario, Canada

United Kingdom

Vietnam

Calgary, Alberta, Canada

Rushcutters Bay, Australia

Piketon, Ohio, USA

Japan

The Cotswolds, England

Philadelphia, Pennsylvania, USA

Manthralaya, India

Ventura County, California, USA

Napa Valley, California

SEE ALSO:

40 Gorgeous Photos of Europe

40 Gorgeous Photos of North America

40 Gorgeous Photos of Latin America

40 Gorgeous Photos of Asia

40 Gorgeous Photos of Africa

25 Photos of Islands Threatened by Climate Change

25 Images of Female Adrenaline Seekers

40 Photos from Flea Markets Around the World

30 Gorgeous Photos of Winter Snowscapes

The post 30 Gorgeous Photos of Farming and Agriculture appeared first on EcoSalon.