A Big Enough Lens: The Making of How to Feed the World

By Jessica Eise / On March 15th, 2018
Two and a half years ago, an idea for a book took shadowy form in the recesses of my mind. I envisioned tapping into the brilliant brains around me. Drawing them out of the depths of their academic morass, I would coax them into sharing their knowledge with the world. Together, we would translate their subject-area expertise into an objective, accessible, affordable primer on food and agricultural issues for the world.

Can Urban Gardening Make Us Whole?

By Laurie Mazur / On October 23rd, 2017
An in-depth look at how urban gardening is hoping to heal divisions that have plagued Milwaukee—and our nation as a whole

Powerful Forces: Carey Gillam Talks Monsanto, Pesticides, and More

By Katharine Sucher / On October 11th, 2017
Booklist called it a "must-read." Kirkus deemed it a "hard-hitting, eye-opening narrative." To Publishers Weekly it is "a damning picture." Carey Gillam's Whitewash uncovers one of the most controversial stories in the history of food and agriculture at a time when a new political administration has set about slashing regulations of pesticides.

#ForewordFriday: Farm and Food Sweepstakes Edition

By Katharine Sucher / On July 28th, 2017
For food lovers and supporters of sustainable agriculture, you can't beat Milwaukee, Wisconsin. This oft-overlooked Midwesten gem is memorable for more than just its cheese—it also boasts 177 community gardens, 30 farms, and 26 farmers' markets (more per capita than any other American city!) In the last decade, a half-dozen "farm-to-table" restaurants have sprung up in the city, creating a vibrant food culture that is constantly reinventing itself with fresh, nutritious, locally grown food.

Sizzling, Crispy Zucchini: Michael Carolan Talks Food and Language

By Michael S. Carolan / On July 26th, 2017
On the heels of nutritional literacy campaigns, restaurants, grocery stores, and health officials are busy promoting the benefits of nutritious foods to encourage people to choose them. There is a significant problem with that strategy, however: it risks turning people away from these foods, as eaters tend to rate foods they perceive as healthier as less tasty. So why not draw upon some of the same language used to describe, say, sizzling crispy bacon to talk about a zucchini dish? Sizzling crispy zucchini anyone? 

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