Regeneration International

At this time of year, it’s tempting to put the garden to bed, but as leaves begin to gather beneath the trees, I’m already thinking about what will emerge between them next spring. Last time, I shared some of

In the kitchen, when something has to go, we 86 it. We cut it from the menu and it’s gone.

On Monday, October 26, we are calling on as many restaurants as we can to join us to organize dinners across the nation to help unite and protect our food industry workers ahead of the midterm vote. Let’s 86 fascism together.

I’ve created CAFE.vote as a website space to un...

In this episode of The Battle for African Agriculture Podcast, Dr. Million Belay speaks with Ferdinand Wanyonyi, coordinator of Bio Gardening Innovations in western Kenya, whose work focuses on food forests, soil restoration, locally produced bio inputs and farmer led research. Ferdinand traces his path into agroecology back to growing up on a family farm and later working on...

What prompts an entire farm overhaul to transition from conventional to fully organic? Above all, putting health and business opportunities first.

For Jody and Crystal Manuel of Harlowton, Mont., a family health scare led them down this path, where they have found success.

“My family homesteaded in the Flathead Valley in the 1880s,” Jody explained. “Then my gran...

DENVER — There’s a new word popping up on everything from cereal and eggs to dairy and meat: “regenerative.” It may sound like a guarantee that your food was produced in a way that improves the land, but Consumer Reports says that’s not necessarily the case — even when the product comes with a higher price tag.

Farmer Grant Breitkreutz says the rich soil on his Stoney...