Erin McCarthy
As program associate of GRACE’s Food team for the past three years, Erin has played an integral role in expanding the Eat Well Guide and connecting growers with eaters. Erin grew up noshing on the fresh fruit and veggies of eastern Long Island, New York, and thus began her love for all things natural. However, if marooned on a desert island, she is fairly certain she could sustain herself for years to come just on her grandmother’s ravioli.
I met Sarah Haynes in January 2011 during my farming excursion in St. Croix. Sarah is now running a school garden, and teaching kids about food and farming as the EARTH (Education And Resiliency Through Horticulture) Coordinator at the Gifft Hill School on St. John.
In which we talk to Karen Fairbairn, co-owner of Lazy Crazy Acres Farm & Creamery, about life as a dairy farmer as well as the challenges with organic certification, and her recommendation to add “American Farming” to public school curriculum. We're in.
The Green Restaurant Association rated the Grey Plume in Omaha, Nebraska the most sustainable restaurant in the US. We spoke with chef/owner Clayton Chapman about the comprehensive sustainability initiatives there, from lighting timers on their house-grown microgreens to solar-powered water faucets [...]
Josh Dolan founded Sapsquatch Pure Maple Syrup four years ago. A sugarmaker with an intimate connection to the land, he has become an outspoken activist against hydraulic fracturing (aka fracking) in New York State.
Looking back at 2011, we couldn't help but think back on some of our favorite meals, so with a little help from our friends, we put together a list of our favorite farm-to-table joints. Make a resolution to visit one in your area!
When Hurricane Irene hit New York City on August 28th, turning out to be a nonevent, residents breathed a sigh of relief, but many upstate farms were not so lucky, including Monkshood Nursery, where several Ecocentric bloggers had a CSA membership.
The best Thanksgiving turkey I ever had was the one I killed myself. That year, giving thanks took on a whole new meaning, as I contemplated the bird who sacrificed its life for my nourishment.
It's time to get your turkey for Thanksgiving. Check out our highlights of the places near you to find a sustainably raised bird.
Smart restaurant owners see that consumers are making smarter choices when it comes to personal health as well as the environment and as a result, they are offering more local, seasonal produce, vegetarian options as well as grass-fed beef, pastured pork and free range organic chicken.
Erin Fairbanks is the project director of No Goat Left Behind, an initiative through October to connect goat farmers around the US with chefs and increase consumer knowledge about goat meat.
Have you ever seen a label that lists genetically engineered (GE) soy as an ingredient on these packages? No? That’s because the label doesn’t exist. Some folks are out to change that.
The intersection of new media and sustainable food systems has been a longtime passion of ours, and getting to learn about and participate -- albeit, digitally -- in the challenges facing an operating organic farm is an opportunity we couldn’t pass up.
Heroic Endeavor: Sarah Haynes, Gifft Hill School, St. John USVI
After The Hurricane: CSAs and the Power of Community
Your guide to finding a sustainably raised turkey
