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Stanford student finds connection between local food and building a diverse community

Local food has many benefits, from supporting local businesses to just plain tasting good. But did you know that local food has potential to enhance diversity and improve race relations in the local community? A student from Stanford makes his case on the Huffington Post.

Continue Reading: Stanford student finds connection between local food and building a diverse community

{name} Posted by Jamie Oberdick on 05/01, 2013 at 11:02 AM

Comments (0) | Permalink | Tags: diversity | localfood | community |

My Local Food Fantasy Revisited: Part One

Several years ago, I shared what I called my “local food fantasy,” one of the results (besides soreness and sweat) of performing repetitive tasks on the farm that require little thought (think weeding and digging carrots). Could we move to a “local food system” here? We live in a rich agricultural setting, have an educated population and some large institutional purchasers of food (Penn State, the hospital, schools, retirement communities), a supportive media, and a small but growing supply of locally grown food. “Why not?” I concluded But this was, as my title indicated, just a daydream.

Continue Reading: My Local Food Fantasy Revisited: Part One

{name} Posted by James Eisenstein on 04/17, 2013 at 04:51 PM

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I Believe in Locally Grown Food

“Last night I ate a salad of radishes, field greens, and asparagus. The ingredients never sat in a grocery store. Less than two days ago they were still stuck in the ground. ”

Continue Reading: I Believe in Locally Grown Food

{name} Posted by Emily Wiley on 07/07, 2010 at 03:00 PM

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Food Stories from NPR
Edible Packaging? Retailers Not Quite Ready To Ditch The Wrapper

September 16, 2014

To reduce waste, some enterprising companies are trying to roll out products that make the package part of the snack — edible packaging. But selling it to the retail market is trickier than it seems.

Thanks To Nutella, The World Needs More Hazelnuts

September 16, 2014

Nutella, launched 50 years ago, has turned into a global phenomenon, boosting demand for hazelnuts. Now producers are looking beyond Turkey's north coast, where most of these nuts are grown.

A Scientist's Journey From Beer To Microbiology To Bourbon-Making

September 16, 2014

When his home-brew tasted bad, a college student decided to pursue microbiology. After more than a decade as a scientist, he's going back to brewing — but this time, he's moving up to bourbon.

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