Kayce Johnson began crafting her own skin care products at the age of fifteen. She has rather sensitive skin and, like many teenagers, it was freaking out. “My mother was a very good mother and did what everyone did, which was put their child on Proactive and try all of these harsh chemicals.”
Madere is the latest addition to the FareMarket team. He has already started delivering local grocery orders for FareMarket throughout the Little Rock area, and I’d like to formally introduce him to you. We’ve bumped into each other here and there, at cooperative organizing meetings and farmers markets, but our friendship really began with COVID.
Travis Short of Farm Girl Meats raises, arguably, the best meats in Central Arkansas and two daughters. He grew up around livestock and first ventured to Arkansas from his native state of Ohio in 1995 to volunteer at Heifer Ranch and stayed almost four years.
After a 20 year career as a public relations specialist with Domino’s Pizza, Cheryl Anderson had gotten all of the traveling out of her system and decided to come back home to Arkansas to revitalize her grandmother’s farm.
Poor folks don't drive electric cars. They don't eat organic food or use renewable energy, and all the while, the clock ticks away at what little time we have to take meaningful action on climate change.
It’s more and more common nowadays to meet farmers from diverse backgrounds. For example, rather than earning a degree in agriculture, Luke Walker, owner of Hidden Heights Microgreens, studied economics and political science.
Some nutrient and flavor loss is just unavoidable any time after harvest. But, if you hadn’t already guessed, the most nutritious and flavorful food comes from local farmers using sustainable practices.
Americans drink a lot of coffee from Central America, but in the unlikely mountains of Honduras, Myanmar, and Thailand, subsistence farmers are producing some of the best coffee around. And they see little (if any) return on their investment or labor.
In the United States, organic food makes up a mere 5 percent of the overall food market, recently breaking the 50 billion dollar mark in an 800 billion dollar industry. Even more unfortunate, however, is that this small percentage—which has taken nearly a hundred years to reach—has resulted in only 1 percent of US farmland transitioning to organic practices.
COVID-19 crashed like a wrecking ball into the lives of everyday Americans. The risk of some type of global pandemic has been ever-present, but this level of change, the loss of everything we consider “normal", is arguably the least serious of the effects of this virus on our lives. But that doesn’t mean finding a new normal isn’t an important step going forward.
Disease and human civilization are a package deal. It’s a natural part of our existence and also a reminder of how short life can be. But over the last fifty years, disease outbreaks like COVID-19, Ebola, and Swine Flu have occurred at an increasing rate. Epidemiologists have linked this increase in outbreaks to industrial agriculture, development, and the deforestation that comes with them.