Listen to “Paul and Elizabeth Kaiser on Healing our Soil, and Going Beyond Organic,” A Craftsmanship Artisan Interview
In this episode of our Artisan Interview audio series, Todd Oppenheimer sits down with Paul and Elizabeth Kaiser, a husband-and-wife farming team who have been at the forefront of a promising approach to growing food called regenerative agriculture. Hear how the movement they helped start could slow climate change; some mind boggling results from recent…
On a frigid, eight-acre farm just outside downtown Sebastopol, Paul Kaiser has devised a hyper-intensive form of organic agriculture that is grossing more than $100,000 an acre. And, he believes, saving the planet at the same time. Yet a number of farming experts see trouble on his horizon.
By TODD OPPENHEIMER
More than two decades ago, a Cuban farming revolution that had nothing to do with ideology bore a bounty of fruit. What could the U.S. learn about sustainable agriculture from its much smaller neighbor?
By CHRISTOPHER D. COOK
Not only is wool unusually cozy and durable, but its creators (the sheep) can help regenerate the soil, along with the world’s drying, fire-prone landscapes. The good news: a wool revival seems to be underway.
While the fashion industry continues to produce more and more clothing made from synthetics, with all their harmful effects, we’ve ignored the wonders of wool. The material is natural, durable, and endlessly renewable; more important, its creators (the sheep) can help regenerate the soil, along with the world’s drying, fire-prone landscapes. Fortunately, a wool revival seems to be underway.
By JUDITH D. SCHWARTZ
Mark Sturges doesn’t advertise and clients have to find him by word of mouth, but find him they do. He’s become a master of an agricultural art as old as agriculture itself: basic compost.
By KRISTIN OHLSON
Photography by MARK STURGES and KRISTIN OHLSON
For generations, the Isbell family of Arkansas has been tinkering with innovations in rice farming. They were the first American farmers to grow elite varieties of rice for sushi and sake, and have pioneered rice cultivation methods that can conserve water and slow climate change.
Story by DAVID RAMSEY
Photography by KAT WILSON
The Isbell family of Arkansas has spent decades experimenting with new ways to grow rice. In the process, they pioneered American-grown rice for sushi and sake, along with rice-farming techniques that can save water and help slow climate change.
You’ve probably never heard the term “acequia,” but it describes one of the oldest methods of irrigation on the planet. Too bad American ranchers have largely ignored it.