Robin Wall Kimmerer argues that no economy changes until the story behind it does.

A program that builds peer networks, mentorship, and leadership pathways so women farmers and landowners can step into decision-making about the land they steward.

Cruda is an independent magazine exploring gastronomy, design, and food science, and its first printed issue, Raw Beginnings, celebrates the work in progress behind the plate.

What the Anthropocene teaches independent hospitality brands.

Even the world’s most rarefied luxury house describes itself as farmers.

Nobody replaced the chairs at Energihotellet—they didn’t need to.

On raw milk, Welsh ancestry, and the farm that had been six miles from me for twenty-eight years.

A lunch stop at Magnus Nilsson’s new inn in Skåne, where century-old hospitality meets impossible craftsmanship—down to a spettekaka made the old way, with egg yolk.

The Curt Bergfors Foundation has awarded this year’s $1.5 million Food Planet Prize.

Has the era of the design hotel peaked?

On Sicily, tomatoes, and the slow work of keeping a place alive.

The Last Days of Butter Ridge—A Pennsylvania dairy family’s final auction, and everything Brooks Lamb warned us about.

Brooks Lamb on the quiet crisis hiding in plain sight across America’s heartland.

Cornetti at 08h00, Negroni at 18h00. A production kitchen open to the room. City by city, Italy on its own terms.

On food sovereignty, pre-colonial ingredients, and the knowledge that was never lost.

Chefs with PR teams arrive with talking points. Nephi Craig, an Apache chef running a restaurant that doubles as a cultural recovery and drug rehab project, arrives with something to say. That distinction is the whole philosophy behind Nicholas Gill and Juliana Duque’s New Worlder.

Food Planet Prize awards $2 million annually to food innovations that respect planetary boundaries and support resilient, nourishing global food systems.

Pablo Usobiaga serves as the bridge between ancestral farming knowledge and urban tables, translating centuries-old ecological wisdom into functional restaurant systems.

Malene Malling makes clothing as an act of resistance—each piece sewn by hand, designed to last generations, not seasons.

Jack Dolan carries forward the craft taught by master bladesmith Fingal Ferguson, proving that some knowledge can only be passed hand-to-hand, teacher to student.