Cheetie Kumar is truly going the distance this year to demonstrate her commitment to Farm to Fork's decade-long mission of promoting the relationships between sustainable farmers, chefs and culinary artisans.
Why would good agricultural land be planted to trees and then to pasture?
The NC 10% Campaign and RTI International teamed up to develop a series of online dashboards to help local farmers, consumers, businesses, and leaders make informed decisions about buying and selling local foods.
CEFS is now accepting applications for the 2017-2018 CEFS NC State University Graduate Fellowship! The CEFS NC State Graduate Fellows Program was developed to provide financial support and recognition for the future leaders, researchers and contributors in sustainable agriculture and local food systems while they pursue academic research to further the field of study. One-year [...]
This past holiday season, shoppers were in for a special treat when they found frozen North Carolina shrimp at area Weaver Street Market (WSM) stores, just in time for end-of-year celebrations.
At NC State, horticultural science graduate student Lisa Johnson is shedding light on farm-level food losses and taking the first steps toward reducing them.
The 2017 Carolina Meat Conference will bring together over 400 independent farmers, meat producers, processors, buyers, chefs, and food professionals from across the country for two days of unmatched learning opportunities!
North Carolina Leadership and Cattle Handling for Women Producers was recently featured on FarmHer, a show on RFD-TV that "shares the stories of the women who live and lead in agriculture."
According to the U.S. Department of Agriculture’s 2007’s and 2012 Censuses, the number of Orange County farms that sell straight to consumers has increased by 54 percent since 2007.
We’re serious about changing the food system. With your help, we can do more.
