Microbes are a big name in organic agriculture – in fact, they are the reason for everything. I’m not exaggerating here: the first life forms thought to have existed were – you guessed it – of such tiny proportions that you and I would have thought nothing of them.  Story and photos by Paige Murray. 

Raglan organic grower, compost maker, gardening educator and permaculture landscape designer Shai Brod shares his compost-making and spring gardening tips with Mynda Mansfield.

There is a new system of industrial food manufacturing that produces edible substances that are not food, but rather food products containing novel, synthetic molecules never found in nature. These ever-increasing laboratory-engineered chemistry experiments are designed to simulate food. 

Trans or saturated, polyunsaturated, or monosaturated? What’s the difference between cold-pressed and virgin, light and refined? Paula Sharp smooths out the choices of what is best for our bodies in terms of oils and fats.

Jon Carapiet outlines why the push for automatic acceptance of unproven technologies that have the potential to irreversibly contaminate our food and environment (aka GE) is the wrong direction.