Today Rommens is a plant breeder who develops genetically diverse potato and tomato varieties for the public domain. He also creates new crops that can be used to create tastier and healthier alternatives to French fries. In his spare time, he continues to write about the hidden issues arising from his previous work in genetic engineering.
As a soil scientist, the concept of “fresh food from fertile soil” strikes a chord with me. And long before as a child I got to see the big picture — a flow of energy from soil to grass to milk into the glass. So your question is a great place to begin. By profession I am a professor of soil science with responsibility for soil fertility research, teaching and extension.
I’m joined by Bob Quinn and Liz Carlisle, co-authors of “Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food.”
It might surprise you to learn that there is no scientific proof of safety for the majority of the pesticides, additives or chemicals that companies put in our food and our body care and household products. Most are not tested, and when there is testing, it misses the vast majority of diseases at the normal rates at which they occur due to faulty protocols.
A historic interview first published in Acres U.S.A. magazine in 1971. Acres U.S.A. founder Charles Walters studied from Dr. Albrecht in the early 1970s and used his studies to help build the eco-agriculture movement.
We’re going hog-wild with this episode. From the pig operation at Rodale Institute to an interview with Cathy Payne, author of Saving the Guinea Hogs, it’s all about healthy pigs and new ideas for your farm.