Archive

The good food movement is driven by innovators. In Good Tilth is a quarterly publication that our mission to make our food system and agriculture biologically sound and socially equitable by offering original reporting while highlighting stories, research and model practices that build our food community. View past issues below.

Summer 2017

Summer 2017: True Cost of Food

Imagining the external cost of the food we eat is complicated and confusing, let alone calculating it. With this issue, In Good Tilth partners with the Sustainable Food Trust—leaders in the debate and modeling of true-cost food production—to see how new mechanisms can help the transition to more sustainable food and farming systems.Our appreciation to our sponsors for this issue: Cafe Mam, D. Stutzman Farms, Organic & Non-GMO Forum, Organics Unlimited, Pacific Gro, and Scratch and Peck Feeds.

Winter 2017

Winter 2017: Transition

We take a deep look inside the motivations, challenges and fresh data on transitioning to organic from a variety of angles. Hearing from farmers newly involved in organic to learning about how the rest of the food system infrastructure must evolve too, this issue explores challenges and opportunities for all of us.

Fall 2016

Fall 2016: Food Literacy

IGT examines what happens to all of this incredible food once it gets into our homes and kitchens. Food literacy is a lost and necessary art that can help all eaters partake in the benefits of sustainable agriculture’s bounty. This fall edition celebrates the harvest with perspectives and insights from food bloggers, chefs, CSA farmers and renowned food lovers.

Summer 2016

Summer 2016: Farm Labor and Social Justice

IGT looks at the difficult issue of farm labor; from domestic and international fair trade to immigration policy to attracting and retaining workers to the fields. Labor has always been a difficult topic for and among farmers. How much can and will the market support a living wage for farm workers?

Spring 2016

Spring 2016: Food Service

The players in our mealtime drama have many faces. They are seed breeders, creative chefs, students, activists and concerned citizens. They are all creative and diverse in geography, setting and approach. This issue is dedicated to all those who are reshaping institutional menus for the better.

Winter 2016

Winter 2016: Women Farmers & Food Leaders

Now, the maturation of the organic market has seen opportunities and a host of new challenges. Consumer preferences are eventually met by a variety of choices. What endures is the timeless quality of the organic food and the creative integrity of its producers. That is the ultimate selling point.

Fall 2015

Fall 2015: Max Market, From Local to Beyond

Now, the maturation of the organic market has seen opportunities and a host of new challenges. Consumer preferences are eventually met by a variety of choices. What endures is the timeless quality of the organic food and the creative integrity of its producers. That is the ultimate selling point.