globalbriefs
News and resources to inspire concerned citizens to work together in building a healthier, stronger society that benefits all.
Cultivating Youth Farming Seeks to Recruit a New Generation
With an aging population of farmers, it’s clear that agriculture needs to attract more young people, because half the farmers in the U.S. are 55 or older. But for much of the world’s youth, agriculture isn’t seen as being cool or attractive—only as backbreaking labor without an economic payoff and with little room for career advancement. However, with some effort, young farmers can explore contemporary career options in permaculture design, biodynamic farming, communication technologies, forecasting, marketing,
logistics, quality assurance, urban agriculture projects, food preparation, environ- mental sciences and advanced technologies.
“Increased access to education and new forms of agriculture-based enterprises
means that young people can be a vital force for innovation in family farming, increasing incomes and well-being for both farmers and local communities,” says Mark Holderness, executive secretary of the Global Forum for Agricultural Research. The New Entry Sustainable Farming Project (
nesfp.org), in Massachusetts,
trains young farmers in how to run a small farm operation, from business planning to specialized advanced workshops in livestock and healthy food. Likewise, the Southeastern New England Young Farmer Network (
YoungFarmerNetwork.org) hosts free social and educational events that bring together farmers of all ages and experience levels to network and collaborate.
Source:
FoodTank.com
Salty Harvest Seaweed May Be the New Lettuce
Food items such as kelp, dulse, alaria and laver may be unfamil- iar now, but likely not for long, as these and other varieties of edible seaweed and sea vegetables appear on more shopping lists and restau- rant menus. These ingredients are already favored by cooks for the jolt of salty goodness they bring to soups and salads and by health food advocates that appreciate their high levels of essential minerals. Goodies in the pipeline include seaweed- filled bagels, ice cream and chips. The trend toward farming
seaweed instead of harvesting in the wild is making news. Work- ing waterfronts often go dormant in the winter as lobstermen that work during warmer months move inland out of season for part-time jobs. Seaweed is a winter crop that can keep boats out on the water, providing year- round aquaculture employment. Entrepreneur Matthew Moretti,
who operates Bangs Island Mus- sels, a shellfish and kelp farm in Casco Bay, near Portland, Maine, explains, “Mussels are monocul- ture,” so he has been growing sugar kelp between mussel rafts to create a more ecological model.
Source: Johns Hopkins Bloomberg School of Public Health Center for a Livable Future
10 Austin Edition
AustinAwakenings.com
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