At multiple prison systems around the U.S., cafeterias are partnering with local farms to provide fresh, local produce — a win for farmers and prisoners alike. It's still a small movement, but it's growing! @LizSK5 has more: https://t.co/ClQF2NNDxZ

At the Hudson Valley Apple Project, a cider pioneer is reviving rare apples that showcase the fruit’s remarkable — and nearly forgotten — genetic diversity. This is one of the coolest stories we’ve published this year. @LizSK5 reports https://t.co/61FQhSMvTR

Across the country, libraries are using culinary programs to evolve beyond traditional book-lending, adapt to users’ needs, and reshape themselves into contemporary centers of community. Contributor @LizSK5 reports ⬇️

We made the case that sorghum, a common crop which most people barely know about, should end up on your plate.

“Agriculture is culture. And how could you not feel better about yourself when you realize the genius of your ancestors? It was their Indigenous knowledge that created the benefits we have.” –Bonnetta Adeeb, Ujamaa Cooperative Farming Alliance co-founder

Researchers hope the transcripts from the project will help create a community garden with culturally significant plants and dig deeper into issues related to land access, gardening, farming, and food access and sovereignty.

“Agriculture is culture. And how could you not feel better about yourself when you realize the genius of your ancestors? It was their Indigenous knowledge that created the benefits we have.” –Bonnetta Adeeb, Ujamaa Cooperative Farming Alliance co-founder

“Civilization is built on the back of successful agriculture. We’re reclaiming that tradition, honoring our ancestors. Agriculture is culture.” –Bonnetta Adeeb, Ujamaa Cooperative Farming Alliance co-founder https://t.co/fhMCBb9iDn

The Heirloom Gardens Project records the stories of elders and honors both long-held expertise and culturally meaningful foods. Read more from @LizSK5 and hear recordings of the project here. ⬇️ https://t.co/fhMCBb9iDn

Black farmers across multiple Southern states are learning to grow — and mill — specialty rice, part of a regenerative movement to reclaim forgotten foodways. New from @LizSK5: https://t.co/5xPpjuCLp5

Sip beyond tradition: Kings County Distillery shatters expectations, crafting a new legacy in American whiskey! 💫🥃 #thealcoholprofessor Click the link in our bio for all the details! Story by LIZ SUSMAN KARP @LizSK5 @KingsCoWhiskey https://t.co/9Fy1nYiWsH

Do you know about maslins, aka mixing different grain types all together and hand-sowing them, seemingly at random? Probably not, but you should. In her debut for Ambrook Research, @LizSK5 looks at this impressive, climate-friendly technique.

Here's how Junior's became the world's most famous cheesecake brand. #thecheeseprofessor #cheesecake Story by Liz Susman Karp @phillycreamchs @juniorscheesecake https://t.co/ctX6hveWbm

I just subscribed to Milkfed

It was a pleasure to interview the gracious and unpretentious Kate Arding, a leader in the field of artisan cheese, for #CheeseProfessor.

My latest for #Cheese Professor, this one about saving the yak through yak cheese.

“When told during a pitch session that no one was going to give $3 million to a woman, she knew she would not be able to fund her dream.” While strides have been made, it remains especially difficult for women to obtain funding, writes @LizSK5.

“When everybody says it can’t be done, have they really even thought about it?. I’m gonna keep trying until I succeed.” - farmer Carl Taber @LizSK5 introduces us to the farmers trying to grow climate-friendly chickpeas in upstate New York. https://t.co/FjgV9xVaGn

A true pleasure to interview these poised and articulate young women about their activism and Sojourner Truth Day. @hudsonvalley, @nicolebdavis, @trcyzee

This story for Cheese Professor illustrates one of the many reasons I enjoy writing about food. https://t.co/7b9SDSIGT1 @TheCheeseProf