The Advantages of Local Food Production
Localizing Our Food Will Produce Health, Economic, and Climate-Offset Benefits
A Farmer’s Insights in Working with Nature
How a Farmer Blends Traditional Practices with New Technologies Using Nature’s Model
Feeding Families, Nurturing Community
UC Santa Barbara, local agencies teamed to feed children, families, unsheltered individuals and others in need amidst pandemic.
Large-Scale Carbon Sequestration Is Imperative
Combining Indigenous Wisdom, Research, and Technology Offers Carbon Storage to Scale
FoodRX and extra $15 for veggies: Innovative ways to address nutrition insecurity
The U.S. Department of Agriculture provides grant money to grocery stores and farmers markets that agree to double the amount low-income EBT shoppers can spend on fruits and veggies. About 25 EBT shoppers take advantage of the Market Match program…
Santa Barbara Fishermen Rank Number One in Seafood Value
Santa Barbara’s commercial fishing fleet’s $11.4 million in dockside sales in 2020 ranked number one among California ports.
Will the Abalone Fishery Return to San Miguel Island?
Read more in this recent Santa Barbara Independent article.
Learning first-hand about conservation
At the Culture Abalone Farm students are getting first hand experience in marine conservation. Cultured Abalone Farm, the Santa Barbara Museum of Natural History Sea Center and the NOAA Southwest Fisheries Science Center have partnered together to develop a high school curriculum to…
A Blue Food Revolution
Doubling of global demand for aquatic foods calls for a ‘blue food revolution’ to tackle climate change and malnutrition, new research argues.
Central Coast wins its first three Michelin stars
Six Test Kitchen, Bell’s in Los Alamos and Sushi Bar Montecito at the Montecito Inn were recently awarded one star in the 2021 Michelin Guide. They were among 27 restaurants in California with newly awarded stars, bringing the state’s total…
