Caroline Carlson

Rural Assembly • 22nd March 2023

Rural Journalism Collective | Unpacking Food and Ag Reporting

"Unpacking Food and Ag Reporting" features journalists Chris Clayton, Claire Carlson, and Tom Philpott, former food and ag correspondent for Mother Jones. The three, along with moderator Caroline Carlson of the Daily Yonder, discuss food and ag policy, journalism, and advocacy, and answer questions from participants.

Organic Valley • 27th October 2022

Life on a Hilltop Dairy Farm in Maine

Glendon and Jodie didn’t ever imagine that they’d end up together, milking organic dairy cows on a 200-acre farm with a hilltop house where, on a clear day, you can see all the way to Camden, Maine, and the coast.

Organic Valley • 14th March 2022

Women in Ag: Feeding the Future

Kristina Ralph knows first-hand that being a farmer, a mother, and even simply a woman in agriculture is both hard and rewarding.

The Daily Yonder • 1st September 2021

Are Farmers Destroying Their Crops? An Internet Hoax, Explained

A so-called joke going viral on TikTok may have amused some, but the trend also gave rise to confusion, at best, and wild conspiracy theories, at worst.

The Daily Yonder • 28th May 2021

Q&A: Azuré Kauikeolani Iversen-Keahi on Rural Hawaii and Regenerative Agriculture

I grew up with parents who keep a garden that can produce just about anything. I’ve helped plant lettuce seedlings, tie-up tomatoes and dig bright carrots and pearly potatoes from the ground.

30th September 2020

Farm-to-Table, Reinvented: Wise Acre Eatery in the COVID-19 Era – Heavy Table

Restaurants in the age of COVID-19 are scrambling to adapt to an inhospitable environment. With indoor seating limited and the threat of cooler weather ahead, it’s a challenging time to be a restaurateur.

Growler Magazine • 30th July 2020

Who’s Your Farmer? Minnesota farmers and consumers are taking out the middleman

With legions of restaurants and bars closed or operating in a very limited capacity, demand for wholesale ingredients from local farmers has plummeted.

Organic Valley • 27th May 2020

How to Thaw Meat

Freezing food to eat at a later date is one of the better modern amenities (in our humble opinion). While raw meat can be frozen indefinitely and still cooked safely, thawing correctly can be tricky.

Organic Valley • 29th April 2020

How to Make (Taco) Tuesday the Best Night of the Week

There’s nothing quite like the taco fillings of your choice cradled lovingly in a tortilla or shell, nestled on a bed of rice, and served on a Tuesday evening (or morning, or afternoon…we’re not judging!).

Organic Valley • 28th February 2020

rBGH Decoded: What you Need to Know about Hormones in Dairy

With what seems like every aspect of modern life in a state of continued acceleration, it’s no surprise that scientists developed an additive to increase milk production in cows.

Organic Valley • 14th February 2020

What’s the Difference Between Pesticides and Herbicides?

Organic certification prohibits the use of toxic synthetic pesticides (among other things like synthetic hormones, antibiotics and GMOs), but the term “pesticides” can be confusing when you also hear about all the other “–cides” out there.

Organic Valley • 9th December 2019

The Nitty Gritty on Fair Food—Why Fair Trade Matters

“Socially responsible,” “sustainable,” “environmentally-friendly,” “green,” “regenerative”... The list of eco-buzzwords in today’s food and agriculture sector is long.

Organic Valley • 16th November 2019

The Egg Behind the Nog

As temperatures drop and days shorten, many people start thinking about the holiday season as a point of light amid the cold and dark.

Organic Valley • 1st October 2019

Why Children Should Drink Milk, Water and Not Much Else

Earlier this month, a panel of scientists issued new nutritional guidelines that address the drinks young children consume.

Rootstock Radio • 18th June 2019

Dr. John Fagan on the Toxins in our Food and Environment

Today on Rootstock Radio, we’re talking to Dr. John Fagan, CEO at the Health Research Institute Laboratories in Iowa and Executive Director at the Earth Open Source Institute.

Rootstock Radio • 13th June 2019

Chef Luke Zahm: The Difference Between a Fad and a Revolution

Today on Rootstock Radio, we’re speaking with Luke Zahm, chef and owner of the Driftless Cafe in Viroqua, Wisconsin.

Organic Valley • 12th June 2019

Why Does the U.S. Refrigerate Eggs When Much of the World Doesn’t?

It was my Mom who first suggested to me that an ideal grocery shopping list organizes its contents by position in the store.

Rootstock Radio • 12th June 2019

Mari Margil: Giving Nature the Legal Rights it Deserves

Mari and her team at the Community Environmental Legal Defense Fund are committed to defending the rights of our environment under the law.

Rootstock Radio • 28th May 2019

Anthony Reyes: Growing Skills (and Food) at the Homeless Garden Project

Today on Rootstock Radio, we’re talking with Anthony Reyes, Farm Manager at Homeless Garden Project in Santa Cruz, California.

Rootstock Radio • 20th May 2019

Ashleigh Eubanks: Food and Cooperation in the Boroughs of New York City

Ashleigh is the Food Justice Manager at RiseBoro Community Partnership where her work includes food systems education, supporting local co-op development, building cross-movement solidarity and fostering local leadership.