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Introduction

On the Cusp of a Revolution

From: Emergent Agriculture

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Today’s shifting agricultural paradigm is doing much the same thing. It is changing the way we produce food, how and where we get it, and what it does to our health, our pocket books, and our social lives. This new agriculture is changing the amount and kinds of energy used to produce food, and even the way our landscapes are structured.

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Contributors

Gary S. Kleppel

Gary Kleppel is a professor of Biology at the State University of New York at Albany where he focuses on sustainable agriculture, conservation-based grazing, and the ecology of human-dominated landscapes. He and his wife Pam are owners of Longfield Farm, where they produce grass-fed lamb, wool, free-range chickens and eggs, and artisanal breads. As part of the farm's educational mission, the Kleppels demonstrate sustainable farming practices and the importance of including ethics in food production to more than 100 visitors annually.