Playlist: AMS 159 - Nature & World Cultures
Compiled By: Jeanine Pfeiffer
Audio broadcasts for the AMS/ENVS/HUM 159 Nature and World Cultures class at San Jose State University.
An agricultural renaissance has taken root among the Taos Pueblo people in New Mexico. Sustainable agriculture is returning, after years of unhealthy food, poor health and obesity. Rita Daniels brings us a story of rebirth and renewal.
For centuries, the Taos Pueblo people in New Mexico lived entirely off their land. Sustainable agriculture was a way of life. But U.S. federal policies helped put an end to it. Food wasn't grown at the pueblos; it was trucked in. Traditional farming gave way to government subsidies, and obesity rates soared. But recently, a surprising agricultural renaissance has taken root across the pueblos. On this edition, Making Contact's Rita Daniels takes us to the Taos Pueblo in New Mexico to share a story of rebirth and renewal.
Featuring: Leonard Archuleta, Taos Pueblo farmer and Red Willow Co-operative member; Shirley Trujillo, Red Willow Farmers Market Manager; Joel Glanzberg, Native American Permaculture teacher; Deryl Lujan, Taos Pueblo rancher; Shawn Duran, Red Willow Education Center Director; Ezra Bales, Pueblo Day School wellness coordinator; Hillary Duran, University of New Mexico at Taos student and Red Willow Education Center intern
Program #47-09 - Begin date: 11/25/09. End date: 05/25/10.
Total run time is 29 minutes (no hard breaks)
-Optional cutaway at 1:00
-Optional (floating) cutaway between 12:00 and 20:00
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From A World of Possibilities | 55:00
A new generation of agricultural entrepreneurs is sprouting with innovations that are small scale, local, and sustainable.
From the margins of factory farms, a new generation of agricultural entrepreneurs is sprouting with innovations that are small scale, local, and highly replicable. Their inventions portend not just a healthier food supply but a more sustainable economy. Join us for the stories of entrepreneurs who are pioneering new approaches to growing food that is healthy, safe, and financially sustainable.