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Portland’s Food Truck Heaven: A New Kind of Fast Food Brings Jobs and Flavor

At noon on a sunny day in Portland, Ore., in what not long ago was a vacant lot, customers roam past brightly painted food carts perusing menus for vegan barbeque,…

How a Fruit and Vegetable Auction in Rural Ohio Helps Appalachian Farmers Thrive

Bob Fedyski was adamant: his friend, Chef Matt Rapposelli, needed to check out the Chesterhill Produce Auction. But for a while, Rapposelli stalled: he didn’t believe an auction in rural,…

Italy’s “Slow Food” Pioneer: How My Love for Food Ripened into a Life’s Work

In 1986, Carlo Petrini and a group of friends threw a big pasta feed in Rome’s storied Piazza di Spagna (the Spanish Steps). The event was a protest against the…

Vandana Shiva on Resisting GMOs: “Saving Seeds is a Political Act”

Trained in physics and philosophy, Vandana Shiva is renowned for her activism against GMOs, globalization, and patents on seeds and traditional foods. She co-founded Navdanya, which promotes seed saving and…

Food Fortification in the Midst of Turmoil?

Political turmoil and related conflicts can dictate the amount and quality of nutrients accessible to everyday people. Coverage of the Arab Spring has brought to light the dire circumstances still…

Share my Dabba: The Tiffin Has Just Become More Social

A new campaign in Mumbai uses the famous lunchbox network to feed the street children of the city.  Some would define it as “social innovation” – using an existing infrastructure…

Don’t Want that Sandwich? Can’t sell it? Don’t throw it away, though!

Dana Frasz is a food entrepreneur.  She wants to recycle food, taking the food that’s not consumed and putting it into the hands of those who cannot afford it.  She…

Teaching Through Food: Conflict Kitchen Sparks Dialogue in Pittsburgh

One of the first reasons that Jon Rubin and his partner, Dawn Weleski, started the Conflict Kitchen was as a response to what was missing in Pittsburgh. The Conflict Kitchen…

ChopChop: Childhood nutrition in magazine form

When a kid makes a face and says “ugh” at the site of tofu, and you find a way to prepare it that he loves and can’t get enough of, you know you’re doing something right. And that is the kind of thing Sally Sampson is seeing time and again as a result of ChopChop Magazine, which she founded in 2010.

Making Relief Aid More Sustainable

This is part of a series highlighting innovations and possibilities for action for the famine in Somalia. Most news stories frame the famine and political conflict as near unsolvable; we’re examining…

Backpack Farms: Targeted solutions to help African farmers become more resistant to drought

This is part of a series highlighting innovations and possibilities for action for the famine in Somalia. Most news frames the famine and political conflict as near unsolvable; we’re examining the…

Rainfall data could help end famine, but politics are key: a research scientist explains

This is part of a series highlighting innovations and possibilities for action for the famine in Somalia. Most news frames the famine and political conflict as near unsolvable; we’re examining…

Start Small And Build. Sustainably.

“Can I have seconds on salad, please?” is not something middle-schoolers ask everyday. Most kids prefer the high-fat, low-nutrient tastes of foods like French fries or pizza to anything leafy,…

The Obama administration gets entrepreneurial with StartupAmerica and ChooseMyPlate

It’s easy to be critical of government: it seems that our leaders never do enough to fix all the problems we face, whether they are economic, social, international, or domestic….

Xóchitl Castañeda on helping farm workers (who grow our food) stay healthy themselves

We often think of agricultural workers as healthy, physically active and surrounded by produce, but obesity and diabetes are at epidemic levels in many farm-worker communities. Researchers at the University…