Food has the unique ability to connect us to our landscapes and communities, yet few of us know where our food comes from and how it arrives at our plate. The global food chain now responsible for delivering most of our food creates an enormous disconnect between production and consumption. And the conglomerates in control (all ten of them) hide the true cost of our food, including price tags for environmental degradation.

In fact, eating is the most important environmental act that we make each day. When we pick up a fork, we are making a choice that either protects or diminishes the quality of our ecological and human communities, the quality of our land, air, and water.

Envirovore strives to provide the most current news and commentary with a fresh take on all things food – and not just the problems. Communities are establishing a foundation for a more socially and environmentally integrated food system by rebuilding the linkages between farm fields and our plates.

Join the conversation. And eat thoughtfully.

Heather McKee grew up just beyond the suburban frontier of Chicago. In the spring, she collected wild asparagus with her mom and grandmother, and in the summer they picked and canned vegetables from a small university farm nearby. A little later, she studied biology at Pomona College in California, and then became the resident naturalist at the backcountry lodge Len Foote Hike Inn in Georgia, where she started an organic garden using the lodge's paper and food wastes for compost. She is currently a graduate student in environmental writing at the University of Montana in Missoula.

Erika Fredrickson grew up in Missoula Montana and has left many times only to be lured back. When not writing about independent rock music for the Missoula Independent she spends her time in the Environmental Studies graduate program at University of Montana solving the world's problems. Her past jobs have included building trails in the Bitterroot Wilderness and herding sheep in Italy.

While Kiki Hubbard's own farming experience has been limited to a jaunt on a combine in Iowa, butchering turkeys, and keeping a modest garden at her home in Missoula, Montana, she has always had a profound respect for farmers and ranchers. Her roots extend to Wisconsin's gentle green terrain, but it's in the Rocky Mountain West where she teaches a course on food and agriculture as an Adjunct Instructor at the University of Montana and serves on the Board of Directors for the Alternative Energy Resources Organization.