Forest Bathing: The only destination is where you are
We all know that spending time in nature is good for us, but now we know exactly why. The science behind nature therapy is fascinating, extensive, and continues to grow every year as more research is poured into this burgeoning health treatment.
Presidential Campaign Representatives Share Their Plans for the Future of US Farming
Kiss the Ground was honored to take part in Farmers, Soil, and Climate – a presidential forum in Des Moines Iowa. KTG Co-Founder Finian Makepeace moderated and interviewed several Democratic campaign representatives and one Republican presidential candidate. Each laid out their policies on how they would stand up for America’s family farmers and help them transition to more regenerative agricultural practices.
Soil to Table at Plumcot Farm
We are still experiencing the magic and optimism generated from Saturday’s Kiss the Ground Soil to Table Fundraiser, graciously hosted by our friends at the beautiful Plumcot Farm in Malibu, California.
Together, we raised $209,258 at Whole Food’s Community Giving Day
In support of our work, on April 18th, 2019 Whole Foods Market donated 5% of their net-sales across forty-four Southern California stores to the Kiss the Ground Education & Farmland Programs. Together, we raised $209,258.57!
Y on Earth Community Podcast Featuring Lauren Tucker
Lauren Tucker, Executive Director of Kiss the Ground joins ‘Y on Earth’ Author, Aaron William Perry to discuss Kiss the Ground’s work connecting people with soil in communities all over the world.
A Regenerative Buzz With Our Friends from Guayakí Yerba Mate
We had the pleasure of spending time with Anna of Guayakí Yerba Mate recently where we had an opportunity to dive into the Yerba Mate culture and spend time with like-minded friends who are living regeneration every day.
Realizing Regeneration: An Interview with Kiss the Ground’s Jesse Smith on Medium
The new Kiss the Ground Farmland Program is essentially setting out to connect restaurants and their customers to farmers and the landscapes that they steward in a way that allows for the dining experience to create value that ultimately will go back to the farmer.
