founded: May, 2006
It’s summer outside, the berries are ripe for picking, and the kids are thirsty. Maybe it’s time for fresh berry soda!
A short preview of next week’s episodes being featured on Food.Farmer.Earth.
Is it a practical goal worthy of hard work to achieve? Or, too lofty a goal, with more modest expectations, still plenty worth the effort? Tim Donovan shares his unique perspective on the matter.
Profile of an urban farm in Portland, Oregon that delivers fresh food to local neighborhood CSA members, and receives assistance from adults with disabilities.
Food.Farmer.Earth in the Kitchen with Chef Aaron Woo, of Portland’s Natural Selection restaurant.
The Farm Bill is of critical importance but most Americans pay it little attention. That could spell disaster.
This week’s Food.Farmer.Earth newsletter focuses on the theme of Pacific Northwest Oysters.
I’m an itinerant documentary maker who has been visiting farms and talking to farmers for over 10 years.
Urban farms are growing in number in cities across the country. Next week we take a closer look at this growing phenomena, and watch a master chef prepare a dish from ingredients that came from an urban farm.
30 years in the business, an oyster shucker explains the art of shucking oysters.