founded: May, 2006
For better and for worse, the popular understanding of organic agriculture in America is inseparable from the environmental and human health risks associated with pesticides.
Next on Food.Farmer.Earth: Chef Kathryn Yeomans makes a mushroom and salmon en papillote. We visit a certified organic wild mushroom farm in Oregon., and more…
A key strength behind the aquaponics system, the growing of fish and plants together within a mutually benefitting system, to increase natural efficiencies. Inventor Curt Jungwirth has taken the design a step further in his quest to reduce waste and increase efficiencies even more.
Ann Forsthoefel talks about the learning curve she has experienced developing her small scale aquaponics system of growing food she plans to sell to local markets.
Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish and hushpuppies.