founded: May, 2006
Bill Taylor, of Taylor Shellfish Farms, a 4th generation oyster farmer shares his families century old connection to the shellfish industry.
It not only tasted rich, it was often served to the rich, and so it got its name: Oysters Rockefeller
You join a CSA every year, buy eggs fresh from the farmer at the market, and you only buy locally-sourced, pastured pork and beef. But what about that salmon on your grill this summer? Do you know the waters from which it came, know the fisherman who hauled it in?
Next week, we dive into the world of Pacific Northwest oysters. Check out the video preview.
They are fresh, tiny, short-lived, and chef’s in the know, love them!
Chef Stacey Givens, founder and owner of The Side Yard in Portland, Oregon, and chef at Raptor Ridge Winery in Newberg, talks about growing micro greens and selling them to the city’s finest restaurants. Since the term “micro greens” is relatively new, below are answers to a list of frequently asked questions. What are micro […]
Chef Annie Cuggino of Veritable Quandary demonstrates how to turn simple ingredients into an incredibly tasty salmon salad dish.
The screenwriter Rod Serling was a master at portraying the acutely self-conscious angst that drove Americans of the Cold War era to embrace orthodoxy and conformity at the expense of individuality and liberty.
A preview of this week’s Food.Farmer.Earth videos beginning on Tuesday.
A preview of Upcoming Food.Farmer.Earth videos on Cooking Up a Story.