founded: May, 2006
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.
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