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founded: May, 2006
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Food.Farmer.Earth Newsletter: Saké
April 7, 2013 04:04 -
Food.Farmer.Earth Newsletter: Backyard Goats
March 31, 2013 04:03 -
Food.Farmer.Earth Newsletter: Wild and Cultivated Mushrooms
March 24, 2013 04:03 -
Food.Farmer.Earth Newsletter: Aquaponics
March 17, 2013 04:03 -
Food.Farmer.Earth Newsletter: Root Vegetables
March 10, 2013 04:03
Recent Posts
Parisian Herbed Gnocchi with Fresh Pea Pesto (video)
Food.Farmer.Earth in the Kitchen with Chef Aaron Woo, of Portland’s Natural Selection restaurant.
The Farm Bill, Our Politicians In Washington, and the Passing Comet
The Farm Bill is of critical importance but most Americans pay it little attention. That could spell disaster.
Food.Farmer.Earth Newsletter: Pacific Northwest Oysters
This week’s Food.Farmer.Earth newsletter focuses on the theme of Pacific Northwest Oysters.
Have Organics Been Oversized: A Documentary Filmmaker Speaks Out
I’m an itinerant documentary maker who has been visiting farms and talking to farmers for over 10 years.
Coming Next: Urban Farms
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.
The Skilled Craft of Professional Oyster Shucking (video)
30 years in the business, an oyster shucker explains the art of shucking oysters.
A 4th Generation Oyster Fisherman, and Early Ties to the Oyster Industry (video)
Bill Taylor, of Taylor Shellfish Farms, a 4th generation oyster farmer shares his families century old connection to the shellfish industry.
How To Make Oysters Rockefeller (video)
It not only tasted rich, it was often served to the rich, and so it got its name: Oysters Rockefeller