Food.Farmer.Earth newsletter: Gloria Vargas of Gloria’s Secret Cafe’, shows how to make authentic tamales. Manuel Recio takes us on a tour of his basque peppers on Viridian Farms.
Manuel Recio, of Viridian Farms, takes us on a guided tour of the many star attractions, his Basque peppers, that are growing on his Dayton, Oregon farm.
This week’s Food.Farmer.Earth Newsletter focuses on micro greens and micro vegetables.
They are fresh, tiny, short-lived, and chef’s in the know, love them!
Take a peak inside our new newsletter for an easy to digest view of this past week’s content, and what’s coming up next.
Mia Bartlett of Supa Fresh Youth Farm, and Chef Lisa Schroeder of Mother’s Bistro share their philosophies of teaching kids important lessons by offering hands-on experience in the kitchen and on the farm.