Veteran food author Deborah Madison’s new cookbook “Vegetable Literacy” draws inspiration for its recipes directly from the garden.
Fermenting foods has long been an important technique for extending the life of foods well beyond their harvest season. Otherwise, as humans, we would have very little to eat in the winter and probably suffer from unpleasant nutritional deficiencies like scurvy.
Farmer Rick Steffen, and culinary instructor Katherine Deumling share their views about the future of small family farms.
Rick Steffen is a small farmer for all seasons. That’s because he grows a variety of crops, some unusual like his fruit orchards—inside 55 greenhouses, some a half-acre in size.
As a new USDA report documents for the first time the economic value of the local food economy, a local organization helps build deeper connections around local food.