In this interview with Dan Barber, we talk about his book, The Third Plate, his passion for sourcing the finest ingredients, sustainability, and the importance of culture.
For two years, urban farmer Amanda Morse has grown food almost year-round on her farm in Portland. She markets her food to local restaurants and to customers direct through her farm stand.
Owner Lisa Mygrant describes the new Raven and Rose restaurant as “American farmhouse cooking with a nod to the British Isles.” Built inside an historic building, the kitchen and the bar would source ingredients as much as possible from local and sustainable sources.
The food buyer’s club Know Thy Food brings community, transparency and a far greater sense of empowerment to its members, What do their members like about it?
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