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.
Cauliflower is the gateway food to other farm fresh vegetables, and this recipe is a great way to get veggies into a meal!
A profile of a culinary teacher, cook, and food activist.
Imagine that! What is the difference?
We visit a farm that grows only Wasabi, a plant that only a relative few have seen.
Executive Chef David Padberg, of Park Kitchen, demonstrates several different ways to cook wasabi, and use the whole plant: leaves, stems, and rhizome.
A profile of Park Kitchen Chef David Padberg,
Out of an amazing garden., a friendship emerges, and a new cookbook.
Susan Wilson of Sudan Farm talks about why some people find it difficult to eat lamb. If a livestock animal happens to be cute, why does that make it harder for people to eat? Next week on Food Farmer Earth: Wasabi
Spring is lambing season…