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.
Food.Farmer.Earth Newsletter: Chef David Padberg demonstrates how to make his variation of the classic ham and cheese sandwich. Lisa Mygrant of the Raven & Rose restaurant shares her views on sustainable farming. The weekly roundup around the web, and coming next episodes on Food.Farmer.Earth.
Lisa Mygrant, owner of the new Raven & Rose restaurant shares her personal views on why sustainable farming is so important to her.
A recent visit to Vermont turned up an unexpected visit to a local farm stand that offered passersby a selection of fine local goods.
Short on growing space? This is a great way to grow a ‘salad’ most anywhere!
January 17, 2010 In neighborhoods where it has been hard to find fresh produce, a new organization, La Mesa Verde, helps put raised-bed vegetable gardens within reach – just outside their backdoor. “Nobody was going into the homes,” said Raul Lozano, 55, the son of farm workers, whose passion for gardening inspired him to form […]