Veteran food author Deborah Madison’s new cookbook “Vegetable Literacy” draws inspiration for its recipes directly from the garden.
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.
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.
Now that the winter season is close at hand, have you considered growing a winter garden? Kelly Wood shows us how she transplants her kale starts into her garden beds.
Being a mom is really connected to feeding your kids”, says Sarah Gilbert, a stay-at-home working mother referring to the importance of food in raising children.
Farmer Rick Steffen, and culinary instructor Katherine Deumling share their views about the future of small family farms.
A profile of Park Kitchen Chef David Padberg,
A new series that launches April 17, 2012!
Anthony Boutard, of Ayers Creek Farm, is not your typical farmer. Trained as a forester, he and his wife, Carol, backed into farming – as he likes to tell it.