In this final segment, Marion Kalb, director of the Farm To School program, suggests practical ways to work with food service directors, and others, to bring fresh, locally produced foods into the school cafeteria lunchroom. Kalb shares success stories of schools in different areas of the country that have offered kids fresh vegetables and fruits, [...]
The Imperial Stock Ranch, which began in 1871, faced a new and serious challenge to its survival.
New York Times Columnist, Mark Bittman, lays out the central tenet of his life’s work as a food writer and home cook.
If we are going to build effective community-based food systems in temperate regions we will have to find ways to extend our growing seasons without consuming fossil fuels. This includes places globally where winter daylight is sparse or overnight freezes are likely (for example, most of the U.S., Europe north of the Mediterranean countries, or [...]
It has a distinctive taste, very different from cow or goat cheese as you will learn in this story.
Chef Greg Jaworski explains how local farmers make his job easier.
TwoJunes Go Whole Hog The TwoJunes belong to a supper club with 3 other women here in Portland—we’ve been meeting once a month for dinner for the past 3 years, rain or shine, without fail. Usually, the menu is appetizer, cocktail, main dish, side dish and dessert—one dish per member with the main dish falling [...]
This is the third in an ongoing series of posts, Heather Jones shares her first-hand experiences as she attempts to bring a farmer’s market to her rural community of Woodbine, New Jersey; population: 2800. My Meeting with the Mayor Last week I finally had my long awaited conversation with my town mayor where I planned [...]