The idea for the LIVE program (Low Input Viticulture and Enology) came about in the early 1990’s when it became clear to Ted Casteel there needed to be both an education and independent verification program based upon solid, science-based principles to promote sustainability practices to other producers.
Jeanne Carver describes how her ranching business had to come up with a new marketing approach to address declining markets and competition from overseas.
From one organic dairyman’s perspective, healthy soil translates into healthy dairy cows, and ultimately tastier, and more nutritious milk.
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.
In an effort to learn where our food comes from, Ivy Manning visits a local farm to find out more about kale.
Coming Next: Chef David Padberg demonstrates an unusual way to serve up a grilled ham and cheese sandwich. The dream was always to own a restaurant, and almost by chance, it finally came true.