Is dairy farming right for you? In this video, dairyman, Garry Hansen shares his perspective of the lifestyle, what he loves about being a dairy farmer.
LIVE (Low Input Viticulture and Enology) came about when Ted Casteel saw the need for a Sustainable Wine Program for continuing education and certification.
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.