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.
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.
Part 11: I couldn’t resist this title for the concluding chapter in our history of organic agriculture. This lyric from the rambunctious odyssey of the Grateful Dead also conveys the myriad twists and turns that have carried organic agriculture from the countercultural fringe to the White House garden and shelves of Walmart.
Four years into the worst economic downturn since the Great Depression, some Americans are losing confidence that the conventional wisdom at our disposal, whether liberal or conservative, is capable of restoring the financial security and opportunity we once enjoyed.
This week’s Newsletter explores urban farms.