You join a CSA every year, buy eggs fresh from the farmer at the market, and you only buy locally-sourced, pastured pork and beef. But what about that salmon on your grill this summer? Do you know the waters from which it came, know the fisherman who hauled it in?
January 16, 2010 British journalist, Charles Clover, whose book led to the documentary film, The End of the Line, recently launched a new website: Fish2Fork. It’s purpose is to educate and and make known those eating establishments which are serving sustainable seafood vs. those that aren’t. Eaters have an opportunity to participate by posting their […]
Organic farmer Anthony Boutard, of Ayers Creek Farm, shares the history behind the different varieties of corn that he grows and describes their more notable uses.
This recipe is a great way to showcase the sweet, rich flavor of super fresh sea scallops.
Check out the related video story: The Vision: A Sustainable Restaurant Creating a restaurant from the ground up is an ambitious endeavor in itself. To base the theme of such a restaurant around locally produced food, good land stewardship, and preserving social tastes is even more grand. Stu Stein, owner of Terroir (pronounced, tεʀwaʀ, in […]
Check out the video story: Journey of a Barbecue ChampionIt’s a long road, and it’s not easy, a personal look at a barbecue world champion. Ingredients 1¾ cups whole pecans 5 Tablespoons butter 1 cup sugar ½ cup light corn syrup ½ cup molasses 6-10 catfish filets 1 quart buttermilk ½ cup Head Country Championship […]
14 year old Brad shares one of his favorite (and simple) recipes for tilapia.