Food.Farmer.Earth newsletter: it began with a small parenting group in 2008, and has grown into a 900-member food buyer’s club, find out more about this club and the person behind it. Chef Donald Kotler of TOAST demonstrates how to make two tasty dishes: Chilled Squash Soup and Lamb Stuffed Squash. Also, the Weekly Roundup, and more.
Susan Wilson of Sudan Farm talks about why some people find it difficult to eat lamb.
Culinary instructor, Melinda Casady demonstrates how to cook a favorite lamb dish at her Portland’s Culinary Workshop studio.
The ancient craft of butchery gets its due in this this fine first book by Marissa Guggiana.
Dyer shares his views about sustainable meats, and the importance of local sourcing for his restaurants and butcher shop.
We talk to Chef Ben Dyer about knowing where your food comes from as he was tending to a whole lamb he was grilling outside the Simpatica Dining Hall.
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.