If Florida’s Tampa Bay turns out to be merely the “tip of the iceberg”, good luck finding locally sourced fresh foods.
Vermont non-profit, Strolling of the Heifers, posts its annual Locavore Index. Learn how local-food friendly your state compares with other states.
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.
A short profile of David Padberg, executive chef at Park Kitchen, one of Portland’s leading restaurants.
Food Farmer Earth, a new Cooking Up a Story series that launches April 17, 2012 part of the YouTube Original Programming Initiative.
From a very old family recipe, that remains a closely guarded secret, monastery mustard is hand-made by the Benedictine Sisters at Queen of Angels Monastery.
After a disastrous fire, a community came together to raise money which led to a new barn for Pete’s Greens in Craftsbury, Vermont.
As a new USDA report documents for the first time the economic value of the local food economy, a local organization helps build deeper connections around local food.
In this TEDx video, Roger Doiron humorously outlines the subversive nature of growing ones own food.