Anthony Boutard, of Ayers Creek Farm, shows us some of the ancient grains (wheat) that he grows on his organic farm.
Grown almost exclusively in South America, goosefoot (Chenopodium), better known as quinoa, has grown in popularity in the United States over the last several years.
Food.Farmer.Earth newsletter: Cookies- Pastry chef Mary O’Rourke shows how to make brown sugar pecan macaroon cookies, a favorite of hers from childhood. For those who are not able to eat gluten products, a real treat, a visit to a bakery where they can eat whatever they choose. Coming next week, how to make a holiday soda bread; a visit with a world-class bread baker; and the weekly roundup of curated content on the web.
The bakery was created “ to bring together” those who can’t consume gluten products, and regular eaters into the same communal environment for all its customers.
It’s a national landmark, and the only working hydro-powered grist mill in Washington State. We visit the old grist mill today.
Earl Blumenauer feels that the 2012 Farm Bill should benefit the majority of hard working farmers— not a small minority as currently exists.
Paul Hawken eloquently explains how the price of food is divorced from its true costs, and what this really means for society.
What is the proper role for government to play with our food system?
Reporting from the Field: Cronin Family Farm, Gettysburg, South Dakota: It’s cold and wet on the plains; winter is just around the corner. Dan Forgey has been growing crops on this 8500 acre farm for 42 years. About 18 years ago he adopted a no-till practice—when a crop is harvested, its stubble is left untouched […]