The Drakes Bay Oyster Company in West Marin provides a case study in walking the tightrope between food production and environmental conservation. How much is too much?
According to his business card, Paul Hain is, at once, an Orchardist, Land Steward and a Chicken Man. Find out why his organic pastured chickens are the best on the planet, as well as a recipe for simple roast chicken.
Presenting, “Hawt Chick!”, our very first Beercan Chicken devised for this year’s Battle Beercan Chicken contest. And an announcement about Etsy.
Chicken Pot Pie with homemade Puff Pastry – say BuhBye to sad, store-bought pastry forever!
Absorbing the full variety of experiences that California’s outdoors has to offer, and a recipe for Jerk Chicken.
Open Space Meats’ Seth Nitschke left the world of conventional feedlot farming to raise grass fed Angus beef. This is his story.
Cooking en papillote is a fuss-free and healthy way of preparing fish and the perfect vehicle for showcasing seasonal ingredients.
Time-honored family recipes nicely type-setted and bound into a soft notebook: an antidote to home-sickness and a recipe for Otak-Otak, spicy fish paste in banana leaves.
How far would you go to replicate a compelling food memory? For James Frei, his love affair with Longhorn beef led to the establishment of Pampero Ranch, a Bay Area supplier of grass-fed, organic Longhorn and Beefalo beef. Plus, recipes for Braised Beef Shanks and Garlic Mashed Potatoes!
A chat with Rebecca Thistlewaite of TLC Ranch about the closure of their farm, and a recipe for open-faced bacon and grilled cheese sandwiches.