Three young farmers lease 10 acres of land to start an organic vegetable farm in Northern California. Seven years later, they grow 40 varieties of vegetables plus a flower program, a flock of 700 laying hens, and an heirloom apple orchard with 28 varieties. This is their story.
What is the best way to understand and appreciate the vast world of Chinese teas? Silk Road Teas’ Ned Hegearty offers a few insights.
Mind-blowing heirloom corn polenta meets gently roasted persimmons in this perfect dish for Fall.
This post is long overdue. The year turned out to be a marvellous whirlwind with lots of work, and, in the middle of it all, we jumped, head first, into house-hunting and bought a house. Yup, an actual house with a back and front yard. Given that this was something …
This week I’m excited to introduce you to the work of Austin-based photographer Pauline Stevens with her story about a refurbished trailer turned chicken coop. Enjoy!
A behind-the-scenes look at how the Bay Area’s beloved source of organic tofu is made.
Shooting for Food & Wine, interviewing butchers and photographing kids: a snappy (and photo-heavy!) update of recent projects.
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?
Tender squid rings with celery and fennel tossed in a lemon vinaigrette make for a simple and light summer salad. And a giveaway from i love blue sea, the only retail distributor of sustainable seafood in the US.
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.
