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 food producer’s life has never been glamorous, and in 21st-century America, it’s even less so. Rising costs of land, feed and fuel impinge on a bottom-line that was never very generous to begin with, and when you add the volatility of weather patterns, a lack of income security that …
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.
