Fruit and vegetable retailers have long held their products to a superficial standard and while it has added attractiveness to grocery store aisles, it creates an ugly truth about the produce wasted in the process. A majority of crops harvested are discarded based on their minor imperfections. Approximately 40% of fruits and vegetables grown don’t […]
Jennifer Lynn Bice’s love of goats started young, when her and her nine siblings joined 4-H in the small town of Sebastopol, CA and began raising goats. With five or six goats to a child, they soon became beloved pets, with individual names and tricks taught by the family. With 50 or 60 goats on […]
Terroir: The combination of factors including soil, climate, and sunlight that gives wine grapes their distinctive character. —Merriam-Webster’s Dictionary The word “terroir” is so French that it cannot be perfectly translated; it represents respect and love for the land and its diversity, which is exemplified in the culture of food and wine. The word […]
If food is our most sacred offering to our bodies, how have we become so disconnected from our most familiar source of life-giving energy? At the Truly Living Well Center for Natural Urban Agriculture in Atlanta, Georgia, Rashid Nuri and his team are trying to rectify this crisis by spreading the sermon of horticultural literacy. […]
Of all the root vegetables, parsnips have the most distinctive flavor and aroma. It mixes the essences of parsley and carrot, but with a sweet note and something musky that’s all its own. Some people are put off by this quality, but it can add something unique to many dishes. The source of this inimitable […]
We are at Tutka Bay Lodge, which overlooks an inlet of Kachemak Bay—a 40-minute floatplane flight south of Anchorage—learning more about Alaska seafood and how to prepare it. But almost as important as the seafood itself, at Tutka Bay, the Dixons and their guides wouldn’t think about meal planning without first foraging in the dense woods and along the rocky seashore for ingredients to accompany the bounty from the nearby oceans and rivers.
The journey from working in real estate to running a mushroom farm may not seem like a usual career path, but David Law, President and CEO of Gourmet Mushrooms, has successfully made the unlikely transition.
Recently there has been a push by activists to address issues of fresh food access and community education. Nestled on the south side of 138th street, between Willis and Alexander Avenues, the South Bronx Farmers Market, SBFM, is the perfect example of this growing trend.
Based out of their Bed-Stuy hub, Nextdoorganics is the brainchild of founders Josh Cook and Chris Schumaker. Both possessing histories in farming, the duo first began by utilizing an open acre of land on Schumaker’s parents’ tree farm to work a small-scale agriculture project.